The hospitality skills of your service staff often have a greater impact on the perception of your guests' experience than the quality of your food or service. Servers need to know more than just the mechanical and technical aspects of service. Use this checklist as a training tool for new servers so they feel confident and supported to create a competitive advantage in your local market.... more >>

To potential lenders and investors, the financial section will be the one of the most, if not THE most important part of your business plan. Even if the other sections of your plan are impeccable, chances are, the decision to back your project or not will depend primarily on how well you present the financial part of your plan.... more >>

Quick reference and concise overview of key sanitation and safety procedures. Use the Safety Policies & Procedures to communicate and promote safe and sanitary working practices and conditions.... more >>

The Hourly Guest Count Tracking template is a guest count forecasting tool for tracking and forecasting guest counts down to half-hour intervals.... more >>

Comparing weekly prime cost to your weekly budget is one of the most profitable activities any restaurant can do. If prime cost is too high it's VERY difficult for any restaurant to generate a profit. Our weekly prime cost worksheets make it easy to track and control your biggest and most volatile costs.... more >>

Whether you're planning to start your first restaurant or add another location, analyzing the financial feasibility of the project is essential. These series of linked spreadsheets have been refined over several years on a wide variety and number of actual restaurant ventures and formal restaurant business plans.... more >>

Tips and Techniques for Using the Uniform System of Accounts with QuickBooks. This is a hands-on demonstration on how to optimize your QuickBooks settings to use the Uniform System of Accounts for Restaurant and other helpful Quickbooks functions.... more >>

Ever wonder what your employees think about working in your restaurant? It's one of the most valuable things you can know. Unhappiness with supervisors, management styles, working conditions, lack of supplies and poor equipment can keep your employees from doing their best or cause them to quit. Use these forms to find out what your employees are "really' thinking.... more >>

This checklist will help you create a system for your service staff to follow when handling a takeout order. The resulting increase of accuracy will help you delight more guests and avoid angering others.... more >>

Good repair & maintenance people are critical to your success. Use this form to help you keep track of the best ones in your area.... more >>

Use this form for tracking tips by server, busser or bartender for a two-week period. This flexible worksheet simplifies the process of documenting tips for reporting and auditing purposes... more >>

Whether it's table condiments, chips and salsa, bread and butter, or frying oil; every restaurant has food products that make it difficult to allocate cost to specific menu items. The Menu Cost Allocation Tool provides a means for evaluating and distributing the cost of non-menu specific ingredients.... more >>

A telephone call is often a potential guest's first impression of your restaurant. It can either encourage or discourage them from coming to you or going somewhere else. Don't leave it to chance! Use the Telephone Answering Procedures to train your people to be professional and courteous on the phone.... more >>

In this survey operators reveal how customer service impacts their restaurant. Operators share valuable insight to the challenges and rewards to successfully maintaining high levels of customer service.... more >>

The Server final written test provides matching, fill-in-the-blank, and multiple-choice questions that cover key aspects of the training program to measure the knowledge and competence of the trainee.... more >>

The single easiest way to get more business is to get your existing customers to come back more often. To do that you need to know who they are and have a means of contacting them. Use this form to start capturing the names, addresses, birthdays, email, along with other valuable feedback of the people who frequent your restaurant.... more >>

Exit interviews are interviews conducted with departing employees, just before they leave. The Exit Interview Form Template helps you spot workplace trends, identify areas of improvement as well as highlights the positive aspects of working in your restaurant.... more >>

An effective ordering system has added benefits that go beyond the simple goal of maintaining sufficient product to serve your guests. Proper ordering procedures also help to keep fresh product in stock and free your cash from being tied up in excessive inventory levels. Learn how you can fine-tune your ordering system.... more >>

The importance of hiring the right employee is magnified when hiring for management positions because of the roles and responsibilities of managers and the influence managers have on your staff, the guest experience, and ultimately the bottom line.... more >>

Calculate your food, liquor, beer and wine cost each week to know where you stand and better control their use. Includes an invoice log linked to the cost of sales worksheet for easy, efficient data entry.... more >>