Restaurant Management, Operations and Marketing Checklist

This Checklist provides the best "Recipe" for improving your Restaurant's operations - Easily and Cost effectively. Introduction: This Checklist a powerful self-assessment management tool that an owner or manager can efficiently utilize to conduct an operational evaluation of their Restaurant. The Restaurant Self-Assessment Checklist has over 1,300 different tactics, strategies, and action items to be considered and evaluated - - all organized in a logical, easy-to-use process that features thirty (30) different profit-producing modules ranging from Restaurant Image to Customer Service to Operations management! The evaluation process is NOT one of those "simple" or "quick and easy" assessments that result in a cursory overview, provides little or no direction for improvement, or is a "complete waste of your time and money". Instead, the evaluation process is quite thorough, provides a careful, thoughtful analysis, and identifies numerous opportunities for improving your Restaurant's operations. For ONLY a small investment of $97.00, this Checklist is designed for the serious business owner or manager who truly desires to evolve their Restaurant to the next level of growth and profitability! Important Benefits: This Checklist is an easy-to-use, comprehensive workbook that will help you and/or your Restaurant's Manager improve your restaurant's profitability - Quickly and Easily! The Restaurant Self-Assessment Checklist features the following benefits: 1,093 different tactics, strategies, and action items to be considered and evaluated - all designed to improve your Restaurant's PROFITABILITY!





Thirty (30) different profit-producing categories ranging from Restaurant Image to Customer Service to Operations management!





A step-by-step process to evaluate all aspects of your Restaurant's operations and eliminate inefficient, ineffective processes and procedures!





A practical, down-to-earth, road map that can be easily utilized by the owner or delegated to a manager or key employee!





A low-cost investment of ONLY $97.00 with a high-yield ROI and includes Instant Download after Credit Card Verification !





with a high-yield ROI and includes ! Developed by an experienced Business Consultant who has worked with hundreds of small businesses, many of which were Restaurants.





Developed over a two year period working with Restaurant Owners who tested the Checklist and provided valuable development suggestions.





Saves you valuable time because it will help you quickly identify and eliminate inefficient procedures and tactics.





Saves you lots of $$$$$$$ because it costs far less than one hour of a Consultant's billable time.





because it costs far less than one hour of a Consultant's billable time. Saves you lots of $$$$$$$ because you don't have to develop an evaluation process - it already exists. And, it works!





because you don't have to develop an evaluation process - it already exists. And, it works! Can be used as an employee developent tool - give this checklist to a key employee or manager to perform the assessment for you.





Helps you spot and avoid the Red Flags that spell D-I-S-A-S-T-E-R.





that spell D-I-S-A-S-T-E-R. Focused primarily on helping YOU become a more profit oriented Owner/Manager.





become a more profit oriented Owner/Manager. Organizes all of the most important action items for improving profitability in one convenient workbook.





Includes a section entitled Restaurant Horror Stories describing over a dozen actual vignettes of mistakes restaurants of all sizes make that "drive away" good customers. The lessons contained therein are poignant and serve as a guide for "what NOT to do" to your customers!





describing over a dozen actual vignettes of mistakes restaurants of all sizes make that "drive away" good customers. The lessons contained therein are poignant and serve as a guide for "what NOT to do" to your customers! Includes a chapter on Taking Care of Your Most Valuable Asset - YOU the Owner!





the Owner! Gives you "Peace of Mind" by knowing that you made an intelligent, informed decision to utilize an effective, efficient process that will improve your Restaurant's operations this year!





And, much, much more! Who Is This For? This Checklist is designed for the serious owner or manager who truly desires to evolve their Restaurant to the next level of growth and profitability. Most of the 1,093 tactics and strategies can be applied toward any type or size restaurant. Some are best utilized with small restaurants while some are better suited for larger restaurants. Some tactics and strategies are free; many have a minimal cost, while a few may require a small investment. Some require only an attitudinal change while others may require a change in a process or a procedure. However, all of the 1,093 topics merit your thoughtful consideration as you begin to develop a strategy for implementing a "continuous improvement process" for your restaurant.



