Restaurant Forms


Restaurant Formsrestaurant forms


Professionally Designed Restaurant Forms, Restaurant Checklists, Restaurant Quick Reference Charts
Restaurant Spreadsheets and Restaurant Training Manuals

Restaurant Forms and restaurant checklists can be beneficial to your restaurant or bar if used consistently and correctly. Implementing the valuable resources is easier then you think. The hard part is to be consistent from shift to shift and from day to day.


The owner/manager should be responsible in Implementing and following through in making sure everyone else below them understand why these resources are needed and how to implement them in their daily routine.  Getting the restaurant shifts and it’s employees organized can increase profits. Think of it this way, if you can decrease customer complaints would you?  Use some of these forms prior to opening the restaurant and before each shift, these restaurant checklist will help reduce any possible issues that may arise. By conducting these walkthroughs and utilizing these restaurant forms and restaurant checklists will definitely help increase quality customer service to your guest want and deserve.

Are you a restaurant owner or manager of an independently owned or franchised restaurant? Do you want to grow? Most corporate restaurants started with a single restaurant and set up systems that work. Workplace Wizards Consultants have a lot of experience in corporate restaurants. Those restaurants have proven organizational and financial success–including restaurant forms and checklists– with consistent policies and procedures. Check out all our restaurant forms and restaurant checklists below. Using these consistently and properly can help you be more successful!.

The use of Restaurant Forms and restaurant checklists can definitely make an impact in your restaurant’s operations.

There are several ways to purchase these valuable resources:

  1. Bundled packages with deep discounts
  2. Grouped individual forms for restaurants and bars, you can buy them separately. For example restaurant kitchen forms, restaurant server forms, restaurant management forms, restaurant human resources forms and operational forms.
  3. View and purchase individual restaurant forms, checklists and spreadsheets 

All of our forms for restaurants and bars were created by Microsoft Word/Excel – completely editable and Immediate / Downloadable

Best of all, we will give you 50% off your entire order.

Restaurant Forms Discount!

Buy any Six Forms, Checklists, Quick Reference Charts
Spreadsheets or Downloadable Training Manuals

GET 50% OFF YOUR ORDER

Click the “Add to Cart” on at least 6 items and the 50% discount will automatically be applied to your order!
Once you purchase the forms, you’ll receive messages with download links.

If you have any questions about placing an order, how to use a form, or would like us to customize one of our
products for your restaurant or other business, we would be happy to assist you.

Call us at (800) 753-0657 or (717) 774-3698 or email us at workplacewizards@gmail.com.


Restaurant Forms, Checklists, Quick Reference Charts, Spreadsheets and Training Manuals

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Restaurant Forms, Checklists and Spreadsheets


129 (Bundled) Professional Restaurant Forms, Checklists and Spreadsheets.

We have bundled over 129 restaurant forms, checklists and spreadsheets for a low price of $75.00. If you were to purchase these restaurant forms, checklists and spreadsheets individually, they would cost you $966.00.

When you add 6 or more restaurant forms, checklists and spreadsheets to the cart you will receive 50% off your entire purchase and the price will automatically adjust to $483.00.

The better deal is purchasing them at a low price of $75.00. Click on the add to cart button to receive this fantastic deal.


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129 (Bundled) Professional Restaurant Forms,
Checklists and Spreadsheets.


129 (Bundled) Professional Restaurant Forms, Checklists and Spreadsheets

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$75.00



Restaurant Management Forms


51 (Bundled) Professional Restaurant Management Forms and Restaurant Forms.

These restaurant management forms and restaurant forms sell on our website for $4.99 each.

51 restaurant management forms and restaurant forms priced at $4.99 each equals a grand total of $254.49.

We managed to bundle of our restaurant management forms and restaurant forms (51) for a special price of $19.99, that’s a discount of $235.49. That is a fantastic deal.


