Is your Restaurant as profitable as it could be?

The Restaurant Management and Marketing Checklist provides the best "Recipe" for improving your Restaurant's operations - - Quickly and Cost effectively.
Introduction:
The Restaurant Management and Marketing Checklist is a powerful self-assessment management
tool that an owner or manager can efficiently utilize to conduct
an operational evaluation of their restaurant. The
Restaurant Management and Marketing Checklist has over
1,425 different tactics, strategies, and action items to be
considered and evaluated - - all organized in a logical, easy-to-use
process that features more than thirty two (32) different profit-producing
modules ranging from Restaurant Image to Customer Service to Operations
management!
Who Is This Checklist For?
The Restaurant Management and Marketing Checklist will help any type of restaurant
become more successful, from an American fare pub to a Zoo's public cafeteria - - all dining
environments from "A to Z" and every type of restaurant in-between. For ONLY a small investment of
$97.00, this Checklist is designed for the
serious business owner or manager who truly desires to evolve
their restaurant to the next level of growth and profitability. Owners or Managers of both small and large restaurants
of all types have successfully used this checklist to significantly
enhance their operations. And, you can too!


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Important Benefits:
The Restaurant Management and Marketing Checklist features the
following high-value benefits that will save you both time and money:
- Over 1,425 tactics, strategies, and action items for improving the operation of your restaurant.
Although 1,425 items may initially seem daunting and overwhelming, within this seeming complexity, is a simple process for organizing the most important activities that are applicable to your restaurant. The strategies, and action items are functionally organized within thirty-two (32) profit-producing modules ranging from Restaurant Image to Marketing to Operations Management! Each module is organized and segmented so that you can easily digest the strategies in small, easy-to-use chunks of information.
None of the modules need to be completed all at once. Select several key tactics that will give your restaurant the highest value today. Then next week, next month, or at any time in the future, review this checklist whenever you need additional ideas for transforming your business. At the end of the day, this is a workbook that you can use time and time again to reference hundreds of ideas and strategies for improving your restaurant's profitability. In fact, whenever I update this Checklist with new ideas and strategies, you will be provided with the newly revised Checklist at no-cost.
- A practical, step-by-step process for evaluating all aspects of your restaurant's operations that will help eliminate inefficient, ineffective processes and procedures!
The Checklist is focused primarily on helping you become
a more profit oriented Owner/Manager.
- Organizes all the most important action items for improving profitability in one convenient workbook. The well-known 80/20 Principle states that 80% of your results come from 20% of your efforts. Using the Checklist to assess your restaurant's current tactics, strategies, and activities will help you determine which 20% of these activities should be continued and which activities should be jettisoned. Replace your restaurant's current low-value activities by leveraging many of the 80/20 action items found in this Checklist.
- Created by an experienced Business Consultant who has
worked with hundreds of small businesses. The Checklist was
developed over a two year period working with Restaurant
Owners who tested the Checklist and provided valuable
development suggestions.
- A high-yield investment of ONLY $97.00
which costs far less than one hour of a good Consultant's
billable time.
Instant Download of the Restaurant Checklist after Credit Card
verification!
- Can be used as an employee training tool - - assign one of your managers (or a key employee) the task of conducting one or several of the assessment modules as part of an overall
employee development process.
- Features a section entitled Restaurant Horror Stories
describing dozens of real-life vignettes of the mistakes restaurants
of all sizes make that "drive away" good
customers. The lessons contained herein are poignant and
serve as a guide for how NOT to treat your
customers!
- Includes a module on "Taking Care of Your Store's Most Valuable
Asset" - YOU the Owner!
- And, much, much more!

Click here
to view nine (9) sample pages of the Restaurant Management and Marketing Checklist

