Vous êtes sur la page 1sur 75

Published By:

ATLANTIC PUBLISHING GROUP, INC


THIRD REVISED EDITION
Here is a complete list of forms included in the Restaurant Managers Handbook. Click
on the form you need and youll go directly to that page.
CHAPTER 1SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAU-
RANT VENTURE
Start-up Cost Worksheet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Furniture/Fixtures/Equipment Worksheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
A List Of Necessary Miscellaneous Restaurant, Resort and Hotel Supplies. . . . . . . . . . . . 6
Layout and Flowchart of a Typical Family-Type Restaurant ............................15
Layout and Flowchart of a Typical Occasional-Type Restaurant . . . . . . . . . . . . . . . . . . 16
Layout for Receiving, Storage and Employee Dining Areas . . . . . . . . . . . . . . . . . . . . . . . . . . 17
CHAPTER 5PROFITABLE MENUPLANNING FOR MAXIMUM RESULTS
Accuracy in Menu Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Copyright Form TX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Food Ordering Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
CHAPTER 6SUCCESSFUL KITCHEN MANAGEMENT & CONTROL
PROCEDURESFOR MAXIMUM EFFICIENCY
Detailed Layout of Dishroom Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Detailed Layout of Kitchen Equipment in a Family Restaurant . . . . . . . . . . . . . . . . . . . . 27
Perpetual Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Sign-Out Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Preparation Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Minimum Amount Needed Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Yield Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Cashiers Report Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Ticket Issuance Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Cooks Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Ticket Itemization Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Want Sheet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
CHAPTER 7THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION
PRACTICES
Manager Self-Inspection Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Temperature Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
DIRECTORY OF FORMS & CHARTS
CHAPTER 8SUCCESSFUL BAR MANAGEMENT & OPERATIONS
Layout of a Typical Bar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Bar Recipe and Procedure Manual . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Bartenders Report. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Liquor Order Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Liquor Inventory Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Liquor Used and Restocked Form. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
CHAPTER 9SUCCESSFUL WINE MANAGEMENT & OPERATIONS
Wine Inventory Form......................................................................................47
Wine Order Form............................................................................................48
CHAPTER 10SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS &
SUPPLIES
Operational Inventory Form............................................................................49
Operational Order Form ................................................................................50
CHAPTER 13SUCCESSFUL EMPLOYEE RELATIONS & LABOR COST CONTROLS
Employee Performance Evaluation Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
CHAPTER 16INTERNAL BOOKKEEPINGACCOUNTING FOR SALES &
COSTSWHERE DID IT ALL GO?
Daily Payroll Form..........................................................................................52
Daily Sales Report Form ................................................................................53
Labor Analysis Form ......................................................................................55
Wine Itemization Form ..................................................................................56
Food Itemization ............................................................................................57
Purchase Ledger ............................................................................................58
IRS Form 1244: Employees Daily Record of Tips and Report to Employer......59
CHAPTER 17SUCCESSFUL BUDGETING & PROFIT PLANNING
FOR MAXIMUM RESULTS
Depreciation Worksheet and Record ..............................................................64
Operational Budget ........................................................................................66
Sales Projection Form ....................................................................................68
Depreciation Worksheet ..................................................................................69
IRS Form 4562:0 Depreciation and Amortization............................................70
CHAPTER 18HOW TO PREPARE THE MONTHLY AUDIT & COST
PROJECTIONSPUTTING IT ALL TOGETHER
Breakeven Analysis Graphic Representation ..................................................72
Breakeven Cost Analysis ................................................................................73
Materials Cost Projection Form ......................................................................74
Operational Supplies Cost Projection Form ....................................................75
Salary of Owner-Manager (if applicable)
All Other Salaries and Wages
Rent
Advertising
Delivery Expenses
Supplies
Telephone
Utilities
Insurance
Taxes, Including Social Security
Interest
Maintenance (Facilities/Equipment)
Legal and Other Professional Fees
Dues/Subscriptions
Leases (Equipment/Furniture/Etc.)
Inventory Purchases
Miscellaneous
One-Time Start-Up Costs
Fixtures/Equipment/Furniture
Remodeling
Installation of Fixtures/Equipment/Furniture
Starting Inventory
Deposits with Public Utilities
Legal and Other Professional Fees
Licenses and Permits
Advertising and Promotion for Opening
Accounts Receivable
Cash Reserve/Operating Capital
Other
TOTALYour total amount will depend upon how many months
of preparation you want to allow before actually beginning operations.
4 THE RESTAURANT MANAGERS HANDBOOK
ORKSHEETS
W
The following worksheets, provided courtesy of the Small Business Administration, will
aid the restaurant manager greatly in estimating start-up costs and expenses.
HOW MUCH MONEY DO YOU NEED?
To help you estimate the amount of financing you will need to get your venture off the
ground, use the following chart. Keep in mind, however, that not every category applies
to all businesses. Estimate monthly amount.
SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 5
FURNITURE / FIXTURES / EQUIPMENT
Estimate of
If you plan pay the cash you
cash in full, enter need for
the full amount AMOUNT furniture,
below & in the DOWN OF EACH fixtures &
last column PRICE PAYMENT INSTALLMENT equipment
COUNTERS
STORAGE SHELVES
DISPLAY STANDS,
SHELVES, TABLES
CASH REGISTER
SAFE
WINDOW DISPLAY
FIXTURES
SPECIAL LIGHTING
OUTSIDE SIGN
DELIVERY
EQUIPMENT
IF NEEDED
TOTAL FURNITURE, FIXTURES & EQUIPMENT
If you are going to pay by installments, fill out the
columns below. Enter in the last column your
down payment plus at least one installment
6 THE RESTAURANT MANAGERS HANDBOOK
A
accounting & financial
services
advertising services,
materials &
electronic catalogs
air cleaners/purifiers
air conditioning &
heating eqt. sales
air curtains
air pollution control
systems
air purification & dust
collection eqt.
air screens/air curtains
for entranceways
alcoholic beverages
alligator/alligator
meat
aluminum foil
animated displays
antioxidants for
fruits & vegetables
antiques
apparel
appetizers
appliances: food service
machines
aprons
aquariums/lobster
tanks
architects/engineers
art
artificial flowers &
plants
ashtrays & stands
associations, trade
ATMsautomated teller
machines
attorney at law
audiovisual eqt. &
systems
awards, plaques &
certificates
awnings, canopies &
poles
B
bacon
badges/name badges
bags & covers: paper,
plastic, cheesecloth
& scented
bags, cooking