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Professional Bundled (51)
Restaurant Management Forms


restaurant management forms

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$19.99



Restaurant Server Forms, Checklists
Quick Reference Charts and Spreadsheets
Bundled Package


32 (Bundled) Professional Server Restaurant Forms, Checklists, Quick Reference Charts and Spreadsheets.

We bundled 32 restaurant server forms, checklist and spreadsheets for a special price of $19.99. Normally this price will be $157.59 if purchased separately. That is a savings of $136.60

Our restaurant forms were designed with you in mind, we know first-hand what works and what doesn't not work. Being organized before and after the peak time meal periods are crucial in creating an awesome WOW experience for every customer that walks in your restaurant's front door.


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32 (Bundled) Professional Restaurant Server Forms, Checklists, Quick Reference Charts and Spreadsheets


restaurant server checklists 

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$19.99



Restaurant Kitchen Forms, Checklists and Quick Reference Charts
Bundled Package


38 (Bundled) Professional Restaurant Forms, Checklists and Quick Reference Charts.

This is a fantastic bargain for startup restaurants. This is equally beneficial for existing restaurants that need to establish operational standards for the restaurant kitchen area.

Restaurant forms are a great way to organize the restaurant kitchen and its employees. Workplace Wizards have bundled over 38 professional restaurant forms, checklists and quick reference charts for a low special price of $19.99. That’s $154.62 off the original price, that's a fantastic mega deal.

Our restaurant forms were designed with you in mind, we know first-hand what works and what doesn't not work. Being organized before and after the peak time meal periods are crucial in creating an awesome WOW experience for every customer that walks in your restaurant's front door.


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38 (Bundled) Professional Restaurant Forms, Checklists and Quick Reference Charts


restaurant checklists

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$19.99



Restaurant Operational Forms
Bundled Package


42 (Bundled) Professional Restaurant Forms, Checklists and Spreadsheets.

Workplace Wizards has bundled 42 of the best restaurant operational forms and checklists available.

These restaurant operational forms (42) cost $214.59 if sold individually. You will receive a discount of $194.60 if these restaurant operational forms are purchased as a bundled package for a special low price of $19.99.


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42 (Bundled) Professional Restaurant Forms, Checklists


restaurant operational forms and checklists

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$19.99



Human Resources Bundle Package


We have a very special offer that we put together for your specific needs. Workplace Wizards managed to bundle 30 Restaurant forms that we feel would be beneficial for your business.

Was $222.00 Now $19.99.


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Human Resources Bundle Package


Human Resources Bundle Package

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$19.99



The Managers Walkthrough and Figure Eight Training Manual
Downloadable

The Managers Walkthrough and Figure Eight Manual is a fantastic management tool to help develop managers/supervisors in setting the shift up for success.

The Managers Walkthrough and Figure Eight Manual has easy to follow instructions. Hold your managers accountable and teach them how to take personal ownership over the restaurant when you are not there.


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Managers Walkthrough and Figure Eight
Training Manual
Downloadable
Form # MGR-001
PDF Version


The Managers Walkthrough and Figure Eight

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$9.99




Restaurant Management Training Manual (PDF Version)
Downloadable

Over 304 pages of valuable information.

If you are a new restaurant or an existing restaurant, then the restaurant management & employee training manual will be the perfect manual in training your managers and staff.

We have two versions of this manual; PDF version and paperback version. Click on the below link to read more about the restaurant managers training maual and purchasing options


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Restaurant Management Training Manual
(PDF Version)
Downloadable Form # MGR-003


Restaurant Management Training Manual

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$19.99




Restaurant Server Training Manual
(PDF Version) Downloadable

Over 68 pages of valuable information.

In today’s restaurant world restaurant servers need to be highly trained.

As a restaurant owner or manager you can not afford in providing average service to your guest.

Average customer service means that only 16% of customers will recommend your restaurant to other people.

We have two versions of this manual; PDF version and paperback version. Click on the below link to read more about the restaurant server training maual and purchasing options


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Restaurant Server Training Manual
(PDF Version)
Downloadable Form # MGR-005


Restaurant Server Training Manual

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$9.99




Restaurant Kitchen Training Manual
(PDF Version) Downloadable

Over 109 pages of valuable information.

