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Professional Restaurant Management - Compressed

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100% found this document useful (5 votes)

2K views384 pages

Professional Restaurant Management - Compressed

Uploaded by

Agustinus Agus Purwanto

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Perum Kebonsari Indah Blok Q No.

14
Kebonsari, Sumbersari, Jember 68122
Website: https://sphm-hospitality.wixsite.com/ebrochuresphm
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
TABLE OF CONTENT
How to Open a Restaurant 1 – 18 How to Hire a Chef 215 – 220
Choosing a Restaurant Concept 19 – 25 Different Types of Chefs 221 – 229
Restaurant Menu Pricing The
26 Ess
– 33 Essential Guide to Restaurant Positions and Job Descriptions 230 - 246
How to Write a Restaurant Business Plan 34 – 47 How to Become a Restaurant Manager 247 – 251
The Cost of Opening a Restaurant 48 – 58 How to Be a Good Server 252 – 258
Restaurant Startup Loans: What You Need to Know 59 – 70 Guidelines for Training Restaurant Servers 259 – 269
Negotiating a Restaurant Lease 71 – 80 Restaurant Employee Dress Code 270 – 276
Restaurant Licenses and Permits 81 – 93 How to Make a Restaurant Website 277 – 282
How to Obtain a Liquor License 94 – 108 Restaurant Branding 283 – 292
Designing Your Restaurant's Dining Room Layout 109 – 120 How to Advertise Your Restaurant For Free 293 – 303
Principles of Commercial Kitchen Design 121 = 126 Social Media for Restaurants 304 – 311
Restaurant Kitchen Layouts 127 – 135 How To Host A Restaurant Soft Opening 312 – 325
Front of House vs. Back of House 136 – 150 Grand Opening Ideas for Your Restaurant 326 – 335
ADA Bathroom Requirements for Your Restaurant 151 – 161 Forecasting Sales and Break-Even Analysis 336 – 340
Kitchen Equipment Every Restaurant Needs 162 – 174 How to Increase Restaurant Sales 341 – 350
Different Types of Stainless Steel 175 – 185 5 Ways Your Restaurant Can Maximize Table Turnover 351 – 356
Creating a Restaurant Employee Handbook 186 – 193 Restaurant Reservation Systems 357 – 364
Restaurant Manager Duties: Hiring a Manager 194 – 200 Restaurant Inventory Management 365 – 373
Hiring a Bartender 201 – 208 Restaurant Profit Margin 374 – 381
Host and Server Interview Questions 209 – 214 Restaurant Profit and Loss Statement Explained 382 - 392

Perum Kebonsari Indah Blok Q No. 14

Kebonsari, Sumbersari, Jember 68122
Website: https://sphm-hospitality.wixsite.com/ebrochuresphm
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How to Open a Restaurant
Owning and operating a restaurant is a dream job for many aspiring entrepreneurs. It's a dream that may have been put on
hold as the pandemic forced restaurants to halt indoor dining or even close their doors permanently. The effects of the
coronavirus are still being felt by restaurant owners across the country as the industry struggles to right itself. To weather the
crisis, the foodservice landscape has adopted new restaurant trends and diversified revenue streams to meet the present
challenge. Many believe that restaurant ownership is still within reach, and we've created a restaurant startup checklist to get
you started.
Perum Kebonsari Indah Blok Q No. 14 Page Number: 1
Kebonsari, Sumbersari, Jember 68122
Website: https://sphm-hospitality.wixsite.com/ebrochuresphm
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
How To Start a Restaurant
Starting a restaurant requires some careful planning and is a more manageable feat when broken down into steps. If you're
curious about how to open a restaurant, we've created an 11-step guide to navigate you through the process.

The restaurant opening steps below to learn more:

1. Choose a Restaurant Concept and Brand

2. Create Your Menu
3. Write a Restaurant Business Plan
4. Obtain Funding
5. Choose a Location and Lease a Commercial Space
6. Restaurant Permits and Licenses
7. Design Your Layout and Space
8. Find an Equipment and Food Supplier
9. Hire the Right Staff
10. Advertise Your Restaurant
11. Host a Soft Opening

Perum Kebonsari Indah Blok Q No. 14 Page Number: 2

Kebonsari, Sumbersari, Jember 68122
Website: https://sphm-hospitality.wixsite.com/ebrochuresphm
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
1. Choose a Restaurant Concept and Brand
If you've been dreaming of opening your own restaurant, you've probably thought a
great deal about your restaurant concept. Choosing the concept of your business is the
fun part of the restaurant planning process, when you get to let your imagination run
wild. Your concept should include the type of restaurant you want to open, the style
of cuisine you'll serve, and the service style you'll use. The interior of your restaurant
should also be in line with your concept. Here are some examples of restaurant
concepts to spark your creativity:

 A ghost kitchen concept that serves vegan comfort food for delivery only
 A fast casual restaurant that specializes in build-your-own ramen bowls
 A fine dining restaurant with a traditional French menu

Your restaurant brand is more specific and can be thought of as the way you choose to communicate your mission and
identity to the public. Your restaurant name, logo, menu design, and merchandise should all present a cohesive image of
your brand. The advertising channels you use should also rely heavily on your brand identity to influence the style and
method.

Target Demographic
If you already have a location in mind for your business, the demographic of the area should be used to shape your concept.
If you're beginning with the concept first, you must choose a location with a demographic that can support it.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 3

Kebonsari, Sumbersari, Jember 68122
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Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
2. Create Your Menu
Building out your menu is the next creative step in the process of opening
your restaurant. Choosing which menu items to feature should be enjoyable
for any food lover, but make your decisions carefully. Your menu will dictate
the type of equipment you'll need, the skills you should look for in your
staff, and the type of crowd you hope to attract. For instance, if you envision
a dessert menu full of delicate French pastries, you'll need a pastry chef and
the supplies to match. If pizza is your thing, you'll need dough mixers,
proofers, and experienced chefs who know how to handle pizza dough.

Also consider your demographic. If you get a great deal on leasing a space
in a college town, your restaurant menu should be tailored to college-age
customers. But if you won't budge on your dream to create an upscale
menu, you must choose a location where the median personal income can
support higher price points. When you finalize your menu choices, use
our guide to menu design and our resource for pricing a menu to create
an attractive, profitable menu.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 4

Kebonsari, Sumbersari, Jember 68122
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3. Write a Restaurant Business Plan
Starting a restaurant, like any new business, requires a solid business plan. This is the
step that may become a stumbling block for those unfamiliar with business plans
and how they are written. Restaurant business plans are divided into sections that
describe all the aspects of your new business, from your restaurant concept to your
financials. The purpose of the plan is to help you flesh out the finer details and
summarize your business to potential investors. When you reach out for restaurant
loans, the restaurant business plan serves as the proof that your venture will be
successful.

Below are the principle components of a restaurant business plan:

1. Executive Summary - This is the first section in your business plan, but it's
helpful to write it last and make it a summary of the other sections you've already
completed.
2. Company Overview and Description - Use this section to write a more detailed company overview than what you've
included in the executive summary.
3. Concept and Menu - In this section, describe all the details of your restaurant concept and menu.
4. Management and Ownership Structure - Outline your management and ownership structure. It's helpful to use charts
as a visual aid.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 5

Kebonsari, Sumbersari, Jember 68122
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5. Employees and Staffing Needs - It's easy to underestimate the number of staff members you need. By putting it down
on paper, you'll have a more realistic vision of how many employees you need to hire to operate your business.
6. Marketing and Competitor Analysis - This section of your business plan requires careful research. You'll need to provide
an analysis of the demographics and competition for your chosen location.
7. Advertising and Marketing Strategies - Use the marketing analysis you completed in the previous step to choose the
right marketing strategies.
8. Financial Projection and Summary - When it comes to obtaining funding for your new restaurant, this section is the
most important. Use it to provide a sales forecast and break-even analysis.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 6

Kebonsari, Sumbersari, Jember 68122
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Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
4. Obtain Restaurant Funding
The next step needed to start your new restaurant is to obtain funding. Most of us
don't have enough capital on hand to cover the cost of opening a restaurant without
financial assistance. Securing funding from outside sources will determine if you can
make your dream of restaurant ownership a reality.

Begin by estimating total restaurant startup costs along with the cost needed for daily
operations. Use this information to create a budget and forecast the total cost of
running your restaurant for the next year.

With your restaurant budget now in hand, compare the total cost to the amount of
capital you have on hand to determine how much funding you will need. Remember to
include the costs of licenses, equipment, building repairs, and staff salaries. Here are a
few ways to secure funding for your new restaurant:

 Traditional Commercial Loan - This type of loan is acquired directly through a bank. You will typically see lower interest
rates and access to higher amounts of capital with a traditional commercial loan. However, collateral is required, and you
must have a high credit score.
 Business Line of Credit - Similar to a credit card, you can get approved for a maximum credit amount. Interest only
accumulates as you use the money, though lending standards are higher, and you may not be able to borrow as much
money as you could with other types of loans.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 7

Kebonsari, Sumbersari, Jember 68122
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Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Small Business Loan - While you can get a small business loan directly from a bank, many banks partner with the U.S.
Small Business Administration (SBA). You can receive a small business loan even with borderline credit, and the SBA
guidelines are set up to protect both the lender and small business owners. Collateral is required, and it may take some
time to get approved.
 Investors - Reach out to your network or sign up for a site like AngelList to find investors for your restaurant.
 Crowdfunding - Sites like Kickstarter, FoodStart, Indigogo, and GoFundMe are great platforms to raise money to cover
your startup costs.

For more detailed information, see our restaurant funding and loans guide.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 8

Kebonsari, Sumbersari, Jember 68122
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5. Choose a Location and Lease a Commercial Space
When choosing a location for your new restaurant, the following factors are among
the most important:

 Visibility and Accessibility - Select a location with good visibility that receives
plenty of vehicle and foot traffic. Consider parking availability and ease of access
for cars and pedestrians.
 Demographics - The target market of your restaurant should match the
demographics of the area.
 Labor Costs - Your labor cost will vary depending on location. In areas where the
cost of living is higher, you'll need to pay a higher wage to attract good
employees.
 Local Competition - You can learn a lot by looking at the competing restaurants
in your area. The key is to choose a location where similar restaurants are
successful, but avoid a neighborhood that is saturated with restaurants that
directly compete with your concept.

When it comes to choosing a space, we recommend leasing. It allows you more flexibility if you decide to expand or make
other business changes when first starting out.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 9

Kebonsari, Sumbersari, Jember 68122
Website: https://sphm-hospitality.wixsite.com/ebrochuresphm
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
6. Restaurant Permits and Licenses
To start a new restaurant, you'll need to obtain several federal, state, and local
permits and licenses. It's helpful to enlist legal counsel when filing for restaurant
permits and licenses to make sure you don't miss a step. These are some of the most
important licenses required:

 Business License - All restaurants require a business license to operate in the US.
The type of business license you'll need, the cost of the license, and how often
you need to renew varies by state.
 Employee Identification Number - Start the application for an Employee
Identification Number (EIN) early in your process, because it can take some time
to get approved. You'll need an EIN to officially hire employees and set up your
payroll.
 Foodservice License - To get a foodservice license for your new restaurant, you'll
have to pass an inspection that shows your business meets all food safety
regulations.
 Liquor License - If you plan to serve alcohol at your restaurant, you'll need a liquor license. Alcohol can boost your sales
immensely, but the process of obtaining a liquor license can be lengthy and costly.

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Kebonsari, Sumbersari, Jember 68122
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Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
8. Design Your Layout and Space
There are two components to designing the layout of your new restaurant: your
front-of-house space and your back-of-house space. Each space has its own
unique requirements. If you need assistance, consider working with an industry
expert to create a custom design layout that meets your needs.

Keep these factors in mind when designing your dining room layout:

 Seating Capacity - Local regulations determine the seating capacity of your

dining room. You must meet requirements for square footage per customer
based on the size of your space and the number of exits.
 Dining Room Furniture - Choose restaurant seating that aligns with your
concept. Consider seating capacity and comfort level when choosing the
style and shape of your restaurant furniture.
 Ambiance and Decor - You can enhance your restaurant's ambiance through the use of decor and lighting.
 Cleanability - Flooring and wall fixtures should be made of materials that are easy to clean and disinfect. Carpeting is not
the best choice for a dining room because it absorbs odors and spills. Fabric window treatments and drapes also absorb
smells and are costly to clean regularly.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 11

 Warewashing - The warewashing area should be easily accessible for servers entering the kitchen with dirty dishes. This
area will house dish machines, compartment sinks, and drying racks.
 Dry and Cold Storage - Dry and cold storage areas should be close to the receiving area so that shipments can be put
away quickly. These spaces will require shelving and organization.
 Food Preparation - This is the space where the kitchen staff will perform all food prepping tasks. You'll need space for
work surfaces and food prepping tools.
 Meal Cooking - The majority of cooking tasks are performed in this space. You'll need room for heavy equipment like
range tops, deep fryers, and flat top grills.
 Service - The service area should be right next to the cooking area so that prepared meals can be passed to servers
quickly. A staging area with heat lamps keeps meals hot until they can be picked up.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 12

Kebonsari, Sumbersari, Jember 68122
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Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
7. Find an Equipment and Food Supplier
Before you can open your new restaurant, your kitchen must be outfitted with the right
equipment. There are some types of equipment that every restaurant needs, like
refrigeration units and cooking equipment. Depending on your menu, you might also need
specialized equipment like pizza deck ovens or pasta cookers. The size and layout of your
kitchen will affect some of your choices, like whether to choose narrow-depth equipment or
to double stack units to save space.

Buying your restaurant equipment online provides many benefits. While you're juggling
the other steps of opening your new restaurant, the ability to shop online, research features,
and compare prices on your own time alleviates some of the stress. Look for an online
supplier that specializes in commercial restaurant equipment with wholesale prices and fast shipping. Leasing equipment is
an option that can save you money and free up capital for other items in your budget.

You'll also need to find a supplier for food, disposables, and all the items you'll reorder on a regular basis. Working with a
supplier that offers membership discounts and free shipping saves you money when you order bulk supplies. Look for
added benefits like the Restaurant Rewards® Visa Business Card, which offers rewards for every WebstaurantStore
purchase.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 13

Kebonsari, Sumbersari, Jember 68122
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Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
9. Hire the Right Staff
The hiring stage of opening your new restaurant provides the opportunity to build a great
work culture from the very start. Putting thought into your employee benefits, training
program, and incentives is important when considering the work/life balance of your future
staff. Your employee retention will be more successful if you make these factors a priority.
Start by hiring your management team so they can help carry out your mission and hiring
goals.
Make a list of all the restaurant positions you'll need to fill in order to operate your
restaurant on a daily basis. Consider how many days you'll be open during the week and
how many shifts you'll run each day for the front- and back-of-house.

Your staff requirements will vary based on the unique needs of your new restaurant, but
these are some of the most common positions:

 Management Team - General manager, kitchen manager, front-of-house manager

 Kitchen Staff - Head chef, sous chefs, prep cooks, line cooks, dishwashers
 Front-of-House Staff - Servers, hosts, food runners, bussers
 Bar Staff - Bartenders, barbacks, cocktail servers

You may also need to hire employees like marketing experts, PR specialists, and accountants.

To prepare for the interview process, see our guide on restaurant interview questions, so you can identify the most fitting
candidates for your restaurant.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 14

Kebonsari, Sumbersari, Jember 68122
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Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
10. Advertise Your Restaurant
If you're starting a new restaurant, you have to get the word out and attract your future
customers. Advertising provides basic information about your restaurant so that
prospective customers know where you're located and what type of cuisine you're
serving. Successful advertising should also build excitement around your brand. Below
are some tips to market your restaurant:

 Build a Website - Your restaurant website should be easy to navigate, and the
design should represent your brand. Include basic information about your restaurant,
including your address, phone number, hours, and menu. Though you can hire a
professional to create your website, you can make one with user-friendly website
hosting platforms, like Wix, Squarespace, or Wordpress.

 Create a Yelp, TripAdvisor, Google My Business, and OpenTable Account - Registering with these sites makes it easy
for potential guests to find your restaurant information. Guests can also leave reviews after visiting, which increases your
authority and appeal, especially if you have a high rating and positive feedback.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 15

Kebonsari, Sumbersari, Jember 68122
Website: https://sphm-hospitality.wixsite.com/ebrochuresphm
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
 Use Social Media - Today, a social media presence is an absolute must for restaurants. Create Facebook, Twitter, and
Instagram accounts to share news, photos, and tidbits about your restaurant. TikTok might be an appropriate social media
option for your restaurant if your target demographic uses the platform regularly.

 Offer Promotions to New Guests - Offer a promotion for first-time guests. A free beverage, dessert, or discount on their
first bill is an enticing way to attract customers.

 Host a Grand Opening - Create buzz around your new restaurant by hosting a grand opening. Other special events like
wine tastings, live music, or cooking classes are another great way to attract attention.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 16

Kebonsari, Sumbersari, Jember 68122
Website: https://sphm-hospitality.wixsite.com/ebrochuresphm
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
11. Host a Soft Opening
You've heard the old saying, "Practice makes perfect." The same goes for restaurant
openings. A soft opening is a practice run to help you prepare for the real grand
opening of your new restaurant. Invite a limited number of guests to attend your soft
opening, usually the friends and family of your staff. This strategy allows you to work
out any kinks in your service. Here are a few popular soft opening ideas:

 Trial Menu - Offer a sample menu with a limited number of options. It reduces
stress on new staff and encourages customers to come back to see the full menu
reveal.
 Limited Schedule - Consider operating under a limited schedule for the first few
days you are open.
 Sneak Peek Event - Host a "sneak peek" happy hour with select menu items and
signature drinks.
 Friends and Family Night - Invite friends and family to your soft opening for a fun, stress-free way to prepare for grand
opening.
 Neighboring Homes and Businesses - Gain local fans and build community pride by offering a soft opening invite to
neighboring homes and businesses.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 17

Kebonsari, Sumbersari, Jember 68122
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Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Despite the challenges of the last year, the restaurant industry will always be an important part of our economy and culture.
As foodservice trends continue to diversify, space opens up for extraordinary new eateries to step in and take advantage of
new consumer interests. Use our restaurant opening guide to help with the successful execution of your unique restaurant
concept.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 18

What Is a Restaurant Concept?

A restaurant concept is the overall idea or theme that defines the restaurant. Concepts include the your menu's design,
service style, dining room decor, and — of course — the style of food. Many restaurants are conceived based on a chef’s
personal experiences or interests. Heritage, local ingredients, traditions, or family are all common sources of inspiration for
restaurant concepts. But concepts can also be defined by a chef’s travel experience, training, or an interest in a certain area of
art, science, or culture. Because food is, after all, a mixture of all those things. Read on to explore the elements of a concept,
some steps to help guide your choices, and even some restaurant concept examples.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 19

A good restaurant concept will cover an array of elements with one cohesive mood
or tone. From the name of the establishment to even the paint color on the walls,
every detail contributes to the overall concept.

Restaurant Name

The name of your restaurant should give customers a pretty good idea of the type
of food you serve. It needs to be memorable, preferably simple, and most
importantly, authentic. There are many different approaches to choosing a
restaurant name, but owners often take inspiration from their location, a signature
dish, or even a family member who inspires them.

Menu Writing

The description of your foods can be as literal as listing off the ingredients in the food and the ways they were cooked, or
as poetic as a brief description of an experience, visual image, or abstract theory. But your approach should make sense in the
context of your food and overall theme.

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Service Styles

While service styles may seem unrelated, the type of service you offer directly relates to your restaurant concept in the sense
that it affects the diner's overall experience. Here is a list of service types that can impact your concept:

 Fine Dining
 Bistro
 Mid-Scale Dining
 Family Style
 Coffee Shop
 Bar
 Pop-Up
 Ghost Restaurant
 Fast Casual
 Buffet
 Food Truck
 Fast Food

Perum Kebonsari Indah Blok Q No. 14 Page Number: 21

Wall color, lighting, furniture, table settings, music, and decor all play a huge role in the overall impact of your restaurant. So,
even though your food must be the main focus of your efforts, it’s important to make some basic decisions about decor
pretty early on in the planning process. Do you want a fun, casual vibe for game days or a romantic spot suitable for date
nights? Considering the needs of your customers can act as a helpful reference point for decor and theme decisions as well.

How to Choose a Restaurant Concept

Of course, deciding on one concept can be tricky. We’ve broken the process down into five steps to help guide your
thoughts.

1. Identify what inspires you and defines you as a chef - This is easier said than done and often takes chefs an entire
lifetime to figure out. Deciding the style of food that you gravitate towards the most is a good place to start. It can
come from your heritage or upbringing, but it doesn’t have to.

2. Define your unique spin - Restaurants that offer something unique stand a much better chance of sticking around
and getting customers excited about your food.

3. Research your customer base - It can be tough to tell exactly what type of restaurant will resonate with people in a
given area, but it’s important to make sure that there is some demand for what you want to offer. Get a sense for the
competition and observe where other businesses have found success. Try to think about what’s important to your
prospective customers and decide what you want to communicate to them.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 22

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4. Develop a menu - While it’s okay to stray from traditions a little bit, it’s important to avoid conceiving dishes that are
muddled or confusing. So, if you brand yourself as an Irish pub, you may want to offer all the classic staples that people
will expect before they even walk in the door. But if your concept is Chinese-Mexican fusion or molecular gastronomy,
you can probably get away with a lot more whimsy.

5. Choose a service style - Once you have your menu mostly figured out, it should be easy to pick a service style that will
lend itself well to your dishes. For example, many Italian foods are great when served family style, but pricey seafood
entrees might be best in a fine dining environment.

Restaurant Concept Ideas and Advice

Just as every artist finds a different path for each project, developing a restaurant concept is very personal to each
restauranteur. While there’s never any clear cut strategy that works for everyone every time, there are a handful of basic
guidelines you can use to keep you on track.

Be Aware of Customer Expectations

Certain service styles are often accompanied by specific etiquette, such as dress code. Most importantly, you need to make
sure that customers know what to expect when they arrive at your restaurant in order to help avoid awkwardness. For
example, if your website advertises casual American food and a casual atmosphere, customers might be upset if they arrive to
find formal tables and high prices. So, try to strike a balance of uniqueness and familiarity.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 23

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Consistency Is Key

Your restaurant’s identity should be consistent and harmonious to create a

comfortable atmosphere. Restaurant concept consistency is twofold: it needs to be
cohesive, and it needs to remain constant. This means that all the different aspects
of your establishment need to have some common thread. And once you’ve
established a menu and style you’re happy with, it’s important to stick with it. While
seasonal changes can be a great way to keep things fresh, the overall tone of your
restaurant should stay the same, so that returning customers can know what to
expect, give accurate recommendations to their friends, and enjoy the experience
again and again.

When in Doubt, Think About Food

Your passion for food should serve as a compass throughout the concept
developing process. Referring back to your core menu idea before making any decision can help ensure a cohesive concept.

Unique Restaurant Concept Examples

Coming up with restaurant theme ideas can be difficult, especially because there’s a fine line between clever and gimmick.
Although, theatrical restaurants can be very popular and fun, too! Here are some examples of approaches to restaurant
concepts.

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 Mashups - Most concepts stem from the style of food, and often, the most successful restaurants combine dishes,
decor, and service styles in an original way. Think French fine dining food in a relaxed, farm-to-table environment.

 High End Restaurant Concepts - Most Michelin star restaurants become famous because of their innovative concepts.
Sure, this award is only given to chefs who put out innovative food, but typically, the idea behind the restaurant carries
into the quality of the dining experience. As a result, the name of each dish, the vessel it’s served on, the lighting, the
furniture, and the location all need to be cohesive.

 Gimmicks - Rainforest, drive-in movie, funeral themes, earthquake-themed are all examples of gimmicky concepts that
can be a fun and unique experience for diners.

While developing a restaurant concept might seem like an impossible feat, if you break down the process into smaller steps,
it becomes a lot more manageable. Creating a menu, mood, and service style that feels cohesive largely relies on a keen
intuition and clear vision. So, whether you’re opening a restaurant for the very first time or thinking of fresh restaurant
concept ideas that differ from restaurants you’ve established in the past, the same basic principles apply. Try to balance
uniqueness with expectation, keep things consistent, and put food first.

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Restaurant Menu Pricing

Menu pricing is the engine behind your company's success, as sales are your restaurant's sole source of revenue. Pricing for
food directly impacts your ability to fund essential aspects of your business, including equipment, utilities, labor, ingredients,
and more. When creating or updating your menu, follow our tips below to effectively price your menu for maximal profits.

 Calculating Menu Prices with Food Cost Percentage

 Calculating Menu Prices with Gross Profit Margin

 Essential Tactics to Price Your Menu

 Menu Psychology: Selling Your High Profit Items

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Whether you’re just starting a restaurant or simply want to

update your menu pricing, follow the steps below to create a
base price for each item according to your ideal food cost
percentage.

1. Choose your ideal food cost percentage. Your food cost

percentage is the portion of sales spent on food. The
average food cost percentage for most restaurants is in
the range of 25-35%. Many restaurants aim to lower their
food costs which will naturally turn more of your sales
into pure profit.

2. Determine the raw food cost of the menu item. For example, if you are serving a chicken Caesar salad dish, add up
the total cost of the chicken, dressing, lettuce, parmesan cheese, and anything other ingredients used to make the dish.
Raw food cost is similar to your cost of goods sold (COGS).

3. Calculate your price. Use the following equation: Price = Raw Food Cost of Item / Ideal Food Cost Percentage. You
can slightly alter the price to make it a rounder or cleaner number. In the example below, you could change it to a
number such as $14.50.
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o Example: Say your ideal food cost percentage is 28%, and your raw food cost is $4. The complete equation will
be as follows: $14.29 (Price) = $4.00 (Raw Food Cost of Item) / 28% (Ideal Food Cost Percentage). The price you
will use for your menu will be $14.29.

How to Calculate Restaurant Menu Prices According to Ideal Gross Profit Margin

You can also determine menu prices with your desired gross profit margin for that item. Calculating restaurant menu prices in
this way allows you to better predict and understand your bottom line. Below we show you how to use your ideal gross
profit margin to come up with a menu price.

1. Choose your ideal gross profit margin. Gross profit

margin is a percentage that represents the profit made
from your sales. A 40% gross profit margin on a dish
means that a restaurant earns 40 cents on the dollar for
this specific dish. The rest goes towards the cost of the
ingredients and your restaurant’s other expenses.

2. Calculate your price. Use the following equation to find

your price based on your desired ideal gross profit margin:
Ideal Gross Profit Margin = (Menu Price – Raw Food Cost)
/ Menu Price

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o Example: Say your ideal gross profit margin is 72%, and the raw food cost is $4. Your equation would appear as
follows: 72% = (Menu Price – $4/)Menu Price. The complete equation after solving for the menu price will look
like the following: 72% = $14.5 - $4 / $14.5. In this example, the price you will choose for your menu is $14.50.

How to Calculate the Gross Profit Margin of Your Existing Menu Prices

If you already have your menu prices set, you can calculate the gross profit margin for each item on your menu with the same
equation:

1. Choose an item on your menu.

2. Insert the price of the item into the equation. Gross Profit Margin = (Menu Price – Raw Cost)/Menu Price

o Example: Say your menu price for a chicken Caesar salad is $14.50 and your raw food cost if $4. ($14.50 -
$4)/$14.50 = 72% Gross Profit Margin. This restaurant earns 72 cents on the dollar for every Caesar salad, which
is quite a high gross profit margin.

Gross Profit Margins Determine Your Bottom Line

Gross profit is an essential part of the equation that determines your net profit, otherwise known as your bottom line. The
equation below shows you how to determine your net profit:

Gross Profit – (Labor Cost + Operating Costs) = Net Profit/Loss

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As you can see, the greater your gross profit, the more you may have left over after deducting labor and operating costs.
Therefore, it’s important to make sure you have high profit items and to sell these items specifically.

2 Essential Tactics to Effectively Price Your Restaurant Menu

You can employ a number of other tactics to boast a greater overall profit from your menu. Items with high gross profit
margins and low food cost percentages will yield more money for your restaurant. However, depending on your type of
restaurant, your competitor's price, and the demand for the food item, you can choose a more fitting menu price. Below are 2
tactics to create the most effective menu pricing.

1. Competition Pricing Method

This method utilizes the prices of your local competition or in the general market
as a baseline to consider your price. Based on your type of restaurant, you can
choose from the following competition-driven methods:

 Price your item the same as your competitor’s. This is most effective if
your restaurant is mainly competing based on your unique brand.

 Price your item lower than your competitor's. This is ideal if you operate
more casual restaurant or if it caters to those looking for a cost-effective
alternative.

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 Price your item higher than your competitor’s. If your restaurant is a high-end, upscale spot or if it attracts a
demographic of diners looking for high quality, a higher price gives off the necessary impression.

2. Demand-Driven Pricing Method

Based on the demand for your restaurant and specific food options, you can potentially raise prices. If you have an enticing
ambiance and brand or if your restaurant offers unique and especially delicious food options, you can raise your prices. The
demand for your business will naturally be higher because you offer food and/or an atmosphere that guests cannot get
elsewhere.

For example, places like sports stadiums, amusement parks, zoos, and airports can raise their prices, since customers do not
have the option of going elsewhere for food. As such, the demand is high.

Menu Prices Ultimately Depend on Your Type of Restaurant

In general, your restaurant menu prices should reflect your type of restaurant and your target demographic. In this way, your
prices are cohesive with your brand, formality level, and food. Guests will appreciate if your price matches the value of your
specific restaurant, and they will also be more likely to return.

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Using menu psychology and menu engineering, you have a greater chance of selling your high gross profit margin items.
Below are some tips to focus on these items, though we always recommending taking a more in-depth look at menu
psychology methods.

 According to studies, customers are likely to order one of the first items they notice on the menu. As such, it’s
essential to direct your guests’ attention to your high profit margin items right away.

 Guide the attention of your guests towards your high-profit items with a graphic, colored or shaded box, or
border. However, only highlight one or two items per category on your menu to avoid an overwhelming menu
appearance.

 In each section on your menu, place your profitable items at the top and bottom of the list. Studies show that
people more often notice and order the top two or last item in a section.

 Place high profit margin items in the center, top right, and top left corner of your menu. This is called “The
Golden Triangle” by psychologists, and it refers to the places our eyes tend to go when first looking at a menu.

In addition to utilizing menu engineering and menu psychology, you can also have your servers point out and describe
certain dishes over others to entice guests to choose those items.

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Whether you run a busy diner, casual cafe, or upscale bistro, knowing how to price a menu for a restaurant is a must-have
skill. Sales are the most important factor when it comes to whether or not your business turns a profit, and shrewd restaurant
menu pricing is key to success.

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A restaurant business plan is the foundation when starting a new restaurant, whether you're opening a franchise or a small
family-owned restaurant. Your business plan will act as a roadmap for starting your restaurant: it can help you get loans from
financial institutions, and it will be a point of reference when forecasting sales. In this article, we'll teach you all of the
essential information to include in your restaurant business plan as well as walk you through the process of writing a
restaurant business plan.

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Your business plan will be a guide through the process of starting a new business, but you may also share it with potential
investors, so there's a number of useful things that you'll want to include in it. Here are some key ideas to include in your
restaurant business plan:

 Concept: Your restaurant's concept is the theme that ties all of the elements, such as your menu and decor, together.
Having a strong concept is essential for opening a successful restaurant.

 Sample Menu: Early in the process of starting a restaurant, you should think about what type of food you want to
make and sell. Your sample menu doesn't need to be extensive, but give readers a few examples of the types of food
you're planning on serving.

 Management Structure: Investors will want to know how your restaurant is structured. Are you going to be the sole
owner or is it a partnership? Are you starting an LLC or taking sole proprietorship?

 Market Analysis: Is your new restaurant going to be located in a competitive market? What are the demographics in
that region? Is your business going to be able to succeed in the current market? These are all issues that you should
cover in your restaurant's business plan.

 Financials: The centerpiece of every business plan are the financials. Be sure to have answers to how much money
you're planning on spending, how long it'll take to become profitable, and where you're planning on getting financing.

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These are some of the topics that you should cover throughout your restaurant business plan. This information will be spread
out through the various sections of the document, but having concrete answers to these questions and topics will help your
business prepare for the challenges of opening.

Sections in a Restaurant Business Plan

Business plans are typically split it up into multiple sections to keep them organized. There are eight essential sections in
restaurant business plans, which are listed below. You can click on the section to learn more about it.

1. Executive Summary

2. Company Description

3. Concept and Menu

4. Management and Ownership Structure

5. Employees and Staffing Needs

6. Market and Competitor Analysis

7. Advertising and Marketing Strategies

8. Financials

We will detail the contents of each section and how to write them in the sections below.
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Restaurant Business Plan Sample Breakdown

Below is an in-depth look at each section of a restaurant business plan, what

information you should include, and how to write them.

1. Executive Summary

The executive summary is a brief overview of all the information contained in

your restaurant business plan. A strong executive summary is essential not only
for starting a business, but also for getting funding for your new restaurant, as it
is the first section potential investors will read. A business plan executive
summary should be between 1 and 4 pages long, and it should contain the most
important information about your new restaurant. The goal of an executive
summary is to get your foot in the door with investors and banks to procure
startup capital.

Here is some of the information that should be included in the executive summary:

 Your restaurant's concept.

 The restaurant's mission statement.

 A realistic timeline for opening your restaurant.

 Your target location and how much building space your restaurant needs.
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 A brief market analysis.

 What makes your new restaurant unique.

 The restaurant's core strengths, such as experienced management or talented chefs.

 Expected costs, business goals, and financial projections for starting your restaurant.

Think of your executive summary as an elevator pitch to potential investors and banks. It should be a very brief summary of
the plan for opening your new restaurant and stress why your restaurant is worth investing in.

Tips for Writing an Executive Summary

Once you have all the information you want to include, here are a few tips for writing a persuasive and concise restaurant
executive summary:

 Be concise and to the point. The ideal executive summary is short and to the point and doesn't hide the important
information behind flowery language.

 Know who you're presenting your business plan to and write your executive summary accordingly. Think about
who you're going to present your restaurant business plan to and what they're most interested in, and place that
information front and center.

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 Avoid cliches and superlatives. Avoid claims that you can't back up, such as "we make the best cheesesteaks in the
world!" or "our clam chowder is the best in the city."

 Be authentic. Let your passion for foodservice and food show through in your executive summary.

2. Company Description

The company description section, also called a company overview, contains all of the same information as the executive
summary, but provides greater detail on each part of your business plan. For example, your company description should
include more detailed financial projections and any marketing strategies you've designed.

In a restaurant business plan, the executive summary will get readers interested, and then your company overview has more
in-depth information that you can give them to give a complete overview of your new restaurant. Additionally, the company
overview of your business plan is your chance to explain, in more specific terms, how and why you're opening a restaurant.

When writing a company description, be sure to answer these questions:

 What is your restaurant's concept?

 What makes your restaurant unique?

 What sort of items will be on your menu?

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 What team members do you have lined up?

 How is your restaurant going to function in a day-to-day capacity?

 What sort of management structure are you planning to use?

 Do you have any logos or marketing materials prepared?

3. Restaurant Concept and Menu

While you may cover your restaurant's concept and menu ideas in other sections of your restaurant business plan, this section
allows you get into the finer details. You can divide this section up into three main parts: menu, service, and decor. We'll
break down each section below.

Menu Ideas and Design

You can include your sample menu design in this section. If you don't have a full mockup of your restaurant's menu, then list
some of the items or recipes that you're planning on using.

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Restaurant Service

Are you planning on opening a fine dining restaurant or a fast casual establishment? Will you
have a full-time wait staff or just a service counter where customers can order and pick up
their food? For many restaurants offering standard service, this section will be fairly short.

Design and Decor

This is the section of your business plan where you can show any branded materials or logos
that have already been designed for your new restaurant. Additionally, you can include any
design and decor choices you've made, such as your color scheme, furniture choices, or
tableware aesthetic.

4. Management and Ownership Structure

This section of your restaurant business plan is all about the ownership structure of your new business, what type of business
ownership you're creating, and how your management team will be set up.

There are several types of ownership structures, each with their own benefits. Here's a brief overview of some of the most
popular business ownerships in the restaurant industry:

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 Sole Proprietorship: This ownership structure has one person who owns the whole restaurant. This is the easiest
structure to set up, and it makes filing taxes simple since it's taxed as part of the owner's personal taxes. While it offers
many benefits, sole proprietorship offers no protections for the owner if the business were to fail or take on debt.

 Partnerships: Partnerships are similar to sole ownership, but they have two or more owners. Usually, partners bring
different sets of expertise to the table, which can be a benefit when opening a new restaurant. But, there are similar
downsides to sole ownership, such as limited protection in case of failure.

 Limited Liability Corporations (LLC): Offering the most personal protection, LLCs act as a separate business entity.
They are very tax efficient and flexible, but they can be time consuming and complicated to set up, especially if you're a
first time business owner.

