We’ve eliminated the need for expensive schooling, dedicated years of training, wasting time on day to day inadequate working relations, and not having answers the owners need for a better return on their investment (ROI). You are their best front line asset.
OUR PRODUCTS AND SERVICES
OUR INCREDIBLE OPERATIONAL TEMPLATES
Our proprietary operational templates were created to incorporate the business concept from idea to finished product, train team members on all facets of a restaurant or food service operation, create corporate policy and procedures, implement these policies and procedures, and run the operations using our advanced but easy to use workbooks and documents. Throughout the templates, owners and managers simply input their details into our templates and immediately get the benefits of our restaurant or food service consulting model, and the team advanced knowledge on production and sales. Another major advantage is - the program is designed to systematically avert most litigation situations. How much is all this worth to you? THAT ALONE IS A RETURN ON INVESTEMENT!
RESTAURANT OPERATIONS 101 TRAINING CLASSES - EMPOWER YOUR EMPLOYEES
Our classes are specifically designed to upgrade the knowledge and skill sets of any supervisor or front line employee. The reasonably priced, one day class, can take your best chosen talent and give them the opportunity to assist you in cutting costs and increasing your revenue. Owners and managers receive motivated, educated, and empowered talent to move the company forward. Employees receive the knowledge of how run a restaurant operation and how the costs, expenses, sales and revenue are determined and allocated.
MYSTERY OPERATIONAL/ SHOPPER REPORT
Hopefully, your business is doing well. But how well is your business doing? Our 14 page Mystery Operational/Shopper Reports can be used to evaluate 16 separate areas of operation and give you a better idea on how to improve your bottom line. While dining at your facility, we quietly assess how well your team is doing, and how the ambiance and operational flow are seen from a professional restaurateur’s perspective. This one event alone may be able to add percentages to your bottom line. Meal cost is evaluated at full price; the company incurs expenses at food and beverage cost.
CONCEPT TO FINISHED START UP IMPLEMENTATION SUPPORT
At RESTECH, we will work with you on your Concept in whatever food category you choose. We reduce time to open by assisting in getting agencies in quickly, using our business plan and marketing strategy templates, filing the necessary documents, and monitoring construction or renovations. We will then implement all your company policies developed with the assistance of our templates and implement your Standard Operating Procedures from those policies. Then, we can cost out your products using our proprietary Food Cost Matrix to determine a bottom up approach to your Actual food cost, and a value related pricing strategy. Once this is finished, we will implement Standardized Recipes for food and beverages, train your team in safety and sanitation, and then sales and production flow for your establishment. We will even stay with you and incorporate the opening of the business, working side by side with management and employees on the front lines. Three months after the contract is finished, we will include a FREE Mystery Operational/ Shopper Report to evaluate how well the business is following implementation procedures.
DEMOGRAPHIC AND PSYCHOGRAPHIC TARGET MARKET RESEARCH
If you choose, we can do your demographic and psychographic target market research for you, which you can then assess. Our vast database has immediate access to websites and research that would take anyone a while to accumulate and decipher. You can receive it as a report or we can incorporate it into our marketing template as a completed model. When you purchase it, you simply download and cut and paste. To easy, let us do the work!
PRICING
We can price our products and services way below any competition because your success is our success. The money you don’t spend goes right to your bottom line. Your Return on Investment has the multiplier effect. See Our Pricing Model Page for more details.
Monday morning is the best time to get a huge jump on the week. Start as early as possible. It’s never too early to get up and running for the week and eliminate possible troubleshooting problems later. It’s your chance to get paperwork done, a good jump on prep, focus on specials and control labor. Aside from the daily work routine you have, you can figure out when you have time to do special projects you may want to work on.
Review last week’s ADR and KDR, particularly the Daily and Weekly Sales Reports, Cost of Sales Sheet, Actual and Budgeted Labor Costs, completed Inventory forms, the Repair and Maintenance Sheet, and the Count, Yield and Waste Report with the managers. Make notations of any variations against budget.
Day to Day Kitchen Operations
Planning The Business
When Developing House Policies…
You should have a company policy that does not conflict with existing laws (for example, no discrimination).
It is always good to obtain ideas from your managers and employees when writing new policies. They will be more supportive of policies they helped create.
Make sure policies are clear and specific.
Provide all employees with a copy of the policies.
To ensure that employees have read and understand the house policies, have them sign an Employee Acknowledgement Statement (Appendix A). Keep this in each employee's personnel file.
Reinforce policies by giving regular training to employees.
Between trainings, hold regular staff meetings. At the meetings, discuss the rules, recent problem situations, and ways to prevent future problems.
Advise employees that you will spot check their compliance with the policies. Give them a regular performance review.
Reward employees who do a good job. Provide rewards to those who engage in anti-drug events. Remember: Written policies, good communication, and a supportive environment will go a long way toward the success of your business.
Review and update your policies regularly (semi-annually). This will ensure that your policies retain their relevancy and do not conflict with state law or administrative rules.
Floor Managers Priorities
Monday Morning
Day to Day Focus
Week to Week Focus
Floor Control Forms
Training Priority Focus
Communications Procedures
Employee Meals Procedure
FACTS OF INTEREST
PARMIGIANO REGGIANO
The undisputed king of cheese is said to have originated in the province of Reggio Emilia, south of the Po Valley. The area was formally under the rule of the Dukedom of Parma, which was the main trading center, hence its name. It was called the “Great Cheese of Seven Countries” because the ancient formula remained unchanged throughout the 700 years of history which altered the face of continents. Records dating back to 1200 to 1300AD describe the characteristics of Parmigiano Reggiano as they are today and it is assumed that the real origins of the cheese go back even further as written by early Latin writers. It is a cheese best known around the world in its grated form - Parmesan; but in early maturity it is a fine table cheese said to have medicinal purposes.
It is produced for the 1st of April to the 11th of November in large drums weighing 52 to 97 pounds, the average between 72 and 79 lbs. with a height of 7 to 9½ inches, and a circumference of 28 to 36 inches. It is made with unpasteurized but tested milk of morning and evening milking in the “zona tipica” of Bologna, Mantua, Modena, Parma, and Reggio Emilia, where the soil, climate, vegetation, fodder and cattle rearing traditions has influenced its flavor and quality over the centuries. i