The Restaurant Kitchen Training manual is a fantastic way to training your kitchen staff in the basic fundamentals.

Kitchen staff needs to be educated in the basics within your restaurant kitchen.

If you hire a cook and give him little or no proper training in your kitchen you are basically asking for issues to occur.

We have two versions of this manual; PDF version and paperback version. Click on the below link to read more about the restaurant kitchen training maual and purchasing options


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Restaurant Kitchen Training Manual
(PDF Version)
Downloadable Form # MGR-004


Restaurant Kitchen Training Manual

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$9.99




Restaurant Daily Operational Procedures Checklists (DOP)


Customer service plays a huge role in managing your restaurant profit line. Checks and balances are needed to prepare the entire restaurant for a successful shift.

Without restaurant operational checklists how will you know if you are truly ready to serve your customers with excellence.

The two areas in the restaurant that are crucial for WOW customer service are the front of the house and the back of the house.

These areas will define your restaurant’s ability in providing exceptional service to your clientele. The servers, cooks and preps daily operational checklist is a valuable tool if used consistently and correctly. The key in managing these checklists is accountability.


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Restaurant Daily Operational Forms


Restaurant Daily Operational FormsRestaurant Operational Forms 


Interview Schedule Form


As potential candidates enter your establishment profile them to weed out individuals that do not meet your requirements.

Use the interview schedule form to schedule interview dates.

Do not let them leave your restaurant, either interview them on the spot, or schedule them for a interview.

Remember that when these people leave your restaurant without an interview they will most likely visit your competition. You could lose the opportunity to hire a great employee. Take the time to schedule an interview.


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Restaurant Form #F-018


interview schedule forminterview schedule form 

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$3.99



Employment Application


Do you have an employment application? It is vital that every employee you hire fills out an employment application. You can determine if the applicant is a good match for your business.
Some of the information will need to be crossed-checked to ensure that the applicant possesses integrity.
This form can act as a paper trail in case you discover that the applicant was falsifying information.


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Restaurant Form #F-003


employment application

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Employee Hiring Checklist


This restaurant form is helpful for making sure you have all the paperwork you need when someone is hired.

Having the right topics covered will help you keep a paper trail for your restaurant. By using this checklist you will have a list of the typical orientation topics, from the 1-9 forms and W-4 forms to the policies of your restaurant.

The employee hiring checklist is a fantastic tool to have in the employee hiring process.This sheet also has an area for employee emergency contact information and information important for your employee records.


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Restaurant Form #C-001



new-hire-orientation

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Employee Reference Check Form


This simple to use phone Reference Check will allow you to check references on people who have applied and may have already interviewed for a job.

Do not hire on the fly without knowing the facts:
Is the information that is on the applicants application fact or fictional? Are you hiring a criminal or an individual with attitude issues? Does the employee have a great set of references from former jobs? Would his/her former company hire them again?
Keep this record of important facts before you offer the job to the candidate.


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Restaurant Form #F-028


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$3.99



New Employee Orientation Checklist


Employee Orientation Checklist is an excellent way to make sure you have covered all the topics during the new hire orientation.

Using this particular form will also create a paper trail. If an employee is terminated or quits and they file an unemployment claim or file a law suit the business can use the signed orientation checklist as proof that the employee violated your policies and procedures.

Make sure you always document employee related issues. You never know when it may come in handy. Better safe than sorry!


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Restaurant Form #C-002



workplace-wizards-restaurant-new-employee-orientation


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Employee Conduct Performance Agreement Form


Employee Conduct Performance Agreement Form is an excellent way to hold your employee accountable for their actions.

The use of the employee conduct performance agreement form is beneficial in reducing employee related issues.

Make sure you always document employee related issues. You never know when it may come in handy. Better safe than sorry!