Management Structure

In addition to listing how your new business will be organized, you need to consider how your new restaurant is going to run
on a day-to-day basis and how it's going to be managed. Will you, the restaurant owner, be acting as the manager or are you
planning on hiring management staff? Will you have separate managers for the front- and back-of-house areas?

It's best to have these protocols in place when you're writing your restaurant business plan so you can reference them during
the process of opening your restaurant.

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Once you've laid out your restaurant's ownership and management structures, you can
get into the finer details of your staffing needs. In this section, you can lay out exactly
what your staffing needs are, such as how many servers you'll need, kitchen staff
requirements, as well as any employees, such as managers or chefs, that you already
have on staff.

Additionally, it will be worth noting in this section if you, the owner, will be working in
the restaurant in a management or chef role. You can also list any employee
handbooks or wait staff training materials you have prepared.

Be sure to also list any auxiliary employees that are affiliated with your restaurant, such
as accountants, lawyers, advertising agencies, or contractors.

6. Market Analysis

Requiring some of the most research, the market analysis section of your restaurant business plan will explain to potential
investors how your new business will fit into the existing market. This section can also be broken down further into two main
types of analysis: demographic analysis and competitive analysis.
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Demographic Analysis

Understanding your target demographic is essential for success when opening a new restaurant. You can detail information
about your target demographic in this section of your restaurant business plan. Here is some important information to
include:

 What's the age of your target demographic?

 What is their income level?
 How much disposable income do they have?
 How much money do they typically spend on eating out?

This information will help you understand your potential customers, what they're interested in, their eating and spending
habits, so you can adapt to cater to their wants and needs. When writing this section of your restaurant business plan, you
want to make sure that you're in-depth, and you can also use the data to draw conclusions to persuade potential investors.

Competitive Analysis

The other half of market analysis is analyzing the competition in your restaurant's chosen location. Established restaurants
will have a loyal customer base, so you need to make sure that your business is targeting a different demographic or has a
competitive edge that can entice customers away from your competitors.
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Here are some things to think about when compiling competitive analysis:

 How many restaurants are in your target area?

 Do any of these competitors offer similar menus or services to your new restaurant?

 How do their menu prices compare to your menu?

 Are there any non-traditional competitors in the area, such as grocery stores and convenience stores offering ready-to-
go meals?

Once you lay out this information in your restaurant business plan, you can begin to describe your plan for competing with
these businesses and gaining a loyal following.

Also consider how close other restaurants have to be to your own to be considered competition. If you're in a city the sphere
of competition may only be a few square blocks, but it could be several miles in rural or suburban locations.

7. Marketing and Advertising Strategies

After you've identified your target demographics and competitors in the previous section, you can begin outlining your plan
to appeal to those customers and to compete with other businesses in your area in the marketing and advertising strategies
section.

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There are a number of marketing and advertising tactics that your business can take to get your new restaurant's name out
there. Some of the most popular options include hosting opening day events, starting a social media marketing campaign,
offering coupons to potential customers, or creating customer loyalty programs.

In this section, you'll want to list all of the marketing and advertising strategies you're planning on implementing, how they'll
benefit your business, what exactly is involved in each tactic, and how you're planning to enact them. For example, you can
detail how you're going to hire a marketing agency to create a run a social media account for your restaurant to create
excitement before it opens.

8. Financial Data

One of the most important sections in your restaurant business plan, the
financial data will also require the most significant amount of research and work
on your part. To find this financial data you can use experience from previous
restaurants you've worked at or operated, use estimates from suppliers, and
research available financial information in your specific region.

You should organize the information in your financial section based on the
people you're presenting your business plan to. For example, if you're preparing
a presentation for the bank to receive a loan, you will want to put information
about how long it will take your business to become profitable and a break-
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even analysis at the beginning of this section.

Regardless of how you organize the data in the financials section of your restaurant business plan, here is some information
that you want to make sure you include:

 How much capital you have on hand currently.

 A breakdown of your expected startup costs, such as new kitchen equipment, lease payments, renovations, or
licensing fees.

 A timeline of how long you expect it will take for your restaurant to become profitable.

 How much money you expect your business will spend on a daily and weekly basis.

 Sales forecasting based on previous experience or competitor data.

 A list of recurring expenses, such as overhead, labor, and food costs.

When writing your restaurant business plan, be sure to consider the person that's going to be reading it and the information
they're most interested in. But, also keep in mind that your business plan will be a reference for you to follow throughout the
process of opening your new restaurant, and fill it will information that is not only helpful to potential investors, but also you
and your management team.

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Opening a restaurant is your dream, but is it something you can afford? Don't give up if you're intimidated. Just like any big
investment, most people require financial assistance in the form of a bank loan to afford the startup costs. We'll help you
weed through the individual costs of starting a restaurant so you can create a reasonable budget and acquire the funding you
need.

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The median cost of opening a restaurant is $275,000 or $3,046 per cover for a leased space, according to a recent survey. This
number jumps to $425,000 or $3,734 per cover with an added land purchase. Numbers like this can be slightly deceiving
because there is no one-size-fits-all answer to this question. The cost of your restaurant will be affected by a number of
factors, including the location of your business, your restaurant concept, and whether you choose to lease or buy your space.

Restaurant Startup Costs

Before you come up with a final number and apply for a restaurant startup loan, familiarize yourself with the types of
expenses you need to account for in your budget. We’ll provide you with an average restaurant startup costs breakdown as
well as some ways you can reduce your spending.

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Securing the property for your restaurant will be one of your major expenses. If you plan
to buy the location outright, you’ll need a down payment of 10% of the property value to
secure your loan. The cost of real estate varies greatly by location but when it comes to
restaurants, a great location is key. If you choose a poor location because it’s less
expensive, your business may end up suffering in the long run.

Down Payment for Loan: $12,500-$40,000

How to Save:

 Choose to lease a commercial space instead of buying and you’ll only be responsible for a security deposit and first
month’s rent.

 Try renting space in a food hall to test out your restaurant concept. The cost of renting a booth will be much less than
leasing an entire space.

 Consider buying a food truck instead of making a land or building purchase.

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Whether you are making improvements to an existing building or starting from scratch, construction costs will be one of your
greatest expenses. The extent of your renovations will determine your total cost.

Construction Cost: $140,000-$280,000

How to Save:

 Purchase an existing commercial space and convert it to a restaurant instead of investing in a new build.

 Buy an existing restaurant that’s already outfitted with plumbing and HVAC to save time and money.

3. Kitchen Equipment

Foodservice equipment will be your next biggest expense. Not only do you need cooking equipment like ranges, flat top
grills, and charbroilers, you also need refrigeration units to store your food items and warewashing equipment to keep your
dinnerware clean. If your restaurant has a bar, you’ll need to invest in a tap system, liquor displays, and underbar
organization. Don’t forget all of the pots, pans, and utensils required to make your menu items.

Equipment Cost: $75,000-$115,000

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How to Save:

 Leasing your restaurant equipment instead of buying it outright can help to free up more of your initial budget.

 Buy used equipment instead of new.

 Check out Scratch and Dent merchandise with minor superficial damage that has no effect on its operation.

4. Furniture and Tableware

Your furniture and tableware budget is tied directly to your restaurant concept. If you plan to open an upscale restaurant with
a complex menu, you’ll most likely want to invest in high-end furniture and elegant china dinnerware. On the other hand, if
you have a simple menu and casual concept, your furnishings and tableware will probably be more economical. Either way,
you’ll need enough dinnerware, glassware, and flatware to serve all of your guests on your busiest shift.

Furniture and Tableware Cost: $20,000-$50,000

How to Save:

 Skip the tablecloths and invest in attractive tabletops instead. You’ll save money in your budget and you’ll benefit from
reducing your water usage on laundering linens.

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 Keep an eye out for restaurants that are closing. Many business owners are happy to sell their inventory and you might
get a good deal on fixtures and dinnerware.

5. POS System

A POS system will be beneficial to your restaurant in many ways. Not only does it
streamline the ordering process, point of sale technology helps with inventory
management, employee management, and sales reporting. Your POS package should
include front-of-house stations with touchscreen monitors, receipt printers, and credit
card scanners. Back-of-house components include kitchen displays or ticket printers.
Additional accessories include mobile POS tablets, tableside POS monitors, or kiosk
ordering monitors.

POS System Cost: $12,500-$20,000

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How to Save:

 Be conservative. There are many features and accessories you can add onto your POS system package, but you can
save money by going with a basic system. You can always add onto your package in the future.

 Don't be afraid to negotiate. If you're buying a POS package, ask if the vendor will throw in training sessions free of
charge.

6. Initial Food Inventory

Your initial food inventory cost will be greater than daily or weekly replenishment because you’ll need to include non-
perishable items. Condiments, spices, oils, and coffee are just a few of the items you’ll need to build up your staple inventory.
These ingredients will last you a long time before they need to be replaced, especially if you buy in bulk. To come up with an
initial food cost projection, start by analyzing your menu and pricing out each ingredient.

Food and Beverages Cost: $5,000-$25,000

How to Save:

 Test out your menu items and weigh each ingredient. You’ll be able to come up with the most accurate projection by
knowing exactly how much of each item you need.

 Buy in bulk. You’ll get the best deals on non-perishables by buying wholesale.
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7. Licensing

Running a restaurant requires several types of licenses before you ever open your doors. You’ll want to get a head start on
this step because it can be a lengthy process. Liquor licenses in particular can be quite costly depending on your location
and whether you live in a quota or non-quota state. Quota states only issue a limited number of licenses which can drive the
cost up immensely.

Business License Cost: $50-$400

Liquor License Cost: $300-$400,000

Certificate of Occupancy Cost: $100

Foodservice License Cost: $100-$1000

Health Permit Cost: $50-$1000

Sign Permit Cost: $20-$50

Insurance Cost: $1000-$10,000 annually

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How to Save:

 There’s no way around the fees for most permits. However, you can choose to skip the liquor and stick with beer and
wine only. This will lower the cost of your liquor license fees.

8. Marketing

Getting the word out about your new restaurant is crucial. You'll have to set aside part of your budget for your initial
marketing plan and grand opening. The cost for marketing is going to vary greatly depending on what outlets you choose
and whether you hire an ad agency.

Marketing Cost: $6,000-$30,000

How to Save:

o You can reduce your marketing cost considerably by utilizing free advertising through social media channels like
Twitter and Instagram. Instead of paying for a website, make a free Facebook page.

o Make a listing for your restaurant on Google My Business. It's free and allows you to share all the important info
about your business like your location, hours, and website.

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9. Salaries

As you begin to hire your staff, keep in mind that paid training is customary for new
employees. Wages and salaries will come into play in the months and weeks leading
up to your opening day. Depending on your staff requirements, this cost will vary
greatly.

Salaries and Wages Cost: Varies

How to Save:

 Instead of hiring all of your staff at the same time, hire as needed. If you have six months until your
opening day, you don't need a full staff on board yet. This will cut down on the wages you have to pay out.

 It's easy to forget about your own salary when you're accounting for so many other costs. Many restaurant
owners don't pay themselves until the business starts turning a profit.

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There are many different types of restaurants and each of them has a unique budget requirement. Thankfully, no matter what
type of restaurant you choose to open, you can still turn a profit and be successful. Remember to follow our money-saving
tips and you'll avoid falling into the trap of overspending.

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Few people can finance a restaurant out of pocket, but new restaurants are opening all the time, so where does that money
come from? Some particularly gutsy restaurateurs sell everything they have and use personal funds to get their restaurant up
and running. Others seek out business partners to invest. A third option to obtain funding is through restaurant loans, which
can be an excellent option to start your restaurant. If you want to open a casual diner or a swanky black-tie restaurant, read
below to explore restaurant loan options and what to consider in the process.

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Asking a bank to invest a large sum of money in you is daunting, so the more
information you're armed with, the better off you'll be. Before you try to convince a
lender to go forward with your proposal, be sure to have some numbers in mind so
you know how much you need. Your total funding (personal funds and loans) will
need to cover the following costs:

 Loan guarantee fee– Percent of the loan amount guaranteed to be paid to

the lender if the recipient is unable to fully repay the loan.

 Loan repayment plus interest – Money paid at a regular percent rate for the
use of the loan; interest rates are typically negotiated between the lender and
the loan recipient.

 Commercial lease – Cost per month to rent the space in which you plan to open your restaurant.

 Restaurant insurance – Coverage that protects your restaurant from losses that may occur during the normal course
of business, including property damage, accidents and injuries, crime, and workers’ compensation.

 License Fees – Specific licenses and fees will vary depending on your location, but common restaurant
licenses include Food Service Establishment Permits, liquor licenses, and general business licenses.
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 Staff wages and benefits – Mandatory wages for tipped employees differ throughout the United States. Non-tipped
employees must be paid at least the state minimum wage, but their wages are then at your discretion as the restaurant
owner.

 Renovations – Your space may just need a new coat of paint, or it may need to be completely outfitted with proper
gas, water, and electrical lines.

 Kitchen equipment–Make kitchen equipment one of the first items negotiated in your loan meeting to ensure the
costs are covered, just in case you are not approved for the amount you originally planned. The cost of your new
commercial kitchen varies based on the size of your kitchen and restaurant.

 Beginning stock and inventory – Create a sample menu and estimate the cost of food inventory for your restaurant.
In addition to food stock, your inventory will also include dishes, flatware, serving utensils, furniture, and linens.

 Working capital – In the beginning, you must have some money to cover operating costs while your restaurant has
more expenses than income. Working capital is the amount of money it takes to keep the restaurant running on a daily
basis. Ideally, you will budget 6 – 12 months of operating costs to tide you over until the restaurant becomes
profitable.

 Marketing capital – Much advertising for a new restaurant happens by word of mouth. If you choose, however, to
fund a marketing campaign to get the word out, be sure to account for those costs in your total loan request.

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There are many factors to consider when choosing the best type of restaurant loan,
including interest rates, down payments, and collateral requirements. To help you
find the right loan for your restaurant startup, check out some of the most popular
ones below.

1. Traditional Commercial Loan

If you want to apply for a loan directly through a bank, you must have a high credit
score. If you go this route, you must also be able to wait up to six months or more
for approval. However, if you are approved for a bank loan, you’ll receive lower
interest rates (between 6-8%) which result in lower monthly payments.

You can also decide whether you want to apply for a short- or long-term loan, but
long-term loans aren’t usually ideal for start-ups because there are many unknown factors when you’re first starting out.
Another potential downside to term loans is that they require collateral, such as your home, vehicle, or business assets.

Finally, consider where you are getting your loan from. Big banks may have inflexible rules about lending. On the other hand,
a smaller lender that knows your local market might be more willing to create an accommodating relationship with you.

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 Lower rates

 Potential access to higher amounts of capital

Cons of Traditional Commercial Loans:

 Must have a high credit score

 Must be able to wait up to 6 months

 Must provide the bank with collateral

Applying for a Traditional Commercial Loan

1. Choose which bank you want to work with. Talk to representatives from several banks, and don't be afraid to go with a
smaller, local bank. They are often better for businesses that are just starting out.

2. Prove your personal and/or business credit to the bank.

3. Show the bank your business plan. This is important to lenders, who need to know exactly what you plan to spend the
money on. They will also need to see your expected cash flow over the next 1-3 years, so they can determine whether
or not you'll be able to pay the loan back.

4. Wait to see if you're approved. If you aren't approved by one bank, try several more. It helps to work with banks that
you're already a member of, because sometimes they’ll give you better deals for your loyalty.
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2. Business Line of Credit

A line of credit is like a credit card. You can get approved for a specific maximum credit amount, but only pay for what you
have used. So if you get approved for $100,000 line of credit and only use $20,000 in the first month for renovations, then
your monthly payment is based on the amount you have drawn - $20,000. Also, like a credit card, a line of credit is revolving.
As you pay the balance down, you have more credit to draw on for future expenses.

This is different from a term loan, in which interest begins accumulating immediately after the loan is disbursed. Because this
is such a flexible way to borrow money, banks have higher lending standards. As a result, interest tends to be higher, and you
might not be able to borrow a sum as large as you need.

Pros of Business Lines of Credit:

 Interest only accumulates as you borrow the money

 You can continue to use the credit line as you pay it down, so you always have access to business capital

Cons of Business Lines of Credit:

 Higher lending standards

 Can't usually borrow as much money compared to other loan types

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1. Like with a term loan, you’ll start by choosing which bank you want to work with.

2. Prove your personal and/or business credit to the bank.

3. Show the bank your business plan and expected cash flow over the next 1-3 years.

4. Wait to see if you're approved. Once you’re approved, you can draw from the line of credit as needed.

3. Small Business Loan

Most regional and national banks offer small business loan options. The majority of banks offer their small business loans
through a partnership with the U.S. Small Business Administration (SBA).

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What Is the SBA?

The SBA is a government agency tasked with supporting and protecting the interests
of small businesses and business owners. The SBA works with banks and other
lenders to help small business startups obtain funding while ensuring the lenders
don’t take on too much risk.

The SBA offers several funding programs for small businesses, but their Guaranteed
Loan Programs are most pertinent to restaurants. Through these programs, the SBA
sets guidelines for loans, which the SBA’s lending partners then give out. SBA
guidelines include guaranteed repayment of loans, which eliminates risk for the
lender and makes loans more attainable for small business owners.

Individuals with borderline credit (650+) have a better chance of getting approved
with a small business loan. Additionally, small business loans have low interest rates,
and they allow applicants to cover less than the 20% down payment. However, they usually require collateral.

Pros of Small Business Loans:

 Lower interest rates
 You can be approved with borderline credit
Cons of Small Business Loans:
 Requires collateral
 May take longer to be approved

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1. Apply for an SBA loan through a participating lender.

2. Complete the specified forms detailing your personal financial background, which will prove your ability to pay the loan
back. You will need to submit all of the following:

o Personal information for any other partners who are involved in your restaurant

o Your original business license (not a copy)

o Any past personal or business loan applications

o Your personal and business income tax returns

o Resumes for you and any business partner(s)

o A copy of your business lease

o A copy of your business plan with an explanation for why you need an SBA loan

3. The SBA will process your application and determine if you’re a good candidate for the loan. It usually takes between
30-60 days to hear back.

4. If you are approved, you will be contacted and your funds will be disbursed.

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The SBA’s most common type of loan, 7(a) loans can be granted in a maximum amount of $350,000 and are repaid with
monthly payments of principal and interest. Loans may be granted for real estate purchase and renovations, equipment
purchase and maintenance, and working capital.

Loans for real estate must be repaid in a maximum of 25 years; equipment loans in 10 years; and working capital loans in 7
years. According to the SBA, to qualify for a 7(a) loan, your restaurant must:

 Be a for-profit venture

 Be small, according to SBA Standards

 Be located in the United States

 Have reasonable invested equity

 Use alternative financial resources (including personal assets) before seeking financial assistance

 Demonstrate a need for loaned funds

 Use the loaned funds for sound business purposes

 Not be delinquent on any existing debt obligations to the U.S. government

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What You Need to Apply for a Restaurant Loan

When applying for any startup loan, first be sure to have a detailed business plan
in place. In addition, you will likely need the following documents:

 Loan application– Consider including a table of contents so your banker

can easily access all of your documents

 Personal background and financial statement – This includes a

Statement of Personal History and a Personal Financial Statement

 Profit and Loss Statement– Must be current within 90 days of your

application and include supplementary schedules from the last three fiscal
years

 Projected Financial Statements – A detailed, one-year projection of

income and finances, along with a written explanation of how you plan to
achieve that projection

 Ownership and affiliation documents – A list of names and addresses of any companies you own, partially own, or
hold a controlling interest in, including any affiliations you may have with stock ownership, franchises, or business
mergers

 Business certificate/license – Must be your original certificate or license for doing business
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 Loan application history – Record of any past loans you have applied for

 Income tax returns – Be sure to include signed personal and business federal income tax returns for the previous 3
years

 Resume – Include a personal resume for each business partner involved

 Business overview – Brief outline of your restaurant and why you need a loan

Depending on the amount of funding you need, the type of restaurant you wish to open, and your current funding ability,
you can decide which loan is fit for your business. With diligent preparation and a promising restaurant concept, you can
secure funding for your eatery.

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Once you've received funding to open your restaurant, you need to choose a location. Choosing the right location and
space for your restaurant is vital to your restaurant’s success because it can affect your overhead costs. An expensive
location will cut into your profit margins, and a cheap space in an outlying location will stymie walk-in business. To help you
make the best decision for your business, we've broken down buying versus leasing a space, the different types of leases, and
how to negotiate your lease to get the best deal.

If you already have a restaurant lease agreement in place and are wondering how to renegotiate a commercial lease due to
the financial hardships imposed by COVID-19, click the link below.

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While owning your restaurant space can be beneficial, it’s not always the best option for
new businesses. Studies show that buying your building will only pay off if you plan to stay
in the same spot for over 7 years. New restaurants cannot predict what their business will
need in 7 years. For example, your business could be so successful that you need to move
to a larger space, or you may want to target a different neighborhood in your city. To make
sure your business can continue to grow and meet your clientele where they are, we
recommend that new businesses lease their space because it provides greater flexibility.

Alternatives to Buying or Leasing Restaurant Space

Depending on the circumstances and type of restaurant you're opening up, there are some
alternatives to buying or leasing a restaurant space.

 Food Trucks: Purchasing a food truck allows you to own your space for less money than purchasing a storefront, and
it keeps your location flexible.

 Building a New Restaurant: Rather than buying or leasing an existing space, you can also buy land and build a new
establishment. While this is an expensive option, it allows you to build your restaurant to your exact specifications.

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 Your Existing Space: If you already own a commercial space or want to add a restaurant to your existing business,
you don't need to buy or lease a new building.

 Commissary Kitchens: Food trucks or catering businesses can look into renting space in a commissary
kitchen rather than buying or leasing a specific space.

Leasing a Restaurant

After you've decided that you want to lease your restaurant space, you need to research
the different types of lease agreements. There are different types of leases. Each lease type
determines which costs are covered by you and which are covered by the building owner.
The two most common lease types that you should be familiar with before you meet with
your lawyers and potential landlords are gross and net leases.

What Is a Gross Lease?

With a gross lease, the tenant pays a flat monthly fee, and they're not responsible for
maintenance, utilities, or any other operational costs. Instead, these costs are built into the
monthly rent, which protects the lessee from any unexpected costs.

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What Is a Net Lease?

A net lease involves a lower flat monthly fee, but, unlike a gross lease, the tenant is responsible for some of the costs of
operation. These costs can include property taxes, janitorial services, utilities, and insurance. When negotiating a net lease, be
sure to discuss your exact financial responsibility so you don't get stuck with unexpected bills after signing a contract.

Three Types of Net Leases

Additionally, net leases can be broken down into three types:

 Single: The tenant pays property taxes and rent.

 Double: The tenant pays property taxes, insurance, and rent.

 Triple: The tenant pays the net amount of property taxes, insurance, and maintenance as well as rent.

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Negotiating a Lease

Once you have found the perfect space for your new restaurant, it's time to meet with the
landlord and lawyers to draw up a contract. Don't hesitate to ask questions and suggest
changes when coming up with a lease agreement.

Considerations When Negotiating a Restaurant Lease

Here are a few factors to consider when negotiating a lease:

 What is the length of the lease? A short-term lease gives you the benefit of being
able to relocate if you need more space, but a long-term lease will ensure that you
don't have to take on the expense of moving shortly after getting settled. Typically,
landlords will offer you a better deal if you lock in to a long-term lease.

 Does the lease include an annual raise in rent? If so, make sure that there is a cap on how much the landlord can raise
the rent every year, or you might get stuck with inflated overhead costs that eat into your profits.

 Who will pay for the renovations if you need to alter the space?

 Will you be able to sublease the space if you need to leave before your contract is over?

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Looking for a commercial location for your foodservice restaurant is an important step that requires knowledge about leasing
options and how to negotiate a lease with your landlord. We hope you use our guide to sign the best lease option for your
business, so you can dive into the fun part of starting your new business: designing a kitchen layout, buying equipment,
hiring staff, and furnishing your dining space.

How the Coronavirus Can Impact Your Lease

The temporary closures and capacity limitations placed on businesses in response to

COVID-19 have heavily affected the restaurant industry. Many are examining their
restaurant leasing agreements to see what provisions are available in times of
unprecedented and universal financial hardship. Use our comprehensive guide to
understand rent forgiveness terminology and learn how to renegotiate a commercial lease
during COVID-19.

Force Majeure Clause Explained

You may have heard the term “force majeure clause” circulating as a potential savior from
the difficulties imposed by the coronavirus, but what is a force majeure clause really?

 A force majeure is a clause that determines the course of action if either the lessee or landlord cannot fulfill their
obligations due to an event that occurs outside either’s reasonable control.

 Each force majeure clause will clarify which events are considered beyond the parties control.

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 In most cases, the party affected by a force majeure event will be exempt from performing their obligations during the
event’s duration.

Why Force Majeure Doesn't Usually Apply to COVID-19 Hardships

On the surface, a force majeure clause seems a promising lease payment solution for struggling restaurateurs during COVID-
19. In reality, force majeure clauses are unlikely to offer the relief restaurant owners seek. By leading with attempts to invoke
force majeure clauses rather than entering into a dialogue with their landlords, leasees are less likely to achieve desired
outcomes. Here is why:

 Not all leases have a force majeure clause.

 If your lease’s force majeure provision language doesn’t include “pandemics”, “epidemics”, or diseases” in its list of
events, it will be very difficult and costly to receive force majeure provisions for COVID-19 related hardships.

 If your ability to pay has been challenged but not eliminated due to the coronavirus, force majeure provisions will not
be considered necessary.

 Before you can enforce a force majeure provision, you must show you have taken all reasonable steps to mitigate its
necessity and that no further steps remain which would allow you to uphold your contract.

Ultimately, landlords benefit if the restaurants occupying their spaces remain operational because it allows them to
recuperate their own losses once the pandemic has subsided. Therefore, they are likely to accept some payment before losing
all payment.
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How to Restructure Your Lease During COVID-19

We’ve outlined the steps you need to take to renegotiate your commercial lease during
COVID-19.

1. Understand Your Lease Obligations and Rights

The terms of commercial leases vary widely. Before entering into a conversation with your
landlord, make sure you fully understand your lease agreement.

Additionally, many states are issuing orders which prevent landlords from evicting tenants
during COVID-19. While we don’t suggest opening the conversation with this, it is good to
know what leverage you have. Use Princeton University’s interactive tool to discover the
coronavirus eviction policy in your state.

2. Start an Open Dialogue WIth Your Landlord

Reach out to your landlord in a formal, yet non-confrontational manner. If you feel it is necessary, hire an attorney and have
the attorney reach out to your landlord’s attorney. Here are a few tips for achieving a desirable outcome:

 Begin your communications with the term without prejudice. This indicates that you are interested in a negotiation, not
in defaulting on your lease.

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 Explain the hardships the coronavirus has imposed on your business, and the steps you have taken to mitigate those
hardships, such as setting up a delivery service in order to uphold your obligations as a tenant.

 Emphasize the unprecedented nature of current events, and your intention to return to your former standing once
operations fully resume.

 Show a genuine interest in your landlord’s financial standing and struggles. Hearing your landlord’s position will show
you what lease renegotiations are possible.

3. Develop a Mutually Beneficial Solution

Once a clear understanding of each parties’ struggles and current capacities is established, you and your landlord can come
to a fiscally feasible compromise for restructuring your lease. Educate yourself on common lease restructuring strategies
before entering into negotiations:

Common lease restructuring strategies include:

 Rent Deferral: The postponement of rental payments or a portion of rental payments for an agreed upon time period.

 Rent Abatement: The suspension of rental payments or a portion of rental payments for an agreed upon time period.

 Rent Reduction: The reduction of rental payments or a portion of rental payments for an agreed upon time period.

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 Loan Conversion: The conversion of overdo rent payments into a payable loan over an agreed upon period of time. A
loan conversion does not exempt the tenant from paying their current rent.

4. Document Your Restructured Lease Agreement

After you and your landlord have verbally agreed upon a mutually feasible means of restructuring your lease, you will need to
document the changes in an official lease amendment by following these steps:

1. Receive confirmation from your landlord that you will not be issued any default notices in the interim of your
negotiation and its documentation.

2. Create a physical copy of your lease addendum.

3. Have an attorney review the changes made to your lease.

4. All parties involved sign the restructured lease agreement and/or addendum

While needing to restructure a lease is not ideal, the unforeseen circumstances of COVID-19 have left many restaurants in
difficult financial positions. By entering into a conversation with your landlord, you can avoid losing your commercial
property, filing bankruptcy, or embarking on a costly legal journey after defaulting on your lease.

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Opening a restaurant takes more than acquiring startup cash, finding a location, and writing a menu. It requires a
foundation established with restaurant licenses and permits. Getting the writs and proofs you need for each restaurant license
takes time, so it's important to start the process as early as possible.

Below is an overview of what you can expect with each of the following business licenses and permits as you work towards
opening your restaurant.

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1. Business License

2. Employer Identification Number

3. Certificate of Occupancy

4. Food Service License

5. Sign Permit

6. Building Health Permit

7. Employee Health Permit

8. Other Permits to Consider

What Licenses and Permits Are Required to Start a Restaurant?

There are some licenses and permits that are absolutely required in order to open a restaurant. Failure to obtain them can
result in penalties from multiple agencies or even prevent you from opening your location at all. Receiving legal counsel may
help you map out the steps and ensure that nothing is missed according to the laws in your restaurant’s city and state. It’s

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easiest to work your way down from the top, starting with the required restaurant business licenses and ending with location-
specific permits you may encounter.

1. Business License

What Is a Business License?

A business license gives you the authority to operate in your

jurisdiction. The exact form of this license is dependent on your
restaurant’s location and address. If you plan on selling alcohol,
you will need a federal business license as well as a state business
license.

How to Get a Business License

To get a business license, you will want to work through your city
and state government. The easiest way to start would be to search
your state’s name plus the term “business license” in an online
search engine. This will bring up your state’s government website where the application and procedures can be found. For
more information, you may use the online regristration to look up your state and city-specific rules for receiving a business
license.

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A business license can cost around $50 to register, however, the cost of the license itself varies depending on your business
type, location, and expected profit. You will need to renew this license periodically.

2. Employer Identification Number

What Is an Employer Identification Number?

An employer identification number (EIN) essentially tells the federal government that you are an employer and provides you
with a tax ID. With this number, you can hire employees and have them on a legal payroll. Your state will give you an
employer identification number that is separate from your federal number, which helps legitimize your business's standing.

How to Get an Employer Identification Number

To get an EIN, you will want to visit the IRS’s website and follow the application process listed there. This can take a while
since the IRS only issues a limited number of employer identification numbers per day. Be sure to apply as early as possible.
You can also fax, mail, or call the IRS to submit your application.

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An EIN is free but takes time to obtain.

3. Certificate of Occupancy

What Is a Certificate of Occupancy?

A certificate of occupancy indicates that the building where your restaurant is located has passed its final inspection. It deems
the building safe to operate in.

How to Get a Certificate of Occupancy

To receive a certificate of occupancy, your location will need to be inspected by your local building or zoning department. To
arrange the appointment, search your state’s name plus the term “certificate of occupancy” in an online search engine to find
the information on your state government’s website. This certificate may also include a city and fire permit issued by your
local fire marshal.

How Much Does a Certificate of Occupancy Cost?

A certificate of occupancy will cost around $100.

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4. Food Service License

What Is a Food Service License?

A food service license shows that a restaurant meets all food preparation, storage, and safety regulations, and they have been
granted a license to sell food. It ensures that your location is in accordance and up-to-date with the restaurant food safety
laws.

How to Get a Food Service License

The city or county Health Department issues food service licenses and requires an inspection to take place. Depending on
your county, you may need to complete a food safety training program or earn a food handler’s permit to get approved for a
license. The Health Department will continue to visit regularly, inspecting your restaurant to make sure that the expected
standards are being maintained. To apply, start by reviewing the food vendor’s application requirements on your state
government’s website. You may then apply directly online.

How Much Does a Food Service License Cost?

The fees for food service license can vary by location and number of employees, but they can range from $100 to $1000. You
will need to renew these licenses periodically as well.

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5. Sign Permit

What Is a Sign Permit?

A sign permit allows you to display or change permanent signage outside your
restaurant’s building. In many counties, signage size, brightness, and location are
regulated and need to be approved beforehand. Receiving the permit shows that
you have met the standard and codes required and can proceed in adding the sign.

How to Get a Sign Permit

To apply for a sign permit, you will want to visit your local county government’s
website for the steps and application. This will involve working with a sign
contractor and the Zoning Department. You must provide a scale drawing of the
signage, and often you will need to submit variations for approval. If your sign
includes lighting, you may also need to provide the wiring and circuit plans you
intend on establishing. Requirements may vary depending on the size and type of sign.

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The cost of a sign permit will depend on the size of your sign. You can expect a typical starting range of $20 to $50.

6. Building Health Permit

What Is a Building Health Permit?

A building health permit shows that your restaurant building and practices comply with sanitation regulations. Typically, you
will only need a building health permit if it's a new construction. However, your county may require it for older buildings as
well to ensure a sanitary work and dining environment.

How to Get a Building Health Permit

A building health permit is issued by your local government. To confirm if you need one and apply, search your state’s name
plus the term “building health permit” in an online search engine. To maintain this permit, your location will be subject to
routine inspections.

How Much Does a Building Health Permit Cost?

You can expect a building health permit to cost somewhere between $50 and $1000. Some factors that can affect the cost are
the building’s age and location.
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7. Employee Health Permit

What Is an Employee Health Permit?

An employee health permit, also known as a food handler’s permit, indicates that a specific employee has passed a course
educating them on proper health and safety practices in a commercial kitchen. The course teaches employees about proper
food storage and food handling practices along with proper sanitation practices to avoid cross-contamination.

How to Get an Employee Health Permit

An employee health permit is provided after an employee successfully completes a state-approved food handler’s course and
passes the final test. To find the course selected by your state, search your state’s name plus the term “employee health
permit” or “food handler’s permit“ in an online search engine.

How Much Does an Employee Health Permit Cost?

An employee health permit can cost anywhere from $100 to $500 and must be periodically renewed.

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Aside from the required permits and licenses, there are others you may need to obtain
depending on what additions you are looking to make to your restaurant. It is important to
familiarize yourself with the following permits, in case you run into them down the line.

If you’re ever concerned that you may accidentally miss a permit, be sure to divulge your full
business plan with your legal counsel so they may identify permits you still need to apply for.
Below is a quick review of just some additional permits you may encounter.

Liquor License

The process for obtaining a liquor license can vary from state to state and city to city. You will want to check with your local
government for the processes and regulations you must abide by in your jurisdiction. A liquor license tends to be one of the
most regulated and strict licenses you may encounter.

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In some locations, you may be required to get both a liquor license and a beer and wine license if you are looking to serve all
three. Remember to apply early, since the application process can take as long as a year. The fees will vary depending on your
location, and the bar license will need to be renewed each year.

Music License

Choosing the right music for your restaurant can be a challenge, but you've got time to figure it out. You need a music
license to play music from any platform in your restaurant. So, while you're perfecting your playlist, apply for a music license
to abide by copyright laws. You can work with several companies to use the music they have rights to, such as the American
Society of Composers, Authors and Publishers, or Broadcast Music Incorporated. No matter where it's coming from, you need
a license to play music in your restaurant. The pricing can vary but is usually between $250 and $500. A similar permit you
may also be interested in researching is a live entertainment license.

Resale Permit

A resale permit, also known as a reseller permit or a resale license, prevents double taxation on a product by collecting tax
when your customer buys the product, rather than when you purchase the product initially. A resale certificate is generally
only needed if your restaurant is located in a state that issues sales tax, such as California, where a California resale cer tificate
is needed. You can register online with your local government to receive a tax-exempt certificate. The fees vary depending on
your security deposit amount but can be anywhere from $0 to $50.

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Seller's Permit

A seller's permit, or a sales tax permit, indicates to the state that your business collects sales tax during customer purchases.
In various states, you'll need both a seller's permit and a resale permit for proper taxation documentation. Restaurant
wholesalers like SPHM Hospitality can obtain a sales tax permit from your local government's website and only requires a
security deposit determined at the time of your application.

Dumpster Placement Permit

If you are going to need dumpsters for your restaurant, you may also need a dumpster placement permit. This would allow
you to place a dumpster outside your facility that can then be used for food waste and trash disposal. The costs for the
permit can vary depending on the placement and size of the dumpster, along with the location of your establishment.

Valet Parking Permit

The need for a valet parking permit can vary from state to state. If you’re planning to have valet parking for your restaurant,
check with your local government to see if you need a permit. If so, you may be asked to present a detailed plan of your valet
service, indicating the pick-up and drop-off points, the number of parking spaces needed, how payment will be collected, and
letters of agreement from your designated drivers. The fees associated vary depending on your state.