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Track Your Progress:
Each of the 32 modules has a thorough and easy-to-use form for tracking your progress. Using one part of the form will rapidly isolate any problem areas that are unique to your restaurant and identify opportunities for improving your operations. This process is thought provoking, and will no doubt stimulate a lot of new ideas for you, or if you have a management team, will generate much discussion among them. The other part of the form is a management process that will help you prioritize and manage the implementation of any tactic or strategy as well as identify the "action items" that will have the biggest impact on your profitability. This form keeps each module's information in one convenient place and is your personal management tool for tracking progress.
Value:
In every business operation, opportunities abound for improvement. This Checklist and assessment process will help you identify many of these opportunities. It would take a business owner many hundreds of hours reading books, searching the Internet for ideas, and organizing volumes of information to create a checklist of this magnitude. Now store owners can have all this info immediately available to them for just a small one-time investment. Over 1,425 high-value strategies and tactics are itemized in this one easy-to-use, well-organized document. Conducting the self-assessment today will have an immediate impact on your business. Committing to conducting this assessment on a regular basis will result in a continual improvement process that in turn will result in a higher level of revenue, customer satisfaction, and store profitability.
Competitive
Advantage: Your competitors are actively looking for opportunities where they
can find marketing or cost advantages. If you don't take pre-emptive
action to improve your business on a regular basis, your competition
will leave you behind in the marketplace. Revenue, profitability,
and customer satisfaction will then suffer. However, implementing
one or two minor improvements based upon the self-assessment
checklist could possibly result in 10X, 20X or 100X return
on both the time and money you have invested in this process.
Make an investment in both yourself, and your business by purchasing
this checklist, and then conduct the assessment! Your diners
will be glad you did. And, when the results show on your bottom
line, you will be glad you did also.

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Satisfaction Guaranteed
- 100% Risk Free:
Still not sure this Checklist will help you and your Restaurant?
Well, I want you to feel completely comfortable before you
order.
Since I know from personal experience that the information
contained in this Checklist is so valuable, I will personally
guarantee your satisfaction!
The Restaurant Management and Marketing Checklist comes with a No-Questions-Asked,
No-Hassle, ONE-MONTH MONEY BACK GUARANTEE.
If you honestly feel that if after applying this Checklist
to your Restaurant it hasn't helped improve your
Restaurant's operations, hasn't helped improve efficiency,
hasn't saved you time or money, and hasn't made you a more
profit oriented Owner or Manager,
then just email me
anytime within the next 30 days and I will refund the full amount
you paid (NOTE: This guarantee is for restaurant owners or
managers ONLY - - no refunds for consultants, students,
educators, or curiosity seekers). Satisfaction Guaranteed!

