The Importance Of Restaurant Management

This report is a detailed study which looks at different aspects that need to be kept in mind while operating a restaurant successfully. For a business in which success isn’t guaranteed, the only accomplishments attained are due to a well-trained, dedicated staff who possess the knowledge, skills and attributes enabling them to work to the best of their abilities.

Through extensive research using sources like text-books and journals, the points that a restaurant manager should consider like the design and layout of the kitchen and menu, choosing a supplier and commodity identification, are highlighted.

It was noted that while all these points come into consideration, efficient training of staff may be one of the most important elements to

Most menus are planned from a previously devised menu and thus the menu’s style, its schedule (fixed or cycle) and the type is pre-determined. The manager must be aware of the customer’s choice. Popular items can be repeated and items that are not being sold can be taken off the menu and replaced in order to attract more customers. The concept of ‘a special for the day’ is a good way to draw attention and upsell some of the items on the menu (Thomas, 2006, p. 131)

• Balance is integral, including business balance which focuses on food cost, aesthetic balance which appeals to the senses, and nutritional balance. Health food is a growing industry and thus, managers must emphasize the importance of a well-balanced menu. (Ninemeier, 1995, pp. 113-117)

A poorly conceived menu increases the food cost, adds to labor cost, and also lowers the integrity and reputation of the restaurant.

Thus, a well-planned menu is one which features items that the staff can consistently produce while maintaining the taste, quality, cost, and sanitation

Food Cost Control -

To maintain the food costs, elements to consider are consistency, attaining profit and importantly, preventing wastage.

• The best way to do this is to devise a standard recipe for dishes, it ensures consistency in terms of quality, portion size and flavour. The inventory method compares total food costs to total food sales which are then expressed in percentages. The food and beverage costs are thus forecasted (Ninemeier, 1995, pp. 132-134).

• Purchasing control predicts the amount of each item that will be required. This also means that that the food will not be prepared or ordered in excess and subsequently wasted. A yield test may be conducted to determine the wastage, cost and quantity of the servings. It also indicates the type of equipment and procedures to be used, along with the estimated time required to prepare a certain dish. Thus it saves time and maintains the food cost. (Foster, 1992, pp. 178-179)

Lack of monitoring food cost can lead to an increase in expenditure and wastage and subsequently, reduction of