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Restaurant Form #F-061



workplace-wizards-restaurant-new-employee-orientation


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Cash Shortages Damaged Property Lost Property Stolen Property Agreement Form


The cash shortage, damaged , lost or stolen property form is an excellent way to hold your employee accountable for their cash shortages damaged, lost or stolen property.

The use of this form is crucial in recouping cash shortages, damaged, lost or stolen property. from your employees.

During the hiring process have all new hires or existing employees sign this form. File the form in the employees file for safe keeping.


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Restaurant Form #F-059



Cash Shortages Damaged Property Lost Property Stolen Property Agreement Form


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Absence Request Form

Although this is a restaurant form, you could use this same form in any business. Employees may request time off using this form.

Being organized is key to running a successful business. If you don't use some sort of a system to know who is not scheduled on any specific shift you will run into employees saying they were given permission to have off that particular shift. This causes a break down in communication that will result in jeopardizing customer service due to not having the right amount of employees scheduled to serve your customers. It can also cause negativity in your workplace, which can break down morale. This is just once simple way to help you organize your business.


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Restaurant Form #F-001


request off sheet

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$3.99



EmployeeTraining Assurance Checklist

The employee training assurance checklist is a 15 page document.

The purpose of the Employee Training Assurance Checklist is to ensure that your restaurant new hires and employees are receiving the proper and consistent training per your training requirements.

The person conducting this audit will verify by utilizing this checklist daily, weekly, monthly or semiannually. This is an unannounced audit.

The auditor will verify that each new hires training agenda is done correctly and consistently by reviewing each employee training file.


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Restaurant Form #C-024
This checklist is an 15 page document. The first page is displayed below for your viewing


employee training checklist

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Food Safety Inspection Checklist

The food safety inspection checklist is vital in assuring that you serve safe food and drinks to your guest and staff members.

This checklist can be used daily, monthly, semiannually or annually. Allow plenty of time to properly do this inspection based on your business size. It could take up to 1 hour to several hours to conduct this inspection. Be thorough and detail orientated.

The purpose of this form is to identify potential food safety issues in your restaurant or bar.

If the food safety issue poses a direct health threat to your customers or staff members, then it should be corrected immediately, and then documented during the inspection process.

The Food Safety Inspection Form is a 11 page document, the first page is displayed below for you to view.


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Restaurant Form #C-020
This checklist is an 11 page document. The first page is displayed below for your viewing


request off sheet

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The Restaurant Manager
Walk-through Checklist






This is a downloadable 21 page Microsoft Word Document.

This is the most valuable tool in creating successful running restaurants.

Spend anywhere from 30 minutes up to 1 hour conducting a thorough walk-through of the exterior/interior of the building. Managers are to identify possible issues that could affect the meal service.

If the issue can be corrected quickly, then the manager can fix it. If the issue is going to take more than 5 to 10 minutes to complete, then the manager should delegate the issue to a staff member to correct. The manager should do a follow-up to ensure that the issue was corrected by the staff member.

Running a restaurant is like being everywhere all at once. It takes many years to fully train a manger in how to run a successful restaurant in today’s times.

The manager’s walk-through checklist if done correctly and consistently will help reduce customer complaints and create repeat business.

Man, isn't that what we want, to make money and create an excellent reputation through consistent WOW customer service to each and every customer, every time.

You might be thinking that it is going to cost you extra money to bring in managers to do walk-through.

The answer to that is, it will not. Overlap manager’s hours scheduled to ensure that each shift receives a thorough walk-through without costing you more money out of your pocket.
Maybe hire at a lower rate someone who can supervise the shift until you are done with your walk-through.

It will cost you more money in the long run if you neglect to do a proper walk-through. What will happen is the customers will complain more frequently about the service and your customer counts will be dropping. finally it hits your bottom line and by then, it is too late.

Be proactive and fix those issues before they become problems that are unfixable and costly.


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Restaurant Form #C-019


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To view pages 2 through 5 of the managers walk-through checklist go to:
http://www.workplacewizards.com/restaurant-manager-walk-through-checklist/


The Restaurant Manager
Changeover Checklist




This is a downloadable 4 page Microsoft Word Document.

