Smart Food Business Manager - Advanced

Training Title Smart Food Business Management - Advanced

Goal The following goals will be met during this work session:
 Understand Food Business Processes

Pre-requisites Basic understanding of Market and Food Business Processes.
References See presentation – Smart Food Business Management – Advanced V1.1.ppt

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 Smart Food Business Manager - Advanced

Table of Contents
Course Objective.........................................................................................................................................3
Foreword.....................................................................................................................................................3
Food and Beverage Business Trainer Profile................................................................................................4
Consultancy services include:..................................................................................................................4
PROPERTY REVIEWS................................................................................................................................6
CONCEPT CREATION NEW DEVELOPMENT & BRANDING........................................................................7
RESTAURANT SUCCESS PARTNERSHIP.....................................................................................................8
Utilizing Income Statements and Operational Data...............................................................................10
Course Takeaways.................................................................................................................................10
Optimizing your Food and Beverage Menu...........................................................................................11
Course Takeaways.................................................................................................................................11
Managing your Food and Beverage Supply Chain..................................................................................12
Course Takeaways.................................................................................................................................12
Building Guest Loyalty...........................................................................................................................13
Course Takeaways.................................................................................................................................13
Leading your team to optimize results..................................................................................................14
Course Takeaways.................................................................................................................................14

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 Smart Food Business Manager - Advanced

Course Objective

Foreword

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 Smart Food Business Manager - Advanced

Food and Beverage Business Trainer Profile

F&B Learning Hub provides Independent consultancy services and training support for food and
beverage operations and hospitality businesses.

The Director of the Company is Anup Kawathekar, who has been providing independent consultancy and
training services for over 2 years. He has 15 years' experience in the business, services and hospitality
industry: in line management, training and development and in further and higher education.

With a highly successful track record in consultancy projects he is recognized by industry and education
as an authority on food and beverage operations and hospitality management.

Consultancy services include:

 Business strategy and planning
 Service operations review
 Staff training and development
 Skill competition design
 External examiner / academic advisor
 Food and beverage service knowledge and skills
 A general profile for John Cousins is available here.


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 Smart Food Business Manager - Advanced

Overview and Courses

In this certificate program, you’ll learn key concepts, strategies, and practical skills necessary for
managing, owning, and operating a successful restaurant, bar, or other food and beverage business.

Develop confidence in your ability to manage your business’s finances and learn key operational
functions like menu design, income statement analysis, pricing, margin analysis, supply chain
management, guest service processes, and employee engagement and performance.

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 Smart Food Business Manager - Advanced

Business Consultant and Service Menu

PROPERTY REVIEWS
The first portion of our review focuses on reputation and revenue enhancement. Here, we evaluate
product quality, guest experience, and evaluate customer service - resulting in creating a roadmap for
improvement.

The second part focuses on systems and controls with the goal of bringing more to the bottom line. This
is centered on enhanced systems, procedures, and minimizing waste, while not taking away from the
quality and service levels.

The three or five-day visits follow a detailed review of your operation:

front-of-the-house purchasing

back-of-the-house P&L/profitability

menu and menu design interviews with management/Chef

marketing and social media service coaching

staffing levels culinary

training beverage

systems ambiance

This is followed by a comprehensive roadmap on how to turn around and re-direct your operations. The
plan for success can be self-driven or Focus F&B assisted.

Additionally, we have operational and rooms experience and are experienced at property reviews. The
Hotel Review includes: check-in, check-out, welcome factor, PBX, service standards, room inspections,
brand standards, and cleanliness. Of course, these can also be customized.