bags, food: paper
& plastic
bains marie
baked goods:
fresh & frozen breads,
rolls, pastries, etc.
bakers eqt. & supplies
baking ingredients
baking supplies
balers
balloons
banners & flags
banquet service eqt.
bar codes/uniform
product codes
bar eqt. & supplies
barbeque pits, machines,
eqt. & supplies
bars, liquor service
bars, portable
& folding bases
& legs, tables
& boothes
baskets, bread & roll
bathrobes & bathroom
accessories
bathroom accessories
& eqt.
bathroom eqt.
& baby changing
stations
batter: doughnut,
pancake & waffle
beds: bedspreads
& blankets
beer & ale
beer brewing eqt.
beer service eqt.
beverage service eqt.
beverage/coffee servers
beverages,
concentrated fruit
beverages,
nonalcoholic
beverages: beer/ale/wine
beverages, carbonated
& noncarbonated
beverages:
liquors/liqueurs
bibs, adult & child
binders
bins, ingredient
bins, silverware
bins, storage
biscuits, fancy & soda
blackboards
blenders
bookkeeping systems
books, educational
& technical
books, reservation
booths & chairs, tables,
bases & legs
bowls: mixing, salad
& serving
brass fittings & tubing
bread & rolls
bread specialties
bread sticks
breading machines
breadings & batters:
seafood & poultry
brochures & postcards
broilers, electric & gas
broilers, infrared
broilers, charcoal
& conveyor
broilers, charcoal,
electric & gas
brooms
brushes, cleaning
buffalo products
buffet products:
chafers, fuel, etc.
buildings, modular
bulletin boards
bulletin boards:
changeable letters
butchers eqt. & supplies
butter, margarine
& cooking oils
C
cabinets: food
warming
& conveying
NECESSARY MISCELLANEOUS RESTAURANT, RESORT & HOTEL SUPPLIES
SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 7
cabinets: miscellaneous
cafeteria eqt.
cakes & cake
decorations; cookies
& pastries
can openers: electric
& hand-operated
candelabra & candle
holders
candies, chocolates
& confectioneries
candle light,
nonflammable
candle warmers for
food & beverages
candles & tapers
canned foods: fish,
fruits & vegetables,
meat & poultry
canopies
canopies: ventilation
cappuccino coffee eqt.
carbon dioxide
carbonators
carbonic gas/bulk co2
carpet sweepers
carpets & rugs
carriers, food
& beverage insulated
carts, espresso & coffee
carts, food-service
carts, hospital
food-service
carts, transport
carts, storage
& serving
cash register
supplies: tape, ribbon,
etc.
cash registers
& control systems
casters
catalogues
& directories
catering supplies
& banquet service eqt.
catering
trucks/delivery
trucks
caviar
ceilings: acoustical,
tin, wood, etc.
ceramic dinnerware
ceramics
cereals, ready-to-serve
& uncooked
chafing dishes
chairs, folding or
stacking
chairs, infant
chairs, restaurant
chairs, upholstered
check recovery services
cheese
cheese, grated
childrens premiums
& party supplies
childrens rides
& amusements
chillers
china, table
chinese foods
chocolate
choppers: electric for
food & meat
chopping blocks
cigars, cigarettes,
tobacco products:
display & storage
systems
citrus products/citrus
syrups
cleaners for grills, griddles,
pans, etc.
cleaners, hand
cleaners, multipurpose
cleaners, ovens
cleaners, rug
& upholstery
cleaners, window
cleaning eqt., materials,
services & supplies
cleaning systems,
pressurized
cleaning: exhaust
maintenance
clocks, electric
coasters, beverage
coat & hat checking
eqt.
cocktail mixes
cocktail stirrers
cocoa
coffee
coffee-brewers, glass
& filters
coffee mills
coffee urns & makers
coin sorters
& handling eqt.
cold plates
communication
systems, services & eqt.
compactors, waste
computer aided design
(cad) systems
computer furniture
computer software:
accounting,
administrative,
hospitality, etc.
computer software:
hospitality
& cost control
computer supplies
computerized
food service
systems
computerized
restaurant
management systems
computerized systems,
wireless
computers/internet
concession eqt.
& supplies
condiments
& condiment holders
confectionery &
chocolate products
connectors:
gas/water/steam
construction:
materials/renovation
consulting services
containers, food
containers, microwave
containers, ovenable
paperboard
containers: aluminum,
plastic & glass
conveyors & subveyors
conveyors, belt
cookies
cooking computers
or timers
cooking eqt., electric
& gas
cooking eqt., induction
cooking eqt., outdoor
8 THE RESTAURANT MANAGERS HANDBOOK
cooking heat/warmers
cooking wines
& marinades
cookware, induction
cookware: pots, pans
& microwave
coolers, beverage
copperware
costumes
cotton candy
machines
counters & tabletops
counters, cafeteria
covers, rack
crackers
creamers
credit cards: card
processing/
authorization
crepe-making machines
croutons
crushers, can & bottle,
electric
cups: disposable,
portion, thermal, etc.
custom-built kitchen
eqt.
cutlery: chefs eqt.
& supplies
cutlery, disposable
cutlery, silver-plated
& stainless steel
cutters, food
cutting boards
D
dairy substitutes
dance floors, portable
data processing eqt.,
services & supplies
decaffeinated
beverages
decor & display
materials
decorations: holiday,
party favors,
balloons, etc.
degreasers & non-slip
treatment products
deli products
deodorizers
designers/decorators
dessert products
dicers, hand-operated
dicers, vegetable-
cutting, power
dietetic foods
dinnerware, heat
resistant, glass
dinnerware, metal
dinnerware: china,
stainless steel,
plastic or disposable
disco equipment
dishtables
dishwashers/ware:
washer eqt. & supplies
dishwashing compounds
disinfectants
& cleaning supplies
dispensers for
concentrates
dispensers, carbonated
beverage
dispensers, condiment
dispensers: controls
& timers
dispensers, cup
dispensers, custom
dispensers, french fries
dispensers, glove
dispensers, ice
dispensers, ice cream
dispensers: liquor, beer
& wine
dispensers, malted milk
dispensers, napkins
dispensers, noncarbonated
beverage dispensers,
dispensers, salad dressing
dispensers: self-leveling
for dishes & trays
dispensers, snack
dispensers, soap
& detergent
dispensers, straw
dispensers, toilet paper
dispensers, water
hot and/or cold
dispensers, whipped
cream
dispensers, wine
dispensers: liquids,
beverages, cream/milk,
syrup & dressings
display cases
display cases, heated
display cases,
refrigerated
distributor, food
& beverage
distributor, food eqt.
doilies: paper or plastic
doors: cold storage &
freezer
doors: hinged,
revolving & swinging
dough dividers/rounders
dough: prepared,
frozen & canned
doughnut machines
doughnut mix
drain cleaners/line
maintenance
draperies, curtains
& hangings
draperies, stage
drapery & curtain
hardware
dressings, salad
drive-thru service eqt.
drug testing
dry grocery items:
staples
dry ice
dryers, clothes
dryers, dish/tray
E
eggs/egg products/
egg substitutes/
boilers & timers
electric utility services/
energy conservation
electronic data
capture
electronic funds
transfer
embroidered apparel
employee benefit services
employee scheduling
& services
employment agencies,
services & leasing
enclosures, patio &
pool
energy conservation eqt.
SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 9
energy cost analysts
entertainment, sports-
themed
entertainment/
entertainment
systems
entrees, fresh & frozen
environmental
products
equipment, cook/chill
equipment,
dish handling
equipment,
drain cleaning
equipment, exercise
equipment,
food forming
equipment, front office
equipment, heating
boilers, furnaces,
radiators, etc.
equipment,
hot-chocolate
making
equipment, leasing
equipment, marinade
equipment: preventive
maintenance
programs
equipment:
repairs/parts/
installation
equipment, rug cleaning
equipment,
sales & service
equipment, under-bar
equipment, upholstery
cleaning
& shampooing
espresso coffee
& coffee eqt.
ethnic foods
executive recruiters,
hospitality industry
exhaust fans
exhaust maintenance
cleaning
extractors, fruit juice
extracts, flavoring
F
fabrication, stainless
steel
fabrication, wood
fabrics
fabrics, fire resistant
fans, electric
& ventilating
fats & oils, cooking
fats & oils: eqt. Systems
& supplies
faucets
filters, air-conditioning
filters: coffee makers
filters, cooking oil
filters, exhaust systems
filters, grease
extracting
filters, water
financial services/
financial
consultants
financial: tax