Every restaurant and bar normally will have manager turnover. The restaurant manager changeover checklist will definitely help organize and ease the new manager changeover.

This checklist is very detailed and covers every area in the restaurant/bar. Before the new manager takes over his/her new position there are certain things that need to happen in order to make the transition more smoothly


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Restaurant Form #C-021


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Manager Shift Change Checklist


There are certain things that need done before a manager takes over a shift from a previous managers shift.

Managers simply cannot assume a shift before a walk-through is conducted.

As management conducts the walk-through they must correct any eye sores or operational issues that may affect customer service prior to taking over the shift from the previous manager.

In reality the off-going manager should turn over the shift clean and organized as if they just opened for the day.


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Restaurant Form #C-022


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Food Temperature Log






The Food Temperature log is vital in monitoring food safety.

There are two reasons why you should use this form:

1) Monitoring food temperatures can dramatically reduce food borne illness in your restaurant, because you quickly reacted to falling food temperatures .

2) Helps prevent cold food from being delivered to you customers which can create customer complaints.


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Restaurant Form #F-060


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Time Temperature Log






The Time Temperature log is vital in monitoring food safety.

There are two reasons why you should use this form:

1) Monitoring food temperatures can dramatically reduce food borne illness in your restaurant, because you quickly reacted to falling food temperatures .

2) Helps prevent cold food from being delivered to you customers which can create customer complaints.


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Restaurant Form #F-068


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Cooking and Cooling Log


This is a great resource and log to track the cooking and cooling temperatures of food.
It is vital that your staff or management every two hours check for foods that are kept in a steam table (hot foods). The food temperatures need to be at 165 degrees (holding temperature). Serving safe food is crucial in serving safe foods to your customers.
When prepping hot foods you must bring down the temperatures in a three step cooling process.

  • Initial cooling starts when product reaches 140°F

  • Internal temperature must reach 70°F within 2 hours of initial temperature

  • Internal temperature must reach 70°F within 2 hours of initial temperature

The total cooling time needs to be at of 6 hours.


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Restaurant Form #F-005


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Restaurant Manager Job Description
22 Page Document


The Restaurant Manager Job Description form is a fantastic accountability tool. Holding management accountable in how they run your restaurant is key to running a successful and profitable business. This 22 page document explains in detail the managers job description and responsibility's. This is a managers contract. Once the manager signs the job description, then the manager is expected to follow the information outlined in the job description 100% of the time.


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Restaurant Form #F-055


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Restaurant Manager Performance Evaluation Form


Do you have a way of assessing how well your managers are performing? This is a great tool for evaluating restaurant managers. Use this form in conjunction with the Manager's 360 Form (#F-017). This is an excellent tool to evaluate and communicate the performance of managers. This is a excellent form to evaluate each manager on your staff.


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Restaurant Form #F-022


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Restaurant Manager Evaluation -
360 Feedback Sheet


Ever want to evaluate management from the employee's perspective?

Your manager's should take personal ownership when you are not around. The restaurant or business should run the same way when you are not there; consistency is the key.

Give the Managers 360 Feedback form to employees who will give you honest and reliable feedback about your managers. You can use this feedback as part of the manager's evaluation.


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Restaurant Form #F-017


Restaurant Manager 360 Review p.1
Restaurant Manager 360 Review p.1

Restaurant Manager 360 Review p.2
Restaurant Manager 360 Review p.2

Restaurant Manager 360 Review p.3
Restaurant Manager 360 Review p.3

Restaurant Manager 360 Review p.4
Restaurant Manager 360 Review p.4

Restaurant Manager 360 Review p.5
Restaurant Manager 360 Review p.5

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Employee Performance Review


Do you have a record of each employee's performance? Do you do performance reviews? This restaurant form is very useful to help track employee performance and maintain a unbiased and consistent record.
The employee performance review will document the employee position performance.
Goals need to be set and met with-in a designated time frame.