Competitive Advantage: As it is with your restaurant, your competitors are also looking for opportunities where they can find marketing or cost advantages. If you don't take pre-emptive action to improve your business on a regular basis, your competition will leave you behind in the marketplace. Revenue, profitability, and customer satisfaction will then suffer. However, implementing one or two minor improvements based upon the self-assessment checklist could possibly result in 10X, 20X or 100X return on both the time and money you have invested in this process. Make an investment in both yourself and your business by purchasing this checklist, and then conduct the assessment! Your customers will be glad you did. And, when the results show on your bottom line, you will be glad you did also. Based on my Business Consulting Experience! The Restaurant Self-Assessment Checklist is based upon my personal experience working with hundreds of small businesses. As a business consultant for both the City of Portsmouth, NH and Somersworth, NH for 8 years, I advised over 500 small business owners, many of which were restaurants. Many of these small business owners participated in the two year development process of this checklist by testing it several times and providing valuable, real-world input. Now you can also improve your operations, and, hence, your profitability when you actively apply the tactics contained in this checklist! How to Use: The assessment process is quite thorough and does require a small investment of your time. However, it is important to emphasize that it is not necessary to complete the assessment in one sitting, in one day, in one week or even in one month. Selecting one, two, three or more of the major categories in this document as a priority on which to focus can be a more practical approach than trying to "do it all" at one time. Also, you may want to consider a methodical process whereby you and/or your management team (or a key employee) conducts the assessment using a different module each week. This checklist can serve as an important business reference manual that can be utilized time and time again on an as needed basis on your personal timetable. Two-for-One: Each of the 30 modules has a simple, but thorough, two-part process. The first part of the assessment process entitled ASSESSMENT will rapidly isolate any problem areas and identify opportunities for quickly improving your operations. This process is thought-provoking and will no doubt stimulate a lot of new ideas for you, or if you have a management team, will generate much discussion among them. The second part entitled IMPLEMENTATION is a management process that will help you prioritize and manage the implementation of any tactic or strategy as well as identify the "action items" that will have the biggest impact on your profitability. Value: Conducting the self-assessment will have an immediate impact on both customer service and profitability. Conducting the self-assessment process on a quarterly or semi-annual basis will help keep you focused on your Restaurant's long-term objectives. Sharing the results of this self-assessment process with your employees and assigning them a specific problem to address can be a valuable training exercise and/or employee development tool. If a number of problems have been identified, it will be important to prioritize your actions based upon the highest and best return that can be achieved for the amount of investment you can make at this time. Additionally, comparing a previous quarter's results with the current quarterly performance will determine the rate of progress you have made in each area. Committing to conducting such an assessment on a regular basis will result in a continual improvement process that in turn will result in a higher level of customer satisfaction and restaurant profitability. When to Use: In every business operation, opportunities abound for improvement. Increasing revenue, improving customer relations, and reducing costs are three critical elements for improving long-term profitability. A comprehensive self-assessment process, such as this one, will keep you focused on your mission, the three critical elements, and on maintaining your profitability. It is envisioned this checklist can be used in one of six ways: 1. You can use this tool to personally conduct an assessment of your restaurant.

2. You can assign one of your managers (or a key employee) the task of conducting the assessment as part of an overall employee development process.

3. You can have a Board Member, a Management Advisory Committee Member, or a trusted advisor conduct the assessment.

4. You, or a key employee, can conduct a partial assessment of your restaurant by using one, two, three or more of the major categories in this document to focus specifically on a problem(s) previously identified by yourself, an employee, or a customer.

5. You can utilize an independent consultant to conduct this assessment for you. However, that would defeat the purpose of a self-assessment program. A do-it-yourself process can save you many thousands of dollars in consulting fees, and, the truth is, you could probably conduct a much better evaluation yourself. Once you have identified a problem area(s), you may then want to engage an experienced consultant or specialist on a short-term basis to help with these specific areas. Satisfaction Guaranteed - 100% Risk Free: Still not sure this Checklist will help you and your Restaurant? Well, I want you to feel completely comfortable before you order. Therefore, I would encourage you to continue exploring my website where you will find more information regarding Jaguar Consulting, Inc., our services, testimonials, additional profit-building Business Checklists, White Papers, and other reassuring information. Since I know from personal experience that the information contained in this Checklist is so valuable, I will personally guarantee your satisfaction! The Restaurant Self-Assessment Checklist comes with a No-Questions-Asked, No-Hassle, THREE MONTH MONEY BACK GUARANTEE. If you honestly feel that if after applying this Checklist to your Restaurant business it hasn't helped improve your Restaurant's operations, hasn't helped improve efficiency, hasn't saved you time or money, and hasn't made you a more profit oriented Owner or Manager, then just return the Checklist PDF (and all copies) by email anytime within the next 90 days and we will refund the $97.00 you paid (NOTE: This guarantee is for restaurant owners or managers ONLY - - no refunds for consultants, students, educators, or curiosity seekers). Satisfaction Guaranteed!

Instant Download after Credit Card Verification !



Quantity Discounts: Volume pricing at substantially reduced discounts off the retail price based on print quantities is available if you have multiple restaurant locations, anticipate frequent usage of the checklists, or are part on an organization that provides goods or services to restaurants and would like to use the checklist as a marketing/business development tool. Additionally, the opportunity to "brand" the Restaurant Self-Assessment Checklist with your company's cover page, letter of introduction, and your logo is available.