& legal planning
fire alarm systems
fire protection systems:
extinguishers/
suppression/sales/service
first-aid eqt. & supplies
fish: canned, fresh,
frozen, pre-portioned
& smoked
flagpoles, flags
& accessories
flatware carts & trays
for storage
& dispensing
flatware, disposable
flatware: recovery
machines
flatware: silver/gold
plated, stainless
& disposable
floor cleaning
& maintenance eqt.
floor drain treatment
flooring tile: vitrified
or ceramic
flooring: floor
treatments, non-slip
preparations
& coating
flour & flour sifters
flowers, foliage
& plants
food containers:
aluminum, plastic
& glass
food covers
food, dehydrated
food delivery
& catering eqt.
food eqt.: Service
& parts
food: frozen
cooked/precooked
food photography
food portioning eqt.
food processors:
grinders & slicers,
electric & manual
food products:
deli/ethnic,
import/export
food products:
prepared, canned
or frozen
food reproduction
& replication/props
food safety training
food thawing device
food waste disposers
food, processed
footwear
forms: guest checks
& business forms
fountain syrups
& flavors
fountains, beverage
fountains, ornamental
& display
franchise consultants
freezers/refrigeration
eqt.: service & parts
freezers, portable
frequent dining
programs/clubs
frozen breakfast food
frozen cocktail
machines
frozen food reconstitutor
fruit juices: canned,
concentrated,
fresh & frozen
fruit syrups
fruits & vegetables:
candied, brandied
& pickled
fruits & vegetables:
canned, fresh & frozen
10 THE RESTAURANT MANAGERS HANDBOOK
fryers, convection
fryers, deep fat
& pressure
fryers, oil-less
fuel: synthetic/alternative
furniture design
furniture, health care
furniture: fiberglass,
metal, plastic,
upholstered & wood
furniture: lawn,
garden, patio
& casual
furniture,
portable/folding
G/H
games
garbage can liners
garbage containers:
metal, plastic
or concrete; waste
receptacles
& compactors
gas, propane
gas: service/supplier
& natural
gelatin
gelato
gift basket packaging
glass replacement
service
glass washers
glass, beveled
& tempered
glass, decorative
glassware chiller
& froster
glassware, service
glazes
gloves: cloth
or synthetic
gourmet foods
gravy mix or base
grease exhaust systems:
cleaning
& maintenance
grease traps: cleaning,
maintenance, elimina
tion & analysis
griddles & grills
groceries
guest checks
guest questionnaires,
comment cards
& boxes
guest services
HAACP training
hair dryers
hand dryers
hand trucks
handicapped: aids
& accessories
hangers, clothes
health foods
healthcare products
& eqt.
heat lamps
heaters, water
heaters, patio
& outdoor/indoor
herbs
high chairs
holloware: plated,
silver plated
& stainless steel
hoods
hors doeuvres
hoses: flexible gas
connectors
hot chocolate mix
hot dog grills/cookers
hot food tables
hot plates, electric & gas
hotel & restaurant
supplies
hotel amenities
hotel eqt. & supplies
hotel/motel
management
hotel/motel planning
& development
hotel/motel supplies
I/J
ice bins, buckets, carts
& containers
ice cream
ice cream cabinets
ice cream dishes
ice cream freezers
ice cream makers
& soft serve machines
ice cream, toppings,
syrups & cones
ice crushers, cubers
& shavers
ice machine repairs,
service
& maintenance
ice makers, bins,
dispensers, crushers
& cubers
ice transport systems
Ice: ice eqt. & supplies
incentive programs
information service
infrared ovens, ranges
& broilers
insect traps
insecticides
inserts, steam table
insulation materials:
hot & cold
insurance
interior decor/
interior design
international
marketer/distributor:
food eqt.
inventory control
eqt.
inventory systems: eqt.
& supplies
investigative services
janitorial:
cleaning/sanitizing
janitorial supplies
japanese foods
juice fountains
juicers/extractors
K/L
kettles, steam
key & lock systems
key tags
kitchen accessories
kitchen fabrication
kitchen layout
& design
knife sharpeners
kosher food/products
ladles
laminated plastic for
counters, etc.
laminating services
& products
lamps: floor, table,
SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 11
electric, battery,
candle, infrared & oil
lampshades
laundry eqt. & supplies
laundry machinery
lawn care services
led message displays
legal services
legumes
lighting fixtures
lighting systems,
emergency
lighting, fluorescent
& neon
lights: flood, spot, etc.
linen products
linen products, rental
liquor substitutes
liquor supplies
& liqueurs
lobster
lobster tanks
lockers
locks
M/N
machines, soft ice
cream & milk shake
magazines & newspapers
management services
management systems
marinades
markers, chalks
& crayons
marketing materials
& services
marketing research
marketing:
promotional items
& public relations
matches/matchbooks
mats, floor
mats, rubber
& composition
mattresses & bedsprings
mayonnaise
meat analogs
meat cookers
meatball machines
meats: fresh, frozen,
canned, pre-
portioned
& processed
menu accessories
menu covers & holders
menu display
menu planning
& development
menu price changers
menus, menu boards &
menu card systems
mesquite wood
metal polish
metal work:
kitchen eqt.
mexican foods
microwave accessories
microwave food
microwave ovens
& cookware
mini bars
mints: hospitality
& printed
mirrors, murals
& wall decorations
mixers, drink
mixers, foodelectric
mixes, cocktail
mixes, food
mixes: prepared
flour/dough
mobile restaurants
money counters
mops & mopping eqt.
motivational incentives,
employee contests
& games
muffin depositor
murals & wall
decorations
mushrooms
music & sound systems
music licensing:
organizations &
copyright law
music systems
music videos
musical instruments
name badges/tags
napkin rings
napkins, disposable
napkins, fabric
nondairy creamers
nutrition services
& information
nuts: specialty nut meats
O
office machines
office supplies
oils, cookingfats & oils
olives
on-line services
onion rings
onions, dehydrated
ordering systems
organizers: calendars,
notebooks & seating
charts
ovens & ranges: cooking
eqt., parts & service
ovens, baking & roasting
ovens, brick
ovens, combination
convection/steam
ovens: convection,
conveyor, infrared,
low temperature,
microwave, quartz,
vapor & wood burning
ovenware: china or glass
P/Q
packaging & wrap: foil,
plastic & paper
packaging materials:
wrapping
packaging, take-out
paging systems
& employee call systems
paint markers or strippers
pan liners & coatings
paneling & partitions,
acoustical
paper goods & disposable
tabletop items
parking lot maintenance
partitions or walls,
movable
pasta cookers
pasta making
eqt./machines
pasta: fresh, frozen,
flavored, homemade
& processed
12 THE RESTAURANT MANAGERS HANDBOOK
pastry products
pates
payroll companies
payroll processing
services
peanut butter
pepper mills
personnel services:
recruitment, leasing
& consultants
pest control services
& products
photographic services
& eqt.
pickles & pickled
products
pie fillings
pie making machines
pies, baked & frozen
pillows
pitchers
pizza eqt. & supplies
pizza products
place mats
plants, flowers & greenery
plastic signs
plasticware, disposable
& nondisposable
plasticware, disposable,
molded
plates, disposable
platforms & risers,
portable
platters
playground equipment
plumbing fixtures & eqt.
point-of-sale eqt.,
materials & supplies
polishes & waxes, floor
popcorn equipment
portable toilets
& sanitation
posters & poster systems
pot & pan washing eqt.
potato products
potatoes, processed
pots & pans
poultry information
poultry: fresh, frozen,
canned & pre-portioned
powders, fry-kettle
precooked frozen food
pre-portioned foods:
jam, cheese, salt,
pepper, etc.
pre-portioned meat, fish
& poultry
pre-washing machines
premiums & incentives
pressure cookers
pressure fryers
pretzels
printing & design
printing forms, notices,
etc.
produce: fruits
& vegetables
property management
systems
prosciutto
public address systems
public cold storage
pushcarts
quality control
R
racks, coat & hat
racks, dish & glass
racks, dishwashing
racks, drying
racks, luggage
racks, shelving
& storage
railings: brass, chrome,
stainless steel, wood, etc.
ramekins
ranges, electric & gas
real estate: analysis,
brokerage
& financing
recipe card indexers
recipes: new ideas
recycling containers,
eqt. & services
