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5 Reasons to Develop SOPs for Search

Restaurants – Part I
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On a lighter note, restaurants and marriage parties are remembered

Digital
for the food. However, if a restaurant wishes to build for itself a
Marketing
strong reputation and create customer delight, it has to go beyond DIY SOP Kit
food and also focus on its service and environment. Restaurants are
a business entity and not a one-time event or occasion. A restaurant
has to follow its processes consistently to make sure that it can
achieve the targeted standards in the delivery of food, service and
environment. Consistency in quality, service and environment in a
restaurant or even in a roadside stall is what can set it apart from its
competition. And in order to maintain consistency in its processes,
SOPs (Standard operating procedures) can prove to be a very
powerful tool for restaurants.

To Maintain Personal Hygiene Categories

Personal hygiene is a very sensitive parameter in restaurants to Advisory (5)

maintain the quality of food and service and it is applicable to all the Apparel |
employees of a restaurant. Some of the important areas where Clothing (8)
personal hygiene standards are required to be maintained include – Audit (7)

A. Grooming & Attire- Arriving neat and clean to the workplace Automobile |

maintaining bodily hygiene, wear a neat and clean uniform, Accessories (4)

appropriate shoes which are comfortable for long duration usage Blog (106)
and are anti-slippery, use of aprons in and only in designated areas Business
and so on. Employees should be discouraged from having long hair Intelligence
and use of hair net should be made compulsory. Fingernails, beards (29)
and mustaches should remain trimmed and clean.
Business
B. Washing hands- Thoroughly and vigorously with soap and clean Process
and warm water for at least twenty seconds in the designated wash Management
basins and drying hands with fresh and clean towels – before (42)
entering the premises and area of work (for e.g. kitchen), after Digital Retail
switching between raw food materials and prepared/semi-prepared (1)
food, after bodily contact/sneezing/coughing, after using washroom
Due Diligence
etc.
(2)
C. Medical Attention- Any kind of sickness, burn, wound, cut, Ecommerce |
abrasion or injury should be immediately reported to the restaurant Online
manager, the concerned employee should be relocated to the first Business (7)
aid room or staff room and treated with first aid and medical
Education (17)
supervision should be sought.
Education |
The standards of personal hygiene required to be maintained by a Coaching (3)
restaurant can be incorporated in the routine functional duties of
Electronics |
the employees using documented workflow procedures or SOPs.
Home
These SOP procedures can also serve as a compliance mechanism
Appliances (4)
for the restaurant manager to ensure that employees are adhering
to the laid down standards of personal hygiene in executing their Enter India (5)
duties. ERP
Consulting
The standards of personnel hygiene required (11)
to be maintained by a restaurant can be ERP
incorporated in the routine functional duties
of the employees using documented workflow Implementatio
procedures or SOPs n (6)

Fast Moving
Consumer
To Properly Manage Facilities and
Goods (4)
Equipments
Films |
A. Equipment Maintenance- It is very important to ensure that
Entertainment
equipment like washing machines, air-conditioners, air-dryers,
| Media (1)
burners, chimneys, ovens, POS machines, computers, printers, CCTV
cameras etc used in a restaurant go through periodical maintenance Financial (8)
checks so that these equipment remain fully-functional and the Financial Audit
restaurant services and standards of performance required to be (2)
maintained are not hampered.
 B. Dining, kitchen and Dish-Washing Arena- Before providing Franchise (10)

table services, waiters and staff need to ensure cleanliness and Furniture |
sanitization of tables. Any kind of tableware should be covered or Furnishings (5)
wrapped with clean and sanitized clothing or tissue paper. During Gym | Fitness
service, waiters need to wipe off any spill with designated clothing. Club (3)
Contact with the interiors of bowls, dishes and cutleries should be
Hindi (8)
avoided. After service, bowls, dishes and cutleries should be
removed. The table should be wiped and sanitized again and the Hospital |
floor should be mopped. Utmost care should be taken to ensure Clinics |
that the kitchen and food processing area remains clean, hygiene, Pharmacy (4)
well- ventilated, hazard-protected and remain restricted from other Hotel | Fine
parts of the restaurant except for the transfer of food and raw Dine (5)
materials and entry/exit of the kitchen staff. Similarly, the utensil
HR Consulting
and dish washing area too should be isolated from the other parts
(9)
of the restaurants to avoid any kind of contamination and washed
utensils, dishes, glasses etc should be placed back to the designated IPO Listing (5)
areas. Jewellery |
Luxury Goods
C. Laundry and Linen- Employees need to make sure that clothes,
(4)
towels, aprons and table linens made available for use are clean and
sanitized. Dirty and used linens should be immediately sent to Management
laundry and necessary replacements should be made accordingly. Consulting
To render continuous flow of services while maintaining the laid (35)
down standards, it is important for a restaurant to keep its facilities Marathi (8)
and equipment like the dining area, kitchen, laundry and linen, air-
Media (1)
conditioners, dish-washing machines, washing machines etc in up
and running condition. By developing standard operating Mystery

