Restaurant Operations

MALAIKA DIAS – 4537973

VINITA MARILYNN BECK – 4550136
GEETHMA BOGODA – 4552377
 Restaurant
Hierarchical chart
 • Overall strategic planning and decision-making for the restaurant.
CEO • Setting the vision, mission, and long-term goals.
• Overseeing financial performance and growth.
• Developing marketing strategies to attract
customers.
• Overseeing day-to-day operations of the restaurant.
• Promoting the restaurant through advertising,
social media, and events.
MARKETING DIRECTOR OPERATIONS DIRECTOR • Managing staff, inventory, and logistics.
• Ensuring efficient service delivery.
• Analyzing market trends and customer
preferences.
• Creating and updating the menu.
• Supervising kitchen staff and
HR FINANCE MANAGER HEAD CHEF food preparation.
• Ensuring food quality, safety, and
• Managing human resources functions, including presentation.
recruitment, employee relations, and performance • Managing financial operations, including budgeting,
management. accounting, and financial reporting. • Assisting the head chef in menu
• Developing and implementing HR policies and • Ensuring compliance with financial regulations. SOUS CHEF planning and execution.
procedures. • Advising the CEO on financial matters. • Managing kitchen operations in the
• Handling employee benefits and payroll. head chef’s absence.
• Training and mentoring junior chefs.
 Menu Planning and Supplier Selection
Order Placement
Forecasting and Negotiation

Supply chain Storage and

Warehousing
Inventory
Management
Receiving and
Inspection

process at a Food Preparation Quality Control Order Fulfillment

restaurant Waste Management

and Recycling
 STEP 1:

Menu Planning and Forecasting

MENU PLANNING AND ✓ ANALYZE PAST SALES DATA:
FORECASTING IS THE ▪ CONSIDER SEASONAL TRENDS.
▪ IDENTIFY BEST-SELLING AND PROFITABLE DISHES.
PROCESS OF USING ▪ USE A RESTAURANT MANAGEMENT SYSTEM WITH FORECASTING CAPABILITIES.
✓ PREDICT DISH QUANTITIES:
DATA AND STATISTICAL ▪ ESTIMATE DEMAND FOR EACH MENU ITEM.
MODELS TO PREDICT ▪ PLAN INVENTORY AND PREPARATION ACCORDINGLY.
▪ USE HISTORICAL DATA, MARKET RESEARCH, AND CUSTOMER FEEDBACK.
WHAT MENU ITEMS ✓ CALCULATE INGREDIENT COSTS:
▪ DETERMINE INGREDIENT COSTS FOR EACH DISH.
WILL BE POPULAR IN ▪ FACTOR IN LABOR AND OVERHEADS.
▪ USE MENU COSTING TOOLS OR SPREADSHEETS.
THE FUTURE. THIS ✓ SET PROFITABLE MENU PRICES:
▪ COVER COSTS AND ATTRACT CUSTOMERS.
ALLOWS RESTAURANTS ▪ CONSIDER TARGET MARKET AND COMPETITORS.
TO MAKE INFORMED ▪ USE PRICING STRATEGIES OR FORMULAS.
✓ TEST AND REFINE:
DECISIONS ABOUT ▪ MONITOR SALES, COSTS, AND SATISFACTION.
▪ ADJUST THE MENU BASED ON FEEDBACK.
INVENTORY, PRICING, ▪ USE MENU ANALYSIS TOOLS OR FEEDBACK SYSTEMS.

AND STAFFING.
 STEP 2:

SUPPLIER SELECTION AND NEGOTIATION

IDENTIFY AND SELECT ✓ IDENTIFY RELIABLE SUPPLIERS:
RELIABLE SUPPLIERS ▪ RESEARCH AND COMPILE A LIST OF POTENTIAL SUPPLIERS.
▪ CONSIDER THEIR REPUTATION, RELIABILITY, AND TRACK RECORD.
FOR VARIOUS FOOD ▪ LOOK FOR SUPPLIERS WHO SPECIALIZE IN THE SPECIFIC FOOD ITEMS, BEVERAGES, OR OTHER
SUPPLIES YOU NEED.
ITEMS, BEVERAGES, ✓ EVALUATE SUPPLIER CRITERIA:
▪ ASSESS FACTORS SUCH AS QUALITY, CONSISTENCY, AND DELIVERY CAPABILITIES.