refinishing services:
tableware
refrigeration eqt.:
display
refrigeration eqt.:
reach-in
refrigeration eqt.:
repair & service
refrigeration eqt.:
walk-ins
relishes, chutneys, etc.
rendering services
rental: supplies & eqt.
rentals & leasing: cars
& trucks
rentals & leasing
party supplies
reservation services
responsible vendor
training
restaurant
consultants
restaurant eqt.
& supplies
restoration
rice/rice products
room service products
rotisseries
S
safes & vaults
safety products
salad dressings
salad dryers
salad oils
salads & salad bars:
eqt. & supplies
sandwich & salad
units, refrigerated
sandwiches
sanitation eqt.
& supplies
sauces & sauce bases
saunas
sausage
saws, meat cutting
power
scales, food
schools &
educational services
scouring pads
seafood & seafood
products
seafood steaming eqt.
seasonings & spices
seating systems: charts
& wait lists
seating, auditorium
& theater
seating, food court
secret shopper service
security eqt. systems
SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 13
& services
septic tank cleaning,
repairs & maintenance
serving dishes
sharpening services:
knives & eqt.
sheets & pillow cases
shelf liners
shellfish tools/mesh
steaming bags
shelving, plastic
shelving, steel & wood
shopping service/
mystery shopper
shortening
shower curtains
signs, changeable
letter
signs, electrical
& electronic
signs, painted
signs, tabletop
signs, wooden
signs: engraved, led,
& neon
silver burnishers,
cleaners
& compounds
silver plating
sinks, kitchen
sinks, under-bar
slicers, food
electric
slicers, mechanical/
hand-operated
slush machines
smoked meats & sausage:
manufacturer
snack bar units
snack foods: candies,
chips & nuts
sneeze guards
soap, toilet & bath
soaps: detergents &
cleaning compounds
soda fountain supplies
soda fountains & eqt.
soft serve eqt.
& products
sorbet
sound systems
soups: condensed,
dehydrated & ready-
to-serve
soups, frozen
soups & soup bases
souvenirs, novelties
& party favors
specialty foods
stages, mobile & fold-
ing; dance floors
stainless steel
stanchions
& decorative rope
staples
starch, cooking
steam cleaning services
steam cookers
steam tables
sterilizers
stirrers: wood
or plastic
straws, sipping
strip doors
sugar & sugar
products
supplies: electronic
machinespaper, rolls
& ribbon
sweetening products
swimming pool eqt.
syrups & toppings
systems, intercom
T
table covers, disposable
table padding
table toys & table games
table: skirting, linens,
napkins, etc.
tables, bakers
tables, banquet room
& folding
tables & counters,
restaurant
tables, kitchen
tables, outdoor
tables, pedestal
tables, room service
tables: hot/cold food;
serving & folding
tableware, disposable
takeout service/
delivery service
tea making
& dispensing eqt.
tea & iced tea
technical research
telecommunication
services
telephone pay
telephone systems,
sales & service
television, closed
circuit
television, satellite
tenderizers
tents & canopies
testing & evaluation
services: safety
& sanitation
textured vegetable
protein product
theme party supplies
thermo delivery
pouches
thermometers
thermoware
tiling
tilting skillets
time keeping eqt.
& supplies
time recorders
tissues, disposable
toasters, automatic
gas or electric
tobacco products
toilet paper
toilet seat covers
tomato products
tools: garnishing,
ice carving, etc.
toothpicks & party
picks
toppings
tortilla press
tortilla products
touch screens
towels: cotton or
linen
towels, paper
trade publications
training films
& filmstrips
training materials
tray covers
14 THE RESTAURANT MANAGERS HANDBOOK
tray stands
tray washers
trays, baking
trays, foam
trays, paper
trays, plastic
trays, restaurant
trays: storage, serving
& display
trucks for folding
tables, chairs
& mattresses
trucks, baggage
trucks, delivery
trucks, dish & food
trucks, laundry & linen
supply
trucks, maid
U/V
umbrellas, aluminum
outdoor
uniform emblems:
imprinted
or embroidered
uniforms: clothing
uniforms: hats & caps
uniforms: protective
apparel
upholstery cleaners
utensils,
cooking/kitchen
utility, analysis, con-
trol & distributions
vacuum cleaner
vacuum-packed/vacuum-
sealed bags & pouches
vegetable cutters
& peelers
vegetable juice
vehicles, maintenance
vehicles, personnel
vending machines
vending products
vending vehicles
ventilating systems,
kitchen
ventilators
& ventilating eqt.
vinegars
visitor guides,
in-room guides, travel
guides & maps
W
waffle irons & cone
makers
waffles
wait staff call system
walk-in coolers
& freezers
wall covering
wall panels, tile,
wallboard, etc.
wall cleaners
& maintenance
walls, movable
warehousing
warmers, beverage
warmers, dish/plate
warmers, food
warmers, fudge
electric
wash cloths
waste disposal systems
waste grease
collection
waste reduction eqt.
& services
waste reduction/
waste disposal
wastebaskets
& receptacles
water conditioner
& softener eqt.
& supplies
water machines:
heating & cooling
water purification/
filtration
water vacuums/brooms
water, bottled
water, mineral
water & water
dispensers
whipping eqt.: cream,
sour cream & toppings
whipping eqt.:
accessories
wholesale club
windows
wine accessories
wine cellers
wine consultants
& distributors
wine service eqt.
wines
wipes
wire accessories
woks, electric
& nonelectric
woodenware, bowls
& kitchen utensils
work tables, kitchen
wraps: lemon, stem, etc.
Y
yogurt eqt.
yogurt: frozen, fresh
& soft-serve
SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 15
1. Storeroom
2. Dairy and vegetable walk-in cooler
3. Meat walk-in cooler
4. Walk-in freezer
5. Combination meat and vegetable
preparation, salad preparation and
pot and pan washing area
6. Meat and vegetable cooking area
7. Dish room
8. Dining room counter
9. Dining room
10. Takeout area
11. Waiters' station
12. Cashier
13. Customer lounge (two)
14. Men's restroom
15. Women's restroom
16. Customer entry and exit (two)
17. Manager's office
18. Employee lockers, equipment
room and miscellaneous
storage located in basement
Customer
Entrance
to #'s
6, 8
or 9
Customer
Entrance
Employee
& Receiving Entrance
STORAGE FACILITY PRODUCTION FACILITY OTHER FACILITIES
16 17
4 3 2
13
18
11
15 14
16
13
12
9
10
5
6
7
8
1
LAYOUT AND FLOWCHART OF A TYPICAL
FAMILY-TYPE RESTAURANT
LAYOUT AND FLOWCHART OF A TYPICAL
OCCASIONAL-TYPE RESTAURANT
1. Liquor storage
2. Storeroom
3. Dairy and vegetable walk-in cooler
4. Meat walk-in cooler
5. Walk-in freezer
6. Meat and vegetable preparation
7. Meat and vegetable cooking
8. Pot and pan washing
9. Salad preparation
10. Checker/cashier's station
11. Dining room
12. Dish room
13. Employee dining
14. Janitor's closet
15. Chef's office
16. Waiters' station
17. Women's restroom
18. Men's restroom
19. Cocktail lounge
20. Customer lounge
21. Checkroom
22. Reservation station
to #'s
7, 8
or 9
Customer
Entrance
Fire Exit Fire Exit
Fire Exit
Employee
& Receiving Entrance
STORAGE FACILITY PRODUCTION FACILITY OTHER FACILITIES
13
3 4 5
2 1
12
9
6
7
8
14
15
10
11
16
19
20
21
22
17 18
16 THE RESTAURANT MANAGERS HANDBOOK
SUCCESSFUL PRE-OPENING ACTIVITIES FOR A NEW RESTAURANT VENTURE 17
LAYOUT FOR RECEIVING, STORAGE
AND EMPLOYEE DINING AREAS
1
2
3
11
12
13 14
16 15
18
7
4 8
9
10
16, 17
19
6
5
1. Receiving desk
2. Dock bumper
3. Trash storage
4. Storeroom
5. Liquor storage
6. Shelving (eleven)
7. Platform scale
8. Reach-through uniform
lockers
9. Order desk
10. Wall telephone
11. Dairy and vegetable
walk-in cooler
12. Mobile racks
(fourteen)
13. Meat walk-in cooler
14. Walk-in freezer
15. Exterior temperature
gauges (three)
16. Time clock
17. Time card racks (two)
18. Bulletin board
19. Employee dining
ACCURACY IN MENU CHECKLIST
Determine the accuracy of your own menu by using this checklist
and answering the sample questions.
YES NO
1. When merchandising steaks by weight, do I use the generally accepted
practice of referring to the steaks weight prior to cooking?
2. Are my double martinis really twice the size of a single drink?
3. Are my breaded shrimp at least 50% shrimp, as government
regulations require?
4. Is my 3-egg omelette really made with three eggs?
5. Are my jumbo eggs really jumbo, the nationally recognized egg size, or
are they actually large?