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Restaurant Form #F-007


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Waiter Evaluation Form


Do you have a way to gauge your employee’s performance?
It is important to have your serving staff on the same page and performing well above your expatiations.
The defining point that will create an ongoing repeat business carousel for your restaurant will be your employee’s willingness to do the right thing for the right reasons.
The waiter evaluation form if used properly will give you the right juice to get the job done quickly and correctly.
The waiter evaluation form will help you identify and correct employee related issues.
Once you have completed the waiter evaluation, then create an employee action plan. Pinpoint and correct issues and complaints immediately. Don’t create the back burner effect, address and correct the issues promptly.
The price of this form will pay for itself over and over again. Your employee’s actions can either positively or negatively impact your restaurant's reputation and future.
If you have employee related issues and you are not sure on how to approach the problem, then purchase the waiter evaluation form NOW.


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Restaurant Form #F-062


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Restaurant Server Service Audit


How will the Restaurant Server Service Audit benefit your business?

There are no restaurants or bars that are immune to customer complaints or training issues.

Conducting the server service audit will help pinpoint areas of opportunity.

Require that anyone who servers a customer be fully trained in the six steps of service.

Utilize valuable tools that were specifically created to help you reduce or eliminate operational/financial issues. It’s how and when you correct the issues that matters.

The restaurant server service audit is an 11 page document. The actual audit is only three pages. The rest of the document contains valuable information and tips on how to succeed in repairing on-going issues that is affecting customer service.

We also included free downloadable forms when you buy the audit form:
1) The server action plan form
2) The six steps of service quick reference chart
3) The six steps of service test and answer key


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Restaurant Form #F-064


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Server Action Plan Form


The server action plan is a great way to pinpoint the areas of opportunities and then correct them systematically.

Correct your server actions immediately, don't wait until the problems develop into bigger issues.

Use this form to pinpoint and correct issues.

Learn how to effectively turn your restaurant managers and staff members around into a productive and proficient employee.


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Restaurant Form #F-063


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Employee Write Up Form


The Employee Write Up Form is a great tool for employees to be aware of what your expectations are for their behavior at work.

The Employee Write Up Form has the information about how to complete the report and the various levels of offenses.

You will also have a employee write up form action plan for the employee to follow. The employee write up form gives the employee the chance to improve on their actions and gives you a paper trail of what occurred.

The employee write up form will also act as a paper trail. Documentation of employees behavior will lower the chance of losing an unemployment hearing or a civil suit.


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Restaurant Form #F-006


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Suspension Notice



No one enjoys suspending employees.

Although at times it is necessary, especially for employees that refuse to change their behavior.

During the suspension time it is important to create an action plan in order to help the employee excel. If the employee does not change their behavior during the suspension notice period, then termination may occur.

The suspension notice form will also act as a paper trail. Documentation of employees' behavior will lower the chance of losing an unemployment hearing or a civil suit.

Keep in mind this documentation may be helpful during a lawsuit. Having documentation will strengthen your case, especially if the claim was a valid claim.

Remember the burden of proof is up to the employer to prove why the employee was suspended, then terminated.


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Restaurant Form #F-067


suspension noticeView Larger Image


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Employee Exit Interview


What happens when an employee quits or is let go? Do you have any idea why the person is leaving? Using an Exit Interview is a great way to know more about the reasons. This gives you information that may never have been said by the employee when they were working for you. This way you can see if there are issues within your restaurant and why your turnover may be higher than you would like it to be. Offer employees the chance to voice their concerns when they are leaving.


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Restaurant Form #F-010


Exit InterviewView Larger Image

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Exiting Employee Checklist



3 Page Document




This form serves several purposes:
1) It is a complete record of what was given to your manager's / employee's during the hiring process. Use this form when the employee separates from your business. Make sure you retrieve the bushiness belongings that was given to the exiting employee or manager.

Record information on the 3rd page of the exiting employee checklist (Final Comments and Observations)
Why did the employee leave?
Is there any written documentation on the exiting employee?

