You can opt  to get the Full Consultancy package or just CHOOSE AND PAY FOR THE SERVICES YOU NEED. 


Operations Manuals Only

Most restaurants operate without a blue print.  They operate on a daily basis trusting that their employees would follow the proper procedure and do their jobs religiously.  Consistency is always an issue as there is no written guide to follow.

We can provide you with the basic blueprint so there will be standards set in the different operating areas and you can be assured that your staff will be following written basic procedures.

We have operations manuals for the following operating areas in a full service restaurant:
  • Purchasing
  • Receiving
  • Storage Control
  • Production / Kitchen Operations
  • Dining Service
  • Bar Service
  • Sales Control
  • Cost Control
  • Sanitation and Food Safety
  • Quality Customer Service (Training Manual)
You can choose only what you need and purchase the manuals INDIVIDUALLY.  You can also purchase the entire set at a discount.

If you send us your logo, we will integrate this in the manual pages FREE OF CHARGE.  The operations manual will be given to you in PDF format as a soft copy on dvd or cd. 

Forms and documents are added as Annexes and are in Microsoft Word or Excel format so you can adjust and input your own data to suit your needs.

We also have an operations manual for a FOOD CART business.

Email us the manuals you chose so we can send you the rates.




Sample Operations Manual Content

1:  Production / Kitchen Operations
Introduction
Opening and Closing Procedures
The Standardized Recipe
   - Format
   - Steps in Standardizing
   - When Changing Standardized Recipes
Kitchen Stations
   - Station Work Schedules
   - Mise-en-place Organization
Production Control Guides
   - Production Guides
   - Portion Control
   - Ladle and Scoop Guides
Work Flow During Service Hours
Kitchen Production Controls
   - Flow of Raw Materials in a Production
          Cycle
   - Requisition of Materials
   - Mise-en-place Preparation
   - Inventory Control
   - Treatment of Spoilages
   - Treatment of Left-overs
   - Kitchen Communication Logbook
Transfers
Job Descriptions
Annexes:  Forms and Records

2:  Sales Control
Introduction
    -  A Typical Sales Transaction
    -  How a Restaurant Loses Money
Primary Control Issues
Sales Control:  Cashiering
   - Opening Procedure
   - Turnover to Next Shift
   - Closing Procedure
Order Slip Control
   - Issuing of Order Slips to Servers
   - Order Slip Process Flow
   - Order Slip Audit
Cash and Credit Handling/Audit
   - Cash Sales
   - Credit Card Sales
Key Control
Job Description
Annexes:  Forms and Records

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Training

After purchasing the operations manuals, we can TRAIN your managers and staff on how to use them.  Training can take only a few hours or several days depending on the content of the manuals purchased.

NOTE:  Purchase of the operations manual is a prerequisite to training.


Consulting on Monthly Retainer

Some clients would rather opt for consulting services. We can also provide our service as CONSULTANTS on a monthly retainer basis. 

As your F&B Consultants, we shall provide valuable insights and advise on how to better improve your operations.  We can help you set the direction, plan with your managers / super-visors on how to improve their section’s operations and monitor them to see to it that the  assignments given to them are executed properly.

Consulting is usually for a minimum of 6 months to be able to effectively execute programs, but can be adjusted depending on the client's requirements.

Audit

Before we can propose the best package for you, we can conduct an audit of your operations so we can determine how we can best help you.  The audit comes with a minimal fee which is deductible from the monthly retainer fee if we come in as your consultant.

Please get in touch with us so we can determine how we can best assist you.