6. When I say choice sirloin of beef do I really refer to USDA Choice
Grade Sirloin of Beef, as Ive implied?
7. Do I realize that its OK to use the words prime rib to describe a cut of
beef (i.e., the primal ribs: 6th to 12th ribs), but when I combine this term
with USDA (USDA Prime Ribs), Im implying a grade of beef, not a cut of
beef?
8. Do I realize that ground beef is just what the name impliesground
beef with no extra fat (the fat limit is 30%), water, extenders or binders?
9. Do I understand that terms like Prime, Grade A, Good, No. 1,
Choice, Fancy, Grade AA and Extra Standard are all descriptions of
grades as set by federal and state standards?
10. If my pricing structure includes a cover charge, service charge or gratuity,
have I brought these items to my customers attention?
11. Do I clearly define any restrictions regarding the use of coupons or premi-
um promotions?
12. If extra charges are made for special requests like all white meat or
no-ice drinks, are these charges clearly stated at time of ordering?
18 THE RESTAURANT MANAGERS HANDBOOK
QUANTITY REPRESENTATION
PRICE REPRESENTATION
PROFITABLE MENU PLANNING FOR MAXIMUM RESULTS 19
YES NO
13. Are my house brands really manufactured to my own specifications, even
if they are prepared off premises?
14. Am I careful when advertising brand names that the brand advertised is
always the brand sold?
15. When substitutions are necessary for whatever reason (non-delivery,
availability, price, etc.), do I realize these substitutions must be reflected
on my menu?
Some such substitutions:
Maple syrup and maple-flavored syrup
Baked ham and boiled ham
Chopped veal cutlets and shaped veal patties
Ice milk and ice cream
Fresh eggs and powdered eggs
Picnic-style pork shoulder and ham
Milk and skim milk
Pure jams and pectin jams
Whipped cream and whipped topping
Turkey and chicken
Hereford beef and Black Angus beef
Peanut oil and corn oil
Beef liver and calf s liver
Cream and half-and-half
Cream and nondairy creamer
Butter and margarine
Ground beef and ground sirloin of beef
Capon and chicken
Standard ice cream and French-style ice cream
Cod and haddock
Noodles and egg noodles
White-meat tuna and light-meat tuna
Haddock and pollack
Flounder and sole
Cheese food and processed cheese
Cream sauce and nondairy cream sauce
Bonita and tuna fish
Roquefort cheese and blue cheese
Tenderloin tips and diced beef
Mayonnaise and salad dressing
REPRESENTATION OF BRAND NAMES
20 THE RESTAURANT MANAGERS HANDBOOK
YES NO
16. Can I back up the following descriptions with package labels, invoices or
other supplier-produced documentation to prove point of origin?
Lake Superior Whitefish Idaho Potatoes
Maine Lobster Imported Swiss Cheese
Puget Sound Sockeye Salmon Bay Scallops
Gulf Shrimp Florida Orange Juice
Smithfield Ham Wisconsin Cheese
17. Do I realize that it is all right to use the following terminology in the
generic sense to describe a method of preparation or service?
New England Clam Chowder Russian Dressing
Irish Stew Country Ham
French Fries Danish Pastries
Russian Service English Muffins
Swiss Cheese French Toast
Country Fried Steak Denver Sandwich
French Dip Swiss Steak
German Potato Salad French Service
Manhattan Clam Chowder Florida Fresh Juice
18. Do I use the term fresh juice only for a juice without additives and pre-
pared from the original fruit within 12 hours of sale?
19. Instead of using the term homemade, do I use more accurate terminology,
like home-style, homemade-style, made on the premises or our own?
20. If I use any of the following terms, am I sure I can substantiate them?
Fresh Daily Corn-Fed Porkers Fresh-Roasted
Flown In Daily Finest Quality Kosher Meat
Center-Cut Ham Black Angus Beef Own Special Sauce
Aged Steaks Low Calorie Milk-Fed Chicken
Slept in Chesapeake Bay
21. Am I careful not to misrepresent canned orange juice as frozen or canned
applesauce as homemade?
22. Do I use food preserved by the commonly accepted means: canned, chilled,
bottled, frozen and dehydrated?
POINTS OF ORIGIN
MERCHANDISING TERMS
MEANS OF PRESERVATION
PROFITABLE MENU PLANNING FOR MAXIMUM RESULTS 21
YES NO
23. Am I always absolutely accurate in the terminology used to describe the
method by which the food is prepared?
Some preparation methods:
Charcoal-Broiled Deep Fried Sauteed
Barbecued Baked Smoked
Broiled Roasted Poached
Fried in Butter Prepared from Scratch
24. Do my menus, wall placard or other advertising materials containing pictorial
representations always portray the actual product with true accuracy?
25. For instance, am I careful not to:
A. Use mushroom pieces in a sauce when the picture depicts mushroom
caps?
B. Use sliced strawberries on a shortcake when the picture depicts whole
strawberries?
C. Use four shrimps when the picture shows five?
D. Use a plain bun when the photo depicts a sesame-topped bun?
E. Let my waiter/waitress offer butter or sour cream when, in actuality,
Im using imitation sour cream or margarine?
F. Let my waiter/waitress tell a customer, The pies are baked in our own
kitchen, when in fact they purchased prebaked, institutional pies?
26. Am I sure I never risk the publics health by misrepresenting the dietary or
nutritional content of a food?
27. Do salt-free and sugar-free mean just that?
28. Can I substantiate with specific data any special nutrition claims or claims of
low calories?
NOTE: If you cannot answer yes to all these questions, it is time to revise your menu to avoid
misrepresentations and potential customer misconceptions about your food.
VERBAL AND VISUAL REPRESENTATION
DIETARY OR NUTRITIONAL CLAIMS
22 THE RESTAURANT MANAGERS HANDBOOK
PROFITABLE MENU PLANNING FOR MAXIMUM RESULTS 23
INVENTORY FORM
24 THE RESTAURANT MANAGERS HANDBOOK
ITEM SIZE DATE TOTAL COST EXTENSION
TOTAL
PROFITABLE MENU PLANNING FOR MAXIMUM RESULTS 25
FOOD ORDERING FORM
ITEM BUILD TO AMT. ON HAND
26 THE RESTAURANT MANAGERS HANDBOOK
DETAILED LAYOUT OF DISHROOM EQUIPMENT
1
2
7
4
8
3
15
14
1. Silver burnisher
2. Linen hamper
3. Tray rail
4. Soiled-dish table
5. Glass rack overshelf
6. Disposal (3 h.p. hammermill type)
and scrap chute
7. Silverware chute
8. Silverware soak tank
9. Prerinse sink with flexible
spray arm
10. Dish-rack conveyor
11. Dish machine
12. Clean-dish table
13. Overshelves (two)
14. Dish-rack dollies (five)
15. Storage cabinet
13
13
12
11
10
9
6 5
SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR MAXIMUM EFFICIENCY 27
8
9 2
10
12
14
11
3 6 7 5
1
1
1
4
2 13
15
17
24
23
32 33
30 29 28
22
21
19
18
20
25 27
16
38
1
2
26
34
35
36
45
44
43
42
41
40 39
37
1. Knife wells (five)
2. Composition cutting boards (three)
3. Stainless-steel combination pot and
pan washing table with three-
compartment sink and meat and
vegetable drawers (two)
4. Disposal (3 h.p. hammermill type)
5. Recirculating centrifugal pump
6. Flexible spray rinse arm
7. Overhead pot rack
8. Single-compartment sink
9. Stainless-steel salad preparation
work table with undershelf
10. 12-quart mixer on mobile stand
11. Portion scale
12. Reach-in refrigerator
13. Stainless-steel meat and vegetable
preparation worktable with angle-
compartment sink, drawers (two),
overshelf and undershelf.
14. Can opener
15. Slicer
16. Closed-top range
17. Exhaust canopy
18. Wooden cutting board
19. Microwave oven
20. Deep fat fryers (four)
21. Griddle
22. Open-top broiler
23. Base cabinet refrigerator with
overshelf
24. Steamer
25. Base cabinet refrigerator
26. Cold food wells (eight)
27. Sandwich grill
28. Hot food wells (four) and
undercounter dish storage.
29. Open-top burners (two)
30. Wooden cutting board
31. Griddle
32. Base cabinet refrigerator
33. Waffle grill
34. Pass-through window
35. Trash can
36. Wash basin
37. Ice machine
38. Heat lamps (two)
39. Waitstaff pickup counter
40. Soup wells (two)
41. Soup bowl lowerators
42. Reach-in refrigerator, sliding-
door type
43. Customer takeout back counter
44. Fountain
45. Milkshake machine
DETAILED LAYOUT OF KITCHEN EQUIPMENT
IN A FAMILY RESTAURANT
28 THE RESTAURANT MANAGERS HANDBOOK
PERPETUAL INVENTORY FORM
I
T
E
M
+
-
=+
-
=+
-
=+
-
=+
-
=+
-
=+
-
=+
-
=+
-
=
1