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 Smart Food Business Manager - Advanced

SERVICE AND CULTURE COACHING - LEADERSHIP COACHING/MENTORING

Creating the service culture of your establishment is key to your success. This is a strong part of the
skill set coaching that we provide-not just how to, but why. Just as important is retaining this knowledge
and culture once our coach leaves. The leadership portion is key to making it stick. Follow-up visits, or
culture maintenance agreements, are also highly recommended

Individual Director, Manager, or Executive Chef mentoring is also available

Coaching topics:
Leadership Development - How to Hold Your Team Accountable

How to Improve Your On-Floor Presence & Manager Effectiveness

Service Coaching [Part I, II, Advanced, Bar Service, Culinary Skills]

Creating a Culture of Service [whole hotel or restaurant specific]

Service Basics 101 Developing Service Culture

Steps of Service Craft Cocktail Culture

Advanced Dinner Service Wine Skills 101

Leading a Team to Greatness Engaging Your Team

Social Media Engagement Profit Improvement

Culinary Safety Hire the Right Team

Additional topics can easily be added using our template, which will be branded to your company and
left for your continued use.

Training plans are completed in person, using our Keynote, PowerPoint or Webinar presentations
customized to your needs and brand.

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 Smart Food Business Manager - Advanced

CONCEPT CREATION NEW DEVELOPMENT & BRANDING

Focus F&B will work with you to develop a concept, or create one from scratch to fit your vision,
property style, and physical location. Alongside your team, we will develop logos, color schemes, brand
statements, brand voice, historical and pertinent stories, a marketing schedule, service standards,
culinary product standards, and all other aspects that will bring the concept to life, increase revenues,
and enhance the reputation of your property.

Development options include:

 restaurant, bar, and kitchen design

 restaurant décor and ambiance
 menu and theme concept [food and beverage]
 logo creation
 standard operating procedures
 timelines
 key staff recruitment
 advertising and social media plan

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 Smart Food Business Manager - Advanced

RESTAURANT SUCCESS PARTNERSHIP

For one low monthly fee, Focus F&B will dedicate themselves to your restaurant's success and be fully
committed to your continued improvement. This full service plan includes:

 Initial visit
 action plan
 monthly reviews
 coaching
 follow up call
 one service call monthly, as needed [travel expense additional]

Six month minimum. Billed monthly

RESTAURANT OPENINGS
PLANNING & OPERATIONAL SUPPORT

Development of a timeline and schedule is the first step to create and map out a plan
with monthly, weekly and daily goals. We will develop checklists and processes,
systems, and all documents necessary for a smooth opening.

These include:

 POS set-up
 staff coaching and culture creation
 on-floor presence, prior to, and including opening day
 coordinate with your Chef to create final menu, plating guide, menu
descriptions for FOH, recipe cards [costed], menu tasting, and pricing
recommendations
 kitchen line layout to include prep lists and amounts, order-guide revisions,
purchasing and sourcing of new items, culinary opening timeline
 coordinate with marketing team to produce press releases, social media blasts,
and opening events

6. CORPORATE F&B DIRECTOR

We can fill the role as your Corporate F&B Director or F&B Support setting the tone,
direction, and culture of your hotel company’s F&B operations. We can manage the
communications to each hotel’s leadership to create and/or follow up on standards,
create and introduce new roll-outs, branding compliance, and staffing assistance. The
role will also provide support for, and unite with, the F&B leadership teams across
your portfolio as the conduit to the corporate office team.

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 Smart Food Business Manager - Advanced

7. TASK FORCE ASSISTANCE

We can assist in person or recommend resources to provide coverage on-property
during any gaps in your top leadership positions, during a transition period, or for
special event coordination. We have experience in task force assignments as General
Manager, Director of Operations, Director of Rooms, Director of F&B, or Executive
Chef.

8. MARKETING PLAN
LOCAL AND SOCIAL MARKETING PLANNING

All of our above efforts are wasted without a solid marketing plan to get the word out
about your operation and get customers in the door! We provide marketing assistance
with thorough evaluation in the following areas:

 Current Strategies
 Competitive Marketing
 Social Media
 Customer Feedback

9. F&B EXECUTIVE ON-BOARDING

F&B DIRECTOR AND EXECUTIVE CHEF ORIENTATION

Who trains your new F&B leaders? Where do they get the sorely needed skills
necessary to run a creative, efficient, and profitable operation? Invest in them and in
your restaurant. Our hands-on approach will develop your new leaders on all areas
that they need to know in their new role. We have a full checklist that will be
customized to your branding and operational procedures. Three-day or full-week
coaching is available.