AND OTHER ▪ CONSIDER THEIR LOCATION AND PROXIMITY TO YOUR RESTAURANT.

▪ CHECK IF THEY MEET ANY SUSTAINABILITY OR ETHICAL STANDARDS YOU PRIORITIZE.

SUPPLIES. NEGOTIATE ✓ NEGOTIATE TERMS:

▪ PRICE: DISCUSS PRICING STRUCTURES, DISCOUNTS, AND PAYMENT TERMS.

TERMS SUCH AS
▪ DELIVERY SCHEDULES: AGREE ON DELIVERY FREQUENCY AND TIMING.
▪ QUALITY STANDARDS: SET EXPECTATIONS FOR PRODUCT QUALITY AND CONSISTENCY.
▪ CONTRACT TERMS: DEFINE CONTRACT DURATION AND ANY PENALTIES FOR NON-
PRICE, DELIVERY COMPLIANCE.
✓ BUILD RELATIONSHIPS:
SCHEDULES, AND ▪ CULTIVATE STRONG RELATIONSHIPS WITH SUPPLIERS.
▪ COMMUNICATE OPENLY AND ADDRESS ANY ISSUES PROMPTLY.
QUALITY ▪ REGULARLY REVIEW PERFORMANCE AND PROVIDE FEEDBACK.

STANDARDS.
 STEP 3:

ORDER PLACEMENT
 PLACE ORDERS ✓ CENTRALIZED ORDERING SYSTEM:

WITH CHOSEN ▪ IMPLEMENT A CENTRALIZED SYSTEM FOR ORDER PLACEMENT. THIS COULD BE AN ENTERPRISE
RESOURCE PLANNING (ERP) SYSTEM, PROCUREMENT SOFTWARE, OR A CUSTOM SOLUTION.

SUPPLIERS, ▪ THE SYSTEM SHOULD ALLOW AUTHORIZED PERSONNEL TO INPUT ORDERS, TRACK THEIR
STATUS, AND MANAGE COMMUNICATION WITH SUPPLIERS.
✓ ORDER ENTRY:
ENSURING ▪ INPUT THE ORDER DETAILS INTO THE CENTRALIZED SYSTEM.
▪ INCLUDE THE FOLLOWING INFORMATION - ITEM DESCRIPTION, QUANTITY, UNIT PRICE,
ACCURACY IN DELIVERY DATE, SHIPPING ADDRESS & PAYMENT TERMS
✓ REVIEW AND APPROVAL:
QUANTITIES AND ▪ ENSURE THAT THE ORDER DETAILS ARE ACCURATE AND COMPLETE.
▪ OBTAIN NECESSARY APPROVALS FROM RELEVANT STAKEHOLDERS (SUCH AS MANAGERS OR
SPECIFICATIONS. DEPARTMENT HEADS).
✓ COMMUNICATION WITH SUPPLIERS:
USE A CENTRALIZED ▪ TRANSMIT THE ORDER TO THE CHOSEN SUPPLIERS THROUGH THE CENTRALIZED SYSTEM.
▪ CONFIRM RECEIPT OF THE ORDER AND REQUEST AN ACKNOWLEDGMENT FROM THE SUPPLIER.
ORDERING SYSTEM ✓ ORDER TRACKING:
▪ MONITOR THE ORDER STATUS THROUGH THE SYSTEM AND ADDRESS ANY DELAYS OR ISSUES

TO STREAMLINE THE PROMPTLY.

PROCESS.
 STEP 4:

RECEIVING AND INSPECTION

 RECEIVE DELIVERIES ✓ RECEIVE DELIVERIES:
▪ WHEN SHIPMENTS ARRIVE, ENSURE THEY MATCH THE PURCHASE
AND INSPECT THE ORDER.
QUALITY AND ▪ CHECK FOR ANY DISCREPANCIES IN QUANTITY OR DAMAGED ITEMS.
QUANTITY OF ITEMS. ▪ PROPERLY DOCUMENT THE RECEIVED ITEMS.
✓ QUALITY INSPECTION:
CHECK FOR ▪ INSPECT PERISHABLE GOODS (SUCH AS PRODUCE, DAIRY, AND MEAT)
FRESHNESS, DAMAGES, FOR FRESHNESS.
AND EXPIRATION ▪ LOOK FOR SIGNS OF SPOILAGE, DISCOLORATION, OR OFF-ODORS.
▪ REJECT ITEMS THAT DO NOT MEET QUALITY STANDARDS.
DATES. THIS STEP IS ✓ EXPIRATION DATES:
CRUCIAL FOR ▪ CHECK EXPIRATION DATES ON FOOD ITEMS.
▪ USE THE FIRST-IN, FIRST-OUT (FIFO) METHOD TO USE OLDER STOCK
MAINTAINING FOOD FIRST.
SAFETY STANDARDS. ▪ PROPERLY LABEL ITEMS WITH EXPIRATION DATES.
 STEP 5:

INVENTORY MANAGEMENT
 ✓PAR LEVELS:
IMPLEMENT AN EFFICIENT ▪ SET MINIMUM STOCK LEVELS (PAR LEVELS) FOR EACH ITEM.
INVENTORY ▪ REGULARLY MONITOR INVENTORY AGAINST THESE LEVELS.
MANAGEMENT SYSTEM TO ▪ REORDER ITEMS WHEN THEY FALL BELOW THE PAR LEVEL TO
MONITOR STOCK LEVELS, PREVENT STOCKOUTS.
TRACK USAGE PATTERNS, ✓USAGE TRACKING:
AND PREVENT OVERSTOCK ▪ RECORD USAGE PATTERNS FOR DIFFERENT ITEMS.
▪ ANALYZE HISTORICAL DATA TO PREDICT DEMAND.
OR STOCKOUTS. THIS
▪ ADJUST INVENTORY LEVELS BASED ON SEASONAL VARIATIONS.
HELPS IN MINIMIZING ✓AUTOMATE WITH SOFTWARE:
WASTE AND ENSURING ▪ CONSIDER USING INVENTORY MANAGEMENT SOFTWARE.
ITEMS ARE AVAILABLE ▪ FEATURES MAY INCLUDE REAL-TIME UPDATES, AUTOMATIC
WHEN NEEDED. REORDER ALERTS, AND REPORTING CAPABILITIES.
 STEP 6:

STORAGE AND WAREHOUSING

 ✓ PROPER STORAGE CONDITIONS:
STORE GOODS IN
▪ STORE PERISHABLES AT THE CORRECT TEMPERATURE
APPROPRIATE (REFRIGERATED OR FROZEN).
CONDITIONS, ▪ DRY GOODS SHOULD BE KEPT IN A COOL, DRY PLACE.
CONSIDERING FACTORS ▪ FOLLOW GUIDELINES FOR SPECIFIC ITEMS (E.G., KEEP TOMATOES AT
LIKE TEMPERATURE, ROOM TEMPERATURE).
✓ SHELF ORGANIZATION:
HUMIDITY, AND SHELF
▪ ARRANGE ITEMS LOGICALLY FOR EASY ACCESS.
LIFE. PROPER STORAGE ▪ LABEL SHELVES CLEARLY TO AVOID CONFUSION.
PRACTICES CONTRIBUTE ▪ ROTATE STOCK TO USE OLDER ITEMS FIRST.
TO MAINTAINING THE ✓ STOCK ROTATION:
QUALITY AND SAFETY ▪ PLACE NEWER STOCK BEHIND OLDER STOCK.
▪ PREVENT ITEMS FROM SITTING TOO LONG AND EXPIRING.
OF INGREDIENTS
▪ REGULARLY CLEAN AND ORGANIZE STORAGE AREAS.
 STEP 7:

FOOD PREPARATION
 ONCE INGREDIENTS ✓ STANDARDIZED RECIPES:
▪ KITCHEN STAFF FOLLOW ESTABLISHED RECIPES FOR CONSISTENCY.
ARE RECEIVED AND ▪ ACCURATE MEASUREMENTS AND TECHNIQUES ENSURE UNIFORM TASTE.
STORED, THE ▪ RECIPES INCLUDE COOKING TIMES, TEMPERATURES, AND PLATING
INSTRUCTIONS.
KITCHEN STAFF ✓ INGREDIENT HANDLING:
FOLLOWS ▪ PROPERLY WASH, PEEL, AND CUT INGREDIENTS.
▪ ADHERE TO FOOD SAFETY GUIDELINES TO PREVENT CONTAMINATION.
STANDARDIZED ▪ ORGANIZE WORKSTATIONS FOR EFFICIENT WORKFLOW.
RECIPES AND ✓ COOKING TECHNIQUES:
▪ DIFFERENT METHODS (GRILLING, SAUTÉING, BAKING) CREATE DIVERSE
COOKING FLAVORS.
PROCEDURES TO ▪ TIMING MATTERS: UNDERCOOKED OR OVERCOOKED DISHES AFFECT
QUALITY.
PREPARE THE DISHES. ▪ GARNISH AND PRESENTATION ENHANCE VISUAL APPEAL.
 STEP 8:

