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Site Map
A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
1:00 Cook, Make fresh towel sanitizer water
1:15 Restock Freezer, Refrigerator
1:30 Restock and Rotate line items, take out trash
1:45 Sweep, wash dishes & can opener
2:10 Clean prep table
2:30 Cleaning (daily task) list & clean cabinets
3:00 Scrub floors & mop, clean can rack
4:00 Restock line items, skim fryers
4:10 Restock freezer, refrigerator
4:20 Straighten walk - ins
4:25 Take out trash
4:30 Wash dishes
4:45 Restock ice in produce line
5:00 Make fresh wash sinks
B-V Consulting
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