2



3



4


5



6


7



8



9

1
0

1
1


1
2

1
3

1
4

1
5

1
6

1
7

1
8

1
9


2
0

2
1

2
2

2
3

2
4

2
5

2
6


2
7

2
8

2
9

3
0


3
1


1

SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR MAXIMUM EFFICIENCY 29
SIGN-OUT SHEET
ITEM EMPLOYEE DATE AMOUNT/WT.
30 THE RESTAURANT MANAGERS HANDBOOK
PREPARATION FORM
ITEM
MINIMUM
AMOUNT
AMOUNT
DEF./ORD.
BEGINNING
AMOUNT
AMOUNT
PREPPED
STARTING
TOTAL

SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR MAXIMUM EFFICIENCY 31
ITEM MON TUE WED THU FRI SAT SUN
MINIMUM AMOUNT NEEDED FORM
32 THE RESTAURANT MANAGERS HANDBOOK
YIELD SHEET
ITEM
STARTING
WEIGHT (OZ.)
# OF
PORTIONS
TOTAL
PORTION
WEIGHT (OZ.)
PREP.
COOK
YIELD
%
SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR MAXIMUM EFFICIENCY 33
Prepared By:
Date: Day: Shift:
BANK DEPOSIT Part 1
Currency
Silver
Checks
SUB TOTAL
CREDIT CARDS:
MasterCard/Visa
American Express
Diners Club
Other
OTHER RECEIPTS:
TOTAL BANK DEPOSIT
CASH SUMMARY Part 1I
Sales per Register
Sales Tax per Register
ADJUSTMENTS:
Over/Under Rings
Other: Complimentaries
Other
TOTAL ADJUSTMENTS
Sales to Be Accounted For
Sales Tax to Be Acctd. For
Accounts Collected
Other Receipts:
TIPS CHARGED:
MasterCard/Visa
American Express
Diners Club
Other
House Accounts-Tips
TOTAL RECEIPTS
DEDUCT: PAID OUTS
Tips Paid Out
House Charges
Total Deductions
NET CASH RECEIPTS
BANK DEPOSIT (Line 12)
OVER or SHORT
Day Night
BAR REGISTER SERVICE REGISTER TOTAL
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
Day Night All Shifts
CASHIERS REPORT FORM
34 THE RESTAURANT MANAGERS HANDBOOK
TICKET ISSUANCE FORM
WAITPERSON TOT # # THRU INITIALS
TOTAL
RETURN #
VERIFIED
SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR MAXIMUM EFFICIENCY 35
COOKS FORM
ITEM START ADDITIONS
STARTING
BALANCE
BALANCE
ENDING
#
SOLD
TOTAL