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 Smart Food Business Manager - Advanced

Glossary and Links

Reading

https://www.focus-fb.com/restaurant-analysis

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 Smart Food Business Manager - Advanced

Utilizing Income Statements and Operational Data

Amid the swirl of activity in food and beverage service, financial management is a function that loses
priority sometimes, despite its crucial function.

Understanding and managing your food and beverage operation's income statement (profit and loss
statement) can lead to better decision making and can position you to succeed. Learn how to get a hold
on your organization's finances and make informed decisions based on profit and performance.

Course Takeaways
 Create an income statement that properly records the information that is critical to your specific
type of restaurant
 Interpret your data, identify trends, and catch issues that can have a positive or negative impact
on your operation
 Analyze your financial and performance information to identify, implement, and evaluate
improvement solutions

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 Smart Food Business Manager - Advanced

Optimizing your Food and Beverage Menu

Your menu does much more than inform guests about what you offer. It helps to create and
communicate your food and beverage operation’s identity, and influences your guests’ choices.

This course will enable you to evaluate menus and identify changes that will optimize the value and
profitability of your food and beverage operation.

Course Takeaways
 Identify the key inputs that impact menu decisions
 Evaluate your menu’s content, size, and organization
 Assess your menu’s pricing
 Evaluate your menu’s design
 Evaluate your menu’s performance and identify changes to optimize effectiveness

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 Smart Food Business Manager - Advanced

Managing your Food and Beverage Supply Chain

Your operation’s brand is like a contract with the customer, and the expectation is that value will be
delivered in relative accordance with price and quality of service. But keeping food costs down is no easy
task. In fact, it’s one of the most detail-oriented, scientific processes that go into running a restaurant
and there are many challenges with keeping food costs controlled.

In this course, you’ll learn to optimize your operation’s profits by effectively managing your selection,
procurement, receiving, storage, and inventory management processes.

Course Takeaways
 Evaluate recipes and product specifications to ensure quality and consistency
 Determine how much product to purchase
 Choose the right suppliers for your needs
 Evaluate receiving practices and identify opportunities to reduce cost and waste
 Apply best practices in storage and inventory control

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 Smart Food Business Manager - Advanced

Building Guest Loyalty

Loyal repeat customers are key to the success of any food and beverage operation. They represent
recurring revenue and are a great source for feedback and gauging customer sentiment. They can also
be your greatest evangelists, recommending you to friends and colleagues, even giving favorable online
reviews.

Through careful design, meticulous attention to service processes, and a way to gauge customer
sentiment, you can play to your team's strengths and identify opportunities for improving the guest
experience to grow your business.

Course Takeaways
 Define standards of performance that impact guest experience and create a competitive
advantage
 Identify service recovery strategies that satisfy guests and prevent problems from occurring
again
 Identify opportunities to improve how you are gathering, interpreting, and utilizing guest
feedback to improve guest loyalty

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 Smart Food Business Manager - Advanced

Leading your team to optimize results

Your employees are the heart of every food and beverage operation and your most valuable resource,
yet so many operators fail to focus attention on employee satisfaction and engagement.

Understanding your role in managing and leading employees can help you to reduce costly turnover,
safety incidents, theft, and absenteeism, and can improve your operation’s quality, productivity, guest
satisfaction, and profitability.

Course Takeaways
 Identify the components that impact employee performance
 Determine what leadership actions are required to transform non-engaged food and beverage
employees into engaged employees
 Identify recruitment and selection strategies to ensure you choose the people who will have the
most positive impact on your operation
 Identify the onboarding and training needs that will set new employees up for success and
provide growth opportunities for your employees
 Determine what environmental factors impact your employee’s performance
 Practice motivation techniques that sustain employee engagement and performance

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