Restaurant Operation Manuals & SEP

• Highly professional and easily editable restaurant operations manual to make your concept an international franchise. (A4 pages 114)
• A to Z new restaurant opening manual guide (A4 pages 53)
• Franchise agreement as per international franchising system
• Franchise disclosure which contains maximum clauses to secure franchisors
• Food Safety & HACCP Manual including restaurant, transportation, vendors, staff hygiene, etc. (A4 pages 96)
• Recipe Costing formulated excel worksheet to prepare full menu costing and decide the retail price of every product
• Barista Training Manual with Selected hot & cold beverages. (with images)
• Fully automated excel sheets with formulas to create a pre-opening restaurant budget.
• compiled worksheet with project source & uses, capital budget, sales projection, hourly labor, assumptions, P&L detail, summary P&L, 5 years P&L, breakeven worksheet, & break-even P&L summary.
• Recipe costing sheet is a compiled menu engineering with suppliers prices, yield, packaging cost, food cost, retail price, suggestive retail prices as per the standard food cost options, suggestive retail price with food cost and sub-recipes.
• daily opening, closing, revenue, cleaning, maintenance, suppliers receiving, cash closing, personal grooming, briefing, customer feedback tracking, sales tracking, & employee evaluation worksheets.
• Premium: Premium package contains both basic and standard training courses together with a highly professional restaurant manager/owner/chef training workshop of 178 slides which covers the following operational training:
  
  
  1. Key Profit Concept
  2. Regular Guest Plus New Comers
  3. Number of Guest VS Check Average
  4. De-bunking Food Cost
  5. Seven keys to Food Cost Management
  6. GL and Management Control
  7. Waste Management
  8. Variance Management
  9. Daily Shift Controls
  10. KPI's and Measures