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Restaurant Management and Marketing
Checklist and Guide

This Checklist provides the best "Recipe" for improving your
Restaurant's operations - - Quickly, Easily 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!

In-Depth Assessment: The evaluation process is NOT one of those "simple" or "quick and easy" assessments that result in a cursory overview, provides little or no direction for improvement, or is a "complete waste of your time and money". Instead, the evaluation process is extensive and thorough, provides a careful, thoughtful analysis, and identifies numerous tactics and strategies for improving your restaurant's profitability. 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.

Type of Restaurant: 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. 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!

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 that are functionally organized in thirty-two (32) profit-producing modules ranging from Restaurant Image to Marketing to Operations Management! Each module provides dozens of opportunities for improving your restaurant's profitability!

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

  • 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!


Who Is This Checklist For?
This Checklist is designed for the motivated owner or manager who truly desires to evolve their Restaurant to the next level of growth and profitability. Most of the 1,425+ tactics and strategies can be applied toward any type or size restaurant. Some are best utilized with small restaurants while some are better for larger restaurants. Some tactics and strategies are free; many have a minimal cost, while a few may require a small investment. Some require only an attitudinal change while others may require a change in a process or a procedure. However, all of these tactics and strategies deserve your thoughtful consideration as you begin to develop a strategy for implementing a "continuous improvement process" for your restaurant.

restaurant strategy

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.

restaurant strategy

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!

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.

 

22 Strategies and Tactics to be evaluated:

   

II.

Restaurant Appearance – Exterior.

 

29 Strategies and Tactics to be evaluated:

   

III.

Valet Parking.

 

19 Strategies and Tactics to be evaluated:

   

IV.

Front Lobby and Hostess Station.

 

25 Strategies and Tactics to be evaluated:

   

V.

Restrooms

 

24 Strategies and Tactics to be evaluated:

   

VI.

Bar and Lounge Area.

 

A. Lounge Area.

 

15 Strategies and Tactics to be evaluated:

 

B. Service.

 

20 Strategies and Tactics to be evaluated:

 

C. Bar Management.

 

34 Strategies and Tactics to be evaluated:

 

D. Bar and Glassware Sanitation.

 

18 Strategies and Tactics to be evaluated:

   

VII.

Guest Dining Areas.

 

A. Dining Area Décor.

 

17 Strategies and Tactics to be evaluated:

 

B. Dining Area Management.

 

20 Strategies and Tactics to be evaluated:

 

C. Service.

 

28 Strategies and Tactics to be evaluated:

   

VIII.

Employee Environment and Conduct.

 

A. Employee Wash Stations.

 

5 Strategies and Tactics to be evaluated:

 

B. Employee Common Area.

 

12 Strategies and Tactics to be evaluated:

 

C. Personal Hygiene Practices.

 

10 Strategies and Tactics to be evaluated:

   

IX.

Cooking and Food Processing Areas.

 

A. Food Production and Presentation.

 

22 Strategies and Tactics to be evaluated:

 

B. Equipment for Food Processing.

 

25 Strategies and Tactics to be evaluated:

 

C. Cooking and Equipment Ventilation.

 

22 Strategies and Tactics to be evaluated:

 

D. Fry Station.

 

11 Strategies and Tactics to be evaluated:

 

E. Broiler.

 

6 Strategies and Tactics to be evaluated:

 

F. Sauté.

 

8 Strategies and Tactics to be evaluated:

 

G. Window.

 

6 Strategies and Tactics to be evaluated:

 

H. Salad Prep.

 

5 Strategies and Tactics to be evaluated:

 

I. Safety.

 

17 Strategies and Tactics to be evaluated:

   

X.

Dish Machine and Pot Sink Areas.

 

A. Dish Machine Area.

 

17 Strategies and Tactics to be evaluated:

 

B. Pot Sink Operation.

 

10 Strategies and Tactics to be evaluated:

 

C. Hygiene for the Dish Machine and Pot Sink Areas.

 

18 Strategies and Tactics to be evaluated:

   

XI.

Cold Storage Area.

 

A. Walk-In Freezer.

 

15 Strategies and Tactics to be evaluated:

 

B. Walk-In Refrigerator.

 

17 Strategies and Tactics to be evaluated:

   

XII.

Catered Functions.

 

14 Strategies and Tactics to be evaluated:

   

XIII.

Techniques That Make It Easy for Customers to Dine.

 

55 Strategies and Tactics to be evaluated:

   

XIV.

Quality and Cost Control.

 

29 Strategies and Tactics to be evaluated:

   

XV.

Employee Marketing and Sales Attitudes.

 

36 Strategies and Tactics to be evaluated:

   

XVI.