36 THE RESTAURANT MANAGERS HANDBOOK
TICKET ITEMIZATION FORM
ITEM
TOTAL
SOLD
USE A MARK TO
DESIGNATE ONE SOLD
TOTAL

WANT SHEET
ITEM EMPLOYEE APPROVED ORDERED ON RECEIVED
SUCCESSFUL KITCHEN MANAGEMENT & CONTROL PROCEDURESFOR MAXIMUM EFFICIENCY 37
PERSONAL DRESS AND HYGIENE
Employees wear proper uniform including proper shoes.
YES NO Corrective Action ____________
Hair restraint is worn.
YES NO Corrective Action ____________
Fingernails are short, unpolished and clean.
YES NO Corrective Action ____________
Jewelry is limited to watch, simple earrings and plain ring.
YES NO Corrective Action ____________
Hands are washed or gloves are changed at critical points.
YES NO Corrective Action ____________
Open sores, cuts, splints or bandages on hands are com-
pletely covered while handling food.
YES NO Corrective Action ____________
Hands are washed thoroughly using proper hand-washing
techniques at critical points.
YES NO Corrective Action ____________
Smoking is observed only in designated areas away from
preparation, service, storage and warewashing areas.
YES NO Corrective Action ____________
Eating, drinking and chewing gum are observed only in
designated areas away from work areas.
YES NO Corrective Action ____________
Employees take appropriate action when coughing or
sneezing.
YES NO Corrective Action ____________
Disposable tissues are used and disposed of when cough-
ing/blowing nose.
YES NO Corrective Action ____________
LARGE EQUIPMENT
Food slicer is clean to sight and touch.
YES NO Corrective Action ____________
Food slicer is sanitized between uses when used with
potentially hazardous foods.
YES NO Corrective Action ____________
All other pieces of equipment are clean to sight and
touch equipment on serving lines, storage shelves, cab-
inets, ovens, ranges, fryers and steam equipment.
YES NO Corrective Action ____________
Exhaust hood and filters are clean.
YES NO Corrective Action ____________
REFRIGERATOR, FREEZER AND
MILK COOLER
Thermometer is conspicuous and accurate.
YES NO Corrective Action ____________
Temperature is accurate for piece of equipment.
YES NO Corrective Action ____________
Food is stored 6 inches off floor in walk-ins.
YES NO Corrective Action ____________
Unit is clean.
YES NO Corrective Action ____________
Proper chilling procedures have been practiced.
YES NO Corrective Action ____________
All food is properly wrapped, labeled and dated.
YES NO Corrective Action ____________
FIFO (First In, First Out) inventory is being practiced.
YES NO Corrective Action ____________
FOOD STORAGE AND DRY STORAGE
Temperature is between 50 F and 70 F.
YES NO Corrective Action ____________
All food and paper supplies are 6 to 8 inches off the floor.
YES NO Corrective Action ____________
All food is labeled with name and delivery date.
YES NO Corrective Action ____________
FIFO (First In, First Out) inventory is being practiced.
YES NO Corrective Action ____________
There are no bulging or leaking canned goods in storage.
YES NO Corrective Action ____________
Food is protected from contamination.
YES NO Corrective Action ____________
All surfaces and floors are clean.
YES NO Corrective Action ____________
Chemicals are stored away from food and other food-
related supplies.
YES NO Corrective Action ____________
HOT HOLDING
Unit is clean.
YES NO Corrective Action ____________
Food is heated to 165 F before placing in hot holding.
YES NO Corrective Action ____________
THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES 38
Hazard Analysis Critical Control Points
MANAGER SELF-INSPECTION CHECKLIST
DATE____________ OBSERVER______________________________________
39 THE RESTAURANT MANAGERS HANDBOOK
Temperature of food being held is above 140 F.
YES NO Corrective Action ____________
Food is protected from contamination.
YES NO Corrective Action ____________
FOOD HANDLING
Frozen food is thawed under refrigeration or in cold run-
ning water.
YES NO Corrective Action ____________
Food is not allowed to be in the temperature danger
zone for more than 4 hours.
YES NO Corrective Action ____________
Food is tasted using proper method.
YES NO Corrective Action ____________
Food is not allowed to become cross-contaminated.
YES NO Corrective Action ____________
Food is handled with utensils, clean-gloved hands or clean
hands.
YES NO Corrective Action ____________
Utensils are handled to avoid touching parts that will be
in direct contact with food.
YES NO Corrective Action ____________
Reusable towels are used only for sanitizing equipment
surfaces and not for drying hands, utensils, floor, etc.
YES NO Corrective Action ____________
UTENSILS AND EQUIPMENT
All small equipment and utensils, including cutting boards,
are sanitized between uses.
YES NO Corrective Action ____________
Small equipment and utensils are air dried.
YES NO Corrective Action ____________
Work surfaces are clean to sight and touch.
YES NO Corrective Action ____________
Work surfaces are sanitized between uses.
YES NO Corrective Action ____________
Thermometers are washed and sanitized between each
use.
YES NO Corrective Action ____________
Can opener is clean to sight and touch.
YES NO Corrective Action ____________
Drawers and racks are clean.
YES NO Corrective Action ____________
Small equipment is inverted, covered or otherwise pro-
tected from dust and contamination when stored.
YES NO Corrective Action ____________
CLEANING AND SANITIZING
Three-compartment sink is used.
YES NO Corrective Action ____________
Three-compartment sink is properly set up for ware-
washing (wash, rinse, sanitize).
YES NO Corrective Action ____________
Chlorine test kit or thermometer is used to check sani-
tizing process.
YES NO Corrective Action ____________
The water temperatures are accurate.
YES NO Corrective Action ____________
If heat-sanitizing, the utensils are allowed to remain
immersed in 170 F water for 30 seconds.
YES NO Corrective Action ____________
If using chemical sanitizer, it is the proper dilution.
YES NO Corrective Action ____________
The water is clean and free of grease and food particles.
YES NO Corrective Action ____________
The utensils are allowed to air dry.
YES NO Corrective Action ____________
Wiping clothes are stored in sanitizing solution while in
use.
YES NO Corrective Action ____________
GARBAGE STORAGE AND DISPOSAL
Kitchen garbage cans are clean.
YES NO Corrective Action ____________
Garbage cans are emptied as necessary.
YES NO Corrective Action ____________
Boxes and containers are removed from site.
YES NO Corrective Action ____________
Loading dock and are around dumpster are clean.
YES NO Corrective Action ____________
Dumpster is closed.
YES NO Corrective Action ____________
PEST CONTROL
Screen on open windows and doors are in good repair.
YES NO Corrective Action ____________
No evidence of pests is present
YES NO Corrective Action ____________
THE ESSENTIALS OF FOOD SAFETY, HACCP & SANITATION PRACTICES 40
DATE TIME TEMP INITIALS DATE TIME TEMP INITIALS
Month: Freezer: Refrigerator:
TEMPERATURE LOG
41 THE RESTAURANT MANAGERS HANDBOOK
1. Bar cash registers (two)
2. Locked liquor storage cabinet
3. Liquor display
4. Base cabinet refrigerator, back bar
5. Three-compartment sinks (two)
6. Disposals (two)
7. Blenders (two)
8. Glass racks (four)
9. Ice bin
10. Glass chiller
11. Soda cabinet (under bar)
12. Planter
12
10
11
9
1
3
3
2
5
5
6
6
7
7
8
8
4
1
down
down
LAYOUT OF A TYPICAL BAR
BAR RECIPE AND PROCEDURE MANUAL
SUCCESSFUL BAR MANAGEMENT & OPERATIONS 42
ITEM
INGREDIENTS: PROCEDURE: GLASS:
GARNISH:
ITEM
INGREDIENTS: PROCEDURE: GLASS:
GARNISH:
43 THE RESTAURANT MANAGERS HANDBOOK
BARTENDERS REPORT
$100.00 ________
$50.00 ________
$20.00 ________
$10.00 ________
$5.00 ________
$1.00 ________
CASH IN
TOTAL
$1.00 ________
$0.50 ________
$0.25 ________
$0.10 ________
$0.05 ________
$0.01 ________
TOTAL
1. ________________________________
2. ________________________________
3. ________________________________
4. ________________________________
5. ________________________________
6. ________________________________
CHARGES
TOTAL
TOTAL
ITEM LIQUOR WINE
Housed _________ _________
Manager _________ _________
Comp _________ _________
EMPLOYEE _________________________
Total # _____ #__# ______ Initial ____
# Return __________ Verify _________
EMPLOYEE _________________________
Total # _____ #__# ______ Initial ____
# Return __________ Verify _________
EMPLOYEE _________________________
Total # _____ #__# ______ Initial ____
# Return __________ Verify _________