OUTLINE



RESTAURANT SELF-ASSESSMENT CHECKLIST I. Restaurant Image.

19 Strategies and Tactics to be Evaluated: II. Restaurant Appearance - Exterior.

26 Strategies and Tactics to be Evaluated: III. Valet Parking.

15 Strategies and Tactics to be Evaluated: IV. Front Lobby and Hostess Station.

28 Strategies and Tactics to be Evaluated: V. Restrooms.

19 Strategies and Tactics to be Evaluated: VI. Bar and Lounge Area.

A. Lounge Area.

15 Strategies and Tactics to be Evaluated:

B. Service.

16 Strategies and Tactics to be Evaluated:

C. Bar Management.

29 Strategies and Tactics to be Evaluated:

D. Bar and Glassware Sanitation.

18 Strategies and Tactics to be Evaluated: VII. Emergency Procedures.

16 Tactics to be Evaluated: VIII. Guest Dining Areas.

A. Dining Area Décor.

17 Strategies and Tactics to be Evaluated:

B. Dining Area Management.

11 Strategies and Tactics to be Evaluated:

C. Service.

29 Strategies and Tactics to be Evaluated: IX. Employee Areas.

A. Employee Wash Stations.

5 Strategies and Tactics to be Evaluated:

B. Employee Dining Area.

5 Strategies and Tactics to be Evaluated:

C. Personal Hygiene Practices.

10 Strategies and Tactics to be Evaluated: X. Cooking and Food Processing Areas.

A. Food Production and Presentation.

22 Strategies and Tactics to be Evaluated:

B. Equipment for Food Processing.

25 Strategies and Tactics to be Evaluated:

C. Cooking and Equipment Ventilation.

22 Strategies and Tactics to be Evaluated:

D Fry Station.

11 Strategies and Tactics to be Evaluated:

E. Broiler.

6 Strategies and Tactics to be Evaluated:

F. Saute

8 Strategies and Tactics to be Evaluated:

G. Window.

6 Strategies and Tactics to be Evaluated:

H. Salad Prep.

5 Strategies and Tactics to be Evaluated: XI. Dish Machine and Pot Sink Procedures.

A. Dish Machine and Pot Sink Area.

36 Strategies and Tactics to be Evaluated:

B. Pot Sink Operation.

9 Strategies and Tactics to be Evaluated: XII. Cold Storage Area.

A. Walk-In Freezer.

16 Strategies and Tactics to be Evaluated:

B. Walk-In Refrigerator.

17 Strategies and Tactics to be Evaluated: XIII. Catered Functions.

10 Strategies and Tactics to be Evaluated: XIV. Techniques That Make It Easy for Customers to Dine.

45 Strategies and Tactics to be Evaluated: XV. Quality and Cost Control.

25 Strategies and Tactics to be Evaluated: XVI. Employee Marketing and Sales Attitudes.

31 Strategies and Tactics to be Evaluated: XVII. Employee Policies.

40 Strategies and Tactics to be Evaluated: XVIII. How to Compete with the Fast Food chains.

44 Strategies and Tactics to be Evaluated: XIX. General Restaurant Maintenance.

A. Dumpster and Trash Area.

7 Strategies and Tactics to be Evaluated:

B. Parking Area.

6 Strategies and Tactics to be Evaluated:

C. Pest Control.

6 Strategies and Tactics to be Evaluated:

D. Roof Area.

5 Strategies and Tactics to be Evaluated:

E. Safety.

14 Strategies and Tactics to be Evaluated:

F. Interior.

7 Strategies and Tactics to be Evaluated:

G. Exterior.

10 Strategies and Tactics to be Evaluated: XX. General Management Techniques.

51 Strategies and Tactics to be Evaluated: XXI. "Behind the Scenes" Management.

37 Strategies and Tactics to be Evaluated: XXII. Purchasing Techniques.

47 Strategies and Tactics to be Evaluated: XXIII. Advertising Techniques.

33 Strategies and Tactics to be Evaluated: XXIV. Direct Marketing Techniques.

49 Strategies and Tactics to be Evaluated: XXV. Indirect Marketing Techniques.

34 Strategies and Tactics to be Evaluated: XXVI. Techniques That Support the Sales and Marketing Process.

22 Strategies and Tactics to be Evaluated: XXVII. Strategies That Attract Attention.

25 Strategies and Tactics to be Evaluated: XXVIII. Other Profitable Marketing Techniques.

23 Strategies and Tactics to be Evaluated: XXIX. Evaluate All Outside Services for Effectiveness.

32 Strategies and Tactics to be Evaluated: XXX. Protect Your Restaurant's Most Valuable Asset - Yourself.

29 Strategies and Tactics to be Evaluated:

