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Restaurant
Start Up
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A
sample of the books Table Of Contents
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| Planning your restaurant |
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| Attorneys, CPA,
Licenses and Permits |
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| Financing your
restaurant |
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| Buying or building |
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| Complete equipment
section |
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| Complete employee
section on all employment positions, forms, duties, regulations and requirements |
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| Management |
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| Inventory section
& forms |
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| Info in Buffets,
Hot Dogs, Subs |
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| Marketing |
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| All restaurant
food products covering Appetizers, Soups, Salads, Dressings, Garnishes, Breads, Cheese, Fruits, Vegetables, Mushrooms,
Herbs & Spices, Entire Beef, Lamb, Veal, Pork, Poultry, Turkey, Eggs, Seafood, Pasta, Desserts, Coffee &
Wines |
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| Menu Ideas |
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TABLE
OF CONTENTS
Of Employees Kit
Employees, Backbone
of your business
Employee Forms
Employee Resume
Employment Application
Employee Interview Report
Employee Performance Report
Employee Performance Evaluation
Employee Warning Report
Employee Policy Violations
Employee Work Schedule
The Employee Hand Book of regulations and duties
Managing Your Restaurant
Specific Job Description
Questions for Managers
Additional Servers Regulations and Duties
The Inventory and Food Control System
Inventory forms Explanation
Walk In Refrigerator Form
Walk In Freezer Form
Dry Storage Form
Paper Goods , Coffee, Tea and Beverages Form
Custom Place Mats
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The Menu:
Take time to plan your menu carefully. Know that your entrées will determine the foundation and the success
of your restaurant. Read our Food/Recipes section, which covers important topics and offers advice to assist you
in developing your menu. Whether you specialize in meat or seafood, or you're looking for help with appetizers,
desserts, beverages, we've got it covered.
Your
Attorney, and your CPA:
These are your two aces. Your attorney will assist you in negotiating your lease. Remember - a lease is written
in stone only after you sign it, Next you will need a C.P.A. Your accountant will obtain all your licenses, and
permits and prepare your taxes.
A
Guide to Permits, Licenses, & Taxes
A comprehensive guide to permits, licenses, and taxes that you'll be responsible for as a restaurant owner.
Buy
or Build
Learn about the pros and cons of buying an existing restaurant or building your own. Determine which is best for
you.
The
Equipment:
Through our experience we recommend Crest Restaurant Equipment, Ask for Richard (Bobby) E. Brokett, a graduate
of the Institute for Engineering Technicians. Bobby has over 18 years of experience in restaurant design, and is
considered one of the finest restaurant designers on the East coast. You can reach him through our e-mail address
with any questions you may have.
Employees:
The success of any organization is directly related to properly trained personnel. This is the owner's or the manager's
job. The chain of command naturally descends: chef, cooks, preps, bartenders, cocktail waitresses, servers, bus
boys, and kitchen helpers, each of whom must receive intense instructions in order to make your operation run smoothly.
Our book covers this completely with an Employee Handbook. |
Top
of Page
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