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Pool Table Permit

One license that can easily be forgotten is a pool table permit. Some states do
regulate billiard tables and require business owners to register them before
they can be used. A pool table permit can limit the hours of operation of the
billiard area and even the number of pool tables in an establishment. The fees
can vary on your location and how many tables you want to add. The permits
also need to be renewed annually.

Whether you're starting a restaurant, buffet, or catering business, the

restaurant permits and licenses you acquire are essential to your success. With
penalties that can affect your bottom line or even close your doors, you will
want to make sure you thoroughly research the restaurant licenses you need
and start the application process early to allow them time to be issued.

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Are you interested in learning how to apply for a liquor license for your new bar, restaurant, or nightclub? Liquor laws vary
by state and are determined by local agencies, so it's important to be well-informed before beginning the process of applying
for a license. If you're interested in learning more about how to get a liquor license for your establishment, keep reading!

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We've compiled a step-by-step list to guide you through the process of applying for a liquor license. If you're planning
on opening your own bar, you'll need to be familiar with these requirements. Click on any of the steps below to choose the
section that most interests you:

1. Determine Your State's Alcohol Laws

2. Do You Live in a Liquor License Quota State?

3. Do You Need a Specific Class of Liquor License?

4. Preparing to File a Liquor License Application

5. How Much Does a Liquor License Cost?

6. Filing Your Application for a Liquor License

7. Alcoholic Beverage Control Agencies by State

1. Determine Your State's Alcohol Laws

Because each state has their own specific rules regarding the distribution, sale, and consumption of alcohol, the first step in
getting a liquor license is determining your state's alcohol laws. Every state has their own Alcoholic Beverage Control (ABC)
agency, which is the governing body that makes any and all rules pertaining to alcohol. Additionally, many counties and
towns have their own standards and requirements that accompany more general state laws.

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 To whom alcohol can be sold

 When businesses are permitted to sell alcohol
 Types of alcohol that can be sold
 Which containers alcohol can be served in and how much can be sold at one time
 Where and when alcohol can be served or sold to go
 Whether businesses are permitted to manufacture, distribute, and sell alcohol (or
any combination of the three)
 How much alcohol costs
 Liquor license fees and quotas

Liquor license laws may also stipulate that:

 Wholesale beer, wine, and liquor vendors may not sell to establishments without a valid liquor license

 No discounts on liquor are permitted (such as happy hours or 2-for-1 specials)

 Unfinished bottles of wine may not be taken home

 Customers be limited to 1 drink only

 Insurance companies will not cover claims related to alcohol if a business doesn't have a valid liquor license

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While the majority of states and counties in the United States are zoned to sell alcohol, there are also plenty that aren't. In
states like Kansas, Oklahoma, Texas, Arkansas, Mississippi, Tennessee, and Kentucky, there are dry counties, which are areas
that prohibit the sale of alcohol. On the other hand, states like North Carolina, Ohio, Michigan, and Pennsylvania have
"mixed" counties that moderate the sale of alcohol but not its on-premise consumption. So, you'll want to ensure your local
township or county is zoned for the sale of alcohol in the first place.

2. Figure Out if You Live in a Liquor License Quota State

While some states offer an unlimited number of liquor licenses, others have specific quotas set for the number of licenses
they'll issue. As of 2014, the following states are considered "quota" states:

 Alaska  Montana
 Arizona  New Jersey
 California  New Mexico
 Florida  Ohio
 Idaho  Pennsylvania
 Kentucky  South Dakota
 Massachusetts  Utah
 Michigan  Washington
 Minnesota  Some neighborhoods in Washington, D.C.

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In the majority of states with quotas, the specific locality's population determines the number of licenses available. So, as an
area gains more residents, the amount of new licenses that can be issued increases. These quota figures vary across states. It's
important to check with your state's ABC agency to determine how strict the quota actually is, as this will weigh heavily into
the cost and availability of a license.

In the other 33 non-quota states, liquor licenses cost only a few hundred dollars. In quota states, however, restaurants and
bars can pay up to $300,000 for a new license. Quota laws were created in the aftermath of the 21st Amendment, which
repealed Prohibition. Politicians were concerned about the consumption of alcohol and felt drinking and the perceived ills
that accompanied it would run rampant if liquor went unregulated.

Interestingly, establishments in quota states that already have licenses often resist efforts to raise the number of licenses
permitted or the elimination of quotas because it would increase the number of bars and restaurants they'd be in competition
with.

3. Find Out if Your State Requires a Specific Class of Liquor License

There is no one-size-fits-all liquor license, and some states may require more specific licenses than others. To start, you'll
want to figure out whether you need an on-license or off-license. If you'll be selling alcohol to be consumed on the premises
(i.e. bars, nightclubs, and restaurants), you'll need an on-license. On the other hand, bottle shops, liquor stores, and other
retail locations where alcohol is sold but will be consumed off the premises need an off-license.

What Are the Different Classes of Liquor Licenses?

Not all states require specific classes of licenses, but some do. Here are the main ones:

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 Arts licenses are designed for places like theaters and art galleries and usually
stipulate that these establishments can only sell alcohol 15 days out of the year.

 Beer and wine licenses are sometimes given to smaller businesses that only sell
beer and wine.

 Brewpub licenses may be necessary for establishments that plan to make their own
beer or wine. Depending on your state, you may be issued an alternating premises
license, which requires you to make alcohol at certain times and serve it at other
times.

 Club licenses allow private social clubs to serve alcohol to their members. While
some states only permit the service of beer and wine, others allow clubs to also
serve liquor.

 Delivery licenses allow companies to deliver sealed containers of alcohol to customers.

 Eating place licenses are given to carryout businesses like delis that serve food, but also sell small amounts of take-
out beer. These licenses usually restrict the amount of alcohol that may be sold to one customer.

 Hotel licenses are issued to hotels with bars and restaurants that serve alcohol.

 Restaurant licenses are also referred to as "all-liquor licenses" and allow a business to serve any kind of alcohol.
However, some states do require that only around 40% of the establishment's total earnings may come from the sale of
alcohol.
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 Retail licenses are issued to grocery stores, convenience stores, liquor stores, and any other retail establishments that
sell alcohol.
 Tavern licenses are required if a business serves food but makes at least 50% of their total sales from alcohol.

BYOB (bring your own bottle) restaurants, wholesalers, and bed and breakfasts may also have to be licensed, although this
process varies by state.
4. Preparing to File a Liquor License Application
Once you've researched the liquor laws and regulations in your area, you're ready to apply for your liquor license. To apply,
you'll need to contact your state's ABC agency and find the necessary paperwork. Because the regulations vary greatly by
location, you may also want to ask your local agency these questions:
 What kind of license(s) do you need?
 How much should you expect to pay for your license(s)?
 Are there any available licenses in your county or town (if you live in a quota state)?
 Are there any establishments in your area looking to sell their license (if you live in a quota state)?

Over-preparing for your liquor license application is practically impossible, so it's wise to have everything you'll need ready to
go before you apply to get your liquor license.

What Documents Do You Need to Apply for a Liquor License?

While the information and documentation you'll need before you file your application varies by state and locale, here are the
most important documents to have and where to obtain them:

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 Zoning permit from your local zoning commission

 Business license from your local government

 Sales tax permit from your state's website

 Alcohol tax permit from your state's business taxation department

 Food handler's permit (if applicable) from your state health commission

 Building permit from your local zoning commission

 Signage permit from your local zoning commission

 Health permit from your state health commission

 Music license (if you'll be playing copyrighted music) from online licensing companies

Make sure you've paid any delinquent taxes or outstanding fees before applying for your liquor license. Failure to do so can
negatively impact your chances of obtaining a license.

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In addition to the documents mentioned above, you may need to provide:

 Photos of your building's exterior

 A floor plan of your building's interior

 Your proposed food menu

 A copy of your building title

 Your code compliance certificate

 Your certificate of incorporation

 Your company constitution

 Your partnership agreement (if applicable)

 Details regarding your age and business experience

Of course, you'll also need to determine whether you'll be selling alcohol on or off the premises, the percentage of total
income you expect to earn from the sale of alcohol, and information on the type(s) of alcohol you'll be serving. Additionally,
your state may dictate that servers and bartenders must take training courses before your license will be issued.

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Because costs and fees vary from state to state, there's really no way to accurately determine what it will cost to obtain a
liquor license until you talk to your ABC agency. Keep in mind that in some areas, you might need a liquor license for all four
levels of government - federal, state, county, and local, which will obviously incur extra costs.

Do You Live in an Alcohol Control State?

In control states, state governments have a monopoly on the sale of alcohol. Accordingly, liquor (and sometimes wine) can
only be sold at state-run stores, rather than at independently owned and operated businesses. Liquor privatization, on the
other hand, puts the control of liquor sales and distribution into the private sector. By preventing privatization and keeping
the control of liquor sales in the public sector, revenue is increased for state governments.

For example, Utah's state government collects around $140 million in profits and taxes annually from their state-run wine and
spirits stores.

The following states prohibit the sale of liquor in private stores:

 Alabama
 Idaho
 New Hampshire
 North Carolina
 Pennsylvania
 Utah
 Virginia

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Additionally, these states permit the sale of liquor in privately owned stores but still set minimum prices and determine
product selection for distributors and wholesalers:

 Iowa

 Maine

 Michigan

 Mississippi

 Montana

 Montgomery County, Maryland

 Ohio

 Oregon

 Vermont

 Wyoming

 West Virginia

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Once you've gathered all of the necessary materials, you're ready to file your application for a liquor license. In most areas,
you simply visit your state government's website, print the application form(s), fill them out, and then mail them in. Typically,
you'll also have to pay a non-refundable $50-$100 processing fee. Depending upon the state you live in, you may even be
subject to a background check and/or fingerprinting.

Will You Need to Defend Your Liquor License Application?

Once you've submitted your application for a liquor license, a notice will be posted at your
business that lists your name, the kind of license you're applying for, and what you'll be
selling. During the time period when this notice is posted, anyone from your local
community may contest your application. If this occurs, you may be required to defend
your proposal at a public hearing before the decision on whether you'll receive a liquor
license is made. If no objections are presented, your local government will review your
application and (hopefully) grant you your liquor license.

How Do You Avoid Losing Your Liquor License?

Once you've obtained a liquor license for your business, you'll need to maintain it. Most
states require you to renew your license every 1-3 years (depending on local laws), which
also involves paying a renewal fee. If you're in good standing with your local ABC agency, you may be entitled to a reduced
fee.
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However, your liquor license can be revoked at any time if you violate the terms established by your state's ABC agency.
Common violations include:

 Selling alcohol to a minor

 Over-serving patrons
 Allowing employees to drink to excess on the premises after their shift

7. Alcoholic Beverage Control Agencies by Province in Indonesia

The following list includes all 34 Provinces:

1. Aceh - Banda Aceh

2. Sumatera Utara - Medan
3. Sumatera Barat - Padang
4. Riau - Pekanbaru
5. Kepulauan Riau - Tanjungpinang
6. Jambi - Jambi
7. Sumatera Selatan - Palembang
8. Kepulauan Bangka Belitung - Pangkal Pinang
9. Bengkulu - Bengkulu
10. Lampung - Bandar Lampung
11. DKI Jakarta - Jakarta
12. Banten - Serang
13. Jawa Barat - Bandung
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14. Jawa Tengah - Semarang
15. DI Yogyakarta - Yogyakarta
16. Jawa Timur - Surabaya
17. Bali - Denpasar
18. Nusa Tenggara Barat - Mataram
19. Nusa Tenggara Timur - Kupang
20. Kalimantan Barat - Pontianak
21. Kalimantan Tengah - Palangkaraya
22. Provinsi Kalimantan Selatan - Banjarmasin
23. Kalimantan Timur - Samarinda
24. Kalimantan Utara - Tanjung Selor
25. Sulawesi Utara - Manado
26. Gorontalo - Gorontalo
27. Sulawesi Tengah - Palu
28. Sulawesi Barat - Mamuju
29. Provinsi Sulawesi Selatan - Makassar
30. Sulawesi Tenggara - Kendari
31. Maluku - Ambon
32. Maluku Utara - Sofifi
33. Papua Barat - Manokwari
34. Papua - Jayapura

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While obtaining a liquor license may seem complicated, thorough preparation and knowledge will put you well on your way
to selling alcohol at your business. Offering beer, wine, and liquor will help you increase your establishment's profits with very
little extra effort and can also help turn your restaurant into a neighborhood hangout. Whether you own a restaurant, bottle
shop, or grocery store, obtaining a liquor license is a smart choice.

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Your restaurant floor plan is a major component of your restaurant concept. It sets the scene for your guests' dining
experience and separates you from competitors, but it's not just about aesthetics. Restaurant seating layouts must meet
government regulations, accommodate the proper capacity, and work with your floor plan. Consider the following four
important factors before opening or renovating your venue.

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Before considering potential restaurant dining room design ideas, you need to determine whether you'll be using one or
multiple rooms and then allocate all available space. Local code requirements could determine how much square footage you
need per customer, as well as aisle width. Contact your local fire department or other government agency to inquire about
these measurements. Their decision will be influenced by the number and size of exits available at your venue.

Once you've reviewed any regulations, you can decide how many square feet you want to allot per customer. Available space
in your restaurant seating layout determines the comfort of your guests. According to the North American Association of
Food Equipment Manufacturers (NAFEM), the following chart lists the average allotted square feet per customer by service
type.

TYPE OF OPERATION SPACE ALLOWANCE PER SEAT

School Lunchroom / Cafeteria 9 - 12 sq. ft.

Banquet Room 10 - 11 sq. ft.

Table Service (Minimum) 11 - 14 sq. ft.

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College or Business and Industry Cafeteria 12 - 15 sq. ft.

Table Service at a Hotel, Club, or Restaurant 15 - 18 sq. ft.

Commercial Cafeteria 16 - 18 sq. ft.

Counter Service Restaurant 18 - 20 sq. ft.

You'll also need a passage area of 18" between tables and chairs. However, you might want to create wider aisles to
accommodate wheelchairs. The Americans with Disabilities Act (ADA) requires at least 36" wide aisles.

Also, consider your venue's needs. Fine dining restaurants need to allow adequate room for meal carts for tableside service.
Meanwhile, family-style restaurants may use bussing carts to clear tables. Both need enough space to easily maneuver around
the dining room. Remember to be flexible. You may realize what works on dining room design blueprints may not be
comfortable in reality.

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2. Choosing Furniture

Furniture Quality

As you consider different furniture, reflect on your business's long-term

plans and goals. The furniture you choose depends on whether you are
operating a fine dining or casual dining establishment. Fine dining
guests expect to have a high-quality dining experience, from food to
furniture. Regardless of your dining atmosphere, do not sacrifice
quality. Your furniture is an investment; therefore, you should avoid
buying non-commercial furniture. The price of commercial restaurant
furniture reflects its ability to handle everyday wear and tear for years.

For quality sanitation, purchase tables, chairs, and booths that can be
easily wiped down and cleaned. Plus, all fabric furniture should be stain
resistant and colorfast. Don't forget to consider materials and fabric
patterns that will complement your decor and desired environment.

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Furniture Shape

Furniture shape can also affect your customers' dining experience. Round tables encourage conversation, but square or
rectangular tables are space-efficient. However, for cafeterias or fast casual venues, you'll need to consider tray size. The
tables must be large enough to accommodate the intended size, shape, and number of trays.

Many venues have added two-person tables, as they are perfect for dining couples and prevent leaving two empty seats at a
four-person table or booth. Plus, these small tables are great for sliding an addition onto another table or the end of a booth
to accommodate larger parties.

Furniture Style

When brainstorming dining room design ideas, consider the two different styles of furniture placement: anchored and
portable. Anchored seating refers to any furniture attached to the wall or floor. Booths are the most popular type of anchored
seating.

Commonly referred to as "floating tables," portable tables and chairs can be placed anywhere. These seats are typically seen
in the middle of dining rooms, away from walls or other structures. There are benefits to both styles; however, the best
approach for a high-revenue business is a balanced combination of booths, as well as large and small tables.

According NAFEM, a minimum of 5% of total seating should be accessible to those in a wheelchair. This can be accomplished
through both styles of furniture depending on table height.
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Anchored Booths

Pros

 Allow optimal leg room

 Fill nooks and spaces between columns

 Space-efficient and can accommodate more people for higher profits during peak hours

 Create a secluded dining area

Cons

 Cannot be easily renovated

 May not accommodate larger or elderly guests

 Guests are more likely to linger at anchored seating, minimizing table turnover

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Once you've decided that anchored booths are a good fit for your business, it can be a challenge to get them into your space.
In the following video, we show you how to fit a double booth through your restaurant's door.

Portable Tables and Chairs

Pros

 Allows mobility to accommodate large parties or easy movement during renovations

 Guests are less likely to mingle, creating a high table turnover and more profit per table

 Accommodate larger and elderly guests

Cons

 Not as space-efficient as anchored booths

 Table base can constrict guests' leg room

 Tabletops and chairs may rock due to uneven or broken legs or bases
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3. Deciding on a Room Layout

Before beginning your restaurant dining room design,

decide whether you want one open space or several
smaller rooms. Some restaurant styles may excel with one
large room, while others need additional dining areas to
accommodate private parties.

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Multiple Rooms

Pros

 Easier to anchor tables for consistent restaurant seating layout

 Perfect for positioning tables along walls or windows

 Allow for room decor themes or customization

 Create private dining options with controlled volume

 Option to host private parties in a secluded room with controlled volume

Cons

 Potentially more challenging for wait staff to navigate or hosts to gauge available tables

 May be less likely to accommodate very large parties or events

 Permanent walls limit future renovations

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Open Rooms

Pros

 Ideal for portable tables, away from fixtures and walls

 Anchored seating possible against walls, windows, or columns

 Enable customers to enjoy the entire room, visually and acoustically

 Can accommodate very large parties

 Temporary partitions or dividers on casters can break up the room

as needed

Cons

 Can become a loud environment, not conducive for conversation

 Decor and ambiance could be lost in the large room

 Could create aisle traffic, making it difficult for wait staff to navigate

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Bar Seating

If your venue has a bar, you need to leave sufficient room for furniture and patrons. Here are a few considerations:

 Allot a strip of floor space along the bar, ranging 3 1/2' to 4' wide, for barstools and potential guests

 Leave 2' per barstool

 Divide the bar length by 2 to see how many barstools you can fit comfortably

 Remember to leave a comfortable amount of space between the bar and tables — at least the width of your aisles

4. Creating an Overall Experience

Prior to opening your restaurant, sit in every seat to learn about potential customer complaints. As you try different seats, you
may notice a direct view into the kitchen, poor restaurant lighting, or a draft from the front door that impacts your restaurant
floor plan. If you realize these concerns before opening, you're more capable of revising your restaurant dining room design
and minimizing your amount of unhappy customers.

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Remember to reference seating regulations when deciding on furniture and the room layout of your new restaurant. Now
that you have all of the information you need to develop the floor plan of your restaurant, have fun creating a comfortable
space for your guests!

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A poorly designed restaurant kitchen can cause chaos and may even cause accidents. As a result, when starting a new
restaurant or re-designing your existing business, you should think through your kitchen design carefully. In this article we'll
cover what to consider before you design your commercial kitchen's layout, how to optimize your work flow, and the six
principles of kitchen design.

If you want to see some common layouts that feature optimized kitchen flow, check out our Kitchen Layouts article at
the bottom of the page.

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Before you start designing your restaurant's kitchen, you need to think about work flow and the essential pieces in your
kitchen because different restaurant concepts will have different needs.

For example, a contemporary bistro will need different equipment and designs than a fast food establishment. As a result,
before you start planning any kitchen layouts, you should consider all of the equipment your restaurant will need, all of the
essential stations, and how food will flow through your kitchen.

Six Principles of Commercial Kitchen Design

Regardless of what type of foodservice establishment you have, there are several objectives for designing a kitchen properly.
According to the Certified Food Service Professionals handbook, there are six guidelines you should follow when creating a
commercial kitchen design:

1. Flexibility and Modularity

2. Simplicity

3. Flow of Materials and Personnel

4. Ease of Sanitation

5. Ease of Supervision

6. Space Efficiency

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A commercial kitchen is a dynamic place, so its layout should be able to

accommodate change. Maybe you redesigned the menu and added new dishes,
or hired a new executive chef that operates differently than the last. Creating an
adaptable work space might take the shape of multi-use workstations or movable
equipment.

2. Simplicity

Kitchens are prone to clutter, and clutter leads to confusion and poor sanitation that
negatively affect a foodservice operation. To maximize space and effectiveness,
consider designing a kitchen with simplicity in mind. Locating server stations near
the kitchen, for example, limits trips through the dining room, while modular or
drop-in equipment eliminates some corners and edges and unnecessary shelving.
Further, selecting the proper equipment with only necessary accessories will save you space and money.

3. Flow of Materials and Personnel

A kitchen is a busy place, but it doesn't have to be chaotic. A kitchen designed around the flow of materials and personnel
will have a logical layout in which no employees or materials backtrack through the space. In other words, the kitchen will
operate in some type of circular pattern.

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The refrigerated and dry storage areas should be near the receiving area, for example, but the waste disposal and
warewashing areas should be separate from the food preparation and meal cooking areas. Completed meals will exit the
kitchen on one side and soiled dishes will enter the kitchen on the other. Adhering to this principle not only keeps the kitchen
clean and food safe, but it also eliminates confusion and ensures a well-organized and orderly system.

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4. Ease of Sanitation

Besides cooking, restaurant employees spend the most time cleaning the kitchen, so having a kitchen that's optimized for
sanitation is a must. A great way to make your kitchen easier to clean is to install casters on your work tables and equipment,
so you can move them when cleaning the floors and walls.

Most important, however, are food safety and sanitation codes that every foodservice establishment must uphold. There
must be hand washing stations in every area where food is prepared, for example, but they must be cleaned regularly and not
used for storage. The same can be said for waste disposal areas. Be sure to study the codes in your location to make sure
your kitchen complies.

5. Ease of Supervision

The executive chef has a lot to handle when it comes to managing the kitchen. He or she finishes dishes, designs menus,
orders supplies, monitors food quality, and ensures that equipment is working properly, in addition to supervising the kitchen
staff. An open kitchen with few or no walls or partitions allows for increased vision, easier movement, and better
communication, making it simpler for your executive chef or general manager to supervise.

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6. Space Efficiency

Most restaurants have minimal room for their equipment, so you'll need to figure
out how to get all of the necessary equipment in your limited kitchen space. When
designing a small kitchen for food trucks or concession stands, countertop
equipment and other small products are necessary.

For standard-sized kitchens that are short on space, though, consider which pieces
of equipment are essential. For example, if you're only going to be frying foods a
few times a day, a light-duty countertop fryer is better than a large floor model. Be
careful not to take space-saving too far, because a kitchen that is lacking the
necessary equipment will severely hinder your production.

Creating a well thought-out kitchen design before you start ordering equipment and working on a layout can help set your
business up for success. An optimized restaurant kitchen design can help make your employees' jobs easier, help make your
kitchen flow more efficient, and even prevent accidents.

Additionally, if you're looking for examples of how you can lay out your kitchen, you can find some sample layouts and
templates by checking out the article below:

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Components of a Commercial Kitchen

Most people hear "commercial kitchen" and think of ranges, grills, fryers, and maybe a frantic, angry chef yelling out orders.
That may be the case, but the true commercial kitchen is much more than just the equipment or personnel found in it. A
successful kitchen includes specific components organized in a particular pattern to optimize performance and efficiency.
Additionally, some restaurants may set up their kitchen a certain way to match their establishment's concept or design.
Regardless of the style or layout, all commercial kitchens will have these components:

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 Cleaning/washing

 Storage

 Food Preparation

 Meal Cooking

 Service

Cleaning/Washing

The cleaning and washing section of a commercial kitchen includes appliances and products like sinks, warewashing
machines, and drying racks, among others. Three-compartment sinks are necessary for washing utensils, while warewashing
machines can quickly clean plates and other serving vessels to keep the kitchen running at full speed. This section of the
kitchen should be located near the kitchen entrance so servers can quickly drop off dirty dishes, and near the storage area so
chefs can quickly find clean dishes.

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Storage

The storage area can be split into non-food storage, cold storage, and dry storage.
The non-food storage area can be split further into a section for disposable
products, a section for cleaning supplies, and a section for the clean dishes from
your cleaning/washing area. Remember, in order to avoid contamination, cleaning
and sanitation chemicals cannot be stored above food, food equipment, utensils,
dishes, or disposables.

Cold storage is where you keep anything that needs to be refrigerated or frozen,
while dry storage includes all nonperishables and other consumables. This area
might also contain a receiving area for inventory shipments, shortening the distance
new stock has to travel through your restaurant.

Food Preparation

The food preparation area has sinks for washing produce, cutting areas, and mixing areas. Typically, the food preparation
area is split into a section for processing raw foods (breaking down cuts of beef, for example) and a section for sorting foods

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into batches (chopping vegetables, mixing salad dressings, etc.). Placing this section near your storage area allows cooks to
efficiently grab fresh dishes, prepare plates, and move them on to the cooking area quickly.

Meal Cooking

The meal cooking area makes the rest of the kitchen tick. This is where main dishes are finished, so here you will have large
pieces of equipment like ranges, ovens, and fryers. Like the food preparation area, the meal cooking area can be broken
down into smaller sections like a baking station, grilling station, and frying station. Because meals are finished here, the meal
cooking area should be near the front of the kitchen next to the service area.

Service

The service area is the final section of a commercial kitchen. If you have a serving staff, this is where they will pick up finished
dishes to take to customers. If you have a self-serve or buffet-style restaurant, this is where foods will be displayed
in warmers for customers to assemble their plates. This area needs to be located at the very front of the kitchen, just after the
meal cooking area, to shorten the distance between completed meals and customers.

Restaurant Kitchen Layout Designs

There is no perfect formula for commercial kitchen layout. Every foodservice establishment is unique and will operate
differently than others, so you have to decide what will help you best meet your kitchen goals. That said, there are several
basic commercial kitchen design layouts to consider that succeed in blending solid kitchen design principles and kitchen
components effectively.

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Island-Style Layout

The island-style layout places the ovens, ranges, fryers, grills, and other principle cooking equipment together in one module
at the center of the kitchen, while other sections of the kitchen are placed on the perimeter walls in the proper order to
preserve a circular flow (any section can be the “island” depending on what best suits your needs). This layout is very open
and promotes communication and supervision, while leaving plenty of open floor space for easy cleaning. This layout works
best in a large kitchen that is square in shape, but can certainly be modified to fit other shapes and sizes.

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Zone-Style Layout

The zone-style layout has the kitchen set up in blocks with the major equipment located along the walls. Again, the sections
follow the proper order for increased flow, giving you a dishwashing block, a storage block, a food prep block, etc.
Communication and supervision are not difficult in this layout because the center of the space is completely open.

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Assembly Line Layout

The assembly-line configuration is ideal for kitchens that need to serve a large quantity of people quickly, like cafeterias or
correctional facilities. This layout may work better for establishments with a limited menu that serve large quantities of the
same foods, like a sandwich or pizza shop, but it is viable for any type of kitchen. In this layout, kitchen equipment is
organized in a line with the food preparation area at one end and the service area at the other, allowing cooks to quickly
send food down the line. The cleaning/washing and storage/receiving areas can be located behind the assembly line to keep
them out of the way. This creates supreme efficiency, and keeps the kitchen open for excellent communication and flow.
Often, kitchen equipment can be linked together, further eliminating wasted space.

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Details to Consider

You've considered the components and layouts of commercial kitchen design, so what’s next? There are hundreds of details
to consider and every kitchen is unique, so you have to decide what works best for you. That said, there are two details that
could potentially make or break the kitchen: ergonomic design and health codes.

Ergonomic Design

Adhering to an ergonomic kitchen design layout means carefully placing every piece
of the kitchen with comfort and effectiveness in mind. In other words, how do you
make your kitchen most user-friendly? The basic principle of ergonomic design calls
for employees to expend the least amount of energy to complete the most tasks in
the shortest amount of time. An undercounter freezer, for example, might be placed
right beside the deep fryer. This allows the fry cook to retrieve foods and place them
in the fryer with little effort. Or, a kitchen may invest in taller prep tables to save
chefs from bending over to cook. This cuts down on injury and physical exertion.
Ergonomic design even extends to things like equipment selection and lighting.
Having the right equipment for the job makes cooking easier and keeps employees
happy, while good lighting allows employees to see what they’re doing and do it
safely. The one drawback of ergonomic design is monetary. It is not necessarily the
cheapest option because it is not always energy-efficient, depending on what types of equipment are placed together.

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After all of the hard work you put into designing a kitchen, the last thing you want is to be shut down by the health
department or suffer major fire damage because you are not up to code. Every state and local area has its own codes, so be
familiar with them before you start designing a kitchen. A good place to start is with your state’s department of health. Also,
every piece of equipment has guidelines for installation and location, so make sure to read their instruction manuals. If you
put in your due diligence, there should be no issues keeping your kitchen up to code.

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In order for a successful restaurant to flourish, there are many parts that must work together to create a positive experience
and end result for the consumer. Understanding the differences between front of house and back of house functions will
significantly help your restaurant flow more effortlessly and increase efficiency.

Being knowledgeable about the parts of a restaurant, the breakdown between front of house and back of house, along
with the specific role of its employees is an important concept to grasp when working in the hospitality industry.

You can use the links below to jump to specific topics you'd like to learn about:

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 What is the Back of House?

 Improving House Communication

 Front of House Positions

 Back of House Positions

 Common Terminology

What Is the Front of the House?

The front of the house, also called the FOH, refers to all actions and areas that a customer will be exposed to during their stay
at a restaurant, such as the lobby and dining area. Your front of house space is the perfect place to use decor to set the
theme of your restaurant. Employees who work in the front of the house should have excellent hygiene and adopt a
professional, welcoming demeanor at all times.

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These front of house locations are where all the

interaction with your guests will occur. Keeping these
areas clean and orderly should be a top priority. Any staff
member who enters front of house locations should be on
their best behavior because they are representing your
establishment.

Entry

Your customers will form a first impression of your

business as soon as they walk in the door. In order to
make it a good one, the entryway should capture the
theme and feel of your restaurant and create a natural
flow leading to other areas. Don’t forget about the
outdoor appearance as well! Keep the area outside your door clean and swept.

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Waiting Area

During the busiest times of day, customers

Hostess Station

The hostess station should be visible as soon as your guests enter

the waiting area. It’s important to acknowledge and greet
customers as soon as possible, and a host or hostess should be on
duty at all times so that no one is made to wait. Make sure to place
your hostess podium in a location with a good view of the waiting
area and entry.

Restrooms

Most guests who eat out at restaurants will use the restroom at one point during their visit, especially if they have children,
which is why it’s crucial not to overlook this small area. The state of your restrooms can have a big impact on guest
experience. Modern fixtures and tile can improve the look of the room, but the most important factor is making sure the area
is clean and well stocked. Assigning periodic restroom checks throughout the shift will ensure that the paper products and
soap are stocked and that all messes are cleaned up quickly. A thorough cleaning can be performed at the end of the shift.

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Bar

If your restaurant plans to serve alcohol, make sure your bar is as inviting as your main dining area. It should feel welcoming
and serve as an alternative location for guests to enjoy their meals. Providing entertainment in the form of big screen TVs
ensures that guests stay longer and order more drinks. Because guests can easily see the liquor bottles and cocktail mixes
behind your bar, make sure to keep them clean and use liquor pourers to prevent fruit flies. The whole area behind the bar
should be organized so you can serve guests quickly.

Dining Room

The dining room is the heart of front of house operations. It’s the area where your guests will spend most of their time and
also where many front of house employees will work during their shifts. Dining rooms can be laid out and organized in a
variety of ways to suit your restaurant’s concept, but there should be a natural flow from room to room. Servers should be
able to maneuver freely, and customers should be able to access their seats with enough space to feel comfortable.

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Outdoor Seating

Adding outdoor seating to your restaurant increases your capacity and

dining revenue. Dining al fresco is especially popular in the summer
months, when many guests look for restaurants with decks or patios.
You can take advantage of this by making your outdoor dining area as
welcoming as your dining room. Decorate with outdoor furniture and
lighting and provide umbrellas or canopies so your guests are protected
from the hot sun. Patio heaters can turn your outdoor dining area
into a year-round space.

Front of House Positions

Creating repeat customers by providing an unforgettable dining experience is the main goal for front of the house
employees. They act as liaisons between guests and the kitchen, and have many job titles and functions.

 General Manager - The general manager, or GM, oversees the entire restaurant staff, including the front and back of
house, but they spend a lot of time in the dining room. The restaurant owner relies on the GM to be their eyes and ears
and ensure that operations are running smoothly.

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 Front of House Manager - The FOH manager reports to the GM and oversees all employees who work in the front of
house. They are responsible for interviewing and hiring new staff members, making schedules, and handling customer
complaints. At the end of the shift, they count the drawer and record the day’s earnings.

 Headwaiter/Captain – The headwaiter leads the wait staff, host staff, and bussers in providing the best customer
service possible. In addition to serving their own tables, they act as a supervisor and report to the front of house
manager.

 Sommelier – Commonly found in fine dining settings, Sommeliers are wine specialists who are knowledgeable in all
aspects of wine. They assist with creating the wine list and help with food pairings, as well as educating the server staff
so they can better serve guests.

 Bartender – The bartender is responsible for making all drink

orders taken from servers or directly from guests. They pour beer and
wine, create mixed drinks, and serve other beverages like soft drinks.
Their additional duties may include serving food to their guests at the
bar and prepping bar garnishes like lemon slices before the shift.

 Server – Servers should be personable and accommodating

because they have the most interaction with guests. Using their
knowledge of the menu, they take customer orders, answer questions,
and make suggestions. They interact with kitchen staff, prepare checks,

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and collect payment.

 Host/Hostess – The host or hostess is stationed near the entryway and greets customers as they enter and leave. They
also take reservations, answer phones, show customers to their seats, and provide menus to guests.

 Food Runner – Food runners provide a valuable service by making sure hot food is served to guests immediately. They
wait at the kitchen window and deliver orders under the guidance of the expeditor. Because they interact with guests,
they should have menu knowledge and be willing to meet requests for additional items, like silverware, extra napkins,
or drink refills.

 Bar-Back – Bar-backs act as an assistant to the bartender, with their most important task being keeping the ice filled.
They make sure clean glasses, napkins, and garnishes are stocked and might even help to make drinks in a pinch.

 Busser – Bussers prepare tables for new customers by clearing away dirty dishes and wiping the tabletop surface clean.
Because they spend a lot of time in the dining room, they should wear clean aprons and adopt a professional attitude.
They often assist servers by filling water glasses, serving bread, or helping with minor requests.

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The back of the house, also known as the BOH, encompasses all the behind-the-scenes areas that customers will not see. This
acts as the central command center in a restaurant because it’s where the food is prepared, cooked, and plated before
making its way to the customer’s table. All back-of-house staff should wear clean uniforms and aprons while on the job. The
back of house also serves as a place for employees and managers to do administrative work.

Common Locations Found in the Back of the House

These back of house locations are where the most food contact occurs. Any staff member who enters these locations should
be trained on food safety and sanitation.

Kitchen

The kitchen is usually the largest part of any back of house and can be divided into smaller sections, such as areas for food
storage, food preparation, cooking lines, holding areas, and dish washing and sanitation areas. Your kitchen layout is a big
factor in the efficiency of your staff. Make sure to choose a layout that has good flow and will help you meet your kitchen
goals.

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Employee Area

Break rooms and employee bathrooms give employees somewhere to place their belongings, take breaks while on shifts, and
look over work schedules and notes from managers. Providing a space for your staff to take their shift meal prevents them
from sitting and eating in the dining room, which can be unsightly for your guests.

Office

Managers should have a small area in which they can do administrative work that is away from the hustle and bustle of the
kitchen or dining room.

Back of House Positions

Roles for employees in the back of house usually have a strict hierarchy in which each person has a specific job to fill and
chain of command to follow.

 Kitchen Manager - The kitchen manager is responsible for managing the back of house staff which includes
interviewing and hiring new employees, ensuring food safety procedures are being met, and assisting the kitchen when
they are busy.

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 Executive Chef/Head Chef - The head chef is the most senior
member of the kitchen staff. They supervise the kitchen staff, create
menus and specials, order food, determine cost, and take care of
administrative tasks.

 Sous Chef - The sous chef is second in command, reporting directly

to the head chef. They are responsible for supervising the kitchen
staff, creating schedules, and training. When the head chef is away,
the sous chef assumes leadership.

 Line Cook - Line cooks work at different stations along the kitchen
line and can be divided up by cooking type or food type, such as fry
cook, grill cook, salad cook, or pastry chef.

 Expeditor - The expeditor is in charge of organizing orders by table so everyone sitting at a particular table is served at
the same time. They work on the server side of the window and should be very familiar with menu.

 Dishwasher - Dishwashers are responsible for operating all dishwashing equipment. They clean dishes, flatware, and
glasses in a timely manner so that the turnover rate in the dining room is maintained. They are also responsible for
cleaning pots, pans, and cooking utensils for the kitchen staff.