Employee Policies.

 

42 Strategies and Tactics to be evaluated:

   

XVII.

How to Compete with the Fast Food chains.

 

49 Strategies and Tactics to be evaluated:

   

XVIII.

General Restaurant Maintenance.

 

A. Dumpster and Trash Area.

 

8 Strategies and Tactics to be evaluated:

 

B. Parking Area.

 

7 Strategies and Tactics to be evaluated:

 

C. Pest Control.

 

6 Strategies and Tactics to be evaluated:

 

D. Roof Area.

 

6 Strategies and Tactics to be evaluated:

 

E. Safety.

 

14 Strategies and Tactics to be evaluated:

 

F. Interior.

 

7 Strategies and Tactics to be evaluated:

 

G. Exterior.

 

10 Strategies and Tactics to be evaluated:

   

XIX.

Essential Management Techniques.

 

56 Strategies and Tactics to be evaluated:

   

XX.

“Behind the Scenes” Management.

 

36 Strategies and Tactics to be evaluated:

   
   

XXI.

Purchasing Techniques.

 

47 Strategies and Tactics to be evaluated:

   

XXII.

Advertising Techniques.

 

43 Strategies and Tactics to be evaluated:

   

XXIII.

Direct Marketing Techniques - Traditional.

 

55 Strategies and Tactics to be evaluated:

   

XXIV.

"You are the Brand" Marketing Techniques.

 

26 Strategies and Tactics to be evaluated:

   

XXV.

Techniques That Support the Sales and Marketing Process.

 

28 Strategies and Tactics to be evaluated:

   

XXVI.

Strategies That Attract Attention.

 

31 Strategies and Tactics to be evaluated:

   

XXVII.

Other Profitable Marketing Techniques.

 

44 Strategies and Tactics to be evaluated:

   

XXVIII.

Internet Marketing Strategies for Your Restaurant.

 

173 Strategies and Tactics to be evaluated:

   

XXIX.

Emergency Procedures.

 

19 Strategies and Tactics to be evaluated:

   

XXX.

Evaluate All Outside Services for Effectiveness.

 

37 Strategies and Tactics to be evaluated:

   

XXXI.

Ethical Considerations:

 

37 Strategies and Tactics to be evaluated:

   

XXXII.

Protect Your Restaurant’s Most Valuable Asset – Yourself.

 

32 Strategies and Tactics to be evaluated:

   

XXXIII.

Restaurant and Dining “Horror Stories”

   

XXXIV.

Famous (and not so famous) Quotes about Dining and Food.

   

XXXV.

Famous (and not so famous) Quotes about Customer Service.

   

XXXVI.

Bio for James S. O’Donnell

   

XXXVII.

Business Development Services - Jaguar Management Consulting, Inc.

   

XXXVIII.

Other Business Checklists Currently Available.

   

XXXVIX.

Crevand, Inc's Online Marketing Services

 

 

 


restaurant operations

order checklist

ONLY $97.00 and Instant Download after Credit Card Verification

Click here to view an Outline of the Restaurant Managaement and Marketing Checklist

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

testimonials

"I have been in the restaurant business for over 20 years. After reviewing your Restaurant Management Checklist, I look back on how much easier and more productive my years of restaurant management would have been if I had your system to use. Sometimes as a manager you like to think you have all the answers and should know how to increase sales, guest count and safety practices as well as reduce costs. I cannot stress how important it is to swallow your pride sometimes and get a little help from others. I have always looked for help from others but nothing of this caliber was available until now. It is easy to use, effective and will make any restaurant a more profitable establishment."

Leo Guy
Former General Manager
Olive Garden
Newington, NH

"Public Service of New Hampshire (PSNH) is committed to helping businesses and communities prosper. As a Business Development Manager, I am looking for tools to help our client businesses gain a competitive advantage in today's global economy. The business checklists developed by Jaguar Consulting are one of these tools."

"These checklists ask all the hard questions that a company needs to answer to help fine tune their business operations. I have heard many positive comments from businesses using the checklists. For these reasons, PSNH has supported the development of the business checklists and highly recommends their use."

Gordon W. Tuttle
Business Development Manager
Public Service of New Hampshire
Manchester, NH

"The Restaurant Management checklist is a great process tool that should be a planned strategy implemented in the restaurant industry. I understand that the restaurant business is the largest industry in the world, although the fastest to go out of business. I personally have enjoyed thirty years plus in this demanding business, but too often we do not think out of the box, and we should! This checklist will definitely assist any restaurant to improve outreach and delivery of service by the process of evaluating, assessing and then implementing."

Bobby Stephen
President
Economic Development Manager
New Hampshire Dept. of Resources and Economic Development

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