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 |  The Food Service Professional GUIDE TO Building Restaurant Profits
Learn how to arrive at the right financial numbers and percentages. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today.
Restaurant Management Books - Building, Buying or Selling Restaurants
- Operations
- Cost Control
- Promotion
- Increasing Sales & Profit
- Catering
Related Products
Food Service Professional
GUIDE TO Book Series |
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Building Restaurant Profits: How to Ensure Maximum Results
 Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. This step-by-step guide is easy to read and understand, with the information "boiled down" to its essence. Filled to the brim with up-to-date and pertinent information, this book cover all the bases, providing clear explanation and helpful, specific information.
- Real-world, time-tested examples from the experts
- How to arrive at the right financial numbers and percentages
- Provides practical and realistic examples on maximizing profits
Table of Contents
- Getting Started
- Write a Great Business Plan - If You Haven't Already!
- Financial Analysis
- The Present Financial Status of The Food Service Industry
- Profit Planning and Cost Control
- Cost Control Records - Get it Right
- Get Computerized
- Chart of Accounts
- Point-of-Sale Systems
- Crucial Elements of Cost Control - Profit Planning
- Accurate Day-to-Day Cost Control
- Standards are Key to Any Cost-Control Program
- Cost Ratios
- Cost Calculations - The Basics
- Essential Sales and Turnover Calculations
- Profitability Ratios
- The Balance Sheet
- Why Should the Balance Sheet be Important to You?
- The Statement of Cash Flows
- Simple Tactics to Help You Compile Your Financial Reports - Faster!
- Controlling Food Costs
- Yield Costs
- A Financially Profitable Menu
- Menu Sales Mix
- The Menu Itself
- Menu "Do Nots"
- Analyze and Classify Your Menu Sales Mix
- Pricing Successfully
- Pricing
- Determining Prices
- Other Factors That Will Help You Determine Prices
- Internal Controls
- Purchasing and Ordering
- Inventory, Storage and Accounts Payable
- Labor Productivity
- Pricing Beverages
- Beverage Inventory Control
- Pleasing Customers
- Service Guarantees
- Meeting Expectations - First Impressions
- Customer Response - Actively Seek Feedback
- Better Service, More Tips - Fifteen Top Tips!
- Provide Taste Samples
- Healthy Food Preparation and Cooking - Without Sacrificing Taste and Flavor!
- The Restaurant Interior
- A Place to Impress
- Create a More Inviting Ambiance
- Attention to Detail
- Drowning Out Operation Noises
- Keep Temperatures Comfortable
- Inviting Furniture
- Buying Carpet
- Other Environmental Considerations
- Cleanliness, Tidiness and Comfort -A Few Basics You Can't Ignore
- Clean, Presentable Restrooms
- The Extra Mile
- Food and Entertainment
- Expand Your Services
- Handling Customer Complaints
- Turn Negatives into Positives
- Offer a Fast Lunch
- Provide "Add-Ons" and Specialty Items
- Provide Consistently Excellent Service
- Employees
- Your Staff is Your Best Selling and Cost-Cutting Resource
- Practical Training Strategies
- Proper Conduct
- Written Job Descriptions
- Hiring Strategies
- It's All in the Attitude
- Managing Employees and Coworkers
- Set Standards of Staff Performance
- Impressive Uniforms
- Marketing for Profit Ability
- The Real Value of Marketing -Spend Your Money Where it Counts!
- Develop a Unique Selling Position
- Build a Web Site
- Other Online Marketing Opportunities
- Traditional Marketing Techniques
- Other Innovative Marketing Techniques
- Get to Know Your Customers
- Actions That Grab Attention
- The "Do Nots" of a Profitable Business
- Maximize Wine Sales
- Manage Costs - Increase Sales
- Other Cost-Saving Tips
- Behind the Scenes
- Managing the Flow in the Kitchen
- Safety in the Restaurant
- Kitchen Safety
- General Safety Factors
- Create a Food Safety - HACCP Plan
- The Power of Purchasing - Be an Astute Buyer
- Develop a Buying Plan
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