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All businesses can benefit from improved communication between staff members. Because the role of front of house and
back of house employees is so different, it can sometimes lead to misunderstandings that affect the quality of your guests’
dining experience. In order to provide the best service possible for your guests, you can adopt some of these practices to
encourage better communication and teamwork between your front of house and back of house teams.

Add Prep Work to the Servers’ List of Side Work

Requiring your servers to cut bar garnishes or salad bar ingredients gets them in the kitchen and makes them more invested
in the cooking process. Assigning minor kitchen tasks to your servers frees up the kitchen staff to handle more involved prep
work. It also provides more contact opportunities between servers and cooks. Camaraderie forms when you’re chopping
vegetables side by side.

Offer a Staff Meal

Providing a staff meal is not only a morale-booster for your employees as a whole, it also brings both sides of the house
together. Kitchen staff can prepare the meal and the wait staff can serve the drinks. Bonding over food sets the tone for the
entire shift. It also provides an opportunity for servers to taste your menu options so they can make suggestions for their
guests.

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Use an Expeditor

Sometimes the food window can become a chaotic place. Employing an expeditor helps to eliminate communication
breakdown between servers and cooks. Servers come to the expeditor with requests or order changes and the expeditor
passes the info to the kitchen staff. When the cooks have questions about an order or need to let a server know that a certain
item is sold out, the expeditor acts as the middleman. Designating one person as a liaison prevents disagreements and
ensures that all requests are heard and understood.

Common Terminology from the Front and Back of House

Restaurant employees use some common terms to communicate with each other. Making sure the members of your staff
know what these words mean will lead to more effective interactions and teamwork.

 86 - When the kitchen runs out of ingredients to make a specific dish and can no longer serve it, the dish is considered
“86”. It’s important for kitchen staff to make the server staff aware of 86 items as soon as possible.

 In the Weeds - When the kitchen staff is extremely busy and are having a hard time keeping up with orders, they are
considered to be “in the weeds”. Servers can also end up “in the weeds” if they can’t keep up with their tables.

 On the Fly - When something has to be cooked last minute, it is needed “on the fly.” Servers may need to order
something “on the fly” if the first dish was not acceptable or if they made a mistake on their first order. No matter the
reason, any items requested on the fly should be made immediately to keep guests happy.
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 Sections - Restaurant dining rooms are divided into sections, and each section is maintained by an assigned server. The
host or hostess has to be very familiar with each server’s section so they don’t seat too many tables in one section at
once. Staggering the tables will help the servers and cooks keep up with orders.

 Turnover - Turnover is the rate at which a table is filled during a shift. High turnover is desired because it means that
wait times are short and guests are being seated and served quickly.

 Upselling - When servers make suggestions to guests in order to increase the cost of the bill, it is considered
“upselling.” It’s a good opportunity to increase profits especially when it comes to alcoholic beverages.

 Behind – While navigating around the kitchen it is considered good manners to say “behind” if you are passing behind
another employee. This is to alert them of your presence and prevent accidents.

 Window – The window is the heated shelf where cooks place completed dishes for servers to pick up and serve to
guests. Food that is left to sit in the window too long becomes dried out and unappetizing, which makes it imperative
for cooks to get all dishes in an order out at the same time.

 Sidework – Servers are assigned specific tasks, or sidework, to be performed at the beginning or end of their shift.
Sidework can include filling salt and pepper shakers, cleaning restrooms, or polishing and wrapping silverware.

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Now you have an understanding of the differences between the front of house and back of house in a restaurant. Just as the
physical locations within your business are different, the employees who work within those spaces perform very different
roles. By keeping in mind the important functions of each space and training your staff to work together as a team, no matter
if they work in the front or back, you'll have the foundation for a successful business.

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When designing your restaurant layout, it is important to keep ADA regulations in mind to ensure that all of your customers
have a pleasant experience in your establishment. Designing an ADA compliant bathroom can present its own set of
challenges due to the various customizations necessary to make it fully accessible to customers with disabilities. We explored
just some of the most common ADA restroom requirements you may encounter to help you navigate through the process
of opening your restaurant.

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Before breaking ground on your new restaurant, it is important to consult your

local jurisdiction to ensure that your plans are compliant with the ADA Standards
for Accessible Design as well as compliant with state regulations. Several
thorough guides and blueprints are available to help you navigate through the
process.

ADA Public Restroom Requirements

Below we highlight some of the most common areas of your restroom that would
require additional consideration to bring them up to ADA regulations.

ADA Bathroom Layout

There are a few important aspects to consider when drawing up the floor plan and design of your bathroom. The following
layout details were made to allow access to customers using a standard 30” x 48” wheelchair.

 Signage - Customers should be able to easily locate the restroom and be able to identify if the restroom is handicap
accessible, indicated by signs placed outside of the bathroom doors.

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 Maneuvering Space - Disabled customers should be able to easily maneuver to the toilets and sinks within the
bathroom or handicap stall. A 30” x 48” wheelchair requires either a circular diameter of 60” or a T-shaped turning
space that is 60” in length with a 36” width.

 Mounting Heights - To make accessories such as dispensers and dryers accessible, their operable parts must be
located no higher than 48” above the finished floor and no lower than 15”.

 Equipment Accessibility - Equipment and accessories in a handicap bathroom or stall should be designed for a
forward or parallel approach, as well as for both left- and right-hand access.

Large Bathroom Layouts

For a larger public bathroom, additional precautions should be taken to prevent congestion and challenges for disabled
customers.

 Passageways - Entrances and exits should be lined up to allow for traffic in both directions. Bathroom aisles should
allow for simple wheelchair turning and offer 67” of space between stall doors and lavatories. Passageways into the
restroom must be a minimum of 48” wide.

 Accessories - Accessories should have a 30” x 48” clearing in front of them to allow for easy access. They should also
be fully recessed into the wall to prevent injuries.

 Handicap Stalls - In a larger bathroom, there should be at least one 60” x 60” handicap stall. If there are 6 stalls or
more, a 35” - 37” wide ambulatory accessible stall is also required.
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Bathroom Stalls Requirements

In an ADA compliant bathroom, there are certain requirements within the 60” x 60” handicap stall that must be met.

Doors

 Doors must be outswinging and at least 36” wide to accommodate wheelchair-bound customers.

 Door handles and latches must be easy to operate with one hand without pinching, twisting, or tightly grasping, and
mounted between 34” - 48” inches above the finished floor.

 Doors should require less than 5 pounds of force to push or pull open.

Toilet

 Wall-hung toilets should have a depth of 56”, while floor-mounted toilets should have
a depth of 59”.

 The top of the toilet seat should be installed at a height of 17” - 19” above the
finished floor and 16” - 18” away from the sidewall to the centerline of the toilet.

 Toilet seats cannot be spring-loaded to return automatically to an upright position.

 Flush controls must be on the open side of the stall so customers do not need to
reach around the bowl to access it.

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In-Stall Dispensers

 Toilet paper dispensers should be mounted so that the center of the dispenser is only 7” - 9” in front of the edge of the
toilet bowl and unobstructed by the side bar.

 The opening for the toilet paper dispenser should be 15” - 19” above the finished floor.

 For a handicap stall, toilet paper dispensers that do not control or limit paper delivery are recommended to keep
guests from needing to repeatedly reach for more paper.

 Seat cover dispensers should be 15” - 48” above the finished floor.

Grab Bars

 Handicap toilet stalls must have two horizontal grab bars, one on the rear wall above the toilet and the other on the
side wall or partition closest to the toilet. A third 18” vertical grab bar may also be added above the grab bar on the
side wall.

 The side wall grab bar must be between 42” - 48” long and located a maximum of 12” away from the rear wall.

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 The rear wall grab bar must be 36” long and located at a position that allows for 24” of the bar to extend past the
centerline of the toilet in the direction of the open space of the stall.

 Grab bars must be installed at a height of 33” - 36” above the finished floor and extend 1.5” away from the wall.

 Grab bars must be rounded and smooth, and they should have a diameter of 1.25” - 2”.

 ADA compliant grab bars must be securely anchored to the wall, be stationary in their brackets, and be able to support
250 lbs. of force.

Urinals

 The rim of an ADA compliant urinal must be a maximum of 17” above the finished floor.

 Urinals should have a minimum depth of 13.5” from the wall to the outer rim of the bowl.

 Flush controls must be at maximum 48” above the finished floor.

 There should be a clear floor space of 30” x 48” in front of the urinal to allow for a forward approach.

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Lavatory Requirements

To encourage hand washing for proper hygiene, it’s important to consider handicap bathroom requirements when
designing your lavatory area within the restrooms of your business.

Sinks

 There should be at least one sink in the restroom that meets ADA requirements.

 Sinks must be installed with enough clearance underneath for a customer in a

wheelchair to be able to reach the faucets. The sink basin should be a maximum
of 34” above the finished floor, leaving a knee clearance of 27” high, 30” wide, and
11” - 25” deep.

 The customer should have 9” in height and 17” - 25” in depth of toe clearance
without hitting any plumbing.

 Any exposed plumbing should be insulated and padded to prevent any injuries to
customers’ legs. A protective panel can be installed to block off the plumbing but
must still allow for 8” deep of knee clearance and 11” deep of toe clearance with a
9” height.

 Countertop sinks should be installed as close to the edge as possible to allow for easy access.

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Faucets

 Faucets must be easy to operate with one hand and can be electronically controlled, lever-, push-, or touch-operated.

 Faucets should only require a maximum of 5 lbs. of force to operate and should not require twisting, pinching, or tight
grasping.

 The reach depth to the faucet must not exceed 11”.

Soap Dispensers

 Soap dispensers should be mounted at a maximum of 44” above the finished floor.

 Customers should be able to simultaneously use soap dispensers and faucets without interference.

 The reach depth to the soap dispenser must not exceed 11” and should only require a maximum of 5 lbs. of force to
operate.

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Mirrors

 Mirrors should not have any exposed edges that may lead to injury.

 The bottom edge of the reflective surface of a mirror located above a sink should measure 40” maximum above the
finished floor. If the mirror is not above a sink or countertop, it should be located 35” above the finished floor.

 A full-body mirror is recommended to provide the most inclusive experience.

Hand Drying

 Touch-free or motion-activated electric hand dryers provide an easy-to-use alternative to paper towel dispensers.
However, they cannot extend beyond 4” from the wall.

 A clearing of 30” x 48” should be provided in front of the hand dryer to allow for a forward approach.

 Hand dryers should be mounted between 40” - 48” above the finished floor.

 Hand dryers and towel dispensers should allow for left-hand and right-hand approaches. If the unit does not allow for
both, one of each type is recommend.

 If using a paper towel dispenser, the opening should be at a maximum of 48” above the finished floor.
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Trash Disposal

 A trash receptacle on the floor can create a barrier or obstruction to wheelchair-

bound customers. If used, floor trash cans should be out of pathways and not placed
in front of sinks, hand dryers, or paper towel dispensers.

 Recessed trash disposal units keep floors clear. They should not project more than
4” from the wall and should be mounted with the opening at 27” above the finished
floor.

The Importance of ADA Compliance

Making these changes in your business may seem daunting, but it is important to understand the significance and impact
ADA modifications can have. In 1990, the Americans with Disabilities Act was signed, making it a requirement for businesses
to put in every effort possible to provide equal services to people with disabilities that are available to other customers. These
services include the modification of entrances and exits, seating area, and restrooms. If a company fails to meet ADA
requirements they can face serious penalties and fines.

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 The disabled community

 People recovering from injuries

 Larger or heavy-set customers

 The elderly

 Parents with small children

In 2015, the CDC determined that over 53 million people in the United States live with disabilities. Adding a handicap
bathroom to your location can help you cater to those customer’s needs, prevent unintentional discrimination, and may also
lead to tax deductions for your business.

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When opening a new restaurant or refurbishing an existing business, choosing the right restaurant kitchen equipment is
essential for success. Our team of experts created a list of essential restaurant equipment, so you can be sure that all of your
bases are covered when outfitting your kitchen. It's important to note that different types of restaurants may require
additional pieces of equipment or various styles that may not be on this list. Instead, this list is meant to include items that
every restaurant will need, providing a foundation that you can build off of to meet your specific needs.

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We broke this article down into five sections based on the different groupings of restaurant equipment. If you're looking for a
specific type of restaurant equipment, you can use the links below to jump to that section.

 Cooking Equipment

 Refrigeration Equipment

 Storage Equipment

 Food Prep Equipment

 Smallwares

 Janitorial Equipment

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Cooking equipment is the cornerstone of any commercial kitchen. When choosing

cooking equipment for your restaurant, be sure to think about what pieces of
equipment you're going to be using most often. While smaller pieces of equipment
may be less expensive, they may not meet your capacity needs if you're going to be
using them regularly, costing your business more in the long run.

Here's our list of essential cooking equipment for restaurants:

 Oven: This versatile piece of equipment can be used for baking, roasting,
braising, and much more. As a result, an oven (or multiple ovens, depending
on your business) is essential.

 Range: You can choose either electric or gas ranges, depending on your
preferences and kitchen setup.

 Deep Fryer: While deep fryers are ideal for making french fries, chicken tenders, and other customer favorites, you can
use them for frying up a variety of foods.

 Grill: Charbroilers and other grills impart a smoky and charred flavor that's perfect for many different recipes.

 Griddles: Similar to grills but with a flat metallic surface, griddles are a mainstay in diners and can be used for a variety
of different cooking methods.
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 Holding Equipment: Holding cabinets keep your food at a specific temperature, which makes them ideal for holding
food until it's ready to serve or proofing breads before baking.

 Salamander or Broiler: These products are perfect for finishing dishes, toasting bread, or melting cheese. Also,
salamanders have high enough heat output to broil salmon or cook foods.

 Toaster: If your restaurant is going to be open for breakfast, a commercial toaster is a must for your bread and bagels.

 Coffee Brewer: Coffee is a popular beverage, and it's a great addition to your beverage service, even if you're not
opening a cafe or bakery.

 Microwave: Microwaves are a convenient way to heat up sauces, defrost frozen foods, and re-heat products.

Additionally, with cooking equipment, it's essential that you choose the right power type for your kitchen. Also, be aware that
you may need additional gas hoses and other components to install your cooking equipment successfully.

Check these cooking appliances off of your restaurant kitchen equipment list by using the link below.

Refrigeration and Storage Equipment

Refrigeration and storage provides you a place to hold your equipment and ingredients. The biggest factor to look for when
choosing storage equipment is capacity and shape. You need to choose equipment that can handle the amount of food your
restaurant will need, as well as equipment that will fit into your kitchen's layout.
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Refrigeration Equipment

There are many different styles of refrigeration equipment, and the style you choose
will depend on your type of restaurant and your specific refrigeration needs. But, here
are some examples that a standard restaurant might choose:

 Refrigerator: Some common types of refrigerators include walk-in

coolers, reach-in fridges, pass-through options, or prep fridges. It is likely that
your restaurant will require a combination of different types.

 Freezer: Like refrigerators, freezers come in various sizes and styles to suit your
needs and food capacities.

 Ice Machine: Ice machines are an essential component for beverage service at
any restaurant. Additionally, cafes, bars, and grocery stores may use ice to make
smoothies or blended cocktails.

 Beverage Dispensers Some establishments like fast food and fast casual restaurants may have self service beverage
dispensers, while others may have them at wait stations. When choosing a dispenser, think of how many soft drink
options you want to serve and which brand of soda you're going to choose.

You can purchase this refrigeration equipment and everything else your new business needs by clicking the link below:

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Storage Equipment

In addition to refrigeration, every restaurant will need storage equipment for

ingredients as well as smallwares and equipment. Here are some standard pieces of
storage equipment you'll find in most restaurants:

 Shelving: You can use shelving in your walk-in cooler or freezer for storing
different foods. You can also use shelving for storing pots, pans, dinnerware, dry
ingredients, and more. Shelving comes in a variety of sizes and configurations,
allowing you to customize your shelving for your space.

 Bussing and Utility Carts: Bussing and utility carts are essential to have in the
kitchen due to their utility. You can use them in the front-of-house area for
bussing tables or in the back-of-house area for moving heavy equipment or
ingredients.

 Sheet Pan Racks: Sheet pan racks are designed for storing and transporting foods, but you can also use them for
holding and proofing breads. Sheet pan racks are designed to be tall rather than wide, so they have a small footprint,
which is ideal for cramped kitchens.

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 Food Storage Containers: Food storage containers are the perfect multi-purpose tools. You can use them to store
prepped ingredients, mix up sauces and stocks, or hold dry items like pasta or rice. Best of all, many food storage
containers come with colored lids or markings, so you can color code them for easy organization.

 Drying Racks: Drying racks provide a place to not only store your equipment, but to also air dry it. You can use drying
racks for drying dinnerware, glassware, cookware, cutting boards, utensils, and much more.

 Dunnage Racks: Dunnage racks are similar to drying racks in that they're used for drying equipment, but dunnage
racks are usually only a few inches off of the ground. You can use them for heavy items, such canned goods, bags of
rice, or large pieces of equipment.

Additionally, when outfitting your new kitchen with refrigeration and storage equipment, consider what your menu is going
to look like, and what quantities of food you'll have to store. This will give you a better idea of how many refrigerators,
freezers, and shelves you'll need.

You can buy these storage products and more by using the link below:

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Food Prep Equipment

When it comes to food prep equipment, different restaurants will have various
items on their kitchen equipment list, depending on their recipes. Rather than list
all of the potential items you could order, we limited our professional kitchen
equipment list to essentials that most foodservice operations would need:

 Food Processors: These versatile appliances can help cut down on valuable
prep time. You can use them to make sauces, combine ingredients, chop
vegetables, slice cheese, and much more.

 Prep Tables: Place appliances and equipment on top of these sturdy tables,
or use them as a surface for prepping ingredients or assembling dishes.

 Mixers: While bakeries and pizza shops might use commercial mixers most frequently, this is a useful piece of
equipment that every restaurant should have.

 Spice Grinders: While using pre-ground spices is economical, freshly ground spices and herbs have a unique flavor
that can give your recipes more depth of flavor.

 Blenders: Most commonly found in bars and cafes, blenders have a multitude of uses. You can use them to make
drinks, combine sauces, or create marinades.
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Smallwares

Smallwares are the tools that your employees will use in the kitchen to prepare and cook
your dishes. When ordering smallwares for your new kitchen, make sure that you
purchase the right quantity, so your employees aren't fighting for the same item. Here's
our list of the essential smallwares for your commercial kitchen:

 Chef Knives: A sharp set of knives are the most important set of tools in a kitchen.
Sharp chef knives not only make food prep easier, but they also decrease the risk of
accidents and cuts.

 Cutting Boards: Also, if you want to color code your kitchen to prevent cross-
contamination, you can purchase multiple colors of cutting boards and follow
HACCP guidelines.

 Mixing Bowls: When purchasing mixing bowls, be sure to get multiple sizes for different applications.

 Pans: There are many different kinds of pans, such as sauce, saute, braising, and fry. Consider which types your kitchen
needs and in what quantity before placing your order.

 Pots: Similar to pans, there are multiple types of pots, such as stock pots, double boilers, pasta cookers, sauce pots,
and more.
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 Whisks: Whisks are a useful tool that you can use to incorporate air into your ingredients, giving them a light and fluffy
texture. You can also choose from the different types of whisks for the one that best suits your needs.

 Food Pans: Prepare dishes in the oven in food pans or use them to hold food in a food warmer until it's ready to serve.
Food pans are especially essential for caterers for transporting food and buffets for serving food on steam tables.

 Kitchen Spoons: Stir sauces in the back-of-house area, serve foods at your buffet, or remove ingredients from a bowl
with kitchen spoons. These versatile tools should be on every restaurant equipment list.

 Turners: If your restaurant or diner is planning on using griddles, charbroilers, or grills, turners are must-have tools.
Choose turners with high-heat handles to keep your employees' hands safe.

 Tongs: Tongs have a lot of utility, and you can use them for food prep, plating, or serving purposes, depending on
your needs.

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Janitorial Equipment

Cleanliness is essential in the foodservice industry, so you should be sure that your new
business has all of the janitorial equipment and cleaning supplies it needs. Different
restaurants may require various cleaning supplies depending on what appliances and
flooring they have, but here's a list of essential cleaning supplies every operation will need:

 Microfiber cloths and cleaning rags: Microfiber cloths and rags have many uses in
restaurants, from cleaning up spills, wiping down tables and chairs, polishing
glassware, and more.

 3 compartment sink: These products are essential for cleaning and sanitizing your
products completely and following health codes. In addition to your 3 compartment
sink, you'll also need to invest in a grease trap and a commercial faucet.

 Foodservice chemicals and sanitizers: Choose the right chemicals for cleaning your commercial equipment, and don't
forget to also get sanitizing chemicals that keep your products safe for food contact.

 Trash cans and recycling bins: Every establishment needs a place to get rid of trash. Purchase trash cans and recycling
bins and place them strategically throughout your establishment.

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 Mops and mop buckets: Mopping your floors at the end of the day helps clean up any spills and messes that
accumulated during service.

 Wet floor signs: In addition to mops, you'll need wet floor signs to alert customers and employees to take caution
when walking on the wet floor.

 Scrubbers and sponges: Order a variety of scrubbers and sponges with different abrasiveness so you have heavy-duty
options for stuck-on messes as well as soft sponges for cleaning delicate items.

 Restroom supplies: Be sure to stock your restrooms with supplies like toilet paper, paper towels, hand soap, urinal
cakes, and baby changing tables.

 Brooms and dustpans: Sweep up food dropped on the floor, dust, and more with these brooms. You can use them to
clean up messes in the front- or back-of-house area.

 Cleaning chemical buckets: Mix cleaning chemicals safely by using these proper cleaning chemical buckets.
Additionally, these buckets come in different colors, so you can color code them for easier organization.

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This article lists out many of the pieces of equipment most restaurants need hand-picked by our restaurant equipment
experts, but there may be additional products your business needs, depending on your menu and style. In addition to
equipment, don't forget to stock up on markers, whiteboards, and other office supplies as well as spices, dry goods, and
other food and beverage items. But, regardless of what's on your kitchen equipment list, WebstaurantStore has the best
wholesale prices and fastest shipping, making us the perfect stop for your needs. Be sure to check out our Scratch and Dent
Outlet for discounts on new restaurant kitchen equipment.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 174

Stainless steel is an alloy of several different types of metal that, when combined, are stronger and more durable than when
they are separate. By adding and subtracting various elements to stainless steel, engineers have been able to create many
different varieties of the alloy, each with their own characteristics and uses. Stainless steel is a versatile metal and can be used
for many different things ranging from construction to kitchen equipment. Many different types of stainless steel grades are
used in foodservice establishments, and each type has its own pros and cons. To make an informed decision when purchasing
food grade stainless steel equipment, you should understand the major elements in the alloy, the different grading systems,
and the main types of stainless steel.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 175

When describing different types of food grade stainless steel and their properties, there are a few key terms and elements
that come up regularly. Here are some definitions of what those terms mean and what kind of effect those elements will have
on the steel.

Terms:

 Stainless Steel: Stainless steel is a durable and affordable metal that is used
for a wide variety of purposes. It's strong, making it perfect for construction
purposes, and it's corrosion resistant, so it can last a long time without being
replaced or breaking.

 Corrosion: Corrosion describes the natural process where stainless steel

breaks down into a more chemically stable form. The most common and well-
known form of corrosion is rust. Stainless steel is inherently more resistant to
corrosion than other metals, but it will eventually corrode. There are factors
that can speed up corrosion as well, such as exposure to salt, excess moisture,
or harsh acids.

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 Alloy: An alloy is a metal that is made by combining several types of metal together. For example, stainless steel is not
found naturally but is made by combining iron, carbon, and various other metals.

 Element: "Element" is a chemistry term that refers to atoms that have the same number of protons. Elements are the
most basic form of substances, and they are combined to form an alloy. Some common elements you may have heard
of are oxygen, carbon, nitrogen, and iron.

Elements:

 Chromium: Chromium is an essential element for stainless steel, and it helps make the steel resistant to stains,
tarnishing, as well as corrosion.

 Nickel: When nickel is added to stainless steel, it brings stability and strength to the metal. Another benefit of adding
nickel to food grade stainless steel is it makes the steel shiny and lustrous, which is an essential quality for flatware.

 Carbon: Adding carbon to stainless steel hardens and strengthens the steel and reduces wear. Food grade stainless
steel with high levels of carbon is often used for making chef knives, as knives need to be strong, durable, and able to
retain an edge.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 177

1. Corrosion resistance: Stainless steel is especially resistant to corrosion and

rusting compared to other metals, which makes it perfect for use in the
kitchen. Food grade stainless steel is often used for kitchen equipment, which
is costly to replace. But, because most stainless steel grades are highly
corrosion resistant, you won't have to worry about replacing your equipment
as frequently.
2. Strength: Food grade stainless steel is strong, and it's an excellent material to
use in heavy-duty equipment or in shelving for storage areas.
3. Ease of cleaning: Other materials, such as wood or plastic, have grooves or
openings where bacteria can invade and grow. Stainless steel is smooth and
doesn't provide a place for bacteria to hide, allowing you to clean them
away easily, which is an essential benefit for foodservice.

4. Non-reactive surface: Stainless steel is a non-reactive metal, which means that you can use it to cook foods that are acidic
like citrus, tomatoes, and vinegar. Other metals, like aluminum and iron, are reactive and cooking acidic foods in these metals
will affect the flavor and damage the surface of the metal.

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There are many different types of stainless steel, and the differences can vary greatly between types. To better differentiate
between different types of stainless steel, they are split up into grades. There are many different grading systems that are
used by different countries and in different settings. For the foodservice industry, there are two stainless steel grades that you
should know to best which are SAE grades and flatware grades.

 SAE Grades: This grading system is implemented by SAE International, an organization of engineers that develops
standards for professionals in various manufacturing industries. To distinguish between stainless steel grades, their
system uses whole numbers to categorize the different types. You may also see this grading system called the AISI
system, which refers to the American Iron and Steel Institute, which originated this system, although it's now updated
and regulated by SAE International.

 Flatware Grades: Another system to organize stainless steel grades in the foodservice industry is the flatware
grading system. This system uses ratios such as 18/0, 18/8, and 18/10 to describe the levels of nickel and chromium in
food grade stainless steel. Chromium and nickel are the two most important elements for flatware, as they affect the
corrosion resistance, shine, and magnetism of the steel. Another ratio you may come across is 13/0, which is used to
make most food grade stainless steel dinner and dessert knives. 13/0 stainless steel is softer than the other stainless
steel grades, so manufacturers can add serration to the blade. And, while this grading system is typically used to
describe flatware, it may also be used to describe some pots, pans, and other types of food grade stainless steel
cookware.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 179

There are over 150 varieties of stainless steel, and each of them have different properties, which is why it's important to
understand their variations. In the restaurant industry, it’s also especially important to distinguish between the various types
because one type of food grade stainless steel may be better suited for a particular task. For example, if you’re shopping for
cookware that’s going to come in contact with very salty foods, a pot made with 316 stainless steel is probably better than
304 because of its superior corrosion resistance. Understanding the differences between food grade stainless steel grades
and types can help make sure that you make informed decisions and purchase the best products to suit your needs.

200 Series Stainless Steel

Stainless steel in the 200 series is lower quality and less corrosion resistant than other types. It still
has its place in a commercial kitchen thanks to its affordability.

Best Applications: Food storage containers

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304 stainless steel is the most common type used in the kitchen. It has a bright shine due to a
high level of chromium and nickel. It's also very resistant to corrosion and rust, although it's
susceptible to corrosion caused by exposure to salt.

Best Applications: Kitchen appliances, internal parts, kitchen utensils, smallwares, flatware, prep
tables

316 Series Stainless Steel

This is the second most common type of stainless steel, and its alloy includes an additional
element, molybdenum, which increases its resistance to corrosion caused by salt and other
chemicals.

Best Applications: Kitchen equipment, hibachi grills, high-end cookware, equipment and
furniture used outdoors, outdoor equipment used near the ocean

Perum Kebonsari Indah Blok Q No. 14 Page Number: 181

430 stainless steel contains a very small amount of nickel, and it's not as corrosion resistant as the
300 series steels. This type is also magnetic.

Best Applications: Medium-quality flatware, prep tables, appliance doors, induction-ready

cookware

440 Series Stainless Steel

With a high level of carbon, 440 stainless steel is one of the strongest types used in the kitchen.
Products made out of 440 stainless steel are hard, corrosion resistant, and can stand up to wear
and tear very well.

Best Applications: High-quality chef knives, cutlery, oven door handles, internal parts

Perum Kebonsari Indah Blok Q No. 14 Page Number: 182

13/0 Stainless Steel

13/0 stainless steel is used to make knives. Because this steel contains less chromium and no
nickel, it's softer, allowing manufacturers to add serration to the edge.

Best Applications: Fine dining restaurants, casual eateries, hotels, and banquet halls

18/0 Stainless Steel

18/0 stainless steel is a medium-quality option, and it's one of the most affordable choices. It's not
as corrosion resistant as higher flatware grades, but it's magnetic. Because it's magnetic, it can get
caught by magnets in conveyor dishwashers and trash bins, helping to prevent it from being
discarded.

Best Applications: Dining halls, cafeterias, catering companies, high-volume restaurants,

retirement homes, casual restaurants, diners

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18/8 Stainless Steel

18/8 is one of the most common types of flatware. This stainless steel has a hefty, professional
feeling, and it's very corrosion resistant. Pieces made from this stainless steel usually have some
sort of decoration or design.

Best Applications: Casual restaurants, upscale establishments, hotels, catering companies,

banquet halls, bistros, cafes

18/10 Stainless Steel

This is the highest-quality flatware you can get. 18/10 offers superior corrosion resistance.
Additionally, this flatware usually has unique and interesting designs or engravings on the
handles.

Best Applications: Upscale restaurants, bistros, hotels, banquet halls, catering companies, country
clubs

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Stainless steel is an incredibly useful material in the foodservice industry due to its strength, durability, and corrosion
resistance. Among food grade stainless steel there are a variety of types, and knowing their different properties and uses can
help you make an informed purchase.

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Writing your employee handbook is critical when opening a new restaurant. It dictates your workers’ behavior, lets them
know how the company operates internally, and provides everyone employed with the benefits of what your business offers.
Your employees' understanding of the handbook ensures they know how to properly conduct themselves at work, saves
management from answering common questions, and legally protects the restaurant if there is a dispute over restaurant
policies.

The task of creating such an important document can be daunting once it is time to sit down and write the handbook. You
should always consult an employment attorney before you finalize your restaurant's employee handbook to ensure all legal
information is correct for your specific area.

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Once it is time to create an employee handbook, there are a few things

you want to keep in mind as you start to write it up.

Employee handbooks are for everyone. Every single person who

works for your restaurant is responsible for knowing the information in
your handbook, so everyone needs to be able to read it. This means
writing laws and policies in plain language and possibly providing
multilingual versions, depending on your area and type of restaurant.

These documents are not going to be read cover-to-cover. When an employee wants to know something, they will
reference the section in the employee handbook. This means that the information should be as easy to find as possible.
Incorporating a table of contents, charts, images, and maps is a great way to make information more accessible.

The handbook is subject to change. This document will constantly be updated as laws and restaurant policies change. It’s
imperative that your employee handbook keep up with the latest information in order to keep all employees well-informed.
Keeping different sections separated in a three-ring binder makes it easy for new pages to replace outdated or damaged
ones.

Keep your handbook in plain sight. As questions come up, it’s important for employees to recognize the handbook as a
source of information. In addition to giving everyone a copy when they’re hired, it’s a good idea to keep a copy in the

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kitchen, break room, or other common area where your employees meet. Keeping it in the open encourages everyone to view
the employee handbook as a resource that can be consulted when there is a question.

Handbooks are important but not alone. Employee handbooks are undoubtedly very important documents, but they can’t
include everything employees need to know. The most important information should be included, and the handbook should
also tell the reader where they can find more specific sources of information. Having regular trainings, an appendix, or
another book of reference material is a sure way to guarantee your staff has access to all the information they need.

Sections of the Employee Handbook

If you are not sure where to begin when it comes to crafting your employee handbook, you can use these sections as a
outline to help you create an employee handbook.

1. Introduction/Welcome Letter:

Many employee handbooks start with a letter to welcome the new staff member and introduce them to the philosophy of the
company. This is a good place to put your mission statement and important core values and beliefs. Keep in mind that the
introduction should be short and to the point to keep your employees' attention.

2. Disclaimer/Acknowledgement:

Having employees sign and turn in a legal document stating they read and understand the handbook is important for
ensuring they know its contents.

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You should mention any anti-nepotism policies you may have to ensure fairness in hiring and promotion. With this, you
should also include a statement that you are an Equal Opportunity Employer and will not discriminate based on factors like
race, gender, sexual orientation, age, disability, national origin, genetic information, or religion in compliance with the Equal
Employment Opportunity Commission, Americans with Disabilities Act, and any other applicable labor laws.

Make sure readers know the handbook is in no way an employment contract. Some locations have specific laws about how
this information needs to be displayed. Check your local and state employment laws or ask an employment attorney for more
information.

3. Work Hours / Payroll:

This section should cover everything dealing with payment and hours. This can mean any of the following:

 Payroll

 Scheduling

 Break

 Calling off

 Worker’s Compensation

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4. Benefits:

Explain any of the perks employees get for working at your restaurant.

 Insurance/401K - Though insurance isn’t common in the foodservice industry, you should still explain what types of
insurance (medical, dental, etc.) are available for employees, if any.

 Time off – Explain what vacation, holidays, sick days, bereavement, maternity leave, and paid time off are available.

 Meal Policy – It’s common for restaurants to give employees a free or discounted meal during their shift. Outline what
meal employees receive, if applicable.

 Discipline: No manager wants to have to punish an employee, but sometimes measures need to be taken. Having a
system in place for disciplinary action protects employees from unfair treatment and keeps management safe from
unjust claims of punishment. Many businesses use a point system, with transgressions corresponding to points and
points earning different disciplinary actions.

5. Appearance:

Here is where you should outline exactly what is and isn’t appropriate attire for work. This includes piercings, tattoos, nails,
hair, facial hair, dress code/uniform, and shoes. It’s a good idea to include pictures of what is appropriate and inappropriate,
or even directly provide the expected chef pants, coats, and aprons so there’s no confusion for your employees.

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6. Behavior:

Apart from actions associated with their job duties, your employees need to know how to act when they are at work. Letting
employees know what they can and can’t do and what the consequences are for those actions is necessary for any business
to run properly. This section should cover:

 Attendance

 Shift swapping

 Technology / Cell Phone Policy

7. Communication standards:

Lack of communication will lead to friction and problems in the workplace. To preempt this, emphasize openness and
honesty from day one if an employee has an issue. Also, explain who to talk to if they need to talk to someone about a
specific problem. Communication should be an expectation and employees should feel free to discuss any issues they may
have without fear of repercussion.

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Cash is a common way of paying both tips and full bills in restaurants. Having procedures in place for how employees should
handle the money will cut down on theft, loss, and carelessness. Some things you could consider:

 Tip reporting / Tip pooling

 Balancing the cash register

9. Harassment:

Harassment comes in many forms and can happen in any environment. Having a clear and definitive harassment policy makes
for a safe work environment for all employees. Be sure to include definitions and laws surrounding harassment, as well as
what to do if someone feels they are being harassed.

10. Drugs and Alcohol:

Substance abuse can be dangerous to anyone: staff and customers alike. Make sure your policy is clear about what
employees can and cannot do. This is especially important in bars and restaurants that serve alcohol.

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11. Health and Safety:

To keep your staff and customers safe, include a section on how best to handle health-related situations (someone fainting,
an open wound, etc.). Longer materials that go into specific procedures should be made available and visible around your
facility. You should also hold regular food safety meetings in addition to initial training, so your employees can stay up to
date on important food safety topics.

12. Emergency Procedures:

In the case of a theft, fire, natural disaster, or other emergency, have set safety procedures in place. Preparation is crucial in
such situations and your employees need to know what to do in case the unthinkable happens. This information should be
posted in multiple places around the facility in addition to the handbook.

Employee handbooks are reference materials for your employees that outline all of the important information they need to
know. Between your employee handbook, trainings, and supplemental sources of information like posters, pamphlets, and
videos, your employees will always know the proper procedures and policies to keep your restaurant running smoothly.

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Contrary to what their title implies, restaurant owners spend a lot of time away from their business. This kind of structure,
known as absentee business, requires managing a restaurant even when the owner is unavailable. That's where a restaurant
manager becomes important. But once you have your hiring process set up, finding the right restaurant general
manager only takes a matter of time.

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A restaurant manager makes sure all of your operations at your restaurant run smoothly; therefore, restaurant manager duties
range from equipment delivery to hospitality to training new servers on dining etiquette. Restaurant managers are critical
to a business' success.