LIQUOR SALES _____________________________
FOOD SALES _____________________________
WINE SALES _____________________________
MISC. SALES _____________________________
SALES TAX _____________________________
VOID SALES _____________________________
SALES SUMMARY
$100.00 ________
$50.00 ________
$20.00 ________
$10.00 ________
$5.00 ________
$1.00 ________
CASH OUT
TOTAL
$1.00 ________
$0.50 ________
$0.25 ________
$0.10 ________
$0.05 ________
$0.01 ________
TOTAL
BARTENDER
MANAGER
BOOKKEEPER
BARTENDER
MANAGER
BOOKKEEPER
Note: Itemize checks separately on back.
Enter figure in sale and sales breakdown.
SUCCESSFUL BAR MANAGEMENT & OPERATIONS 44
LIQUOR ORDER FORM
ITEM BUILD TO AMT. DATE
45 THE RESTAURANT MANAGERS HANDBOOK
LIQUOR INVENTORY FORM
ITEM SIZE QUANTITY TOTAL COST EXTENSION
SUCCESSFUL BAR MANAGEMENT & OPERATIONS 46
LIQUOR USED AND RESTOCKED FORM
LIQUOR USED RESTOCKED LIQUOR USED RESTOCKED
SUCCESSFUL WINE MANAGEMENT & OPERATIONS 47
WINE INVENTORY FORM
ITEM SIZE QUANTITY TOTAL COST EXTENSION
48 THE RESTAURANT MANAGERS HANDBOOK
WINE ORDER FORM
ITEM BUILD TO AMT. DATE
49 THE RESTAURANT MANAGERS HANDBOOK
OPERATIONAL ORDER FORM
ITEM BUILD TO AMT. DATE
SUCCESSFUL MANAGEMENT OF OPERATIONAL COSTS & SUPPLIES 50
OPERATIONAL INVENTORY FORM
ITEM SIZE QUANTITY TOTAL COST EXTENSION
KNOWLEDGE OF JOB
procedures, paperwork, skill, function
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
QUALITY
up to specification, accuracy, consistency
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
ATTITUDE
towards work, management, other employees, customers
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
LEADERSHIP
ability to give direction
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
RELIABILITY
dependable, on time, follows through on assignments
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
PRODUCTIVITY
volume, utilization of time
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
APPEARANCE
uniform, neat
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
SERVICE
alert, fast
RATING: _________________________________
Comments: ________________________________
__________________________________________
__________________________________________
OVERALL RATING: ______________________
SALARY ADJUSTED: YES NO_______
NEWSALARY: __________________________
Recommendations: __________________________
__________________________________________
__________________________________________
Items to be followed up on: ___________________
__________________________________________
__________________________________________
__________________________________________
EMPLOYEE PERFORMANCE EVALUATION FORM
NAME: _______________________________ POSITION: ___________________________
INTERVIEWER: _______________________ DATE: _______________________________
LAST EVALUATION DATE: ______________________ SALARY: __________________
For each of the following categories grade the employees performance on a sliding scale of 1 to 10 (see scale
below).The overall grade is the average of all scores plus the interviewers comments.
1-2 poor 3-4 below average 5 average 6-7 above average 8-9 very good 10 exceptional
51 THE RESTAURANT MANAGERS HANDBOOK
DAILY PAYROLL FORM
DATE MONTH YEAR
EMPLOYEE RATE
TOTAL
H
H = HOURS G = GROSS
G H G H G H G H G H G H G
TOTAL
INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE DID IT ALL GO? 52
DAILY SALES REPORT FORM
DAY DATE
AMT $ INV #
FOOD SALES
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
T
AMT $ INV #
LIQUOR SALES
AMT $ INV #
WINE SALES
ACTUAL BUDGET
MONTH-TO-DATE
TOTAL
7 DAY TOTAL
14 DAY TOTAL
21 DAY TOTAL
28 DAY TOTAL
TOTAL
SALES
53 THE RESTAURANT MANAGERS HANDBOOK
DAILY SALES REPORT FORM (CONTINUED)
FOOD LIQR WINE
MANAGERIAL
FOOD LIQR WINE
HOUSED
FOOD LIQR WINE
COMPLIMENTARY OVER
UNDER
#
DINERS
PER
HEAD
CASH
OV/U
INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE DID IT ALL GO? 54
LABOR ANALYSIS FORM
DAY DATE
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
T
BUDGET ACT OV/UND
DAILY PAYROLL
TOTAL
7 DAY TOTAL
14 DAY TOTAL
21 DAY TOTAL
28 DAY TOTAL
BUDGET ACT OV/UND %
MONTH-TO-DATE PAYROLL DAILY
SALES
% MONTH
TO DATE
55 THE RESTAURANT MANAGERS HANDBOOK
WINE ITEMIZATION FORM
ITEM TOTALS
TOTAL
USE A MARK TO
DESIGNATE ONE SOLD
INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE DID IT ALL GO? 56
FOOD ITEMIZATION FORM
ITEM TOTALS
TOTAL
USE A MARK TO
DESIGNATE ONE SOLD
57 THE RESTAURANT MANAGERS HANDBOOK
PURCHASE LEDGER
DATE
GRAND TOTAL
PAGE TOTAL
COMPANY MONTH
PAID OUTS INV # AMT $ INV # AMT $ INV # AMT $
INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE DID IT ALL GO? 58
59 THE RESTAURANT MANAGERS HANDBOOK
INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE DID IT ALL GO? 60
61 THE RESTAURANT MANAGERS HANDBOOK
INTERNAL BOOKKEEPINGACCOUNTING FOR SALES & COSTSWHERE DID IT ALL GO? 62
63 THE RESTAURANT MANAGERS HANDBOOK
DATE DESCRIPTION METH LIFE COST SALVAGE ADDIT.
1st YEAR
NEW/
USED
AC
RS%
SUCCESSFUL BUDGETING & PROFIT PLANNINGFOR MAXIMUM RESULTS 64
DEPRECIATION WORKSHEET AND RECORD
65 THE RESTAURANT MANAGERS HANDBOOK
BALANCE BALANCE BALANCE DEPREC 20 DEPREC 20
DEPRECIATION WORKSHEET AND RECORD (CONTINUED)
SUCCESSFUL BUDGETING & PROFIT PLANNINGFOR MAXIMUM RESULTS 66
ITEM BUDGETED % ACTUAL %
SALES
Food
Liquor
Wine
TOTAL SALES
MATERIALS
Food Costs
Liquor Costs
Wine Costs
TOTAL COSTS
GROSS PROFIT
LABOR
Manager Salary
Employee
Overtime
TOTAL LABOR COSTS
Controller Oper. Costs
China & Utensils
Glassware
Kitchen Supplies
Bar Supplies
Dining Room Supplies
Uniforms
Laundry/Linen
Services
Trash Pick-Up
Laundry Cleaning
Protection
Freight
Accounting
Maintenance
Payroll
TOTAL THIS PAGE
OPERATIONAL BUDGET
67 THE RESTAURANT MANAGERS HANDBOOK
ITEM BUDGETED % ACTUAL %
Utilities
Phone
Water
Gas
Electricity
Heat
Fixed Operating Costs
Rent
Insurance
Property Taxes
Depreciation
General Operating Costs
Labor Taxes
Other Taxes
RepairsEquipment
RepairsBuilding
Entertainment
Advertising
Promotion
Equipment Rental
Postage
Contributions
Trade Dues, ect.
Licenses
Credit Card Expense
Travel
Bad Debt
TOTAL THIS PAGE
TOTAL EXPENDITURES
TOTAL NET PROFIT
OPERATIONAL BUDGET (CONTINUED)
SUCCESSFUL BUDGETING & PROFIT PLANNINGFOR MAXIMUM RESULTS 68
DATE
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
HOLIDAYS
# OF
EACH
AVG #
DINNERS
SUB-
TOTAL
BREAKFAST TOTAL _______________
LUNCH TOTAL _______________
DINNER TOTAL _______________
GRAND TOTAL _______________
DIVISION OF SALES
HOLIDAYS THAT MUST BE CONSIDERED:
FOOD
LIQUOR
WINE
TOTAL PROJECTED SALES x % SALES DIVISION = SALES DIVISION
Washington's Birthday
Easter
Mother's Day
Memorial Day
Fourth of July
Labor Day
Thanksgiving
Christmas Eve
Christmas
New's Year's Eve
New Year's
Halloween
Valentine's Day
Graduation Day
Grand Total x % Growth/Loss = Projected Volume x Check Avg. = Projected Sales
SALES PROJECTION FORM
69 THE RESTAURANT MANAGERS HANDBOOK
SUCCESSFUL BUDGETING & PROFIT PLANNINGFOR MAXIMUM RESULTS 70
71 THE RESTAURANT MANAGERS HANDBOOK
BREAKEVEN ANALYSIS GRAPHIC REPRESENTATION
FIXED COSTS $40,000
BREAKEVEN POINT
$100,000
$120,000
Variable Cost Per Customer = $7.20
Average Sales Per Customer $12.00
72 THE RESTAURANT MANAGERS HANDBOOK
BREAKEVEN COST ANALYSIS
COST TYPE FIXED VARIABLE TOTAL
HOW TO PREPARE THE MONTHLY AUDIT & COST PROJECTIONS 73
MATERIALS COST PROJECTION FORM
MONTH
Beginning Inventory
Purchases
Comp/Manager
Ending Inventory
Cost
Sales
TOTAL FOOD COST PERCENTAGE
FOOD
Beginning Inventory
Purchases
Comp/Manager
Ending Inventory
Cost
Sales
TOTAL WINE COST PERCENTAGE
WINE
Beginning Inventory
Purchases
Comp/Manager
Ending Inventory
Cost
Sales
TOTAL LIQUOR COST PERCENTAGE
LIQUOR
74 THE RESTAURANT MANAGERS HANDBOOK
OPERATIONAL SUPPLIES COST PROJECTION FORM
PAGE MONTH
CATEGORY
Beginning Inventory
Purchases
Ending Inventory
Cost
Sales
TOTAL COST PERCENTAGE
#
CATEGORY
Beginning Inventory
Purchases
Ending Inventory
Cost
Sales
TOTAL COST PERCENTAGE
#
CATEGORY
Beginning Inventory
Purchases
Ending Inventory
Cost
Sales
TOTAL COST PERCENTAGE
#
CATEGORY
Beginning Inventory
Purchases
Ending Inventory
Cost
Sales
TOTAL COST PERCENTAGE
#
HOW TO PREPARE THE MONTHLY AUDIT & COST PROJECTIONS 75

Centres d'intérêt liés