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A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
Restaurant Manual and Policies
This site contains information regarding restaurant management operations manuals. After 20 years in the restaurant industry we have compiled a generic operations manual. This manual is designed to serve restaurateurs who do not have the resources of a large corporation. All restaurateurs should have some form of written documentation that describes their business. This manual can be used as an operation manual for your restaurant. It has been designed as a starting point for restaurateurs. The first section of the manual can actually be used as an employee orientation. Each manual is customized with basic information concerning your company. Each manual can be modified for your particular restaurant. The generic manual contains several sections of information regarding restaurant operations and administration. Although the manual has been designed for use in a facility, it's primary function is to give restaurateurs a starting point for provoking thought.
Designed for both the new and experienced restaurateur, the information contained within the text can help any restaurant to optimize performance in an effort to maximize profitability. Individuals new to the restaurant industry can benefit from the manual by reviewing the contents prior to making an investment. In this manner an individual can determine if the restaurant industry is for them.
Individuals who have already established a restaurant, but are still new to the industry, will find the contents invaluable. Topics include personnel management, training, sanitation, financial controls and marketing. There is a tools section included at the end of the manual. This section provides a set of generic forms that are used in the industry to help manage the restaurant. All licensed and registered users of the manual are allowed to make as many copies of the forms from this section of the manual. These forms can only be used by a licensed, registered owner of the manual.
Individuals who have been in the industry and feel that they are comfortable with the business, will benefit from the information provided. This manual will act as a fresher course for the experienced restaurateur. It will provide the experienced restaurateur with topics that will help them evaluate their business and review their policies and procedures.
The manual has been broken down into six sections. The first section is an employee orientation guide. The second section contains station responsibilities and crime prevention. The third section concerns sanitation. The fourth section covers personnel management, training and coaching. The fifth section discusses financial controls and marketing. The sixth section is a tool box. The tool box contains forms that may be used in the facility.
Take some time and review the table of contents. Please note that the manual has been customized for the Blue Dog Diner. This manual will be customized with your company information. You will find the items that can be customized. They are listed on the order form. Customizing the initial manual is free. Additional editing can be performed for an additional charge. Please refer to be order form for more information.
Pricing and shipping information can be found at our Products and Services page.
Enjoy your stay at our site. We would appreciate any feedback that you wish to give. Email can be sent via our email address listed at the bottom of each web page. If you would like more information, please call us directly at the phone number listed below.
B-V Consulting
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OFFICE (806) 351-0442 FAX: (806) 356-9597 EMAIL: williamv@bvconsulting.com |
© Copyright 2008 B-V Consulting