Restaurant Manager Duties and Responsibilities

Depending on what you're looking for, general managers could do everything from making sure day-to-day operations run
according to plan to counting income and tracking expenses. Below are a list of responsibilities that your restaurant manager
usually handles:

 Managing the restaurant staff

 Training new employees
 Staff scheduling
 Creating protocols
 Ordering food for the kitchen staff
 Checking in with customers and handling any complaints
 Promoting and marketing the restaurant
 Managing the budget
 Ensuring that the restaurant is up to health and safety standards

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Determining the manager's responsibilities can help you find the right candidate and also help you decide which tasks
you'll carry out as owner. You should also have an employee handbook in place for your restaurant manager and
employees. This will make sure that everything remains consistent in the work environment.

Regardless of how much responsibility you give to your manager, you are still the ultimate decision-maker of your business.
That requires you to trust someone who will work in your absence. Sometimes, as with business owners living out of town,
this option may not even be available to you — you simply have to give daily control to someone else.

Restaurant Manager Skills

You will be putting a lot of trust into your restaurant manager, so it is important that they have a strong skill set in order to
effectively manage your restaurant. Below are some key skills that great restaurant managers should possess:

 Time management

 Excellent interpersonal skills

 Communication skills

 Teamwork skills

 Problem-solving skills

 Organizational skills

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The average restaurant manager salary is about $49,000. Of course, a lot of factors come in to play when it comes to salary.
These factors consist of location, size of the restaurant, experience of the applicant, and how many restaurants they will be
managing. It is important to find someone who is a perfect fit for your restaurant and determine a salary based on what their
duties will be.

How to Find a Restaurant Manager

With the Internet, local news sources, personal connections, and headhunters, finding candidates is a snap. Below are three
great options for finding a restaurant manager.

1. Job search engines. Monster or Indeed are some of the easiest ways to get
applications, typically through the form of an email resume. Sometimes, this can
result in a large amount of applicants that aren't necessarily a great fit for the
position.

2. Personal connections and recommendations. These are also great ways to get
candidates. These techniques don't result in long lines, but they're better for
finding quality and trustworthy applicants.

3. Headhunters. These are one of the most effective and fast-working recruitment
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tools available. If you have a large restaurant and are planning on opening multiple
locations, this might be a great option for you. These firms can actually conduct the
early stages of the interview process for you, giving you the time to focus on other
urgent tasks until the agency believes they've found someone you should hire.
Then you interview the candidate and make your decision. It may cost extra, but
your recruitment firm will filter out any unworthy applicants and only give you the
best of the best, saving you time as you make the final decision.

Conducting the Interview

The most critical moment in the hiring process, an interview is your chance to learn everything you want to know about your
candidates. It's also their opportunity to learn everything about you and your business. Below are some tips for interviewing a
restaurant manager:

 Create a positive environment

 Offer coffee or water

 Welcome the applicant with a smile and an invitation to sit

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If an interview goes south, don't be afraid to end it at the next opportunity. While it's not courteous to stop people mid-
sentence, you can at least wrap things up with a quick "thank you" before showing them the door.

If the interview is going well, share that with the applicant at the end of the interview. Telling applicants that you're interested
and that they'll hear more when you've made a decision are both great ways to ease them out of an interview and calm their
nerves. It also establishes a positive rapport as the interview winds to a close, creating a more professional and encouraging
feel.

Consider Your Restaurant's Growth Path

It's important to consider how your business may change from the time you hire your general manager. If you expect to have
another location by the end of year four, then you can decide whether you want a manager with multi-unit experience, or if
you want to hire individual managers for all your locations and have them report to you. In addition, looking at expected
growth can also give you an idea of how much you can offer to your manager and employees in terms of raises, particularly
those who stick with you for long periods of time.

Hiring the Right Applicant

With all of your interviews completed, selecting your new manager will likely be a difficult decision. Ideally, a combination of a
willingness to adapt to changing conditions, previous experience, personality, negotiable salary requirements, and other
factors will lead you to the perfect candidate.

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Striking a balance of those ideas will give your business a multi-faceted second-in-command who will be able to keep things
under control without you constantly looking over his shoulder. Great managers should be firm when they need to be firm,
understanding when they need to be understanding, and — above all else — fair to their employees. With a manager like
that on your side, you can rest assured that you have hired the right candidate for the job.

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Hiring a Bartender

Bartending is a complex job that requires employees to juggle multiple tickets at once, upsell customers, facilitate sales,
remember complicated drink recipes, and much more. But, having a staff of competent bartenders is essential for ensuring
the success of your bar. We'll walk you through all the steps of how to hire a bartender from writing a job description to
interview tips, to ensure you find the right candidate for your bar or restaurant.

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Types of Bartenders

There are many different types of bartenders, each with varying levels of education and experience, and not every bartender
is the right fit for each bar or establishment. For example, you wouldn't need a highly skilled sommelier or cicerone to serve
drinks at your wedding reception or catered event. So, before you start writing up your bartender job description, it's best to
know the five main types of bartenders, so you can adjust your expectations and decide which type is best for your business.

1. Bartenders

The most common type of employee in the bar industry is a standard bartender. The
bartender is responsible for mixing cocktails and taking orders, but they're also
responsible for creating a welcoming atmosphere for the customers that helps facilitate
sales. The main difference between a mixologist and a bartender is that the mixologist
focuses on the cocktails whereas the bartender focuses on the customer and providing
an excellent experience.

2. Mixologists

Some people think of mixologists as glorified bartenders, but a true mixologist utilizes
many skills that set them apart from the rest of the staff. Most mixologists have

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a background at a bartending school, and they know how to craft new cocktail recipes, create ingredients such as bitters
and syrups, and design seasonal cocktail menus.

3. Bar Back

Bar back is an entry-level position in a bar, making it ideal for aspiring bartenders with no experience. The bar back works as
an assistant to the bartenders by performing tasks such as stocking your bar with alcohol and disposables, prepping mixers
and garnishes, and changing kegs. Hiring a bar back is essential for busy bars and restaurants, as they allow your bartending
staff to focus on the customer and making drinks.

4. Sommeliers

A sommelier is a highly trained employee that specializes in wine. Sommeliers work to create wine lists, suggest wines to
individual customers, and train other staff on proper wine service. Due to their years of training and education, hiring a
sommelier is very expensive, so you should only consider it if your establishment has an extensive wine list. Additionally, most
sommeliers won't handle typical bartending responsibilities, such as mixing cocktails or serving beers.

5. Cicerones

Cicerones are bartenders that have completed their Cicerone certification and are experts in the flavors, styles, and service
of beer. Cicerones should also have a good grasp on the best type of glass to serve your beer in and good beer and food
pairings to suggest to your customers. Additionally, Cicerones may complete other bartending tasks, such as pouring beers,

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washing glasses, taking orders, and mixing cocktails. Due to their expansive knowledge of beer, hiring a Cicerone is ideal for
breweries and bars with a large beer selection.

Bartender Skills

Bartending is a specialized profession that requires specific characteristics, so when hiring a bartender, there are specific skills
that you should look for. Here are some of the main bartending skills your candidate should have:

 Multi-Tasking: Bartenders need to be able to create drinks while also taking orders and maintaining a rapport with
customers.

 Excellent Time Management: It is important that your bartender can create drinks efficiently without overpouring so
customers don't get impatient.

 Outgoing: Working in a bar requires a certain type of personality, and having an outgoing and compassionate attitude
can help create more sales. The ideal bartender should be able to connect with your patrons and make them feel
welcome and comfortable.

 Sales Ability: One of the most important skills for a bartender is sales skill and the ability to upsell customers.
Upselling involves suggesting guests choose top shelf liquors or make additional purchases, such as food to
accompany drinks.

 Responsible: In addition to valuable bottles of alcohol, bartenders have access to more money than anyone else in the
bar or restaurant. Be sure to check potential applicants' backgrounds to ensure they're someone you can trust.
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Bartending Safety Certifications

When hiring a bartender, you must be sure that your potential employees have all of
the necessary safety certifications. If your employees do not have the proper
certifications, your business can face fines, increased insurance costs, the loss of your
liquor license, or even imprisonment. There are two major safety certifications that you
should check for: TIPS and ServSafe Alcohol.

 ServSafe Alcohol is a branch of ServSafe that was developed by the National

Restaurant Association (NRA), and it's designed to prepare bar employees to serve
alcohol responsibly. To become ServSafe Alcohol certified, your employees need to read
documents, attend a class, and pass an exam.

 Training for Intervention Procedures (TIPS) is a global leader in education and training for the responsible sale,
service, and consumption of alcohol. Their goal is to help foodservice industry employees prevent drunk driving,
underage drinking, and intoxication in order to keep staff and patrons safe. Similar to ServSafe Alcohol, employees
must read documents and pass an exam to become TIPS certified.

Additionally, some states have liquor control boards that offer initiatives that teach service industry staff to identify signs of
intoxication, detect a fake ID, and handle other alcohol safety-related issues.

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Once you've outlined what type of bartender you need in your bar or restaurant and what certifications are necessary, you
can begin writing a job description. Your job description should have four main sections: the job title, job summary,
responsibilities and duties, and qualifications and skills.

1. Job Title: Your job title should include a general term, such as bartender or bar back, so it's easy to find. You can also
add additional information such as any qualifications to help weed out under-qualified candidates.

2. Job Summary: Your job summary should give applicants an idea about what type of business you are and what you're
looking for to help determine if they'd be a good fit.

3. Responsibilities and Duties: This section is the most important, and it's where you'll outline the duties that you expect
the new employee to perform. This should include things like customer service, keeping the bar area clean, making
drinks, and handling money.

4. Qualifications and Skills: This section should include education, experience, and certification requirements, such as a
high school diploma or bartending school experience. You can also include personality traits and skill requirements,
such as excellent interpersonal skills or sales ability. Additionally, you may also want to specify if there will be heavy
lifting or dealing with food and alcohol shipments involved.

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Once you've created your bartender job description, you can post your listing on major job searching sites like Indeed,
Craigslist, or Monster. If you're looking for a specialized employee though, such as a sommelier or Cicerone, you can also
consider posting your job description on specialized sites.

Interview Questions for Bartenders

Once you have a few bartending candidates lined up, your next step will be to
hold phone or in-person interviews. While you may have some questions in mind,
here are some additional questions you should ask potential employees:

 Have you run a full bar before, or do you only have experience working in
a service bar?

 How can you tell if a customer has had too much to drink?

 How would you handle a patron that has had too much to drink?

 Which safety certifications do you have?

 How do you handle unhappy customers?

 If a customer is dissatisfied with the flavor or strength of their drink, how would you handle the situation?

 What was the environment like in your previous bartending position?

 How do you handle working in a busy and high-stress environment?

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During the interview, you want to ensure that your potential bartender can handle unruly customers, busy shifts, and
unexpected situations. If your candidate passes the interview section, also consider asking them to prepare a few sample
cocktails at your bar so you can observe their skills firsthand.

The right bartender should blend craftsmanship, technical knowledge, personality, and sales, so it's important that you
choose wisely. Additionally, choosing the best candidate can ensure the success of your business and lead to increased sales
and more return customers.

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When interviewing potential employees for your restaurant, it’s important to ask the right questions to help you identify the
strongest candidates. While you can and should always train your employees to further learn and develop, you want to be
sure that your employees have the fundamental characteristics to be successful at your restaurant. We’ve compiled a list of
important restaurant interview questions to ask potential servers and hosts, so you can choose the most qualified employees
for your restaurant.

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Below we go through the most important server interview questions. We take you through
the basic questions that will allow you to easily identify your candidate’s intentions and
whether they have the practical qualifications to work for you. Next, we’ll provide
questions that may require more thought from your candidate. These are the questions
that can help you easily discern the good from the great when it comes to choosing the
right server for your restaurant.

Basic Server Interview Questions

The following questions are a great way to gauge your candidate’s interest in the position
at your company. These server interview questions can determine if the candidate can
meet the basic needs of your server position.

 What makes you interested in this position?

 Why did you leave your last restaurant job?
 What is the easiest part of being a server? What is the most difficult?
 How many customers or tables are you used to or able to serve at one time?
 Are you willing to work night or early morning shifts?
 How long do you plan on staying with us? What is your long-term vision for your career?
 Do you have reliable transportation?
 Can you work holidays?
 Are you comfortable upselling menu items?
 Do you have a workable knowledge of wine?
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In this instance, feel free to replace “wine” with a more relevant food or drink to your business. This could include beer,
cheese, bread, or whatever you find to be your business’s specialty.

Behavior-Based Server Interview Questions

Once your candidate has answered the above basic questions to your satisfaction, it’s time to move on to more character-
based and skill- and knowledge-based questions. These questions are designed to determine how your candidate thinks
under pressure, what they’ve learned from previous work experiences, and how they’ll handle adverse situations in your
restaurant.

 What do you believe is necessary to create a hospitable, enjoyable experience for your guests?
 What would you say if a guest asked you a question you did not know the answer to?
 How do you handle a fast-paced work environment?
 Tell about a time you were involved in a conflict or challenge in the workplace and how it was resolved.
 Give an example when you successfully worked with a team to accomplish a goal, and share your role in the process.
 What would you do if you saw a table in someone else's section who hadn't been greeted for an extended period of
time?
 What would you do if you saw a co-worker being rude to a customer?
 You have a tray with food ready to go out for a table of four, but you notice one of the steaks is overcooked. What do
you do?

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Host and Hostess Interview Questions

Your host or hostess is the first and last face your customers see when they come to
your restaurant. This means you have the responsibility to hire someone who can create
a positive and inviting first impression and a memorable last impression as well. They
essentially serve as the face of your restaurant, which means your candidate needs to
have a welcoming and pleasant demeanor. Use these host or hostess interview
questions to help find the perfect match for your business.

Basic Host and Hostess Interview Questions

Similar to finding the right server, these basic hostess interview questions are meant to
gauge the interest of your applicant and weed out any mismatched candidates. Your candidate’s ability to answer these
questions comfortably and sincerely can determine whether they make it through to the next round. These questions will help
paint a picture for you of how the applicant will fit in at your business as well as their level of commitment to the job.

 What were your primary responsibilities at previous jobs?

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 Are you fluent in any other languages besides English?

 Why do you want to work here?

 What do you enjoy about the hospitality industry?

 Are you willing to work night or early morning shifts?

 How long do you plan on staying with us? What is your long-term vision for your career?

Behavior-Based Host and Hostess Interview Questions

Once you’ve determined your applicant possesses the basic skills and desire to work for you, it’s time to introduce a few
thought-provoking questions. These are perfect for seeing how the candidate handles high-pressure situations or how well
they interact with others.

Your host or hostess must be a master at juggling a number of responsibilities including taking reservations, answering
phone calls, managing wait lists, assigning seating, and scheduling employee duties. Because of this, it’s imperative you find
the right candidate who has the ability to multi-task with a smile. These are the questions that could help you determine
which candidate is best to represent you and your business at the front-of-house hostess stand.

 What do you think makes the biggest impact on the guests’ perception of service?

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 Give an example when you successfully worked with a team to accomplish a goal, and share your role in the process.

 How do you handle multi-tasking?

 What does the word “hospitality” mean to you?

 What would you do if someone walked in the door as the phone began to ring?

 Give an example of a conflict in the workplace and how you handled it.

 How can your personality contribute to our restaurant?

 In your opinion, what is the most important part of being a host or hostess?

Above all, it's important that your servers and hosts work well with customers and with each other. Look for confident and
friendly contenders who make consistent eye contact during the interview and smile often. It helps if they've had prior
restaurant experience, but it's certainly not necessary if they have a great attitude and a willingness to learn.

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How to Hire a Chef

Hiring a qualified chef for your restaurant is a challenge, but despite the obstacles, it's a vital part of your business's ability to
succeed. A chef assists in training new staff, oversees cooking processes, develops menus, and provides input in marketing
decisions that affect the restaurant. Below, we’ll explain how to find a chef for your restaurant, give sample chef interview
questions, and suggest some qualities that could be beneficial for your chef to possess.

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1. Where Can I Find a Chef for Hire?

2. Chef Interview Questions

3. Chef Skills and Qualities to Look for When Hiring

4. What to Know Before You Replace Your Current Chef

Where Can I Find a Chef for Hire?

If you're wondering how to find a chef, we've created a list of some common recruiting
methods you can use to hire a chef for your restaurant.

1. Use a recruiting agency. Agencies are great at finding new chefs with minimal
effort and replacements with discretion. If you are looking to replace your current
chef, using an agency can help to keep your search quiet until you are ready to
make the transition. As an added bonus, many recruiting agencies do not collect
payment until a replacement is found and hired.

2. Hire internally. Oftentimes, sous chefs have the necessary degrees or

qualifications to be a head chef. As an added benefit, hiring within often boosts
company morale because of two reasons: employees like the prospect of upward

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mobility and having room for growth, and hiring a known person within the
company lessens the fears that can come with having a new boss.

3. Use word-of-mouth advertising. Talk to your suppliers; they may know someone who is looking for a change. While
this isn’t necessarily discreet, word-of-mouth can be one of the best ways to hire a chef.

4. Post an ad online. Job posting websites are great for tossing a wide net to try and catch potential applicants. You can
even post anonymous job listings called "blind ads" if you are looking to maintain discretion. By posting a blind ad, you
gain the advantage of accessing a large pool of applicants without alerting current staff or competition.

Chef Interview Questions

After you have located a potential chef for your restaurant, you'll want to run interviews to ensure they are a good fit for your
business. Here are some general interview questions for chefs when you're looking to find the right chef for your restaurant:

1. How many years of experience do you have working in restaurants?

2. Did you attend culinary school? If not, how did you receive training?

3. Do you have management experience? If so, how many employees did you oversee?

4. How do you like to run a kitchen?

5. Give an example of how you handled a stressful situation at work in the past.

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7. What are your career goals?

8. What do you do to continue improving your skills?

9. Why do you want to leave your current position?

10. Why are you interested in working here?

You may want to ask additional questions that are specific to your restaurant. If you serve a cultural cuisine, ask the chef if
they have any experience making your type of food. If your restaurant has an extensive wine list, ask the chef what their
favorite wine is. You may even wish to ask them what their favorite entree on your menu is to ensure that they have interest
in the food you’re serving.

Chef Skills and Qualities to Look for When Hiring

While they may have great cooking skills, not every candidate will hold the leadership skills necessary to run a successful
kitchen. Here are some qualities of a chef to look for when interviewing applicants.

1. Even temperament: Restaurants have days when everything goes wrong. How your chef reacts in these scenarios will
play a part in how the rest of the staff responds. Having someone who is calm and collected under pressure will help
keep your kitchen running smoothly on high-stress days.

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2. Ability to train staff: Experienced and qualified chefs should also be good
educators and trainers. They are responsible for showing new hires the ropes.
They know how to use all the restaurant's equipment and can teach a new
employee how to properly use this equipment as well.

3. Eye for quality: Chefs set the standard in a restaurant kitchen. Hire a chef that
wants to put only the best food up for serving. Regardless of how great the
ambiance, presentation, and atmosphere of your restaurant is, if the food is not
prepared properly, the customer will have a negative impression of your
restaurant.

4. Attention to detail: On top of everything else, your chef is responsible for being detail-oriented. They write specials,
contribute to menus, and need to read and order inventory correctly.

5. Computer skills: Going hand-in-hand with attention to detail, chefs must have good computer skills. Proficiency in
Excel spreadsheets will allow them to cost recipes and check menu profits. Also, knowing how to use social media
would enable them to become a valuable part of the marketing process for your restaurant.

6. Experience and shared philosophy: Having someone who graduated from a reputable culinary school or has many
years of experience is fantastic! However, a chef should have similar views as the owner on what qualifies as good
customer service.
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What to Know Before You Replace Your Current Chef

There are a few risks associated with hiring a new chef for your restaurant. Namely, your chef may decide to quit if they find
out that you are trying to replace them. Here are some consequences that could come with your current chef quitting
abruptly:

 Food quality deteriorates

 Preparation speed decreases
 Competitors capture your patrons as a result of your changed food quality and service speed
 Food waste costs may increase as a result of lower food quality and decreased preparation speed
Sometimes it’s necessary for you to change your staff, but deciding to replace your chef should not be taken lightly. If it does
not go smoothly, the transition period could cause serious repercussions for your restaurant’s bottom line and reputation.

If possible, retain your current chef and help them become the employee your restaurant needs. A lot of time and effort
goes into hiring a chef. Taking strides to show appreciation, giving incentives, or promoting your chef's name can go a long
way in keeping that valuable employee on your payroll. By retaining your chef, it is possible to avoid the headaches and costs
of trying to hire and train a replacement.

Hiring a new chef for your restaurant can make a large impact on the performance of your restaurant, positively or negatively.
Make sure that you're prepared for the transition period by deciding how you'll go about your search, knowing what you're
looking for in a candidate, and nailing down your interview questions ahead of time.

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In a busy restaurant, one key factor for success is hiring the right chef. There can actually be various types of chefs operating
in one kitchen. That leads us to ask, "What are the different types of chefs?" Read on to learn the difference between the
various chef titles and the tasks those chefs perform in a bustling restaurant kitchen.

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 Managerial Chefs

 Specialized Chefs

 Types of Cooks

Background on Chef Titles

The different chef titles emerged in the 19th century with the creation of the French Brigade System. Chef Georges Auguste
Escoffier created this system to provide restaurants with a kitchen hierarchy in order to operate more efficiently. Not every
kitchen operates under the French Brigade System, and some positions in the system may be combined depending on the
size of the restaurant. However, it has provided a basic outline that restaurant owners can refer to when setting up their
kitchen hierarchy and stations.

Types of Chefs

Chefs will generally hold the higher ranked positions in a kitchen. Additionally, a restaurant will usually have managerial chefs
and specialized chefs. Each type of chef can cover a variety of different tasks, from organization and training to menu
development and recipe creation. Becoming a chef requires years of education and experience, climbing from entry-level
positions to the ultimate goal of executive chef.

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Managerial Chefs

In managerial chef positions, there is an established hierarchy because these chefs have the most responsibility in the kitchen
to ensure the restaurant's overall success. The following roles are listed in descending order.

Chef-Owner (Group Chef)

 Primary Task: Business management

 There is only one per kitchen.

 They are responsible for running the establishment as a whole.

 They will often work on menu engineering.

Executive Chef (Chef de Cuisine, Head Chef)

 Primary Task: Kitchen management

 There is only one per kitchen, leading to high competition for the role.

 They oversee daily operations, kitchen costs, food preparation, and menu
planning.

 They will often create most of the new recipes and dishes for the menu.

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 Primary Task: Team management

 There can be more than one in a kitchen depending on the size of the establishment.

 They oversee the details of each dish and oversee the food lines.

 They are the second in command and will run the kitchen in the executive chef’s absence.

 They will usually train newly hired chefs and cooks.

Senior Chef (Chef de Partie, Station Chef)

 Primary Task: Station management

 There can more than one in a kitchen.

 They are in charge of specific stations in the kitchen.

 They are usually specialist on a certain portion of the menu and will ensure that high-quality food leaves their station.

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Specialized Chefs

A hierarchy generally does not exist between specialized chefs. Each of them is an expert in their specific field.

Pastry Chef (Patissier)

 Primary Task: Prepare pastries, breads, and desserts

 They may be in charge of the whole dessert menu.

 The position usually requires extensive specialized training or the completion of

a degree in baking.

 Depending on the establishment, this position can be equivalent to executive

chef.

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 Primary Task: Choose and prepare sauces and gravies for all meal types

 They may also prepare soups and stews.

 This is mainly a position found in locations that serve French cuisine.

Fish Chef (Poissonier)

 Primary Task: Prepare and cook seafood

 They may also be responsible for acquiring the seafood used in an establishment from a local market or non-local
vendor.

Vegetable Chef (Entremetier)

 Primary Task: Prepare and cook vegetables and starches

 They may also be responsible for some soups and egg dishes.

Meat Chef (Rotisseur, Roast Chef)

 Primary Task: Prepare and cook meats by roasting, braising, broiling, or other methods

 They may also be in charge of obtaining the meat from local suppliers and retailers.

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 Primary Task: Preparing cold food items like salads, cold cuts, hors d’oeuvres, and dressings

 They will also be responsible for setting up buffet lines and adding centerpieces for an upscale presentation that may
include carved and molded ice or fruits.

Fry Chef (Friturier)

 Primary Task: Cook foods that need to be fried

 They are mainly needed in fast food establishments.

Grill Chef (Grillardin)

 Primary Task: Cook foods that need to be grilled

 They will generally grill meats and sometimes vegetables.

Butcher Chef (Boucher)

 Primary Task: Prepare cuts of meat for other station chefs to cook

 They are mainly needed in larger establishments to keep up with the demand.

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Types of Cooks

Cooks will usually occupy entry-level positions in a kitchen and experience training from the specialized chefs. They are more
likely to cook by following recipes given to them and flow between the different cook positions as needed.

Line Cook (Commis)

 Primary Task: Cooking where needed and completing an assortment of

kitchen tasks

 They will learn different cooking styles from the specialized chefs in the
kitchen.

 They are usually still in culinary school and getting experience through the
position.

 They may be required to do miscellaneous tasks like plating dishes, taking

orders, or cutting vegetables.

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 Primary Task: Responsible for daily food prep and kitchen tasks

 Their responsibilities revolve around kitchen basics like chopping ingredients, properly labeling containers in storage,
and cleaning countertops.

Relief Cook (Chef de Tourant, Roundsman, Swing Cook)

 Primary Task: Fills in wherever needed

 They will assist chefs that may be overwhelmed at their stations.

Short Order Cook

 Primary Task: Prepare quick and simple meals

 They are responsible for clearing as many order tickets as quickly as possible without sacrificing the quality of the meal.

 They mainly focus on making foods like sandwiches and salads.

Working in a commercial kitchen can be fast-paced in terms of daily tasks and upward mobility. Various chef and cook
positions are needed to keep a restaurant running smoothly and the hierarchy can look very different from kitchen to kitchen.
There are even more restaurant positions and jobs than listed above for the whole establishment to succeed. It is important
to keep in mind that becoming a chef requires years of training. Work your way from the bottom up through the different
jobs available, find an area you can specialize in, and pursue it with gusto.

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Whether you’re serving take-out to a customer on-the-go or providing a five-star fine dining experience, you need a great
staff to leave your customers with a lasting impression of quality. There are some restaurant positions that span the different
types of foodservice establishments, but there are also some very specific and specialized jobs. Keep reading to learn about
the different positions in a restaurant and what type of restaurant you might find that position in.

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Common Restaurant Staff

From fast food to five-star eateries, these restaurant positions will be available in most establishments.

General Manager

Job Description: General managers play a key role in every restaurant. They are responsible for hiring applicants, letting
employees go, training new hires, overseeing general restaurant activities, and working on marketing and community
outreach strategies. They may also help to set menu prices and purchase supplies.

Job Requirements:

 Excellent people skills

 Cool under pressure

 May require a 2-4 year degree and/or experience

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Assistant Manager

Job Description: Second in command, but not less important, assistant managers are essential for every busy restaurant.
They assist the manager with training duties, help with scheduling, oversee employees, and fill in if the manager has the day
off.

Job Requirements:

 Excellent people skills

 Cool under pressure
 May require a 2-4 year degree and/or experience

Line Cook

Job Description: Although the duties differ depending upon the establishment, line cooks can be found in most
restaurants, excluding fast food. A line cook may be responsible for one or multiple areas of the kitchen, such as the grill or
fryer, depending upon the size and scale of the restaurant.

Job Requirements:

 Works well with others

 Ability to work quickly and efficiently
 Experience in a restaurant kitchen may be required

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Dishwasher

Job Description: Essential members of any restaurant staff, dishwashers are not only responsible for making sure dishware
is spotless, but they must also keep the kitchen clean and clear of garbage and hazardous clutter.

Job Requirements:

 Works well with others

 Ability to work quickly and efficiently

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These restaurant positions will only be found in fast food establishments. Working in fast food is an excellent gateway to
the foodservice industry.

Drive-Thru Operator

Job Description: When customers want food in a hurry, drive-thru operators must use active listening skills to ensure
customer satisfaction. They are responsible for providing friendly customer service while using the cash register, taking orders,
and delivering the food through the window.

Job Requirements:

 Excellent people skills

 Superb listening skills
 Cash handling skills

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Fast Food Cook

Job Description: Like the name suggests, fast food cooks must be able to prepare orders in a timely fashion. They work with
equipment such as deep fryers, grills, and sandwich makers.

Job Requirements:

 Works well with others

 Multi-tasking and time management skills
 Ability to work quickly and efficiently

Cashier

Job Description: Like the drive-thru operator, cashiers must accurately record a customer’s order and handle cash to process
the transaction. Cashiers must be able to listen when customers have problems or concerns with their orders and respond to
their questions appropriately.

Job Requirements:

 Excellent people skills

 Listening skills
 Cash handling skills

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There are some restaurant employees specifically for eateries that aren’t quite fast food, but don’t follow fine dining
standards either.

Short Order Cook

Job Description: Short order cooks can be found in diners and fast casual eateries, serving up quick recipes like breakfast
foods, sandwiches and burgers, and even salads. They must be able to work quickly and competently, as well as prepare
several orders at once.

Job Requirements:

 Works well with others

 Ability to work quickly and efficiently
 Experience in a restaurant kitchen may be required

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Barista

Job Description: At any coffee shop or cafe, you can find a barista making your favorite drinks. Baristas are responsible for
preparing any number of specialty coffee, tea, and smoothie drinks, made to order for customers in a hurry.

Job Requirements:

 Excellent memory
 Excellent people skills
 Ability to work quickly and efficiently
 Cash handling skills

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The more upscale a restaurant becomes, the more restaurant positions need to be filled in order to ensure that guests have
a top quality experience.

Kitchen Manager

Job Description: Like general managers, kitchen managers are responsible for hiring and firing employees, buying supplies
and ingredients, and ensuring quality. However, a general manager controls both kitchen employees and front-of-house
employees, whereas a kitchen manager only manages back-of-house operations.

Job Requirements:

 Excellent people skills

 Cool under pressure
 May require a 2-4 year degree and/or experience

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Job Description: Some restaurants employ a food and beverage manager to manage inventory, ensure that the kitchen is
compliant with health codes, and create drink menus that pair well with entrees. Food and beverage managers may also be
put in charge of some dining room responsibilities, such as creating schedules for servers.

Job Requirements:

 Excellent people skills

 Highly organized
 May require a 2-4 year degree and/or experience

Server

Job Description: A good server can make or break the customer experience. Responsible for taking orders in a friendly
manner, reporting orders to the kitchen, and calculating the bill, servers play an essential role in any casual or fine dining
restaurant.

Job Requirements:

 Excellent memory
 Excellent people skills
 Ability to work quickly and efficiently

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Prep Cook

Job Description: Prep cooks work in casual and fine dining restaurants to ensure that the chefs have ingredients in easy
reach when they are creating the evening’s dinner. If a dish calls for shredded cheese, the prep cook will have it ready to go
for the chef, guaranteeing that the order gets out to the customer as quickly as possible.

Job Requirements:

 Works well with others

 Fast learner
 Ability to work quickly and efficiently

Runner

Job Description: Runners make servers’ jobs easier by delivering the food from the kitchen to the table both quickly and
safely. It is their responsibility to ensure that food arrives as soon as it is ready, and at the proper temperature.

Job Requirements:

 Cool under pressure

 Ability to work quickly and efficiently

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Busser

Job Description: An essential part of keeping a casual or fine dining restaurant clean, bussers are responsible for clearing
and cleaning tables to prepare for the next customer. They may also assist servers by filling water glasses for customers.

Job Requirements:

 Cool under pressure

 Ability to work quickly and efficiently

Host

Job Description: A host or hostess is responsible for the customers' initial reaction in any casual or fine dining restaurant.
They must smile and greet customers, then take them to their seats and distribute menus. They are also responsible for
answering phone calls and scheduling reservations.

Job Requirements:

 Patience
 Excellent people skills
 Cool under pressure
 Highly organized

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Bartender

Job Description: Restaurant bartenders may serve customers directly or give their creations to servers for delivery, but
either way, they must have an excellent memory and work well under pressure. A formal bartending education may be
required at some restaurants, but many will hire based on experience.

Job Requirements:

 Excellent memory

 Excellent people skills

 Ability to work quickly and efficiently

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Fine dining establishments often require specialized employees with years of experience and training in order to offer
customers the best experience possible.

Executive Chef

Job Description: The executive chef is responsible for every aspect of the food that is prepared and served. Behind the
scenes of any fine dining kitchen, executive chefs are creating menus, managing kitchen staff, and making sure that food
leaving the kitchen is up to standards.

Job Requirements:

 Usually requires culinary degree and/or several years of experience

 Management skills
 Ability to work quickly and efficiently
 Highly organized

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Sous Chef

Job Description: The sous chef is the second-in-command in a kitchen. Like executive chefs, sous chefs are held to very
high standards. If the executive chef is off duty, the sous chef is responsible for keeping the kitchen running as usual.

Job Requirements:

 Usually requires culinary degree and/or several years of experience

 Cool under pressure
 Ability to work quickly and efficiently
 Highly organized

Pastry Chef

Job Description: Some fine dining establishments employ a pastry chef, who is responsible for creating sweet treats for
diners to enjoy at breakfast time or for dessert.

Job Requirements:

 Formal pastry training and/or experience

 Ability to work quickly and efficiently

 Highly organized

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Chef Garde Manager

Job Description: The chef garde manager is a very specialized and rare restaurant position that is in charge of all cold food
items prepared in a fine dining kitchen. They prepare and plate salads, meat and cheese trays, and even cold desserts.
Usually an entry-level position after formal culinary education, becoming a chef garde manager is a great way to gain
kitchen experience.

Job Requirements:

 Cool under pressure

 Ability to work quickly and efficiently

 Highly organized

Maître D’

Job Description: Similar to a host or hostess, the maître d’ is the first face customers see when they enter a fine dining
establishment. Maître d’s must arrange reservations and seat guests, but are also responsible for management duties in the
dining room, including creating a schedule for the wait staff. The maître d’ ensures customer satisfaction above all, making
it an extremely important part of any fine dining experience.

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Job Requirements:

 Patience
 Excellent people skills
 Cool under pressure
 Highly organized

Sommelier

Job Description: A sommelier is a necessity in any fine eatery that serves wine. A sommelier recommends pairings to
guests and servers, creates wine menus, and purchases wine.

Job Requirements:

 Formal education and experience is usually required

 Excellent memory
 Excellent people skills

Employing a first-rate staff will keep your restaurant running smoothly and your guests happy. Use this restaurant positions
and job descriptions list to guide you through all of your hiring decisions.

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No matter what kind of eatery you run, having a restaurant manager on your team is a necessity. This essential position
keeps all other staff members organized and becomes the face of the brand when speaking to customers. Plus, becoming a
restaurant manager can open up job opportunities with leadership responsibilities and reliable pay. Below, we detail how to
become a restaurant manager and what to expect if you choose this career path.

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A restaurant manager must be excellent at leading a team and problem solving, while
also having strong customer service skills and even budgeting experience.

Restaurant manager duties include:

 Hiring and training staff members

 Coordinating employee schedules and supervising shifts

 Monitoring staff performance, conducting reviews, and letting employees go as

needed

 Providing superior customer service to ensure guest satisfaction

 Planning and updating menus
 Ensuring compliance with safety and sanitation standards
 Managing inventory and ordering supplies as needed
 Keeping financial records and controlling costs
 Completing administrative paperwork
 Creating and executing marketing strategies and sales promotions
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How Much Do Restaurant Managers Make?

The average restaurant manager salary is $40,000-$60,000 per year, depending on the individual's location and the type of
establishment they work for. Additionally, managers are not generally included in tip pools, so all income they earn is based
on an hourly wage or yearly salary.

How to Write a Restaurant Manager Resume

Include the following information on your restaurant manager resume:

 Contact Information: Your name, address, phone number, and email address.

 Summary: A brief blurb (1-2 sentences) that summarizes your experience and skills.

 Experience: List each of your past positions, their locations, the dates you worked
there, and include 2-4 bullet points describing your duties.

 Education: List your completed education, including any majors or certifications.

 Skills: List any relevant skills that you have (customer service, team leadership, time management, etc.).

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Be sure to tailor your resume to the restaurant you’re applying to. If you’re interested in a position at an upscale steakhouse,
highlight your experience with formal dining environments. In the same way, if you’re pursuing a job at a fast-paced burger
spot, emphasize your ability to work in an efficient setting.

Before you send your resume off to potential employers, check it a few times for spelling errors and grammar mistakes. You
may even want to have a friend or family member take a look to see if they find something that you missed.

Restaurant Management Training and Education

While many restaurant managers move into their position starting with entry-level restaurant jobs, there are some
educational opportunities for individuals who would like formal training. These resources could potentially help you enter a
restaurant at the general manager level, or they can act as supplements to your existing experience in foodservice
establishments.