Instant Download after Credit Card Verification -
Or Conveniently Use PayPal™ Upon Checkout
Quantity Discounts:
Volume pricing at substantially reduced discounts off the
retail price based on print quantities is available if you
have multiple restaurant locations, anticipate frequent usage
of the checklists, or are part on an organization that provides
goods or services to restaurants and would like to use the
checklist as a marketing/business development tool. Additionally,
the opportunity to "brand" the Restaurant Management and Marketing Checklist with your company's cover page, letter of introduction,
and your logo is available.
OUTLINE
RESTAURANT MANAGEMENT CHECKLIST
I. |
A Professional Restaurant Image. |
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22 Strategies and Tactics to be evaluated: |
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II. |
Restaurant Appearance – Exterior. |
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29 Strategies and Tactics to be evaluated: |
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III. |
Valet Parking. |
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19 Strategies and Tactics to be evaluated: |
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IV. |
Front Lobby and Hostess Station. |
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25 Strategies and Tactics to be evaluated: |
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V. |
Restrooms |
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24 Strategies and Tactics to be evaluated: |
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VI. |
Bar and Lounge Area. |
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A. Lounge Area. |
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15 Strategies and Tactics to be evaluated: |
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B. Service. |
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20 Strategies and Tactics to be evaluated: |
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C. Bar Management. |
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34 Strategies and Tactics to be evaluated: |
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D. Bar and Glassware Sanitation. |
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18 Strategies and Tactics to be evaluated: |
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VII. |
Guest Dining Areas. |
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A. Dining Area Décor. |
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17 Strategies and Tactics to be evaluated: |
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B. Dining Area Management. |
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20 Strategies and Tactics to be evaluated: |
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C. Service. |
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28 Strategies and Tactics to be evaluated: |
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VIII. |
Employee Environment and Conduct. |
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A. Employee Wash Stations. |
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5 Strategies and Tactics to be evaluated: |
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B. Employee Common Area. |
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12 Strategies and Tactics to be evaluated: |
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C. Personal Hygiene Practices. |
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10 Strategies and Tactics to be evaluated: |
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IX. |
Cooking and Food Processing Areas. |
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A. Food Production and Presentation. |
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22 Strategies and Tactics to be evaluated: |
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B. Equipment for Food Processing. |
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25 Strategies and Tactics to be evaluated: |
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C. Cooking and Equipment Ventilation. |
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22 Strategies and Tactics to be evaluated: |
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D. Fry Station. |
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11 Strategies and Tactics to be evaluated: |
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E. Broiler. |
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6 Strategies and Tactics to be evaluated: |
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F. Sauté. |
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8 Strategies and Tactics to be evaluated: |
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G. Window. |
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6 Strategies and Tactics to be evaluated: |
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H. Salad Prep. |
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5 Strategies and Tactics to be evaluated: |
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I. Safety. |
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17 Strategies and Tactics to be evaluated: |
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X. |
Dish Machine and Pot Sink Areas. |
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A. Dish Machine Area. |
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17 Strategies and Tactics to be evaluated: |
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B. Pot Sink Operation. |
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10 Strategies and Tactics to be evaluated: |
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C. Hygiene for the Dish Machine and Pot Sink Areas. |
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18 Strategies and Tactics to be evaluated: |
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XI. |
Cold Storage Area. |
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A. Walk-In Freezer. |
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15 Strategies and Tactics to be evaluated: |
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B. Walk-In Refrigerator. |
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17 Strategies and Tactics to be evaluated: |
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XII. |
Catered Functions. |
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14 Strategies and Tactics to be evaluated: |
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XIII. |
Techniques That Make It Easy for Customers to Dine. |
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55 Strategies and Tactics to be evaluated: |
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XIV. |
Quality and Cost Control. |
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29 Strategies and Tactics to be evaluated: |
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XV. |
Employee Marketing and Sales Attitudes. |
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36 Strategies and Tactics to be evaluated: |
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XVI. |
Employee Policies. |
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42 Strategies and Tactics to be evaluated: |
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XVII. |
How to Compete with the Fast Food chains. |
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49 Strategies and Tactics to be evaluated: |
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XVIII. |
General Restaurant Maintenance. |
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A. Dumpster and Trash Area. |
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8 Strategies and Tactics to be evaluated: |
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B. Parking Area. |
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7 Strategies and Tactics to be evaluated: |
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C. Pest Control. |
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6 Strategies and Tactics to be evaluated: |
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D. Roof Area. |
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6 Strategies and Tactics to be evaluated: |
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E. Safety. |
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14 Strategies and Tactics to be evaluated: |
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F. Interior. |
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7 Strategies and Tactics to be evaluated: |
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G. Exterior. |
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10 Strategies and Tactics to be evaluated: |
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XIX. |
Essential Management Techniques. |
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56 Strategies and Tactics to be evaluated: |
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XX. |
“Behind the Scenes” Management. |
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36 Strategies and Tactics to be evaluated: |
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XXI. |
Purchasing Techniques. |
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47 Strategies and Tactics to be evaluated: |
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XXII. |
Advertising Techniques. |
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43 Strategies and Tactics to be evaluated: |
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XXIII. |
Direct Marketing Techniques - Traditional. |
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55 Strategies and Tactics to be evaluated: |
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XXIV. |
"You are the Brand" Marketing Techniques. |
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26 Strategies and Tactics to be evaluated: |
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XXV. |
Techniques That Support the Sales and Marketing Process. |
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28 Strategies and Tactics to be evaluated: |
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XXVI. |
Strategies That Attract Attention. |
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31 Strategies and Tactics to be evaluated: |
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XXVII. |
Other Profitable Marketing Techniques. |
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44 Strategies and Tactics to be evaluated: |
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XXVIII. |
Internet Marketing Strategies for Your Restaurant. |
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173 Strategies and Tactics to be evaluated: |
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XXIX. |
Emergency Procedures. |
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19 Strategies and Tactics to be evaluated: |
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XXX. |
Evaluate All Outside Services for Effectiveness. |
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37 Strategies and Tactics to be evaluated: |
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XXXI. |
Ethical Considerations: |
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37 Strategies and Tactics to be evaluated: |
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XXXII. |
Protect Your Restaurant’s Most Valuable Asset – Yourself. |
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32 Strategies and Tactics to be evaluated: |
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XXXIII. |
Restaurant and Dining “Horror Stories” |
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XXXIV. |
Famous (and not so famous) Quotes about Dining and Food. |
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XXXV. |
Famous (and not so famous) Quotes about Customer Service. |
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XXXVI. |
Bio for James S. O’Donnell |
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XXXVII. |
Business Development Services - Jaguar Management Consulting, Inc. |
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XXXVIII. |
Other Business Checklists Currently Available. |
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