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Food and Beverage Training
Hotel Food and Beverage Education and Training. |
Restaurant Concept Development
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 Concept development involves finding and implementing an operating style that can occupy a unique position in the minds of the target market and be consistently operated at a profit. This is an inexact science, relying on an elusive ability to "see what's not there," but there are several identifiable characteristics of a good concept:
• Flexible - the ability to evolve over time without loss of market identity
• Simple - more classic than trendy with resulting potential for longevity
• Profitable - the ability to generate excellent return on investment
• Duplicable - the ability to regenerate and expand
• Compatible - does not require extensive, expensive renovations to an existing physical plant
• Fresh and Exciting - not a "me too" approach
• Appropriate - meets a real need and creates sufficient "gravity" to attract crowds of guests
• Consistent - can deliver on its promises using the prevailing labor market and existing management capabilities
• Distinct - uniquely fills a niche in the minds of the target market
• Durable - can hold its own in the market
• Complementary - does not require directly confronting a competitor while enhancing the overall dining market
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Restaurant Log Book
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| Logbook will be assigned to the restaurant Manager and should be renewed each Year. Daily, the restaurant Manager fills in highlights of the day's activities which should have past figures as a comparison:
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Random Pick |
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Food and Beverage Profit and Loss Statement -
Gross Sales
Food
Beverage
Total Sales |
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Statistics |
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