Cheesecake Factory 4:01

Transcription

1 Cheesecake Factory 4:01

2 Management Basics

3 Effective Management 1. Communication: With customers and staff members. 2. Time Management: Efficiency and scheduling. 3. Resource Management: Hiring and managing staff. 4. Leadership: Employee guidance; Foodservice Management Professional (FMP) credential.

4 Management Structures 1. Employees: Largest group. 2. First-Line Managers: Supervise day-to-day operations. 3. Middle Managers: Direct activities of first-line managers. 4. Top Managers: Control the organization.

5 Maintaining Profitability 1. Managing Time: Prepare daily and weekly plans for tasks. Delegate responsibility. Limit meetings in time and involvement. Plan for emergencies. 2. Effective Record-Keeping Systems: Use computerized point-of-sales systems.

6 Maintaining Profitability (continued) 3. Controlling Costs: Food, beverages, and labor. 4. Profit and Loss Statements: Shows exactly how money flows in a business and how much profit is being made. 5. Purchasing Procedures: Make wise decisions to avoid wasting food and money. 6. Inspecting Food: Check quality and quantity against the purchase order and the invoice.

7 Maintaining Profitability (continued) 7. Inventory Control: Use a tracking system to ensure enough product is available. 8. Portion Control: Follow strict guidelines to guarantee customer satisfaction and to minimize waste. 9. Waste Control: Minimize waste by following proper food preparation methods.

8 Managing People

9 McD s Manager 8:21

10 Problem solving. Decision making. The Manager s Role

11 Selecting Employees Job descriptions. Job applications. Interviewing skills.

12 Training Employees Employee orientation. Positive reinforcement. Mentorship.

13 Supervising Employees Standards of conduct. Customer relations. Drugs and alcohol intervention. Work schedules.

14 Evaluating Employees Conduct performance evaluation of employee's job tasks. Evaluate work attendance and attitude. Evaluate teamwork skills. Identify employee's strengths and weaknesses. Provide an opportunity for employees to ask questions.

15 Managing Facilities

16 Facility Design 1. Balance between customer and food preparation needs. 2. Menu items determine the equipment and space needs. 3. Desired customer turnover rate. 4. Traffic paths. 5. Minimize bypassing. 6. Division of the production space.

17 Work Area Space Receiving & Storage Food Preparation Dishwashing Traffic Paths Employee Facilities TOTAL: 25% 42% 8% 15% 10% 100%

18 Loss Prevention Factors 1. Safety. 2. Sanitation. 3. Food Handling. 4. Equipment Handling. 5. Maintenance & Repairs. 6. Insurance. 7. Layout of work areas minimizes movement.

19 Foodservice Marketing

20 Marketing 2:11

21 Types of Business Ownership Independent. Chain. Franchise.

22 Ramsey on restaurants 2:23

23 Types of Business Ownership Independent. Chain. Franchise. Give an example of each...

24 1. Location. 2. Customer base. 3. Competition. 4. Trends. Marketing Strategies

25 Marketing Plan Marketing Plan: A comprehensive blueprint which outlines an organization's overall marketing efforts. Promotion: Personal selling, advertising, sales promotion, direct marketing, and publicity.

26 Positioning Positioning: How an operation presents itself to the community. Atmosphere: The feeling customers receive from the facility.

27 Public Relations 1. Publicity: The free or low-cost efforts of a facility to improve its image. 2. Advertising: Paid forms of promotion that persuade and inform the public about what a facility has to offer. 3. Direct Marketing: A form of advertising in which letters and advertisements are mailed directly to customers.

28 RESTAURANT GROUP PERIOD WORK TABLE FRIDGE FREEZER SEATING SEATING SEATING COUNTER / BAR PIZZA PREP TABLE PIZZA OVEN W R S MIXER WORK TABLE 3 BAY WASH SINK HAND SINK