procedures for each section of a restaurant, employees can easily Shopping (1)

follow a step-by- step approach in executing their functional duties Process Audit
irrespective of the number of customers a restaurant is catering to. (4)

Process
Developing standard operating procedures for Implementatio
each section of a restaurant, employees can n (11)
easily follow a step-by- step approach in
executing their functional duties irrespective Professional
of the number of customers a restaurant is Services (3)
catering to
Project Report
Development
To Manage Supply Chain/flow of Raw (2)
Materials Regulatory
The quality of food that a restaurant serves heavily relies on the raw Compliance
materials like vegetables, raw meat, spices etc. That is why the (1)
professional restaurants always procure their raw materials from
Research |
appointed vendors only. This is a no-compromise zone. These
Analytics (3)
restaurants will rather not serve a particular dish for a day or two
Restaurant |
then serve it by procuring raw materials from non-appointed
vendors and suppliers. QSR (4)

Retail
A. Vendor/Supplier Selection – whether the quality of the raw
Analytics (12)
materials offered by a vendor meets the specifications of the
restaurant – whether the vendor has necessary storage conditions – Retail
whether the vendor has necessary licenses and permits pertaining Business
to food quality standards – whether the vendor can provide the raw Management
materials in required quantities – whether the vendor can provide Program (28)
an appropriate transportation solution – whether the vendor’s Retail
warehouse is located at a convenient distance from the restaurant Business

B. Storage After the goods arrive from the vendor, it needs to be Times (22)

stored in appropriate conditions which may include factors like Retail Domain
temperature and humidity control, adequate storage space, Training For
necessary infrastructure and so on. Inventory staff in the restaurant Business
has to ensure that stock of raw materials is maintained at required Analyst (4)
levels all the time. This may involve preparation of an order and Salon | Spa (3)
supply schedule with the vendors.
SOP
SOP development and implementation can prove to be very Consulting
powerful in managing the supply chain activities of a restaurant. (38)
With a defined and documented step-by- step flow of work and
reporting, a restaurant can confidently execute the process of Industries
vendor selection and the inventory staff can always keep a tab on
Apparel
the standards of quality and performance maintained by the
vendors. With a predefined supply list and schedule, inventory staff Automobile
can easily place the orders without missing out any requirement and Accessories
ensure timely stock replenishment in the restaurant. Education
Coaching

SOP development and implementation can Fast Moving

prove to be very powerful in managing the Consumer
supply chain activities of a restaurant
Goods

Furniture &
To read 2nd part of this article Read more …… Furnishings

Benefits of Standard Operating Procedures Hospital &

(SOPs) Clinics

Hotel & Fine

Dine
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Jewellery &
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Luxury Goods
Operating-Procedures-SOPs.mp4?_=1

Electronics &
Home
Appliances

Restaurant &
QSR
 Research &
Analytics

Ecommerce &
Online
Business

To read more about SOPs, click here SOP and Six steps to writing
a great SOPs for retail.

YRC is an “Expert Service Division” of Mind-A-Mend Consultancy Pvt.

Ltd.

YRC Related Articles: How to Write SOPs for Marketing?, 6 Ways To

Grow Your Business, How to Start a Retail Business in India,
Business Expansion Plan for Small Entrepreneurs, Six Steps to
Writing a Great SOP for Retail, How to write SOPs for an Apparel
Brand?, How to Develop SOPs for Quick Service Restaurant?, How to
write SOPs for Furniture Showroom

Author Bio

Nikhil Agarwal
Chief Operations Officer

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5 Reasons to Develop SOPs for Restaurants – Part II

How SOPs will Benefit Wholesale Brand Venturing into

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How SOPs will help in Franchise Business Expansion?

 How to Develop Standard Operating Procedures for
Quick Service Restaurant (QSR)?

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