Getting a Restaurant Management Degree

Many colleges and universities offer degrees in hospitality management. These programs teach you business skills, customer
service fundamentals, management strategies, and more. If a 4-year degree isn’t for you, you can also find restaurant
management career diploma programs. These programs offer teaching that is more specialized for the restaurant
environment and are generally shorter than a 4-year degree.

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If you’d like to educate yourself on your own terms, try reading some books on restaurant management. Whether you
choose reference books with instructions or you’d like to read about the experiences of a celebrity chef or restaurateur,
reading can be a helpful resource for enhancing your restaurant management education.

Restaurant Manager Career Path

There are many ways to become a restaurant manager, but the most common way is to
move up from an entry-level restaurant position. If you’d like to work your way up, here’s
what the career path looks like for many restaurant managers.

1. Entry-Level: Dishwasher, busser, prep cook, server, host

2. Mid-Level: Assistant manager, front of house manager, kitchen manager, bar

manager

3. Upper-Level: General manager, owner

Becoming a restaurant manager doesn't require formal schooling, and it can be the natural career path for experienced
foodservice workers. As you move through positions in the restaurant, you can develop management and organizational skills
to prepare you for the supervisory and administrative responsibilities of a general manager. Eventually, you could even open
your own restaurant.
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How to Be a Good Server

Being a server is one of the most rewarding yet difficult jobs in the foodservice industry. To be a good server, you must be
hospitable, personable, composed, and a master multi-tasker. Below we take you through several tips to enhance your
serving capabilities, so you can feel confident and prepared to offer impeccable service while improving your tips.

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Server Tips

Whether or not the restaurant you work for has a solid training plan in place, you can still take agency over your
performance. Untap your serving potential by exploring our server tips below.

1. Create a System of Organization that Works for You

In such a fast-paced environment, it’s easy to lose track of tables or forget an important
step. For this reason, it’s essential to come up with a way to organize everything you need
to do, giving you a sense of control and diligence over your shift. If you prefer not to use a
notepad because it takes you out the flow, that works. On the other hand, if you prefer to
write things down, consider creating simple lists or charts. Here is an example:

 If you know that most tables order three courses, write down “1, 2, 3” once the table
has ordered. Cross out each number once the guests have gotten each course and you
have already gone back to check on them after each course has been served. In this way,
you can keep track of the stage of the meal and ensure that you are being attentive.

Experiment with what works for you, and don’t be afraid to take a minute or two to go through your notepad and make sure
you are keeping up.

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It is better to go back and ask a guest if they ordered pork or steak instead of using up the kitchen’s inventory and having
your guest wait another 30 minutes for a new dish. Below are 2 tips to minimize order mistakes:

 If you think you may have written something down wrong, or if you forgot what a guest said, it is perfectly okay to go
back to a table and kindly let the guest know you are just making sure you have their order right. Most guests will not
mind and will appreciate your personalized attention to detail.

 Once you have typed in everything into your POS system, it’s a good idea to double check that you’ve put in
everything correctly and included all orders. Taking the extra minute to double check can minimize food waste,
increase overall efficiency, and ensure your guests are satisfied.

3. Be Prepared to Discuss the Menu

Not only is it critical to know exactly what is in each dish for allergen reasons, but it is
helpful for guests if you are able to describe each dish: what it tastes like, the size of the
dish, what it looks like, or what is unique about it. Some guests may also ask for
recommendations, so it is wise to pick a few dishes beforehand and be able to explain
them well. It is also necessary to know how your menu works; be able to give advice on
how much or how little food a table should order, which plates are good for sharing, and
how a guest should structure their meal. For example, you can recommend that guests
choose multiple courses or you can suggest drink and beverage pairings, which can also
create a larger check.

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Throughout the meal, you can try and upsell to create a heftier check. Upselling simply means that you attempt to have
your customer choose more expensive items or more items overall. You can do this by describing dishes or drinks in a
particularly enticing way. Additionally, using assumptive, suggestive language, like “What would everyone like to drink this
evening?” can encourage guests to choose a drink even if they weren’t going to in the first place. Below are other tips for
upselling:

 Recommend appetizers. Instead of asking if guests would like an appetizer, say something like: “Can I bring you some
nachos?”

 Offer extras and toppings. If a guest orders a baked potato and toppings are an extra cost, feel free to ask if they
would like cheese, sour cream, and bacon on top.

 Suggest high-tier liquor over well drinks. Anytime a guest orders a basic cocktail, like a gin and tonic or rum and
coke, most liquor-serving establishments will give them the lowest cost spirit available. However, if guests call out a
specific higher tier of liquor (a call drink), it costs more. You can encourage call drinks by saying something like, “Would
you like Bacardi rum with your coke?”

 Encourage guests to order desserts. Instead of asking if guests would like dessert, consider saying something like,
“This evening for dessert, we are featuring a flourless chocolate cake with a strawberry glaze. Can I interest you?

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5. Maintain Composure

While you do need to move quickly as a server, it is better to be composed and diligent
even if that means you are operating at less than lightning speed. It’s important to stay
present so that you are truly taking in what your guests, coworkers, or managers might be
relaying to you, minimizing forgetfulness. Below are some ways to ensure that you can stay
calm, organized, and composed during service:

 As mentioned above, it can be beneficial to take a moment and oversee your notepad
and assigned tables.

 Study the menu beforehand and ask any necessary questions about the dishes or any
procedures you are uncertain about to your coworkers, the chefs, or your manager.

 Practice your opening introduction.

 Take deep breaths throughout service and before reacting to situations, such as unhappy guests or feedback from your
manager. You will be able to avoid reacting unprofessionally and defensively by taking a breath and thinking about
how to address the situation.

6. Respond to Mistakes Gracefully

Mistakes are likely to happen in such a bustling atmosphere. As such, it’s important to handle them well. If you put in the
wrong order for a guest or forgot to bring them another drink, be sure to emphasize that you recognize their dissatisfaction
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and are willing to go above and beyond to fix it. This shows that you care about your guests, and it will likely neutralize any
impact it may have had on your tip. If you handle it particularly well, guests may actually tip you higher.

7. Be Attentive and Tactful When Checking on Guests

As soon as dishes have arrived and guests have taken their first bite, check back on the table to see how everything is, if
anything was forgotten, and if they need anything. Try not to come over to tables right when they are chewing, and don’t visit
too often in order to give your guests space to enjoy their own experience.

8. Always Say “I’ll Find Out” Over “I Don’t Know"

Part of being a good server is making your guests feel that they are taken care of and in good hands. Saying “I don’t know”
has a finality to it and lessens your authority. On the other hand, “I’ll find out” keeps the conversation flowing and shows your
guests that you have things under control, even if you don’t know the answer immediately.

9. Be Personable and Authentic

But be able to read a table. If it doesn’t seem like guests want to engage in conversation, be sure
to leave them be while still being friendly. If guests do want to interact, it can be worthwhile to
engage because creating relationships with customers can increase loyalty and tips.

It can be easy to move into autopilot when serving because you may adopt your server
hospitable persona. However, guests will appreciate your authenticity, especially if you are having
a conversation with them. Further, being personable and creating an intimate experience can go
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a long way, especially for increasing tips. According to Cornell University, you can embody a personable aura with the
following actions to bring in more tips:

 Introduce yourself

 Squat next to the table

 Smiling at customers

 Briefly touching customers (casual touch on the shoulder, for example)

 Writing “thank you” or drawing a happy face on checks

10. Don’t Be Afraid to Ask Questions

In such a dynamic, quick work environment, it is natural that you might not know how to do everything or you may not have
a perfect way to describe every dish. If you aren’t sure about something, take action by asking a coworker or your manager to
walk things through with you or to give you advice. This shows that you care about your work, and it helps you feel confident
while on the floor.

Just like any skill, you can better your serving abilities with practice and focus. Take some time to reflect after each shift and
think about what went well and what didn’t. Go over your notes, learn the menu, and ask questions. If managers, coworkers,
or guests give feedback, try not to take it personally and instead always use it as information to master your skill and become
a better server.

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Regardless of a restaurant's size or style, the serving staff represents the face of every dining establishment. These individuals
have the most face time with your customers during their visit, and positive interactions can go a long way towards ensuring
those same patrons return. Hiring the right employees for the job from the start is always ideal, but the introduction of a
structured server training program can pay huge dividends for your business.

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Server Training

By putting some thought and effort into a restaurant training program, you can immediately emphasize your workplace
culture for every new hire and lower the turnover rate for your business. The following guidelines for restaurant server
training will help you establish an effective, knowledgeable staff. Choose any of the steps below to read the section that most
interests you:

1. Create a Server Handbook

2. Hold a Server Orientation for All New Hires

3. Set Goals for Server Training

4. Cross Train Your Servers

5. Shadow an Experienced Server

6. Hold a Menu Tasting

7. Perform Testing and Roleplay

8. Ongoing Training

9. Create Incentives

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If you don’t have a server handbook yet, it’s a good idea to get one created. This
restaurant training manual will serve as an important resource for new hires learning
how to be a server as well as the rest of your established server staff. Provide a
handbook to every server and keep one or two copies in the restaurant so anyone
can reference it in times of need. A server training manual should include the
following:

 Server Etiquette Guidelines - The scope of your etiquette may vary

depending on the type of restaurant you own. For instance, fine dining has
very specific guidelines that dictate every aspect of service. But on the whole,
any type of restaurant customer service should emphasize politeness, humility,
and the ability to anticipate the needs of your guests.

 Server Uniforms - Outline all dress code requirements in your guide, including expectations concerning uniforms,
hair, jewelry, facial piercings, and finger nails. Some of these details are small, but they should be a large focus for any
waitress training program. Make it a priority to discuss these things at length during servers' training and ensure the
appearance standards are clear.

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 Server Scripts - How do you want your servers to introduce themselves to each new table? By providing a script for
your serving staff you can help them to remember to share specific information about your establishment.

 How to Upsell - Not everyone is a salesperson, but upselling is a skill that can be learned. Share tips that will help your
servers encourage guests to order appetizers, desserts, and upgrade cocktails with top-shelf liquor.

 Safety Policies - A busy restaurant is full of hazards and you can make sure your staff is safe at all times by outlining
all of your safety policies. Stress the importance of wearing non-slip footwear and explain safe methods for carrying
trays, ice buckets, bag-in-box sodas, or other heavy items. You should also include emergency procedures and fire exit
routes.

2. Hold a Server Orientation for All New Hires

As a busy restaurant owner, it can be tempting to skip this step or delegate it to your managers. However, holding an
orientation and meeting your new servers face to face goes a long way to building a workplace culture that encourages
employees to work for you long term. These are some topics that you can discuss:

 Mission Statement and Company History - As the owner, this is your chance to share the mission statement of the
restaurant with your new employees. By passing on information about what your business stands for and the values
that you want to uphold, you can create a trickle-down effect. You would be surprised how often servers get questions
from customers about when the business started and who owns it. This is your chance to make sure your servers are
sharing your vision with your customers.

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 Restaurant Concept and Culture - You probably put a lot of creativity and thought into your restaurant concept, but
your new employees will need an introduction into your theme and how they can help support it. For instance, if your
restaurant specializes in locally grown produce, you'll want your staff to be educated about regional fruits and
vegetables. If you own a BBQ restaurant with a blues music theme, you'll want your staff to have some knowledge and
appreciation for blues music.

 Tour the Building - By giving your new staff a tour of the restaurant prior to their first shift, you can help put them at
ease. When they arrive on their first day, they'll know which entrance to use, how to find the time clock, and where to
keep their belongings.

3. Set Goals for Server Training

By setting training goals, you can create a standard that you'd like all servers to meet. This ensures that your program is
consistent and every server gets the same level of restaurant training.

 Provide a Training Schedule - Before each server gets their own tables, they should complete your serving training
program. Create a set schedule for your trainers to follow so that your new servers are hitting each step in the program.
A sample schedule might last one week or two weeks, depending on the type of restaurant and style of your service.

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 Create Benchmarks for Training - Make sure your training schedule has built-in benchmarks or small goals that each
server should meet along the way. For example, after their first day of training they should be able to recite the
permanent beer list, recount the company history, or memorize the table numbers.

4. Cross Train Your Servers

Cross training with other employees provides valuable insight into how a particular
restaurant operates. Before new servers start working with your waitstaff training
team, it can be very helpful to have them train with some other key positions first.

 Cross Train with Hosts / Hostesses - The host team are experts on the
layout of your dining room, how to use your reservation software, and how
to rotate tables so guests receive the best service possible. By spending a
couple shifts working with the host team, a server will quickly learn the
dining room sections and the numbers of each table. They'll also be capable
of attending to any guests that walk through the door, in the absence of a
host or hostess.

 Cross Train with Food Runners - The next training session should be with a food runner so that your new servers can
apply the knowledge they just learned about the dining room in a different application. They should know where each

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table is and be able to deliver food to the correct guest. This training session is also an introduction to your menu and
what the different food items look like.

5. Shadow an Experienced Server

Before completing the training program, your new servers should perform a few shadowing sessions with your most
experienced servers. You can designate a certain number of required training sessions, or rely on your trainer's judgment as
to how many are needed. During these sessions, the new server is essentially an assistant and any of the tips that are earned
go to the trainer. The trainer should go over the following topics:

 How to Take Orders - After completing a training session with the food runners, your new servers will have a better
sense of the most popular food items on your menu when it comes time to interact with guests. They should practice
taking orders for each table, with the trainer acting as a guide if any questions pop up.

 How to Use the POS System - A big part of transitioning to a new restaurant is learning how to use the POS system.
Trainers should show the new server how to use the system, then give them hands-on experience entering all the
orders for the shift.

 Sidework Rotation - In addition to serving guests, servers also have sidework duties that must be performed during
every shift. These duties usually consist of prep work like cutting lemons, stocking the salad bar, or stocking beverage
stations. At the end of the shift they should make sure all the tables in their section are clean and that condiments are
full.

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 Learn Where Items are Stocked - Servers will need to retrieve various items from dry and cold storage during a shift.
It's very helpful to point out the location of items like glass racks, ice buckets, and take-out containers so they can be
found quickly.

 Restaurant Layout - During waiter or waitress training, be sure to identify key routes to the most important parts of
the facility. Additionally, your staff will always want to be aware of the surroundings, so point out potential problem
areas as well. This can include high traffic locations or places which could contain one or two "blind spots" for servers
carrying full trays of food.

 How to Close Out - The close out procedure includes everything a server needs to do before they can end their shift.
To close out of the POS system, a server needs to print their sales for the shift and turn their cash into a manager.
They'll also need to use their sales to tip out any bartenders, bussers, or food runners. Sometimes a server will be
designated as a sidework checker and will have to sign off on each servers' sidework.

6. Hold a Menu Tasting

One of the best parts about server training is trying out the menu items. Servers can't answer questions or make
recommendations if they've never tasted the food. At the conclusion of server shadowing, the trainer should sit down and do
a menu tasting with the new server(s). This is a great time to sample a variety of the most popular food items, go over the
most commonly asked menu questions, and discuss allergen information. It's also a celebratory moment because training is
almost complete.
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Even the most descriptive of menus still require clarification from time to time, and your wait staff should be as familiar as
possible with the menu. The best serving staff should be able to not only explain in detail each menu item, but also provide
suggestions, recite any daily specials with ease, and answer a customer's questions.

7. Perform Testing and Roleplay

The last step before a new server can work independently is to pass a final test. For
some restaurants, this test might be very lengthy if there is a lot of memorization
involved, as with extensive wine or beer lists.

 Written Test - This test could cover everything from menu knowledge to
policies in your handbook. It should include everything you think is vital for
your servers to know.

 Roleplay - Require the new server to wait on a manager before their training
is complete. With this method, a variety of common interactions can be
touched on, all within the span of just a few minutes. In addition, this method
can prepare new staff members with the proper responses to complaints or
upset customers.

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8. Ongoing Training

Several of these guidelines, such as your restaurant layout and the menu, may change over time, so it's important to use all of
these teaching points as part of ongoing training sessions for all your servers. By implementing an ongoing training program,
you have the opportunity to increase productivity, update policies to comply with new industry regulations, and improve job
satisfaction in a work area that's often high in employee turnover. Some specific things to make part of long-term training
include:

 Learning which menu items are most popular, least expensive, most expensive, etc.

 Acquiring knowledge of weekly or daily specials

 Successfully selling guests on appetizers or desserts

 Finding the right balance between too much and too little interaction with guests at their table

 Improving awareness and multi-tasking skills

 Reading personalities/attitudes and determining exactly which kind of service the guest desires

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9. Create Incentives

Make sure your serving staff stays engaged by offering incentives for performance. You can reward servers that participate in
ongoing training sessions with free meals, preferred parking spots, or raises. Keep track of server wins like the highest alcohol
or appetizer sales and give out a gift card to the winner each week. There are many ways to incentivize performance and
create a fun work environment for your servers.

Single-event training can often be forgotten or seem overwhelming for a new employee on the first day. By creating and
following a detailed training program, you can set your new employees up for mutual success. Ongoing training allows for
employers to evaluate and follow-up effectively in order to get the most out of their staff. This type of restaurant server
training can help propel your operation to the next level of professional, award-winning service.

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Most businesses put dress code policies in place to create a standard of dress for their employees. In the foodservice
industry, dress codes are an essential part of restaurant branding, food safety, and workplace hygiene. By providing a clear
dress code policy, you help your employees to understand your expectations and avoid any potential missteps when
choosing their work attire. A dress code policy sets a standard for your employees and also gives you the right to enforce it
when needed. Consider these tips for creating, implementing, and enforcing an effective dress code in your establishment.

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1. Benefits of Dress Code

2. How to Write a Dress Code

3. What to Include in a Dress Code

4. Enforcing the Dress Code

What Is a Dress Code Policy?

An employee dress code policy is a written guide that outlines the company rules in
regards to employee clothing, uniforms, grooming, and overall appearance. The restaurant
dress code should be included in the employee handbook and reviewed with all new
staff members.

Benefits of Dress Code

Restaurant dress codes offer several benefits for employers and staff members. Most
importantly, a dress code helps your employees to choose the appropriate work attire so
you can focus on other important tasks. But in addition to that, a standard of dress will
also help in these areas:

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 Guest First Impressions - Clean, well-fitting uniforms and good personal hygiene make your front-of-house staff
appear professional to your guests.

 Identification - Dress codes and uniforms make your staff members more identifiable to guests and other employees.

 Restaurant Branding - You can enhance your restaurant branding by extending it to your staff uniforms. Server
clothing and aprons can be customized with your restaurant’s name and logo.

 Team Morale - Uniforms should help inspire a sense of pride, authority, and camaraderie among employees.

 Safety - A dress code isn't necessary for appearance regulation alone. In the back of the house, non-slip shoes prevent
trips, while chef's coats and chef pants can prevent burns.

How to Write a Dress Code Policy

It helps to break your dress code into easy-to-read sections. Include the following information in your written dress code
policy:

 Dress Code Purpose - A brief statement that addresses the importance of a dress code helps your employees to
understand its purpose.

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 Dress Code Policy Target - List out all employee positions that must adhere to the dress code, including back-of-
house, front-of-house, and management positions.

 Dress Code Guidelines - This is the meat of your dress code policy. Outline all aspects of the restaurant employee
dress code, from personal grooming to bodily hygiene.

 Accommodations - Use this space to specify your accommodations. For example, you should allow exceptions to the
dress code for religious expression, cultural dress requirements, and disabilities.

 Employee Acknowledgement - Request a signature from all new employees to show they have read and understand
the dress code policy.

Note: Before making your dress code official, consult with legal council to ensure you are abiding by all state and local
regulations. Your attorney should also review the dress code to check for language or rules that could be considered
discriminatory.

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We've made a list of the common topics covered under a foodservice dress code. Every
dress code is different, so use our dress code list as a starting point when you write your
policy.

 Uniform Employees - If you provide uniforms, specify what articles of clothing you
will provide and what items need to be purchased by the employee. For instance,
you might provide chef coats and pants, but not footwear. Also list any specific
requirements related to uniform style, color, and brand to help employees
purchase the right items.

 Non-Uniform Employees - Some employees wear their own personal clothing instead of a uniform, like managers,
host staff, and sometimes bartenders. You can help them choose an appropriate work outfit by specifying a formal,
business casual, or casual dress code. Beyond that, you might also have requirements related to color, fit, and style.

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 Personal Clothing - Some employees change into their uniforms after they arrive to work. In your dress code, specify
that all personal clothing worn on the premises must adhere to certain standards. Employees should change into
uniforms before starting their shift and store all personal belongings in designated areas.

 Footwear - Your footwear policy is one of the most important parts of your dress code. There's a misconception that
only back-of-house employees need to wear non-slip footwear, but any restaurant employee could slip on a greasy
floor. Set a safety standard by requiring non-slip footwear for all staff members. Thankfully, there are many styles of
skid-resistant footwear to suit any type of dress code.

 Fingernails - Unless intact gloves are worn, employees working with food may not wear fingernail polish. Nails should
be kept short, trimmed, and filed. Artificial nails are not permitted.

 Hair Restraints - Food handlers must wear a hat or hair covering, a beard restraint (if applicable), and clothing that
covers body hair. Front-of-house staff should keep hair pulled back from the face.

 Jewelry - Rings (except for a plain band without stones), bracelets (including medical bracelets), watches, and other
jewelry must be removed from hands and arms. Individual companies may create policies that require necklaces,
earrings, or other facial jewelry to be removed to limit the risk of physical contaminates. For food handlers that must
wear a medical alert bracelet to protect their health, you can offer accommodations like wearing the bracelet further up
their arm, attaching it to a necklace worn inside their shirt, or wearing an anklet instead.

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 Personal Hygiene - Maintaining good personal hygiene isn't just for looks, it also prevents pathogens from skin and
hair from coming in contact with food. In your policy, state your expectations for bodily hygiene. Adress personal
cleanliness, oral hygiene, and use of products to prevent body odor.

Enforcing Your Dress Code

Once you've put your dress code into writing and documented disciplinary procedures for potential infractions, you're ready
to enforce the policy. Check out our tips for handling possible violations of the restaurant employee dress code:

 If a violation is reported by another employee, take time to observe the employee to see if the claims are true.

 Move the accused employee away from patrons or co-workers to discuss the alleged violation.

 Ask the employee if there was a reason they didn't follow the policy.

 If it's the first offense, provide an opportunity to change and return to work.

 Document the situation and follow up to discuss the next course of action if necessary. Stick to the disciplinary plan
that was discussed during orientation.

Now that you're familiar with dress codes for restaurants, you can write an effective policy that will keep all your staff
members looking their best. Remember that as time goes by, you may need to make updates to your policy based on new
safety standards and uniform trends.
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How to Make a Restaurant Website

Many customers today research restaurants and businesses before they decide to visit. Your business should not only have a
website, but your website should also be optimized to create an excellent first impression and to improve your Google
search rankings. While designing your own website can seem intimidating, we'll run through all of the essentials, such as
the major website hosting sites, the main components of your site, as well as some design tips to make your website look
professional.

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When setting up a website, the first step is to register your domain and create a URL. You
can pay to register your domain with a service like GoDaddy or Google Domains, but you
can also choose a free website hosting service. Here are some of the best free website
hosting sites where you can build your restaurant's website:

 Wordpress: One of the most popular web hosting sites on the Internet, Wordpress
offers a variety of useful tools that help users set up their websites. They have many
free themes that users can utilize or tweak to their exact needs. Users with graphic
design or web development backgrounds "can also build their sites from scratch if
they want.

 Wix: Boasting a user-friendly design and a lot of free tools, Wix is a great option for beginners and webmasters
without a tech background. The service also offers hundreds of free templates that you can use to get your restaurant's
website started.

 Weebly: Weebly offers customers a lot of freedom in customizing their website, allowing them to create exactly what
they want. The service also offers a variety of free templates and designs that customers can utilize.

If you're also willing to spend some money for more features, there are many affordable options available, such as
Squarespace or GoDaddy. Additionally, all of the free options listed above have premium options, which will give you access
to many more features, storage space, and templates.
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Building a Restaurant Website

Once you've signed up for a web hosting service, you can begin designing your
restaurant's website. You can work on the website yourself, but many restaurant owners
may choose to hire web developers or freelancers to give their websites a more
professional look.

Essential Components on a Restaurant's Website

While each restaurant's website will differ slightly, there are four major components that
every restaurant should have on their website: a home page, a contact page, a menu
page, and an about us page.

1. Homepage

Your homepage is the central hub of your restaurant's website, and it's important that it's well designed and easy to
navigate. The homepage should also have important information on it, such as your hours of operation and a link to your
menu. You'll also want to prominently display your restaurant's name and logo.

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You want to be sure that your restaurant's menu is readily available and easy for customers to use. You should never make
your menu a downloadable PDF or file that customers have to download, because it can cause them to leave your site.
Downloadable PDFs may cause customers to leave your website because there is the potential that the link contains a virus
or they may think it's too much effort. Instead, have custom programs built into your site that display your menu items in a
more visually appealing manner.

3. Contact Us Page

Your website should have a way for customers to contact you in case they have any questions or any issues with their meal.
Additionally, you can add a lot of other useful information to your contact page. Here is some other information that should
be on your contact page:

 Social media accounts, such as Facebook, Twitter, and Instagram.

 Hours of operation

 Address

 TripAdvisor and Yelp reviews

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4. About Us Page

This page is a great chance to make a personal connection to your customers and explain how your restaurant got started
and some of the personal aspects that customers may not be aware of. On this page, for example, you can talk about the
owners of the restaurant and their background, talk about when the business was founded, or introduce some of the kitchen
staff.

Tips to Design the Best Restaurant Website

Your restaurant's website should have a strong framework and structure, but it's also
important for it to look appealing. Similar to the process of optimizing your menu,
designing an excellent website can give your customers a great first impression and
make your business look professional. Here are a few tips that you should consider
when designing your restaurant's website:

 Choose your color scheme strategically. The colors that you use on your
website can affect how your customers perceive your restaurant, so choose
them carefully. For example, colors like red, orange, and yellow can boost
someone's appetite and make them excited to visit your restaurant. On the other
hand, cool tones like blue and purple are not often naturally found in food, so
they may decrease your customers' appetite.

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 Limit the amount of pictures you use. While using a few images on your website may pique your customers' interest,
too many images may make your website and business look cheap as many people connote lots of images with diners
and low-quality restaurants. Try limit yourself to only 1 or 2 images per page, if possible.

 Use high-quality images on your site. Nothing makes a website unprofessional like low-resolution or grainy pictures.
So, if you're going to use photos on your website, make sure that they're high-quality and clear.

 Add your restaurant's Instagram feed to your website. Using a simple string of HTML code, you can insert images
from your Instagram feed onto your website. It's a great way to show off your latest creations and for potential
customers to see what other customers are saying about your business.

 Feature great reviews from Yelp. Personal reviews are very impactful on potential customers. So, if you see a
particularly glowing review on your Yelp or TripAdvisor account, consider featuring it on your site.

Customers may get their first impression of your business online, so it's important to build a well-designed website. You
want your website to be user-friendly and offer useful information, but you also want to ensure that it has a pleasing
design that matches your restaurant's brand. You can follow this helpful guide to make sure that you cover all the
necessary bases when building your restaurant's website and to ensure that you're creating an excellent online presence for
your business.

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Restaurant Branding

Successful restaurant branding can set your eatery apart, giving it a memorable ambiance that guests will want to experience
time and again. Whether you're just starting a restaurant or rebranding and updating your look, explore our guide to
understand the basics of restaurant branding and how to create a strong brand identity.

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Restaurant branding communicates your restaurant's personality and identity. A restaurant brand expresses the values and
mission of your eatery, and it influences your concept and ambiance. A well thought-out brand creates an emotional
connection with guests. Your brand should be palpable upon entering your restaurant and should stay cohesive throughout
your service style, type of food, and marketing efforts. Not only does quality restaurant branding increase loyalty, but it also
attracts new guests who may be drawn to your brand through marketing.

Restaurant Brand Inspiration

Below are some examples of restaurants with supreme branding that you can use as
inspiration to strengthen your own brand.

Sweetgreen

Sweetgreen is a fast casual eatery that serves healthy, seasonal food and has several
locations throughout the U.S. You can feel Sweetgreen's energetic, health-oriented brand
through their uncluttered design layout, bright lighting, neutral color palette, and vibrant
staff. Not only is the Sweetgreen mission and feel apparent in their establishment, but
their brand is also communicated on their marketing platforms, such as Instagram, which
shows farm photos and images of colorful, vegetable-filled dishes.

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Clad in eclectic decor and a strong Parisian theme, Rachel's Cafe & Creperie is intentionally
indulgent and chic. Rachel's Cafe and Creperie has two locations in Lancaster, PA. With a mix of
checkered and wood floors, floral wallpaper, images of Paris, and whimsical lighting fixtures,
Rachel's exudes a high-end, yet relaxed vibe. The French influence carries into the menu options,
which include both sweet and savory beautifully presented crepes along with decadent drinks.

Ruby's Diner

Walk into Ruby's Diner, and you can feel the echo of the Swing Era. Ruby's Diner features red,
shiny laminate booths, hanging retro bicycles, and bright lighting. Servers wear 50's-inspired
outfits, and the diner offers a range of classic diner food, like burgers, fries, sandwiches, and
milkshakes. The Ruby's Diner brand expresses a nostalgic vintage ambiance. While all locations
radiate a retro personality and serve similar menus, each diner adds personal touches based on
the surrounding location.

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If you don’t know where to begin when it comes to restaurant branding, taking a close look at some of your favorite branded
restaurants can help you identify the elements that appeal most to you. Try to analyze the way those restaurants make you
feel and what specific qualities contribute to that feeling. You can then begin to piece together certain aspects that you want
to include in your restaurant branding efforts.

10 Elements of Restaurant Branding

To create a memorable and cohesive brand, explore the 10 essential components of restaurant branding listed below.

1. Concept

There are many different types of restaurants that range in formality level, price range, and
type of food. A restaurant concept also includes service style. Are you a sit-down
restaurant, pop-up bar, fast casual counter service spot, or food truck? Your concept is like
your brand in action, so your concept should be reflective of your brand. For example,
Sweetgreen caters to those living an active, on-the-go lifestyle by enabling guests to make
healthy eating a normal part of the everyday life. As such, part of Sweetgreen's concept, or
brand in action, is their fast casual line setup where guests can quickly get a healthful dish at
an affordable price.

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2. Demographics

Who will your target audience be? Demographics include characteristics such as age, gender, or income level. Are you aiming
to serve families, couples, working professionals, or some combination? Are they trendy or traditional? What’s your
customers’ price point? Is there a need for another American grill in your town, or is the market saturated? You might first
start by getting an understanding of your intended location's demographics and decide what type of branding and
concept will work well there. Otherwise, you can find a specific location that will respond well to the brand you have in mind.

3. Restaurant Mission Statement

A restaurant mission statement outlines the foundation of your restaurant, your values, and what your eatery hopes to
achieve. What are you providing to customers that they can’t find elsewhere? A restaurant mission statement is an
opportunity to create a connection with customers, staff, and stakeholders. Once you have your mission statement worked
out, you can use it to guide the rest of your decisions about the other elements of your brand.

4. Name

Choosing a quality restaurant name is a key part of branding your restaurant. Your name should be unique, yet memorable
and relevant. Your name should reflect your brand, and it should give guests a sense of what kind of food you serve and what
they can expect when they walk through your door.

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5. Logo

Your restaurant logo is a visual element that guests will recognize over time. Your logo may
incorporate a symbol, or it may be simple with your name or initials in an expressive font.
Your restaurant logo should be consistent with your brand by using a similar color palette
and feel. While symbols can be major components of logos, they’re not always necessary.
In fact, a well-chosen font can be just as effective in summing up the feeling of your
business on your signage, website, menu, and other advertising materials.

6. Tagline

A tagline is a brief, catchy statement that sums up the defining feature of your brand and mission. You’ll often hear taglines
on radio ads or see them on a restaurant website or below a logo.

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7. Ambiance

Restaurant ambiance is one of the most important and dynamic avenues through which
you can express your brand. Guests will remember how they felt at your establishment,
making it essential to create a distinctive and pleasant atmosphere. You should fine-tune
every aspect of your ambiance so that it adheres to your brand and creates a comfortable
guest experience. Below are key components of your atmosphere to take into
consideration when branding your restaurant:

 Lighting
 Interior decor
 Servingware and other tabletop details
 Color scheme
 Music
 Server clothing
 Server composure
 Menu design

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Both prospective guests and loyal customers will likely check out your website to see your menu, hours, or to simply learn
more about your eatery. People may also choose to follow your restaurant on social media platforms, including Instagram
and Facebook. It's important to keep your brand consistent on every platform. The essence of your website, the aesthetic of
your Instagram photos, and the tone and language used are all ways to express your brand. In some cases, your website or
Instagram may be the first impression guests will have of your business, so investing in a high-quality website and keeping a
professional, active Instagram is worth it.

9. Food

The type of food you serve is another central component of your restaurant brand. If you
operate a Mexican restaurant that draws in large groups or offers a bumping happy hour,
include lots of share plates to cater to groups. In the example of Sweetgreen, serving
healthy, farm-fresh food is a key aspect of their branding. From the ingredients you use to
the name of each dish, try to check that every decision parallels your mission statement
and brand. If you advertise your restaurant as a high-end spot, make sure to emphasize the
quality of your ingredients and of your preparation processes. If you want to be the best
burger joint in your town, take extra time to find the perfect bakery that can provide your
signature brioche burger buns.

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10. Branded Merchandise

From t-shirts to beer glasses, there are plenty of opportunities to offer products to promote your brand. You can also give
away or sell items like pens, stationery, tote bags, and Christmas ornaments. To spread the word about your restaurant, you
can even create contests with free giveaways. Additionally, when guests purchase products that feature your restaurant logo,
it further increases loyalty because they now own an item connected to your restaurant, making them invested in your
brand. And the more your customers share your logo, the better brand recognition you’ll get.

Restaurant Brand Cohesion

Once you’ve settled on the major components of your brand, it’s important to stick to
them and make sure they make sense together. For example, you wouldn’t serve filet
mignon on a paper plate or play country music at an Italian restaurant. That’s not to say
that you can’t mix and match styles in order to intentionally develop an entirely new
concept, but any deviation from the norm should come across as intentional, otherwise
you risk missing the mark and leaving your customers feeling confused.

Cohesion extends to your online presence as well. You wouldn’t have a fine dining
restaurant that leaves snarky Facebook comments. But if you’re an edgy BBQ food truck,
maybe a little bit of snark on social media is perfectly fine. Any time you roll out a new
facet of your brand, you should always check in with your brand messaging to make sure it
works within your existing context.

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The more time and thought you put into each component of your establishment, the more likely you are to be recognized
and appreciated by new and loyal customers alike. Strong restaurant branding creates an emotional connection with your
customer base and can greatly influence the success of your business.

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Opening a restaurant is an expensive investment, and the last thing many restaurateurs think about are ways in which to
advertise and market their new ventures. Many believe that, “if they build it, they will come,” but that isn’t necessarily true in
the cut-throat foodservice industry. More times than not, restaurants fail due to insufficient or poor advertising. Business
owners then wonder why crowds of hungry people aren’t rushing into their establishments, but usually it’s because there
hasn't been enough marketing involved, or owners ran out of enough money in the first place. By using these tactics and tips,
entrepreneurs will be able to advertise their restaurants for free within their communities and on the web.

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Determine Your Audience

One of the first ways in which you can start your free restaurant advertising is to
determine who you want as a customer. Who do you want to bring into your
restaurant? As soon as you figure out who you want to serve, you can then focus
on how you’ll make them interested in you. Are they senior citizens who will likely
be coming in for the early-bird menu? Are they sports enthusiasts who want to
watch the 'big game' at your establishment? Or are they young adults in college
who are more interested in drink specials? Maybe your restaurant is geared more
towards families? Even though you will want to serve everyone, it’s important to
narrow down a target audience to start.

Create a Website

Four out of five consumers conduct local searches on their smartphones or computers for information on business hours,
directions, addresses, and product availability. Making sure your business has an online presence, and is able to answer basic
questions like location, hours of operation, and even product availability, is crucial to your success. Luckily, having a
personal website doesn’t have to cost you much, if anything at all.

There are many free programs that will let users create beautifully and visually appealing websites for free, and some look just
the same as paid websites do. Programs like Wix, Weebly, Yola, Zoho, Wordpress and other builders let a business owner
customize their website from the ground up. Everything from the theme and colors, to the images and fonts can be simply

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 Menu- Include the prices of your menu items since many times this is why customers will be visiting your website.

 About- Include a section with details that tells patrons a little about your business, what you offer, how you got
started, how many years you've been in business, if it’s family-owned and operated, etc.

 Specials and Upcoming Events- Update customers on event happenings in your restaurant so they can be sure to
mark it down on their calendars.

 Hours of Operation- Inform customers when your business opens and closes.