QUALITY CONTROL
 REGULARLY MONITOR ✓ TASTE TESTING:
THE QUALITY OF ▪ REGULARLY SAMPLE DISHES TO ENSURE THEY MEET
PREPARED DISHES TO STANDARDS.
ENSURE THEY MEET THE ▪ ADJUST SEASONING, TEXTURE, AND FLAVOR AS NEEDED.
RESTAURANT'S ✓ VISUAL INSPECTION:
STANDARDS. THIS STEP IS ▪ CHECK PRESENTATION: PROPER PLATING, PORTION SIZE,
ESSENTIAL TO AND ARRANGEMENT.
MAINTAIN ▪ VERIFY CONSISTENCY ACROSS MULTIPLE SERVINGS.
CONSISTENCY AND ✓ FEEDBACK LOOP:
CUSTOMER ▪ ENCOURAGE FEEDBACK FROM SERVERS AND
SATISFACTION. CUSTOMERS.
▪ ADDRESS ANY ISSUES PROMPTLY TO MAINTAIN QUALITY.
 STEP 9:

ORDER FULFILLMENT
 AS CUSTOMER ORDERS ✓ COORDINATION:
ARE RECEIVED, THE ▪ AS ORDERS COME IN, KITCHEN STAFF PRIORITIZE
KITCHEN PREPARES TASKS.
AND DELIVERS THE ▪ COMMUNICATE WITH SERVERS TO MANAGE TIMING.
DISHES. THIS STEP ✓ TIMELINESS:
INVOLVES ▪ PREPARE DISHES PROMPTLY TO AVOID DELAYS.
▪ BALANCE SPEED WITH QUALITY.
COORDINATION
✓ ACCURACY:
BETWEEN THE KITCHEN
▪ DOUBLE-CHECK ORDERS AGAINST TICKETS.
AND THE SERVING ▪ ENSURE CORRECT PORTIONS AND
STAFF ACCOMPANIMENTS.
 STEP 10:

WASTE MANAGEMENT & RECYCLING

 IMPLEMENT ✓ IDENTIFY RELIABLE SUPPLIERS:
▪ RESEARCH AND COMPILE A LIST OF POTENTIAL SUPPLIERS.
SUSTAINABLE ▪ CONSIDER THEIR REPUTATION, RELIABILITY, AND TRACK RECORD.
▪ LOOK FOR SUPPLIERS WHO SPECIALIZE IN THE SPECIFIC FOOD ITEMS, BEVERAGES, OR
PRACTICES FOR OTHER SUPPLIES YOU NEED.
✓ EVALUATE SUPPLIER CRITERIA:
MANAGING FOOD ▪ ASSESS FACTORS SUCH AS QUALITY, CONSISTENCY, AND DELIVERY CAPABILITIES.
WASTE AND ▪ CONSIDER THEIR LOCATION AND PROXIMITY TO YOUR RESTAURANT.
▪ CHECK IF THEY MEET ANY SUSTAINABILITY OR ETHICAL STANDARDS YOU PRIORITIZE.
PACKAGING ✓ NEGOTIATE TERMS:
▪ PRICE: DISCUSS PRICING STRUCTURES, DISCOUNTS, AND PAYMENT TERMS.
MATERIALS. RECYCLING ▪ DELIVERY SCHEDULES: AGREE ON DELIVERY FREQUENCY AND TIMING.
▪ QUALITY STANDARDS: SET EXPECTATIONS FOR PRODUCT QUALITY AND CONSISTENCY.
AND PROPER DISPOSAL ▪ CONTRACT TERMS: DEFINE CONTRACT DURATION AND ANY PENALTIES FOR NON-
COMPLIANCE.
CONTRIBUTE TO ✓ BUILD RELATIONSHIPS:
▪ CULTIVATE STRONG RELATIONSHIPS WITH SUPPLIERS.
ENVIRONMENTAL ▪ COMMUNICATE OPENLY AND ADDRESS ANY ISSUES PROMPTLY.
▪ REGULARLY REVIEW PERFORMANCE AND PROVIDE FEEDBACK.
RESPONSIBILITY.
THANK YOU