2) Documentation: Rule of thumb
Use your judgment to determine if the issue warrants written documentation.

This form serves as a legal document in unemployment hearings or lawsuits.

Remember to have the exiting employee sign this form indicating that the items checked off on the exiting employee form is returned and undamaged.


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Restaurant Form #C-018


Exiting Employee Checklist - Page 1

Exiting Employee ChecklistView Larger Image

Exiting Employee Checklist - Page 2

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Exiting Employee Checklist - Page 3

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Restaurant Manager Opening Checklist


Are your managers prepared when your restaurant opens for the day? When you use this sheet, they will know what to do to be ready for the shift. This checklist will keep your manager's organized and consistent when they use this checklist daily.


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Restaurant Form #C-013



restaurant manager opening checklist


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Closing Manager Checklist


This is a 5 Page Document with instructions

Do your managers know how to properly close down the restaurant? Are there issues where a manager keeps "forgetting" what needs to be done? By using this checklist you can be assured that the manager knows what needs to be done to properly close out the evening shift. Use this in conjunction with the closing server checklist and closing kitchen checklist to keep all areas in sync. Keeping all shifts on track will help alleviate the tension between shifts and keep your staff working as a team. Consistently following this checklist will decrease the chance of issues arising or customer complaints.
This also helps the General Manager and/or Owner be aware of what is happening and where things need to be improved in your closings.


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Restaurant Form #C-009


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Restaurant Daily Line-Up Form


Wow, this is a must have form! It will will help you get organized throughout the shift. By using this daily line up form you will know who is working a particular shift and what the start and end times per employee. This form was created by individuals who worked for many years in the food service industry.

How does this form benefit your restaurant?
At any given time you will know who is working a particular shift, what time they started, and what time the shift ends. If you are looking for the cook who was supposed to be at the restaurant at a specific time and he or she is late, and want to verify the start time, then refer to the line-up.

If there is an emergency and you need to evacuate the restaurant then use the line-up to determine if everyone left the restaurant safely. These are just a few reasons as to why the daily line up would come in handy. It's a great way to keep track of who is working each day.

Have the previous manager fill out the form by using the employee schedule. As the in-coming manager arrives at work, then the previous manager would give that line up to review and prepare for the shift.



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Restaurant Form #F-036

Restaurant Daily Line-Up Form

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Restaurant Pre Shift Alley Rally Forms - Two Options


What's a Pre-Shift Alley Rally? It's a great time to motivate and "rally" your team.
There are two versions of the Alley Rally form. You can choose either form to organize your Pre-Shift Alley Rally. Use this restaurant pre shift meeting form as a motivational tool for your team. Communication is the key. 15 minutes prior to any meal period gather up all the staff members. Use the Pre-Shift Alley Rally form to communicate shift goals, contest, lunch or dinner features, new menu items, uniform inspection, employee recognition, suggestive selling and up-selling.
Organizing the shift will create a smooth running shift.



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Restaurant Form #F-002-A


alley-rally

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Restaurant Form #F-002-B


alley-rally

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Restaurant Kitchen Inspection Form


This document is a 8 page detailed inspection form. The first 3 pages are actually the kitchen inspection form and the remaining 5 pages is the restaurant action plan. Restaurant systems are necessary in organizing the operational aspect of your business. It is not like it was in the old days "it’s my way or the highway" or old school. The restaurant industry evolved into a technical field. The best restaurants that people thrive about are the ones that are consistent with their WOW Service and great tasting food served fast. Use the restaurant kitchen inspection form to identify and correct any issues that may directly interfere with guest service. The best kitchens all over the world use some form of tools to help decrease customer complaints and increase restaurant revenues. So, if you are a struggling kitchen restaurant owner or manager, then would it make perfect sense for you to want to know what is happening in your kitchen and what those issues are? Use this great tool "restaurant kitchen inspection form to identify and correct. Furthermore as an bonus, included is a restaurant action plan"



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Restaurant Form #F-065
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Restaurant Form #F-065
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Restaurant Self-Assessment Form


Are you experiencing low sales? Are you receiving a high amount of customer complaints?