 Map- Include a map of your location, along with directions from highly trafficked interstates and highways that will
lead customers to your restaurant. It’s also important to mention where customers can park once they arrive. Try
implementing the Google Maps widget on your website so customers can click and be instantly directed to your
restaurant by Google Maps driving directions.

 Reservations- Include a phone number that people can call to make reservations, or link to apps like OpenTable where
guests can enjoy the convenience of reserving their table online!

 Multimedia- Add pictures and videos of your restaurant, signature dishes, and special events that you've hosted.

 Social Media - Link visitors to your social media accounts where they can continue to engage with you.

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While a website is meant to inform potential customers about your restaurant’s hours of operation, menu offerings, and
specials, the purpose of a blog is similar to your social media accounts, and they’re used to entertain your readers and build
your establishment’s brand. Having a good restaurant brand is important because it gives your business the opportunity to
establish brand loyalty with your customers. Additionally, blogs are ideal for longer posts than social media platforms like
Facebook and Instagram, which is ideal when explaining upcoming events or changes within your business.

In addition to building your brand, creating a blog for your restaurant can help in a few other ways. For example, blogs are
informal, and they are an excellent opportunity for your business to connect with your customers on a personal level. You can
also blog about your new menu items or upcoming events to create buzz among your customer base. Additionally, your
restaurant’s blog is a platform for your customers to leave comments, reviews, and suggestions, which can be valuable for
improving your business.

Online Directories

Today, consumers live in a world where information is expected to be delivered

instantaneously. Most everything is researched online, and many business directories have
switched from the classic Yellow Book, to an online format. Websites like Yelp, Yahoo, Google
Places, Yellow Pages, Super Pages, and Switchboard offer free services that business owners
can sign up for to create their own page listings. Including information such as contact info
and a link to your website will allow customers to find you easier on local search rankings.

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Even though it’s not entirely free, becoming a member of your chamber of commerce is much cheaper than many other
advertising strategies out there. For just a small fee each month, you can pay to join your community’s chamber of
commerce, which is an organization that recognizes businesses throughout the community.

Why Should You Join?

 Increases public perception- Being linked to an elite organization, such as a chamber of commerce, creates credibility
for your business.

 Raises your visibility in the community- When you join your chamber of commerce your business will then be
published in chamber newsletters and highlighted in other publications. This free press helps get your name out into
the community. Be mindful that the cost of joining could range from $300-$1000, depending on how many employees
your business employs.

 Create networking opportunities- This free form of advertising creates a link between you and other business
owners, which can build an exchange of information by developing important contacts.

Host Events & Promotions

Another effective way to advertise your business is to host events that patrons will look forward to coming to each week.
Trivia nights, karaoke music, happy hour, and special tasting opportunities are free ways that give customers a reason to
want to visit your restaurant. You could give away a gift certificate to the winner of trivia nights which instantly creates a
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reason for them to come back. Promoting contests is another way to spread brand awareness because it entices customers to
do something to get what they want. Offer coupons for free desserts or appetizers, since its likely your customers will
order an expensive drink to go along, or an entrée to start.

Create Buzz

Will your restaurant be celebrating its grand opening? Or maybe you will be hosting a large event with some of the
proceeds going towards an important cause? Pitch these ideas to the press or send out a press release about happenings
going on at your restaurant since it may lead to a reporter wanting to cover the story at no cost to you.

Engage Customers

A great form of free advertising is to directly connect with your customers on a personal
level, which can be done for free simply by using your computer. Create customer
feedback cards as a way to gauge your restaurant’s service, while also helping you collect
names, email addresses, and birth dates that you can use later to produce an email
campaign. Send customers coupons when their birthdays approach, and send out e-mail
blasts with announcements and special offers describing events happening at your
restaurant. However, make sure to clearly state your intent when collecting information
from individuals, like telephone numbers, because you don't want to violate any rules
regarding the Telephone Consumer Protection Act.

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Build Partnerships

A great way to network and advertise your business is by building relationships with other businesses in the community with
whom your products relate to one another. For instance, if you own a smoothie shop, or juice bar, partner up with a local
yoga studio or gym that you’ll likely share customers with. Offer discounts to promote each other’s business as a way of
reaching more people in the community.

Get Involved

Customers who see that your business is actively involved with charitable events might
benefit you by creating a positive reputation. Have your employees participate in events in
the community since they will act as representatives of your business. You could also
donate products to a worthy cause because it’s likely you will recoup profits by gaining that
much back in free advertising.

Though it isn't entirely free, becoming a sponsor to local school clubs and sports teams
could create a large opportunity for your restaurant’s name to reach groups of people in the community. Elementary, middle,
and high school sports teams need the financial support, and in return your logo, brand, and name will be displayed on
baseball jerseys, signs, and banners, where crowds of people are likely to turn out.

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Social Media

The largest and most widespread way that restaurateurs can advertise their business for
free is by participating in social media. It is estimated that one out of every four people
uses social media daily, and that 4.2 billion of those users access this information directly
from their hand-held devices. Restaurant owners should select just a few social media sites
to get started with, and spend their time focusing on quality posts, conversations, and ways
in which to foster engagement with customers. Some of the best ways to market your
restaurant for free are with the following social media strategies:

Facebook

Known as the largest social network, Facebook accounts for 23.39% of all Internet traffic. It allows anyone, including business
owners, to create their own page describing content about themselves, pictures, videos, and updates, as well as being able to
generate relationships with other users. Facebook even gives you free analytical information about how well your status
updates and links are ranking so you can visually see how well your business is reaching others.

 Tip- Design a Facebook page that includes a strong cover image which is the first thing visitors will see upon arrival to
your page. Change this image frequently to correspond with holidays, seasons, events, and other promotions that you
want your restaurant to show off.

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 Tip- Create exclusive offers to customers that can only be used if they “do” something for you, such as “liking” your
Facebook page, following you, or mentioning you in a post. In return, patrons could be rewarded with a coupon to you
restaurant, and each time they log on to Facebook they will be connected with your business.

Twitter

According to the IACP Center for Social Media, there is more than two billion searches on Twitter each day. Make sure your
restaurant is next by joining this online community that enables users to post updates with 140 characters or less. Promote
your events, menu items, and specials using Twitter since it doesn't take much time for users to read.

 Tip- Create a unique hashtag to use on posts that will help customers find you in the future. Ex. #ThePubHouse or
#MamasItalianBistro

 Tip- Use Twitter to take advantage of posting visual content since you are capped at a 280 character limit. Post pictures
of weekly events, new signature dishes, or flyers promoting specials.

 Tip- Strategically send out posts at times of the day when people might be the most hungry. Breakfast, lunch, dinner,
and late-night hours are popular times that customers might be looking for something to eat. Don’t have the time to
dedicate to this? Programs such as Hootsuite and Tweetdeck allow you to schedule and monitor tweets ahead of
time, saving you time to work on other projects!

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Pinterest

Much like a corkboard, Pinterest lets users “pin” their favorite findings on the web through the use of links and images. It’s
not surprising that food is the top ranked category on Pinterest since many users go here to find recipes and culinary
inspiration.

 Tip- Search Engine Optimization is essential when gaining a presence in social media. The more descriptive your pins,
titles, and descriptions are, the more likely they will be found when users search for you.

 Tip- Share links and images that are industry-related to your restaurant. If your business specializes in farm-to-table
ingredients, post pins that link to local farmer’s markets.

 Tip- It’s also helpful to create boards that break down the categories on your menu, such as appetizers, signature
salads, and entrées. Take pictures of each of these items so future customers will be able to see exactly what you have
to offer.

Instagram

If a picture is worth a thousand words then Instagram would be a library. This mobile
photo app instantly lets you share filtered and enhanced images with followers. 90% of
users 35 and younger participate in Instagram daily, which is a great campaign opportunity
to use if your target market is within that demographic.

 Tip- Motivate followers with photo contests that they can easily enter just by
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tagging your restaurant in their Instagram posts. Tempt customers with prize packages they could win by taking a
picture of themselves with items that you want to promote the most!

 Tip- Include a link in your Instagram profile to your website and other social media accounts you use.

Lead customers into your restaurant with these free marketing and advertising strategies that are sure to increase your
presence in the community and on the web. Try tactics like hosting events, joining your local chamber of commerce, and
engaging with customers which are all great ways to publicize your restaurant. Since 46% of Internet users depend on social
media to influence their decision when making a purchase, it's now more important than ever to become involved with this
free form of PR.

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In an age of constant communication, your restaurant can greatly benefit from a strategic, on-brand social media presence.
By evaluating your primary customer base, developing a content strategy, and reviewing audience interactions, you
can transform curious followers into loyal customers. Take into consideration the following tips for effective restaurant
social media when creating your own strategy.

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If you’re choosing to engage with customers online, you must create a social media strategy first. Having a strategy in place
beforehand prevents you and your team from sharing content sporadically, engaging unprofessionally, and missing crucial
marketing opportunities.

Consider the following as you create a concrete strategy for your restaurant’s online presence:

On-Brand Voice and Aesthetic. Your brand determines how you will show up on
social media. It impacts how you speak in a tweet or post as well as the aesthetic of
your restaurant’s social media pages. Your brand encompasses your restaurant’s
identity, personality, and mission, and your social media presence should reflect all
of those facets.

o If you operate a fast-casual establishment that is brightly lit and

contemporary, your page may mimic this by including bright photos
with an on-the-go appeal to them; perhaps you also include short,
witty quotes.

o If you run a farm-to-table, rustic-style restaurant with an extensive

local beer selection, your page may feature darker or more neutral
colors. You might also include statements and posts that express why
your business supports this seasonal, local approach.
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 Quality. Give your followers valuable content that relates to your brand. Sharing interesting, thoughtful posts gives
people a reason to continue following and interacting with your page. Avoid appearing spammy by posting high-
quality photos which include authentic and thoughtful captions. Whether you are sharing an upcoming event or a new
dish, the post as a whole is an art. The image, caption, and purpose of sharing should together provide something
meaningful, useful, interesting, or entertaining to followers.

 Responsiveness. How quickly can people expect you to respond to their comments,
posts, or direct messages? However diligently you choose to check your social
media, be sure to make your response times consistent. In general, it’s good to try to
respond to customer inquiries within a few hours to one day.

 Engage Your Followers. Emphasizing the importance of your followers to them can
bring back customers and bring in new ones. Offer special discounts and prizes with
contests for your followers. Not only does this create more loyal guests,
but Instagram’s algorithm rewards actual engagement on the app. When followers
engage with your posts and stories, Instagram interprets that your feed is popular
and will show your post to more of your followers. In addition, your posts will be
more likely to show up for your hashtags, allowing your business to expand outside
of your existing network.

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 Think like your customers. Focus on understanding your audience and what it is they actually want to see when
scrolling through their feed. Through a bit of research or some trial and error, you can then begin to understand what
types of posts they’re most likely to interact with.

Social Media Marketing for Restaurants

Below we go through 9 social media ideas for your restaurant. Browse through these tips to create posts and campaigns that
will excite your followers, bring back guests, and bring in new ones.

Invest in a Professional Photographer

To get your Instagram started, consider hiring a professional photographer to stock up

on high-quality images.

Utilize Food Photography Techniques

If taking your own food photos, research proper food photography techniques. Using
natural light, action shots, proper angles, and adhering to your brand are all essential.

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Hold Contests

To create buzz and spread the word about your restaurant, hold contests where your followers have to tag a friend or share
your post. For example, ask your followers to share your latest post on their page or Instagram story for a chance to win a
free dessert, and randomly select a winner which you can announce on your page. Alternatively, you can have your followers
tag a friend on your post, which will expose them to your page and can increase your following.

Include Front-of-House Photos

Post action or scenario images of the front of the house when possible to allow the viewer to picture themselves in your
restaurant. You can even include staged photos of a "cheers," share photos of your busy nights, or include images that
emphasize your unique interior design.

Use Natural and Candid Photos

Don’t shy away from candid, natural, unedited, or humorous photos taken by servers or
staff. This can add a personal touch to your posts that will help guests feel like a part of
your community. Get staff involved with images and videos to further emphasize this.
Giving followers a behind-the-scenes or real-time peek into your restaurant’s
functioning makes them feel more connected to your business.

o Protip from Agora Downtown: “Try to stay on top of current trends and
incorporate them into your social media presence. It can add some humor,

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which helps put a face to your business. Also, it's nice to take a break from
focusing on products or services and instead just focus on making your
customers laugh!”

Ask for Your Followers’ Input

Ask your followers for their thoughts and opinions. Thinking of trying out a new dish? Include a poll or ask followers to
comment what they would be most interested in. Curious what your guests' favorite dish is? Ask your followers for their
thoughts and opinions!

Share Stories and Interesting Facts About Your Business and Staff

Consider including customer photos, employee profiles, anecdotes, and stories about your business to create riveting,
personal content that guests will look forward to.

Inspire and Utilize User-Generated Content

Encourage guests to post photos from their visit to your restaurant and to use a hashtag specific to
your business or tag your business on their post. You can make this into a contest, and choose the
“best photo” or randomly select a winner. You can also simply remind guests to use a certain
hashtag. Not only does this spread word about your restaurant to their followers, but it creates more
content that you may use for your profile. Just be sure to ask customers before reposting their
photos under your own profile, and always give credit to the original poster.

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Participate in national food days such as National Pizza Day, National Ice Cream Day, or whatever day is most relevant to your
menu. Take part in buzzworthy topics such as upcoming sporting events and holidays.

Social Media Etiquette for Your Restaurant

As fun and laid back as social media can be, always remember that this is still a professional space when representing your
business. As a general rule of thumb, you shouldn’t act differently online than how you would in the middle of your
restaurant.

Treat everyone you interact with online as a potential customer. Give them the same respect
as you would someone eating in your dining room. This goes for those posting about a
positive experience or followers who may be providing you with some critical feedback.

If you’ve decided that a certain social media channel isn’t right for your business, do not
simply abandon your profile. An old, outdated profile can look unprofessional or lazy to
potential customers who stumble upon it. This can leave the impression that you don’t care
enough about your business to maintain a solid online presence or that your business may
be closed. Instead of abandoning a profile, simply delete it altogether.

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Because social media is always changing, it can feel like a challenge to learn the differences between every channel and the
best practices for each. In fact, staying up-to-date on the latest features, creating unique content, and monitoring your
success can feel like a full-time job. But even devoting a small amount of time and resources to your online presence can
create a positive impact on your ability to reach new customers and create a great relationship with them.

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You’ve successfully purchased a location and transformed it into a brand new restaurant. The space is furnished, the kitchen is
stocked, and the menu is written. What’s next? How do you get your restaurant in business? If you plan to open a new
restaurant, consider hosting a series of soft openings, or soft launches, to give your staff and kitchen equipment a test run
before officially opening your doors to the public.

If the coronavirus has forced you to temporarily shut your doors, you can ease back into the business by hosting a soft
opening when you're ready to reopen your restaurant.

We explored some options and tips for a soft opening that can lead to a successful grand opening.

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1. Soft Opening Advantages and Disadvantages

2. Soft Opening Invitations

3. Soft Opening Menus

4. How to Create a Neighborhood Presence

5. How to Collect Feedback

What Is a Soft Opening?

A soft opening or soft launch is the opening of a business for a limited number of people at first to test its services and make
improvements. While a grand opening occurs on the actual day your restaurant opens its doors to the public, a soft opening
is a beta test that happens well before your restaurant officially opens. There are several advantages and some disadvantages
to hosting a soft opening.

Advantages of a Soft Opening

A soft opening is not a requirement, but there are clear advantages of hosting one before fully opening your doors. Here are
some of the major advantages:

 Get feedback: Collect comments directly from customers on the food, drinks, service, and overall atmosphere.

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 Iron out logistics of your location: Focus on evaluating the seating capacity, the flow of the space, the point-of-sale
system, and the kitchen equipment.

 Prepare the staff: Allow staff to practice menu knowledge and learn how to be a good server, creating consistency
among staff members.

 Build anticipation: Get the word out about your new location by encouraging guests to tell their friends about their
experience.

 Make adjustments: Implement the feedback and tweak things that could use improvement before opening.

Disadvantages of a Soft Opening

It is important to note that there are some disadvantages to hosting a soft opening:

 Creates urgency to open: A soft opening should be hosted with a grand opening date in mind. That date should not
be too long after the soft launch or else the hype will die down, and your customers may forget or lose interest.

 Exposes ideas to competitors: A soft launch exposes your ideas to the world which may end up in the hands of a
competitor. Delay your grand opening too long, and they may have a chance to implement those ideas before you
open.

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 Potential low-quality feedback: Hosting a friends and family restaurant soft opening may not provide you with the
best feedback. Those closest to you may want to spare your feelings when it comes to criticisms, so encourage them to
be open and honest with constructive feedback, or invite additional guests outside of your inner circle.

Soft Opening Invitation

The soft opening invitations you send out are an important part of enticing people to test out your restaurant. Depending on
how many people you are inviting and your style, you can either email the invite for a more casual feel or send a physical
invitation in the mail for something more upscale. Don’t forget to choose a memorable design to grab your guests’ attention.
Regardless of how the invitation is sent, the expectations for the event should be listed. Here is a list of what to include on a
soft launch invitation:

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 Date

 Time

 Address

 Pricing: Free, Flat Rate, or Menu Pricing

 RSVP Method and Date

 Dress Code

Timing and Capacity

It may be difficult to gauge how many people you can handle for your soft opening. Some locations have all of their guests
served during the same time slot. However, staggering the guests provides a realistic flow of service in your location. A
common number of guests to invite in a night is usually 100 people, broken up into different time slots.

For example, if your event begins at 6 p.m., you would invite 25 people to arrive at 6 p.m., 25 more to arrive at 6:30 p.m., and
so on. With this concept, your staff also gets practice serving different stages of a meal at once. One aspect to decide upon is
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if you will be allowing walk-ins and how many extra people you can fit in your location at a given time. By inviting people
beforehand while still allotting space for more, you can gauge how your restaurant handles both your reservation
system and walk-in crowds.

Building a Soft Opening Guest List

You may be tempted to open your doors to the public right away for your soft launch. However, who you invite can have a
strong impact on your success moving forward.

Invite Familiar Faces

Friends and family are much more forgiving in the event of rough patches during your soft opening. A crowd of familiar faces
will give you constructive criticism, offering insight while being aware that this is, in fact, a test run. Just remind them to be
honest, since friends and family are also more likely to try and spare your feelings.

By inviting people you know, it's easier to follow up with them for critiques. This allows you to assess your strengths and
weaknesses to make those final tweaks before opening to the public. Familiar faces are also more likely to provide you with
free advertising and help build anticipation before you officially open.

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To introduce themselves to local business owners, many restaurant owners will host a soft opening event just for the
surrounding businesses in their area. A soft opening is usually a restaurant’s first introduction to the local community, making
it a great time to create a strong first impression with other local business owners.

By hosting a meal or happy hour just for local businesses, you’re expressing an interest to contribute to the established
community you have joined. In doing so, you might earn some bookings for upcoming events and meal slots. Forming
professional relationships with other community businesses is vital to your success, so be sure to make a strong first
impression.

Reach Out to Community Leaders and Influencers

Prominent local leaders and community influencers are great guests to invite to a restaurant soft opening. These individuals
have lots of pull within a local community, meaning that they can generate positive word-of-mouth advertising.

Community leaders and influencers often have followings of people that other community members don’t have. Positive
reviews from these important individuals can raise your restaurant’s reputation and launch your business with a running head
start. Just be prepared to pull out all the stops to impress these people, as their words have a lot of weight behind them and
negative reviews from them can do more harm than good.

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Once you’ve decided that a soft opening is a good option for your establishment, the next step is to put together a
menu for the occasion. There are a few factors to decide upon before you can host your soft opening. Each type of soft
opening menu has pros and cons, so it's up to you to decide which type of soft opening menu best fits your establishment.

1. Full Menu Soft Opening

For those restaurants that are close to their grand opening date, offering a full menu soft opening may be the perfect beta
test before your actual launch. Offering your restaurant’s complete menu during a soft opening provides a comprehensive
overview of the establishment, allowing you to get feedback on all of your dishes. A full menu soft opening will provide you
with the most relevant and precise feedback, as the soft opening essentially simulates how your grand opening will go.

Although serving your entire menu at a soft opening provides great feedback, there are some drawbacks to hosting such an
intricate event. You need to be fully prepared to host a full menu soft opening, meaning that every aspect of your restaurant
needs to be ready to launch. A soft opening with an all-encompassing menu also makes it difficult to pinpoint problem areas
and mistakes, as you’re testing so many aspects at once. Full menu soft openings provide great feedback, but hosting one
likely won’t be the smoothest process unless you’re completely ready for the challenge.

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To ensure that your restaurant stands out from Day 1,

serve signature dishes during your soft opening that give
guests something to talk about. If you have dishes that are
specifically made to match your theme, your soft launch is
the perfect time to showcase them. This is also a great
time to release a beta menu.

This means you only display a few dishes but let your
customers know that more additions to the menu are
coming, giving them a reason to return after your grand
opening to try more food options. By test running your
signature dishes, you have a chance to provide your
customers with a memorable meal but also make minor
adjustments before your doors are open. You can also
host multiple soft opening events featuring different parts
of the menu each time, which we will explore further.

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3. Target a Time Span

There is no exact formula on the timeline a soft opening should take, however, the general time frame ranges from 3 days up
to two weeks. Your time span will help you determine how many events to have within that time and what to serve on which
days. Two soft opening strategies are outlined below that may work for your establishment.

Three-Day Strategy:

This style is more of an intimate sneak peek and is usually done through personal invitation.

 Day 1: A cocktail hour featuring appetizers and beverages for friends, family, and local business owners

 Day 2: A breakfast and lunch meal for friends and family

 Day 3: A dinner meal for friends and family

One to Two-Week Strategy:

Think of this as a multi-course meal served over the span of several days. This requires a bit more advertising.

 Two nights of full menu service for just friends and family

 One night of full menu service for local business owners

 One day to launch a breakfast menu that is open to the public

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 One day to serve a lunch menu that is open to the public

 One day to launch a dinner menu that is open to the public

 One night of Happy Hour that is open to the public

4. Pick a Pricing Strategy

Restaurant menu pricing for a soft opening varies from case to case. Some restaurants offer completely free food, a
discounted menu, or a meal selection limited to just a few full-priced options. If you plan on charging full price, be sure to
include freebies as a ‘thank you’ for guests' input.

This is a good way to have customers try a variety of menu items that they may not have selected to purchase with their meal.
These selections can include an appetizer or dessert sampler platter, a drink flight, or your signature cocktail free of charge. If
you do choose to provide a completely complimentary event, just be conscious of your budget so it doesn’t end up hurting
you rather than helping.

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Integrating your business into the local neighborhood is an important part of establishing a loyal customer base. Creating a
neighborhood presence before your grand opening date allows you to get a head start on forming connections with
community members who may one day become your regular customers.

Opening Events

Turning your restaurant’s soft opening into a community event goes a long
way in establishing roots in your local community. If possible, try incorporating
entertainment like live music, photo booths, or games, turning your soft
opening into a celebration. Guests will be more likely to come when there are
other amenities present. Also, turning your soft opening into a community
event may boost attendees’ enjoyment of the event and help establish
important connections with local patrons.

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By announcing your restaurant's presence before officially opening your doors to the public, you'll build anticipation leading
up to your grand reveal. What better way to do so than with a live showcase of your menu during your soft opening?
Consider operating your own grab-and-go stand that customers can swing by to extend your restaurant services prior to
opening.

If that option isn't available, seek out other local opportunities to grant a sneak peek at your food. Are there any local food
shows or community events you could feature a stand at or cater to get your name known? These restaurant marketing
tactics speak volumes more than any flyer or social media posting.

Collect Feedback From Your Soft Opening

Once you have finished preparing for your soft opening by selecting a menu, inviting your guests, and reaching out to your
community, there is one critical step left: collect feedback. The feedback gathered from your guests during your soft launch is
extremely valuable in order to make improvements before you open to the public.

It is for that reason that your feedback should be gathered in writing. If just spoken to a server during the event, the details of
the feedback may be forgotten. Instead, you can hand out a feedback form with the check at the end of the meal and even
offer coupons for completed forms. Feedback from your soft opening can help make sure your grand opening is a success.
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A soft opening may feel like an additional step delaying you from opening your doors, but it can be highly valuable to your
restaurant’s success. It provides the opportunity to find areas of improvement and get in some much-needed practice before
officially opening your establishment. When planning for your soft launch, be sure to select your menu and guest list wisely
to make the most of the experience.

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A grand opening is a great marketing strategy to create buzz in the local community before you open a new restaurant. This
event will serve as your first chance to invite customers into your establishment, showcase your menu offerings, and start
building the relationships necessary for repeat business. However, it can be difficult to come up with grand opening ideas to
help your business stand out. Follow the tips and advice below to find out how to plan a grand opening and get the most out
of your establishment’s big day.

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Before your restaurant grand opening, you will want to be sure you have a proper grand
opening plan in place for that day. Being prepared ahead of time allows you to focus,
create unique launch party ideas, and enjoy the big day when it arrives.

Here are a few areas to focus on when you begin planning your grand opening:

 Pick a day for your event: When choosing a day, be aware of upcoming events in
the area to avoid competing for customers. Create a timeline of the soft opening
events leading up to your grand opening day.

 Select a time frame: How long will you host a grand opening? Decide if you want a breakfast, lunch, or dinner crowd
and for how many hours you’re prepared to stay open.

 Recruit volunteers or hire employees: Give yourself enough time to find and train employees for the grand opening.
Or, gather volunteers willing to help out.

 Select entertainment: Decide if you want to offer entertainment for the grand opening event, and book talent early.
This could include bands, DJ’s, comedians, clowns for the children, or a local celebrity or sports mascot.

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 Set a budget: Create a budget early in the planning process to avoid overspending on an extravagant affair. Most
restaurants will allocate 20% of the first year’s marketing budget towards the event. Be sure to set funds aside for:

o Soft Opening and Grand Opening Invitations

o Grand Opening Advertisement

o Grand Opening Party Supplies and Decorations

o Grand Opening Giveaways and Prizes

 Decide on a style of service: Begin working on your menu for the big day. Will you offer a full or limited menu,
sample platters, or an altered service such as buffet-style?

Host a Soft Opening

Before your official restaurant opening, host a “soft opening” for a limited number of guests to test the staff, the flow, and
the atmosphere of your establishment. This gives you and your staff a chance to iron out any kinks before you open your
doors to the public. You may even want to host various soft opening events, tailored to a specific group of people, such as:

1. Friends and Family: This is a free event for trusted people who understand that they are participating in a test run and
have agreed not to share details publicly.

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2. Vendors: This is a way to thank those who helped you get your restaurant running and give them a chance to see the
final product of their work.

3. Local Business Owners: People who work in the neighborhood around your restaurant can become your best
customers if given a chance to become familiar with and feel connected to your business.

4. Influencers: Host an event for your local influencers, including politicians, police chiefs, journalists, and bloggers to
help the word-of-mouth spread about your location just before the grand opening.

Use these events as an opportunity to get helpful feedback from friendly faces before opening to the public. Sending Google
surveys or collecting feedback forms after each event is a great way to get a variety of perspectives.

Allow enough time between the soft opening events and grand opening to potentially rework your menu, service style, or
atmosphere. Waiting too long, however, could cause community excitement to die down and potential customers to forget
or lose interest.

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It’s important to offer your grand opening attendees something that they’ll want badly
enough to come to your event. On your grand opening menu, be sure to offer a taste of
your signature dishes that best summarizes your restaurant’s offerings, while staying on-
brand in order to give guests a clear understanding of what they can expect when you
open.

When deciding how to encourage patrons to come to your grand opening and keep them
coming back to your restaurant, ask yourself the following questions:

 What grand opening specials will you offer to customers? You might offer free samples of your specialty dishes or

 What will you do to encourage repeat business from patrons attending your grand opening? Considering offering
loyalty cards, buy-one-get-one deals, and coupons for free products on the next visit

 How will you ensure you’re encouraging your target market to come to your restaurant? Try boosting your internet
presence and community advertisement.

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Before your official opening, start building the hype around your restaurant by getting involved with local events and going
where your potential customers go. Give the public a taste of your culinary or confectionary creations by setting up a stand at
local farmers markets or neighborhood events to establish your business as part of the community.

Hand out samples and inform customers of your upcoming grand opening. This is a great opportunity to also pass around
menus and invitations to your opening events and get customers excited for other menu items. Giving them a taste of your
signature dishes will entice them to try more when you release the full menu on opening day.

Partner with a Local Charity

When trying to spread the word about your business through local events, consider partnering with a well-known charity.
By providing charitable donations, not only will it help debut your restaurant, but it will also show that you are passionate
about a cause that may be close to your customers' hearts.

Offer to donate a portion or all of the proceeds of a soft opening event or grand opening day to the charity. It gives your
event a personal touch and benefits those in need. Customers will love seeing a business getting involved for a cause.

Spread the Word with Grand Opening Advertisement

There are several savvy ways to promote your business’s grand opening. From social media to printed flyers, here are a few
restaurant marketing tips you can use to hit your target customers when advertising your restaurant grand opening event.

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1. Use Social Media

Social media is a budget-friendly way to quickly spread the news about your event.
Incorporate the following tips into your social media strategy to create interest before your
grand opening:

 Offer deals and contests exclusively for followers

 Give out free perks for followers before your grand opening

 Incorporate hashtags into your posts to make it easy for patrons to find you

 Team up with community-wide forums or groups

 Create Facebook events to have potential customers RSVP online

 Post pictures of your new space, menu items, and employees to drum up excitement

 Post regularly to keep your audience interested and interacting with your page

2. Hand Out Flyers

Depending on your target market, creating printed invitations, flyers, and postcards may be a more effective approach. Flyers
can be handed out at community events and placed in neighborhood libraries, visitors centers, or pinned on community
boards in local cafes. Another option is to have your grand opening flyer included in the local newspaper.

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Offer a discount or free perks like a complimentary drink or dessert with a meal on your flyers to encourage patrons to check
out the restaurant. Drawing customers in to your grand opening with a free pastry or appetizer can lead to repeat business
once your restaurant officially opens.

Here’s what should be included on your flyers and postcards:

 Your business’s name and logo

 Any discount or free item coupons

 Personalized message to invite customers

 Date and location

 Images of the restaurant or your specialty dishes

 Social media links

 Phone number, especially if reservations are recommended

3. Place Grand Opening Signs Around Your Restaurant

Sidewalk signs and banners are a great way to let passersby know of the grand opening. Keep a grand opening sign outside
your location space prior to the event to advertise the date and the deals that will be available to customers. After the
opening, wooden signs and letter boards can continue to be used to advertise deals and new menu or seasonal items.

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Boost your internet presence by creating a Google My Business profile. By using a Gmail account and a picture of your
location, you can put together a free listing of your restaurant that will appear on the search page when someone looks up
the name of your establishment.

This listing will show your potential customers where to locate you, your business hours, your restaurant’s phone number, and
any photos you would like to add. You can even advertise your grand opening by adding an event post to your Google My
Business listing, which can help bring customers in for your big day.

5. Contact Local Media Outlets

Reach out to local newspapers and television stations to check if they would be interested in covering your grand opening.
The free publicity could attract a crowd of customers who may not have heard about your event.

When inviting local media to come to your restaurant, put together a media kit including your restaurant’s menu, business
hours, business card, and any additional information that may be important for them to know. If you are able, designate an
employee on staff to serve as the face of your business and handle all professional communications and public relations
matters.

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The success of your grand opening can make a name for your restaurant early and continue to build your reputation in the
community. Your unique grand opening ideas will help reach new customers who will spread the news to their friends and
create repeat business. Showing loyalty to your guests and patrons from the beginning can benefit your business for years to
come.

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Your sales forecast sets the standards for your restaurant's expenses, profits, and growth. If you're unable to provide a well-
thought-out forecast of your projected revenue of the first three years of operation, few investors are going to put any
money into your business. Plus, calculating your financial projections helps you form realistic staffing and operational plans
for your business. While creating a sales forecast and break-even analysis can sound difficult, with research and educated
guessing, it can be simple and painless.

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Sales forecasting is a process where businesses estimate their future sales based on
historical sales data, economic trends, or market analysis. Sales forecasting is important
because it allows your business to make informed decisions and predict performance, which
is important for potential investors.

If you had a previous business, you can use sales data from the previous establishment to
make your new sales forecast, but new restaurants will have to conduct market analysis and
competitor research and make an estimate. You can create sales forecasting on a weekly,
monthly, quarterly, or annual basis. But, when you're first starting a restaurant, you will want
to forecast your sales for the first three years for any potential investors.

Sales Forecasting Methodology

In order to project your sales for the first three years, you have to estimate the amount of traffic your business will receive in a
year, then determine your unit sales, and finally multiply them by the prices you will charge. This will equal your restaurant's
overall revenue.

Next, you have to subtract your restaurant's overhead costs, such as rent and utilities, and any ongoing costs from the
overall revenue. If these projections leave you in the negatives, you need to reconsider your business's expenses and
determine if you're overspending on supplies, undercharging for your food, or picking a location with rent that's too
expensive.
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Tips for Creating a Sales Forecast

Here are some detailed sales forecasting techniques:

 Estimate your restaurant's monthly unit sales. Write down how many units you
plan to sell per month. When breaking this down, be as specific as possible and
include how many units of each item on your menu you think you will sell.

 Make predictions for new products. If you don't have sales data from a previous
restaurant or business, you'll need to estimate your sales. You can do this by
making educated guesses based on previous experience working in a restaurant or
do research on competitors in your area.

 Consider outside factors. There are many factors to consider when forecasting
your sales, especially in the restaurant industry. For example, you can expect that times around the holidays will be
busier than normal. And consider your location. If you're near a college campus, you can expect that sales will decrease
during the summer and over winter break.

 Project your prices. Once you've learned to price your menu items, you can project your prices. This involves
multiplying the price of a dish by the number of units sold, and then doing this calculation for every dish on your
menu. Then, adding all of these numbers together, you find your overall revenue.

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Break-Even Analysis

After you've established your business's overall revenue and sales forecasting, you can move on to a break-even analysis,
which is an important step in opening a new restaurant.

What Is a Break-Even Analysis

A break-even analysis is a technique used in business that compares fixed and variable costs with revenue to determine how
many products you need to sell to make a profit. This step will give you an idea of whether your business will be profitable, or
whether you need to reconsider your options and look to find where you can cut costs. Additionally, a break-even analysis
helps keep spending in check, and it shows investors that you have a solid game plan.
How to Perform a Break-Even Analysis

To perform a break-even analysis, you will need the following information:

1. Fixed costs per month: These fixed costs are bills that don't fluctuate from month to month. Fixed costs are things
like rent, utilities, and payroll.

2. Average costs per unit: The average cost per unit is the cost of ingredients used in a particular menu item. Once
you have these numbers for each of your menu items, add them all together and divide by the number of menu items
you offer to find your average cost per unit.

3. Average price per unit: You should already know your average price per unit from when you created pricing for your
menu.

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Once you find these numbers, you can use a formula to determine your break-even point
on a monthly basis. To make this easier to understand, let's use an example. Let's say that
your fixed costs are $1800 a month, you have an average cost per unit of $1, and your
average price per unit is $3. To find your break-even point, divide your fixed costs ($1800)
by your average cost per unit ($1) subtracted from your price per unit ($3). In this example,
you would end up with 900, which is the number of units you need to sell to make a profit.
If you sell less than 900 units, your restaurant would be operating at a loss, and if you sell
more than 900 you'd be making a profit.

To the right, you can find the formula you need to calculate your break-even point as well as the formula written out using
the example above.

Sales forecasting and break-even analysis are important steps when starting a new restaurant because they give you an idea
of if you're on the right track or if you need to adjust your numbers. Having a strong break-even analysis and sales
forecasting can also persuade potential investors to buy into your restaurant. And, be sure to continue to forecast your sales
even after your business has opened, so you have an accurate measure of your business's growth and it's profitability.

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Maintaining your restaurant's sales amidst fierce competition and rapidly changing trends can be a challenge. A key to
success is finding the balance between acquiring new customers vs. retaining existing customers. With any new goal, you can
best approach this by creating a plan and breaking it down into actionable steps. To help you reach the goal of increasing
your restaurant sales, we’ve identified six restaurant improvement ideas you can try:

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Restaurant delivery and takeout services have been rising steadily in popularity and are essential to maintaining your sales in
the current climate. Restrictions on restaurants due to the coronavirus pandemic are limiting dine-in services in many states.
By diversifying your services to include takeout, delivery, and curbside pickup, you can help to increase your sales and
weather this crisis. If you haven't made plans to offer these services yet, here are some tips:

1. Create a takeout and delivery menu. Create a separate menu for takeout and
delivery only and make it a simplified version of your dine-in menu. Choose items
that are easy to prepare and travel well. Avoid delicate items that could fall apart or
melt during transit.

2. Provide curbside pickup. For the quickest takeout service, you can provide
curbside pickup to your customers. If you have a parking lot, reserve a couple of
spaces near your entrance. Train your staff on the proper procedures for handling
curbside orders and accepting payment.

