Ch5 Restaurant Organization and Management

Ch5 Restaurant Organization and Management - Ch5 Restaurant...

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Ch5 Restaurant Organization and Management/ Summary Food service operations that are organized for success focus on their guests. Since guest preferences and tastes constantly change, a restaurant’s management team should keep track of local and national trend and conduct ongoing research of its own customers to make sure that the restaurant’s concept and menu reflect current preference. A restaurant’s ambience is also important to its success. Décor, lighting, furnishings, and other features should all be a natural extension of a restaurant’s concept. A third important element of a successful restaurant is its menu. A good menu offers customers what they want, is based on standard recipes that can be prepared and served by the restaurant’s staff, takes into account equipment limitations, and lists a variety of items. Menus can be categorized as either fixed or cyclical. Menus can be further categorized as breakfast lunch, dinner, or specialty menus. It should be remembered that the menu is primarily a sales tool that should be constructed and presented with marketing in mind. Pricing menu items correctly is also a key element of organizing for success. Menu prices are related to costs and investment. Basic considerations when setting menu prices include the type of operation, the customers’ perception of the price/value relationship, the competition, and the desired level of profit. Sound financial management is achieved through efficient budgeting, using a system such as the Uniform System of Accounts for Restaurants. Components of this system include a balance sheet and a statement of income. A successful operation keeps its costs within budgeted levels. Prime costs are the most important costs for management to control. Prime costs consist of the cost of food and the cost of payroll and related employee benefits. There are many control points in the food cost control cycle that help restaurant managers keep food costs down. The first is menu planning. A correctly planned menu has few, if any, unpopular menu items. This helps control food costs by reducing or eliminating the need to purchase food for unpopular menu items; such food may spoil and have to be thrown away before it is used. Accurate forecasting also helps to reduce food costs because unnecessary food is not ordered. A restaurant’s purchaser can minimize food costs by obtaining the right products for the best price. Purchase specifications play an important role in this. If suppliers have a
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This note was uploaded on 10/13/2011 for the course MGT 101 taught by Professor Karen during the Spring '11 term at Missouri State University-Springfield.

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Ch5 Restaurant Organization and Management - Ch5 Restaurant...

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