what is restaurant[1][1]
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Restaurant management
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A restaurant prepares and serves foodand drink to customers. Meal are
generally serve and eaten on premises,
but many restaurant also offer take outand home delivery services.Restaurants vary greatly in appearanceand offerings, including a wide variety
of cuisine and service models.
What is Restaurant
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Restaurant management is theprofession of managing a restaurant.
Restaurant managment
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Floor managementKitchen managementAdministration
Responsibilities
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General restaurant1.fast-food restaurant2.fast-causal dining restaurant
3.family restaurant4.causal Restaurant5.fining restaurant
Types of restaurant
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CaféCafeteria,
Coffeehouse
PubBistros and BrasserieDestination restaurant etc………..
Subtypes of fast casual-diningrestaurants or casual-diningrestaurants.
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RESTAURANT BUSINESSPLANBefore commencing with a detailed description of the Restaurant Business Plan, consider the followingwhen choosing a “ Concept ”:Product:-
1. Food Type and style of food
Extent of menu offeringsMeal periods coveredSpecialtiesCooking and production methods
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. Atmosphere and Interior Décor
Color
ype of seating
loor, wall, window treatments
ighting
. Price
Pricing strategy
ricing levels
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People:-People provide competitive advantage.
People involved in this sector should be customer oriented. Train peoples are required .People must be honest and prompt.
They must be well informed, trained & provide the kind of servicethat wins customer delight.
Process:-• It is a system of service delivery.• It should be systematic.• Customized –Taking care of individual.• Reduce the delay in service offering.
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Physical Evidence:-It is the environment you are going to feel &tangibilize it the firm & customers interact.Highlight the tangible aspects of restaurant.Highlight the menu items of a restaurant.Beautiful paintings on the wall & good decoration.
Give evidence on comfort & sound environment.Cool & clean surroundings.
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Files Maintenance Restaurant Guest Information
Database
Table reservation Inventory stockBilling & Invoicing SystemManagement Reports
Feature of software
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Segmentation:-Identify the wants that exist within a market.Identify characteristics that distinguish amongthe segments.Determining the size of the segments & howwell they are being satisfied.A restaurant can segment it on the bases of customers :-1) Geography.2) Demography3) Psychographic.
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Targeting:-A group of consumers sharing common needsor characteristics that a restaurant decides toserve.It depends on the restaurant’s financialstrength that it wants to target more then onesegment or not.
To target a segment a restaurant can design1)Attractive Interior.2) Special Menu.3) Planning right Marketing Mix.
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Financial & Operational ControlsAccounting Systems
The Balance Sheet. The statement of income.
Budgeting.Menu Planning.Controlling Labor Cost.Monitoring & Analysis.Guest Payments.
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MenuMenu Design
PaperColors
ArtworkCopy
Menu PricingMost methods involve calculating a markup
over food and labor costs
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Rules for Creating MenusGive guests what they wantUse standard recipesMatch the menu to the staff’s abilities
Take equipment into accountProvide variety and balancePay attention to the seasonKeep nutrition in mindUse food wisely
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Restaurant AmbianceDécorLightingFurnishings
TablewareMenuServiceMethodsServersOther guests
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CHALLENGES OFRESTAURANT OPERATION
Long hoursExcessive fatigue can lead tohealth problems
Little security for managers whowork for othersFamily life can sufferFor owner, possibility of losinginvestment and investors
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REASONS FOR RESTAURANTFAILURELack of managementtraits/skillsLack of sufficient capital
The expansion & competitionfrom other restaurantsFamily problems
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BUY, BUILD, FRANCHISE, ORMANAGE?
There are several career & investment options inthe restaurant business:
Manage for someone else.
Purchase & operate a franchise.Buy an existing restaurant & operate it as is orchange its concept.Build & operate a new restaurant.
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ADVANTAGES TO BUYINGSatisfies an aesthetic personal desire.High rewards if successful.Risks are somewhat reduced with knowledge of why
the previous restaurant failed.
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ADVANTAGES OFFRANCHISING
Least financial risk (otherthan managing).
Building design, menu, andmarketing plans are alreadycreated and tested inmarket.
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QUALITY CONTROLError detection, based on industrialsystems, tends to be productoriented rather than serviceoriented.
Critical in the restaurant business.All managers should carry athermometer in their pocket so theycan check that the food is beingserved at the correct temperature.
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New Terms in RestaurantManagement
Go Green.Specialty restaurant:- Roman, Nepali, South Indian etc.Concept of Value Pricing in fast food restaurants-OfferingSandwich, French Fries & Soft Drinks.Pizza & Chicken chains are more liked than Burger in last 5years.Old favorites in new location.Ex:- Little Caesars in K-Mart,McD in Wal-Mart.Multiple Branding:-Taco Bell Kiosk in a KFC store.National Coffee Day:- to promote restaurant ,free coffeesale.
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BE A COPYCAT TO SUCCEEDAnalyze existing restaurants thatare successful.Borrow good points & practices.Modify & improve borrowedpoints & practices if possible. The successful mix = one that is
better than the competition!
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Thank u ?