3. Implement delivery services. If you've been thinking about setting up delivery services for your restaurant, now is the
perfect time. You don't even need your own delivery fleet thanks to the availability of reliable third party delivery services like
Grubhub and Postmates. When your customers can't come to you, you can adapt by bringing your services to their homes.

4. Optimize your drive-thru window. If you already have a drive-thru window, keep the area stocked with the items you
need to serve customers quickly. Napkins, plastic cutlery, and condiments should be kept in plain sight so they are never
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forgotten. Test out your speakers to make sure they are working at the appropriate level and customers can hear you clearly.
You can also work with your drive-thru team to set expectations about how long it should take orders to be completed.

5. Institute online ordering. Update your restaurant website to provide online ordering for takeout, delivery, and drive-
thru service. Many customers find it easier to order online instead of by phone because they can place orders instantly at any
time they choose. You can expedite the entire process by also accepting online payment.

2. Enhance Your Mobile Presence

It’s no secret that more and more people access the web primarily on their mobile
devices. No matter how much time you put into your business’s website, if it’s not
optimized for phones and tablets, the majority of your customers will bounce right
off the page. Make sure you’re website looks great and functions properly on
tablets, phones, and desktops alike. Try these tips to increase your mobile presence:

1. List your business on Google My Business. If you don't have a website for your
restaurant, the easiest thing you can do to help customers find your business is to
create a Google My Business (GMB) listing with your address, hours of operation,
phone number, and pictures of your location. GMB listings also allow your customers to review your restaurant and post
photos of your food dishes online.

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2. Create social media accounts. Similarly, try setting up social media accounts for your business and maintain an active
online presence. If you don’t have time to monitor messages coming through your social networks, put one of your managers
in charge of replying to inquiries.

3. Make announcements through social media. Another great thing about having a business account for social media is
that you can make announcements for any events you may be hosting. You can use it to alert customers if your business is
closed unexpectedly for a power outage or other unforeseen reason. Of course it’s also a perfect way to connect with your
community and humanize your brand. Overall, you can use social media as a tool to accomplish many of the customer
retention strategies mentioned above.

To dive deeper into this topic, check out our article on mobile marketing for restaurants.

3. Attract New Customers to Your Restaurant

You probably know the importance of first impressions. A regular customer is more likely to forgive a sub-par experience
than a brand new customer. But, even more common than a bad restaurant experience is a forgettable one. Making just a
little extra effort to give your guests a great first experience goes a long way towards turning them into loyal customers. Take
steps to stay in touch and create a personal connection with them.

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You know that reaching new customers is important, but now the question is how to reach them. Below are a few common
techniques you can use:

1. Participate in your city’s restaurant week. Restaurant week got its start in New York
as a way to celebrate restaurants in the area. While every city has its own take on this
tradition, the basic idea is that the city chooses one week out of the year to showcase their
restaurants, and local restaurant owners can choose if they’d like to participate.
Participating restaurants promote special discounted offers that are valid throughout the
week. This is a great way to reach new customers because offering discounts encourages
people to try your food.

If you want to learn more about how to get involved in this type of event, check out our blog
on restaurant week.

2. Use marketing techniques to attract new customers. Of course, there are many traditional marketing tactics you can
turn to, but ad placements can cost a lot of money. Having a strong social media presence, however, costs nothing but your
time. If you want to put some money towards paid social media advertising, it can be an affordable alternative to purchasing
ads in newspapers. You can even encourage customers to write reviews of their experience dining with you, which will add
to your restaurant marketing efforts.
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Find more techniques for reaching new customers in our article on social media marketing for restaurants.

3. Develop a first-time customer program. This usually involves giving away coupons that encourage customers to come
back. Alternatively, you can give your new customers a free appetizer, dessert, or beverage with the purchase of an entree.
This is a great way of showing your customers how much you appreciate their business, and it can help set your business
apart from the competition.

Keep those customers coming back with the techniques explored in our blog about starting a first-time customer program.

4. Use Customer Retention Strategies to Increase Customer Loyalty

In many cases, you can think of your loyal customers as free advertising.
Word of mouth is one of the best ways any business will gain traction.
People generally don’t trust paid ads, but they do trust their friend’s
recommendation of a favorite place to eat. This means that your loyal
customers are invaluable to the success of your business, and they should be
treated as such.

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There are a few techniques many successful restaurants use to keep their best customers coming back time and time again:

1. Develop a customer loyalty program. There are a lot of ways you can set up your loyalty program, but one of the most
common is to create a membership card that tracks each time a customer visits your restaurant, so they can work towards
earning a free item of your choosing. Offering free drinks and desserts is often a good choice because they’re less expensive
than an entree, but they will still make your guests feel appreciated. You can set up a card that tracks points in your POS
system or a punch card that gets a new hole each time the customer visits.

Learn the ins-and-outs of loyalty programs in our loyalty program article.

2. Get involved in the local community. Hosting a charity event for a cause you
care about is a great way to give back to the community and customers will notice
the extra effort. For example, choose a day where you donate 10% of your profits to
a charity. You can advertise the event in advance so that customers will know to dine
in your restaurant that day if they’d like to contribute to the cause. Hosting cooking
classes, beer tastings, or anything that educates customers about your product is
another great way to help the local community feel invested in your brand.

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3. Organize events. Something as simple as offering a space for community events, like company parties, can go a long way
towards building a relationship with the community. Hosting weekly trivia encourages customers to come out to your bar on
a weeknight. Booking live music is another great way to get customers to visit your business more regularly. Overall,
organizing games or music helps people feel relaxed in your establishment and encourages them to stay longer and purchase
more from your menu.

5. Train Your Servers on Upselling Techniques

A skilled server will be able to increase your restaurant’s sales with simple conversation. Effective upselling ultimately leaves
the customer in control of their decision and doesn’t make them feel pressured to buy more. Rather, it will plant the seed that
tempts them into ordering more than they may have originally intended. When it comes to teaching your staff these
techniques, there are three main upselling tips to keep in mind:

1. Describe a menu item. The first opportunity to upsell comes shortly after guests are
seated. Before drink orders are taken, encourage your servers to describe their favorite
specialty drinks on the menu. Pointing out creative cocktails may entice a customer enough
to try one, even if they had originally thought of having just water.

2. Assume your guests will want an entree. You can use the same technique as you did
with the drinks. Servers can simply start describing items on the menu as a way to help
customers think about trying one of those options. Another popular opportunity for
upselling is to ask customers if they’d like to include an extra side with their meal. But if you

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3. Suggest more things to try. When everyone is finished with their entree, suggest that they try a dessert or after-dinner
drinks. Again, naming off a few dessert options may tempt your customers to try one.

There’s even more opportunity to upsell if your server is speaking with a first-time customer because they will be eager to
learn about your menu items. They’re also more likely to be interested in trying the server’s suggestions than a patron who
has dined at your establishment many times.

Find the advice you need to skillfully increase your sales by reading our blog on how to upsell in your restaurant.

6. Maximize Your Table Turnover Rate

The more food you sell, the more money you make, and the obvious way to sell more food is to serve more people. This is
where table turnover comes into play. While you can't control how long guests take to eat their meal, there are a few tricks
that can increase the efficiency of your service. Here are a few things to try:

1. Have an organized seating system. Things like hostess stands and reservations are pretty common seating systems
restaurants use to know how many guests to expect and manage the flow of guests coming through the door.

2. Keep your serving staff on schedule. Make sure that your restaurant has enough employees to cover all the guests in
your dining room and train your staff take drink orders in a timely manner and bring out the check promptly at the end of the
meal.

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3. Use technology to your advantage. Some restaurants will use mobile POS systems to eliminate the need for servers to
walk back and forth to the register to process credit cards.

4. Update your dining room. Some dining rooms are simply set up in such a way to make people want to linger. There are a
few tricks your business can use when arranging your furniture that can encourage patrons to move along. Additionally,
seating small parties at smaller tables can help ensure that you have ample space when larger parties arrive.

5. Make your menu more compact. Limiting the amount of items on your menu simplifies everything from the amount of
time customers spend deciding on their meal to the amount of time your chef will take to prepare each dish.

If slow turnaround is an issue at your restaurant, try out a few different techniques to see if there's a way you can improve the
pace of your dining room.

Master the art of flipping tables with additional insight from our article on maximizing table turnover.

An important part of running any successful business is assessing and reassessing the way things are running. Restaurant
owners are constantly thinking of ways to improve processes and increase efficiency. When it comes to finding ways of
increasing sales in your restaurant, there are many factors to take into account. The good news is that many of the basic
principles remain the same across all types of dining establishments, so if you follow the basic checklist of attracting new
customers while thinking of ways to retain customers, and fill in those basic steps with practical business techniques and
restaurant marketing, you’ll be on the road to success in no time.

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In the restaurant industry, table turnover rate is tricky to master: you want to seat as many parties per meal service as
possible, but you don't want to make your customers feel rushed or unappreciated. Most casual restaurants aim to turn each
table three times throughout a dinner service, or once every hour and a half. While this sounds simple enough, it can be
difficult to achieve when you're dealing with “campers,” or diners who continue to stay seated at their tables long after
they’ve paid their checks. This type of customer can negatively impact a restaurant’s flow-through rate, which ultimately
lowers profit. To help maximize table turnover in your restaurant without coming across as inhospitable, be sure to follow
some of our tips below.
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Fine Dining Vs. Casual Dining

One of the biggest factors to consider before putting any of the tips below into
action is whether you own a casual or fine dining establishment. While most casual
restaurants focus on higher flow-through rates, white tablecloth businesses are more
concerned with customer experience. Please note that most of these tips apply
mainly to casual dining establishments, but they can still be modified and used in
your fine dining restaurant to maximize table turnover rates.

1. Have an Organized Seating System

One way to maximize table turnover is to have an organized seating

and reservation system. In order for this to happen, there has to be great
communication between servers and hosts. As soon as a server collects the check
and signals the busser to start clearing off tables, they should alert the hosts that their table will be opening up very shortly.
This will allow the host to gather the next party in line and have them ready to be seated almost immediately. The sooner
hosts can get customers to their tables, the less time those tables will sit empty. To help improve your seating system and get
customers seated more quickly, follow some of the tips below:
 Pre-assign tables to guests waiting in line, so as soon as they open up, guests can be seated.
 Have a waiting area near the host or hostess stand, so hosts can easily find customers as soon as they’re ready to be
seated. There’s nothing worse than calling a party’s name multiple times, just to find they’re waiting outside.
 Accept only walk-in customers, so you don’t have to deal with no-show parties who made reservations.

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Another way to keep each party’s dining experience around the one and a half hour mark
is to keep your serving staff on schedule. If a server doesn’t show up to a table right
away, they’ve already added time to that table’s occupancy. Even worse, nothing’s more
aggravating for hungry customers than waiting a long time for their server to come over
and introduce themselves, let alone take their orders. We’ve provided some tips below that
will help keep your staff on schedule throughout the entire meal:

 Require servers to arrive at their tables within the first minute guests are seated.

 Take drink orders immediately, and bring out water promptly.

 Ask guests if they’ve dined at the restaurant before. If not, go over some menu
highlights. Then, you can simply go over the specials.

 If a large party is seated, consider having more than one server assigned to the table.

 Clear off plates as guests finish their meals rather than waiting until they've left.

 Assign more than one busser per table to get the remaining dishes cleared quickly.

 Keep pre-rolled silverware and clean dishes ready, so tables can be reset quickly.

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 Drop the check off before customers have to ask for it. By placing the check on the table as guests are finishing up
their dessert, they won’t have to wait and flag you down when they’re ready.

 If customers continue to stick around long after their check has been paid, and there’s a long line of waiting customers,
it is okay to politely ask them to continue their conversations at the bar, so you can seat another party with
reservations.

3. Use Technology to Your Advantage

Although paying the check signals the end of a meal, it’s oftentimes a lengthy task. Servers have to collect credit cards, run
them back to the register, print out receipts, and deliver them back to the table. This doesn’t even include the time-
consuming tasks of splitting the check at the last minute or using gift cards. Even after you’ve delivered the receipts to the
tables, customers still tend to take their time writing out their tips and chitchatting. To help expedite this process, consider
investing in a mobile POS system, like Ziosk or Square, if it’s within your business’s budget. By using upgraded technology
devices, servers can run credit cards and complete checks right at the table in front of their customers or let customers pay
when they’re ready to leave.

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If your restaurant is really struggling with turning tables, then consider rearranging your
restaurant. Placing tables and chairs in the center of the dining room, away from corners
and walls, will encourage customers to eat more quickly. Since the middle of the room is
often the busiest and most hectic spot in the restaurant, guests will naturally eat faster.
Additionally, patrons tend to linger for a longer period of time if they're seated on furniture
that's anchored to the ground, like booths. It could be beneficial to seat small parties at
smaller tables and chairs rather than in booths. It’s important to note that this is most
common in casual restaurants where people are paying for quick service and convenience.

Another update you can make to your dining room is changing its interior color scheme.
Bright colors, like red, yellow, orange, and green, raise an individual's heart rate and blood pressure. This excites them and
subconsciously encourages them to eat faster, which results in quicker turnover rates. To adjust your establishment's color
scheme, consider painting the walls a vibrant shade, using bold upholstery, adding pictures and accent pieces, or serving
meals on brightly-colored dinnerware.

5. Make Your Menu More Compact

While many restaurant owners believe that offering a larger menu will make customers' decisions easier, it actually makes
them more difficult. When individuals are given an overload of choices, it stresses them out and takes them longer to find
something they like. Instead, offer a smaller menu that includes only your most popular options. Feel free to switch up the

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menu with the seasons or offer three unique specials every week. The point is, the quicker your guests decide what they want,
the faster their orders will be put in. This leads to shorter dining times and higher flow-through rates.

By making simple changes to the routines of your servers and hosts, or by updating your dining room layout or menu, you’ll
be able to get customers in out and the door in a timely fashion without making them feel rushed or unwanted.

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From first dates to anniversaries, lunches with friends to dinners with family, and employee interviews to office brunches, the
dining table always seems to bring people together! In order for restaurant owners to keep organized, maximize table
turnover, and reduce waiting time for customers, it’s important that they develop and maintain a reliable and efficient
restaurant reservation system.

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Restaurant reservations first began with managers, hostesses, or other staff taking
phone calls and penciling in names and times on paper. This took away a lot of time
from hostesses and other staff members who could be clearing tables or helping
customers. However, as technology advances, and more and more people have
constant access to the internet, companies have developed various restaurant
reservation software to make the process quicker and more convenient for both the
restaurant staff and customers. This software has allowed for the emergence of
online restaurant reservations, which can be made on a restaurant’s personal
website, or through a third party reservation service. Depending on your venue’s
location, staff, and traffic, we can help you decide on the best restaurant reservation
system for you!

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"Open table," a much hated term in the restaurant business, refers to an empty seat
in the dining room. Because restaurants pay up front for rent, electric, utilities, and
food, any seat left unfilled is a loss of profit, since these bills don’t lower depending
on how many customers they get per day. In order to help reduce the number of
open tables in a restaurant and maximize table turnover, and to limit the waiting
time for paying customers, restaurants began taking reservations. Here are some
ways restaurant reservations are beneficial to owners, staff, and customers.

Better idea of how busy a night will be. Whether or not a restaurant will have a
dinner rush with open tables is an unknown fact, but taking reservations will give
owners a better idea of how busy or quiet their nights will be. And, if in fact, they
have a low number of reservations, this will give them enough time to come up with
a special to market on social media accounts to encourage customers to come out and spend money.

Prepare chefs for a rush. On the contrary, if the reservation schedule is showing that they're going to be packed, chefs and
kitchen staff will have a fair warning to be prepared for an incoming rush at a specific time. Also, hostesses making the
reservations, or seating walk-in customers, will also be able to space the seating times out enough so that the kitchen doesn't
get slammed all at once.

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Reduce waiting time. Not only are restaurant reservations beneficial to owners and kitchen staff, but they help make the
dining experience for customers more enjoyable. When a party books a table for 6:00 p.m. on a Friday, they can expect to be
seated pretty close to that time, reducing their wait. Remaining on top of reservations and getting guests seated as closely to
their time slot as possible will result in happy customers that are sure to return!

Third Party Reservation Sites

A technique becoming more common across the restaurant industry is the use
of outside websites that specialize in restaurant reservation software. These
programs are designed to reduce the number of open tables a restaurant has by
promoting restaurants on their sites and making the reservations for them. Most
sites allow customers to filter restaurants by country, state, city, and restaurant.
They can submit the number in their party and request a time all with the click of
a mouse or the touch of a screen. One of the most popular sites amongst
customers and restaurants today is OpenTable, which works to provide
reservation and table management. Other popular sites include Eveve and
the Yelp Reservations system. There are many benefits to these third party reservation sites, but they're not for everyone.
Every system has its own benefits, so make sure to research every aspect, from installation fees to ongoing fees, before you
make a commitment. Make sure to take some of the following considerations into account when choosing a system for your
restaurant.

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 Calendar. The system should be synced with your restaurant's events, hours, etc. Customers will be making
reservations outside of your business hours, so having a calendar that will prevent double bookings will eliminate
headaches down the road.

 User-friendly. It's simple, but if users can't easily click their way through making a reservation, they're going to wind
up calling anyway, which defeats the purpose of a third party system. Customers should be able to easily filter by
country, state, city, and restaurant.

 Customer support. Anything that deals with computer software or technology should have its own customer support
system. You and your staff are going to run into issues with the system, regardless of how bug-free it is. If you have to
pay up front for a system, then see if they offer free customer service.

 Mobile app. Does the software program you're looking at offer a functional mobile app so that customers can make
reservations right from their smart phones? If not, you may want to look at another service that does, since many
people today are always on-the-go and looking for instant results at their fingertips.

 Integration into other tools. A reservation software that allows visitors to leave a review or post their booking to
Facebook will help you with your overall marketing! The system should also be able to link to an email account that lets
customers know if their reservation has been confirmed, or if any issues arise.

 Initial costs. While some services, like Yelp's SeatMe, are completely free, others can be quite expensive. From
installation rates to monthly fees, is the added convenience of a third party system worth the price? It all depends on
the restaurant, its location, and its popularity!
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 Ongoing fees. Unfortunately, many third party systems, like OpenTable, charge a transaction fee per customer seated.
Although their system may offer many other great benefits, you have to consider if your restaurant is able to afford
these additional, ongoing fees.

Online Restaurant Reservations

Another option for restaurant owners is to set up their business’s website to allow online reservations. There are many
benefits to allowing customers to make arrangements online.

For Customers:

o Allows convenient 24/7 access, not only during your operating hours
o Eliminates the need to make a phone call
o Doesn’t require them to wait for an employee to answer
o Lets them easily read reviews of your restaurant and compare prices online
For Restaurant Owners:
o Reduces time devoted to taking calls during operation hours
o Gives you the ability to reject or confirm reservations via email
o Turns more website visits into reservations
o Keeps reservations all in one place

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There are a few options you have when setting up your website to take
reservations. First, you can simply add on a reservations widget, such as
this Guestful reservation manager by WordPress. By placing this widget in
your main menu or toolbar, visitors to your website will quickly see it to make
their reservations. Widgets like this one usually communicate to the customer
via email whether or not their requests are confirmed or rejected.

Another tactful method, if you're using Google Adwords, is to add your menu
page as a site link, as seen to the right. This serves as a shortcut and allows
customers to see your reservation link as they're scrolling down Google's
search results page.

Click-to-Call

If you’re looking to advertise your restaurant so that interested customers can easily find your establishment’s number on
their mobile phones, then adding a click-to-call feature from Google AdWords may be the best route for you. When your
add shows up in a Google search, a clickable call button will encourage calls on-the-go and allow for a customer to make a
reservation immediately. Check out the great benefits to this feature below:

o Easy, on-the-go calling

o User-friendly
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o Right at customers' fingertips

o Great for last-minute reservations

o Set the call button to only show during operation hours

o Can lead to increased clickthrough rates

After budgeting your establishment's spending costs and determining how big an issue open tables are, you can pick the
best route for your restaurant. Whether you decide to add your own reservation widget to your website, or you invest in a
third party company, it's important to incorporate some type of reservation system for your restaurant!

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Restaurant inventory management is a procedure to monitor the ingredients and supplies you have for shifts in real time, and
it also helps you make more economical food, beverage, and supply orders. Effective inventory management is essential to
your day-to-day operations and long-term goals. Below we provide fundamental tips to manage your restaurant inventory,
and we show you how to take inventory. We also explain how restaurant inventory is tied to your bottom line.

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Managing your supply and food inventory requires diligence, but when done correctly, you can minimize food waste and
save money. Below we take you through 7 tips to ensure successful inventory management.

1. Utilize a POS System, and Take Inventory by Hand

A POS system provides numerous advantages, including data forecasting, order planning
reports, integrated accounting, and automated inventory tracking based on customer
orders. However, it does not account for other sources of inventory loss, such as spoilage,
spillage, inefficient or incorrect food or drink preparation process, customer complaint
resolutions, and theft. A POS system is unable to take into account the aforementioned
scenarios unless the information is put in manually. So, taking inventory by hand ensures a
more well-rounded, accurate report.

2. Have the Same Staff Member(s) Track Inventory

Designate a few people to take your inventory, such as the managers and the chef. This will make it easier to identify
inconsistencies. Also, since these employees will consistently be taking inventory, they will be able to understand the patterns
and nuances involved in your unique inventory over time. To ensure the accuracy of your inventory, make sure you

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thoroughly train staff on the process. Also, consider offering employees bonuses as a result of inventory savings, and explain
to them how proper inventory tracking impacts your bottom line.

3. Maintain a Consistent Schedule

Following a schedule enables you to accurately understand how much of your ingredients and supplies are utilized in a
specific time period. For example, you might check perishables and popular ingredients daily, while non-perishables and bulk
items can be counted once or twice a week. Over time, you will start to see patterns and can adjust your orders or menu
offerings as necessary.

4. Follow the First In, First Out (FIFO) Method

Use the items received first by organizing your areas (cooler, dry storage, freezer, and
shelves) according to FIFO to minimize food spoilage. Another way to ensure food use
before spoilage is by opting for containers and dispensers that are engineered for
FIFO dispensing.

5. Create a Sheet for Food Waste

Your inventory list will show you ingredient and supply quantities, but a food waste sheet
shows where the inventory is going that is not accounted for by sales alone. This allows
you to come up with solutions for lost ingredients. For example, if your sheet shows that a
significant amount of food spoils, you can purchase less or find ways to utilize the

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ingredients. Or if the chef makes new dishes consistently on the whim (leading to a thrown-away meal) because an employee
has entered in the wrong menu item, servers may need to be more cautious when putting orders in your system.

Your POS system may include a place for this, allowing you input information digitally, but you can also make a food waste
sheet by including the following columns:

 Time and Date

 Item

 Amount or Weight

 Reason for Waste

 Employee Initials

Ensure that every staff member understands the food waste sheet, so they can update it as necessary.

6. Utilize Surplus Ingredients to Minimize Food Waste

If you see that you have excess ingredients that will soon go bad, incorporate them into existing dishes (and let guests know
any menu changes) or come up with an amuse-bouche or special to offer your guests. In this way, you are not losing out on
potential sales, and you avoid wasting food.

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By studying which ingredients were over- or under-utilized according to your inventory for the designated time period, you
can make informed ordering decisions. From your POS system and your by-hand inventory, you can also generally
understand and predict the trends regarding the time of the day, week, and even year and make more economic decisions.

How to Take Restaurant Inventory

Wondering how to take inventory? While there's no one-size-fits-all method for taking inventory of your restaurant's
consumables and supplies, the steps below are a common way to keep track of inventory:

1. Create a table. Start by creating five rows on a restaurant inventory sheet or in a customizable inventory management
program. Label the rows as follows:

 Items

 Unit of Measure

 Inventory Amount

 Unit Price

 Total Cost

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2. List items. Write out all of the items you have in your restaurant under the
Items column. This should include everything from edible ingredients and
cleaning supplies to dinnerware and tabletop items.

3. Add measurement units. Write down the unit of measurement you'll use to
determine the quantity of each item purchased to the Unit of Measure column.
This will vary based upon how different foods and supplies are sold. For
example, you may purchase tomatoes in pounds, pasta in boxes, and paper
towels in cases. Regardless, it's important to have these units documented up
front to avoid any confusion or miscalculations.

4. Count or measure all items. Now, determine the number of units you have
of each item and add those figures to the Inventory Amount column. Doing it
this way allows you to standardize your measurements and makes calculating
costs and waste a breeze.

Example: 20 pounds of tomatoes should be written as 20, 6 boxes of pasta as 6, and 25 cases of paper towels as 25.

5. Insert the unit price. Document all of your unit prices and add them to the Unit Price column for each item. To do so,
simply divide the cost of one unit by the amount of that item you have.

Example: If one pound of tomatoes costs $2 a pound and you have 1 pound in your inventory, the unit cost $2.

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6. Calculate total cost. Finally, multiply the unit price of each item by the amount of that
item that you have in your inventory. Once you've calculated the total cost for all of your
inventory items, add those numbers to the Total Cost column.

Example: If you have 20 pounds of tomatoes that cost $2 a pound, your total cost is $40.

Calculating Your Average Daily Inventory Cost

Knowing how to calculate your restaurant's average daily inventory cost is another way to
make accurate purchasing decisions. To do so, simply divide your total inventory cost for
that purchasing period by the number of days in that period. Your restaurant profit and
loss statement should have the figures you need.

Example: If your total inventory cost for 60 days is $120,000, your average daily cost is $2,000.

Restaurant Inventory Affects Net Profit

Restaurant inventory is connected to your bottom line, which is why it's important to master your management method.
Below we explain how restaurant inventory can affect your net profit.

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Restaurant inventory composes your "cost of goods sold" (COGS), which is the cost of creating all of the items on your menu.
Here is the equation to find your COGS:

COGS = Beginning Inventory + Purchased Inventory - Ending Inventory

COGS is also part of the equation to determine your net profit. Here is the equation to determine your profit and loss
statement:

Net Profit = Gross Profit (Total Sales-COGS) - Labor Cost + Total Operating Cost

By analyzing the net profit equation above, we can see that a lower overall COGS means that less will be subtracted from your
total sales. This in turns means that there will be more to multiply your gross profit by, ultimately leading to a higher net
profit.

A Lower COGS Means a Greater Net Profit

To reach a lower cost of goods sold, you must find ways to conserve more ingredients, buy fewer ingredients, or lower your
food cost by finding a new supplier or re-negotiating. Having excellent restaurant inventory management (including proper
waste sheets) is the way to understand the specific paths to lower your cost of goods sold. You may find that you need to
order less basil, ensure that servers take accurate orders and put them into your POS system correctly, or have your
bartenders make their margaritas more precisely. These small actions add up, and by paying attention to these details
through inventory, any foodservice business can ultimately improve their bottom line.
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Whether you run a large restaurant chain, hospital cafeteria, or upscale bistro, the importance of inventory management is
clear. If you're looking for more ways to raise your bottom line, consider re-evaluating your menu pricing and overhead
costs.

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Restaurant Profit Margin
A restaurant’s profit margin is a standard measure of the business’s profitability, or the potential to make a profit. Terms like
profit margin might seem like complex financial jargon, but the principle behind a restaurant’s profit margin is actually quite
simple. No matter if you're opening a new restaurant or if you've been in business for years, understanding your profit
margin potential is one of the keys to success in the industry. We’ll explain the basics of restaurant profit margins so you can
apply the knowledge in your everyday operations.

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1. What Is Profit Margin?

2. Profit Margin Formula
3. How To Improve Restaurant Profit Margin
4. Restaurant Profit Margin FAQs

Profit Margin Calculator

If you already know your restaurant's total revenue and total expenses, you can use our profit margin calculator to find out
your net profit margin percentage:

Total Revenue: 100% - Total Expenses 65% = Profit Margin (100% - 65% = 35%}

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What Is Profit Margin?
Restaurant profit margin is the percentage of each dollar of sales that counts towards your
profits. Every time a sale is made, the cost of expenses must be taken out of the sale. The
amount of money left over after all expenses are accounted for is profit. Profit margin is simply
a method to express this in a percentage.

How to Calculate Profit Margin

You need two figures to calculate your profit margin for restaurants: total revenue and total
expenses. Total revenue is the amount of sales you’ve made from selling goods or services.
Total expenses include the cost of goods sold (COGS) plus all the other costs of running your
business, like operating cost, payroll, and taxes. These figures are easy to find on
your restaurant profit and loss statement. With the figures in hand, subtract total expenses from total revenue to
determine net profit. Next, divide net profit by total revenue and multiply the figure by 100 to get a percentage.

If you own a lemonade stand and sell one cup of lemonade for $1.00 and your expenses for each cup are $0.60, you have
made a profit of $0.40. Your profit margin percentage is 40%.

$1.00 Total Revenue - $0.60 Total Expenses = $0.40 Profit

$0.40 Profit ÷ $1.00 Total Revenue = 0.40
0.40 x 100 = 40% Profit Margin

It’s easy to see profit margin at work when looking at a $1.00 sale, but what about bigger numbers? We’ll explain how to
calculate profit margins in more depth below.

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Total Revenue - Total Expenses = Net Profit

(Net Profit ÷ Total Revenue) x 100 = Net Profit Margin

Here is an example of the profit margin formula at work if total revenue is $150,000 and total expenses are $138,000:

Total Revenue = $150,000

Total Expenses - $138,000

$150,000 - $138,000 = $12,000 Net Profit

($12,000 ÷ $150,000) x 100 = 8

Profit Margin = 8%

It would be wonderful if restaurants could keep the total revenue they make, but business finances don't work that way.
That's why it's important to plan your menu pricing carefully, so your incoming revenue is always more than your total
expenses. If it's not, you will lose money instead of making a profit. Don't forget that your menu prices have to cover all of
your expenses, not just food cost.

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How To Improve Restaurant Profit
Margin
There are three ways to improve your restaurant profit margin: increase total
revenue, decrease total expenses, or a combination of both.

 Increase Total Revenue - Increasing sales alone will not improve your
profit margin. You need to widen the gap between total revenue and total
expenses by increasing your sales and keeping expenses the same. This is the
most difficult strategy to achieve because as your sales revenue increases,
your expenses will likely grow as well.

 Decrease Expenses - Decreasing your expenses while keeping sales

revenue steady is a better way to improve your profit margin. To achieve this,
focus on lowering controllable expenses like cost of goods sold (COGS), labor
costs, and direct operating expenses (DOE).

 Increase Revenue and Decrease Expenses - Increasing your sales revenue while lowering total expenses is the fastest
way to improve your profit margin.
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How To Lower Expenses
Some of your restaurant expenses are fixed, like rent and insurance, but many of your expenses can be controlled. To lower
your total expenses and increase your net profit margin percentage, examine your costs in these three areas:

 Cost of Goods Sold - The cost of goods sold (COGS) is the direct cost to you for every item you sell. If you run a donut
shop, the COGS will include the cost of all the sugar, eggs, and other ingredients you need to make the donuts. To lower
your food cost, keep track of your inventory, find cost-effective food suppliers, and implement portion control.

 Labor Cost - Labor cost includes the wages and salaries of all your paid employees. To lower your labor cost ,
try reducing your employee turnover rate. The cost of training new staff members can be avoided if you use successful
employee retention strategies.

 Direct Operating Expenses - Direct operating expense (DOE) covers all the items you need to run your business on a
daily basis, excluding food cost. Cleaning supplies, paper goods, and disposables all fall under direct operating expenses.
The cost for these types of items can add up, so it's important to keep track of your expenditures. Working with a
wholesale supplier that offers quantity pricing, member discounts, and free shipping can help to lower your direct
operating costs.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 379

What Is the Average Profit Margin for Restaurants?

The average net profit margin for restaurants is reported to range from 2% to 6%. However, each type of restaurant has its
own average profit margin, so it's possible that a business may have a higher or lower percentage than the reported average.
Full-service restaurants operate at the lower end of the average, while quick-service restaurants operate at the higher end.
These foodservice businesses have the potential to operate with a higher profit margin than the average full-service
restaurant:

 Fast Food Restaurants - The average profit margin for fast food restaurants is 6% to 9% because of lower food cost and
labor cost.
 Food Trucks - The average profit margin for food trucks is 6% to 9% due to low overhead costs like rent and utilities.
 Catering Businesses - The average profit margin for caterers is 7% to 8% because, just like food trucks, catering
businesses have lower overhead costs.

What Is a Good Profit Margin?

The higher the profit margin, the greater your profit will be and the more quickly it adds up. Because restaurants operate at a
lower profit margin than most other businesses, a good profit margin in foodservice could fall in the 5% to 15% range.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 380

Kebonsari, Sumbersari, Jember 68122
Website: https://sphm-hospitality.wixsite.com/ebrochuresphm
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
What Is Net Profit Margin?
Net profit margin is the percentage of profit vs. total sales after all expenses have been accounted for, including the cost of
goods sold, labor cost, and operating expenses.

What Is Gross Profit Margin?

Gross profit margin is the percentage of profit vs. total sales after the cost of goods sold has been accounted for. The gross
profit margin percentage doesn't account for other expenses, like labor cost or operating expenses.

Profit margin is a basic financial concept that helps business owners to gauge the profitability of their restaurant. No matter
how many customers are served, if the net profit margin percentage is too low, the amount of profit from each sale will be
negligible. Improving the net profit margin helps your restaurant to make more money off each sale and increase your overall
profit.

Perum Kebonsari Indah Blok Q No. 14 Page Number: 381

Kebonsari, Sumbersari, Jember 68122
Website: https://sphm-hospitality.wixsite.com/ebrochuresphm
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224
Perum Kebonsari Indah Blok Q No. 14 Page Number: 382
Kebonsari, Sumbersari, Jember 68122
Website: https://sphm-hospitality.wixsite.com/ebrochuresphm
Mobile: +62 821 4586 2051 W.A: +62 812 9444 1224

Common questions

The General Manager (GM) plays a pivotal role in restaurant operations by overseeing both the front and back of house staff, ensuring the smooth running of daily operations, and being the primary point of contact for resolving issues. The GM is responsible for managing restaurant staff, creating protocols, ordering supplies, and handling customer complaints . They also play a crucial role in marketing, budgeting, and ensuring compliance with health and safety standards . By executing these duties effectively, the GM impacts the restaurant's success and customer satisfaction. Additionally, a GM is expected to have strong skills in time management, communication, and problem-solving, which are essential for maintaining a consistent and efficient operation . Their presence is particularly vital in absentee business structures where the restaurant owner is not available to manage day-to-day activities . The GM acts as the owner's "eyes and ears," maintaining operational continuity and ensuring the restaurant upholds its service and quality standards .

A soft opening allows a restaurant to test operational flow, staff performance, and gather customer feedback in a real-world setting before the official grand opening. It serves as a low-risk trial to identify potential issues and make necessary improvements, ultimately enhancing guest experience and increasing the chances of a successful full launch .

Applying for a liquor license involves understanding state-specific alcohol laws, ensuring compliance with local regulations, and gathering necessary documentation like business and zoning permits. Since laws vary widely, contacting the state Alcoholic Beverage Control agency for precise guidelines is crucial, minimizing the risk of application denial .

Gross Profit Margin is crucial in determining menu prices as it represents the percentage of profit made from sales after deducting the cost of goods sold. A restaurant can use their ideal gross profit margin to calculate the menu price by ensuring the cost is set high enough to cover expenses and desired profit. For instance, if a restaurant desires a 72% gross profit margin on a dish with a $4 raw food cost, the menu price should be $14.50 .

Inventory management is critical to a restaurant's financial health as it helps control costs, reduces waste, and ensures optimal stock levels. By closely monitoring inventory, a restaurant can avoid over-purchasing and underutilizing supplies, thus improving profit margins and overall bottom line .

A restaurant can improve its profit margin by re-evaluating menu pricing, reducing overhead costs, and ensuring inventory is managed efficiently. Streamlining operations and focusing on high-margin items also contribute to better financial outcomes .

Key documents for obtaining a liquor license include an Employer ID number, zoning permit, business license, sales tax permit, alcohol tax permit, and possibly a food handler's permit, among others. Thorough preparation is essential due to the complexity and variance in state regulations, ensuring no application delays .

When setting menu prices, restaurants should consider ingredient costs, desired gross profit margins, market demand, competitor pricing, and the overall cost structure of the business. Balancing these factors ensures the menu price supports financial goals while being competitive .

New restaurants should consider participating in local events, providing tasting stands at farmers' markets, and forming partnerships with local charities. Such activities enhance visibility, create a positive community presence, and build relationships with potential customers, which are crucial for establishing a loyal customer base .

Effective communication between front-of-house and back-of-house staff is vital for reducing misunderstandings, ensuring timely service, and enhancing guest experience. Practices like assigning shared tasks and having staff meals foster camaraderie, while the role of an expeditor prevents bottlenecks between kitchen and serving staff .

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