Maybe you are not quite sure what is causing the issues in your restaurant. Not knowing or addressing those issues could create a possible closure of your restaurant. As a restaurant owner or manager, repeat business is your ultimate goal. If you want to meet that goal, you should do a self-assessment. Even if things are going well, and you are making a profit, an assessment can be helpful to see where you are strong and what needs improvement.

If your restaurant is not providing excellent customer service to your guests, then those customers will visit your competition and you will lose out on those sales.

We have an excellent restaurant tool that will help pinpoint your restaurant issues. The Restaurant Self-Assessment Form was designed by restaurant experts that have worked in the restaurant industry for years. This form is only $4.99 and is worth every penny. At any time you may also download the free instructions on how to do a restaurant self-assessment. You can use these free instructions as a guide.


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Restaurant Form #F-049


Restaurant Self-Assessment Form - Page 1


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Restaurant Form #F-058
This is a 5 Page Document


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Restaurant Action Plan



If you answered one of the questions below, then you will benefit from using the Restaurant Action Plan Form:
• Does your restaurant seem chaotic or unorganized during shifts?
• Are you receiving an unusable amount of customer complaints?
• Are your customer counts and restaurant revenue declining?

Without the use of this form, how are you going to pinpoint and consistently correct your issues?

Using this form and following what’s outlined in the action plan document will help you organize a sensible corrective action path.

It starts with either a managers meeting or a meeting with your top employees, including management. Get your employees involved for second opinions. Sometimes, it is best that you ask another employee about their perspective on the situation. A fresh set of eye will always reveal things that you miss all because you got used to seeing it that way for so long, it becomes normal to you or to the employees.

Once you and your employees agree that there are several issues happening in the restaurant that is effecting the bottom line, then you can start to develop an action plan to correct the issues. It takes commitment on both managers and employees to see it through until you get the results that you seek.


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Cash Register Audit Form


This is an excellent form for cash control accountability. Are you having cash control issues? Are you constantly experiencing cash shortages or overages?

Use the Cash Register Audit Form to reduce or eliminate shortages or overages. Any manager or employee is in in direct contact with money should be periodically audited. If a shortage or overage occurs, the manager or employee needs to be held accountable.

Another great tool is the employee write up form:


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Restaurant Form #F-053


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Register Till Start Up Fund Count Form


This is an excellent form for total cash accountability. Cash drawers start off with a cash start up fund in each register till. Each till needs to be verified by the managers on each shift to ensure the beginning drawer funds are correct. Using this form consistently and correctly may help reduce revenue loss. There needs to be some sort of cash control procedures and policies in place in any business to help organize and implement changes that are needed to move the business forward. Using this form will diffidently keep people honest and accountable in their actions.

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Restaurant Form #F-054


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Restaurant Server Cash Checkout Form


This is an excellent form for total cash accountability. Restaurant Server Cash Checkout Form is vital for employee cash accountability. Use this form when your server or cashier is done with their shift. Simply print out the form and cut out the 4 worksheets, then print out their close out summery report. Enter the pertinent information, once entered you will be able to collect the right amount of cash owed to the restaurant or bar. If you are collecting money from a cashier you will also know if they or over or short.

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Restaurant Form #F-066


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Front of House Checklist


Do your customers say "wow" when they are talking about your restaurant? If you provide top notch service and food, they'll be sure to say WOW and want to come back with their friends and family. There is a whole lot more to running a restaurant than people think. This checklist is an excellent tool to make sure your front of house--parking lot, dining room, restrooms and greeting area are all ready for customers before the peak times!


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Restaurant Form #C-012


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Restaurant Server Job Description Form


This is a must have tool that will guide your servers in the right direction.
How will this form benefit my restaurant?
1) Your serving staff will understand your expectations and what is expected of them.

2) They will understand how to perform their position effectively.

3) Accountability. During the hiring process give this form to the candidate to read and sign. By signing this form holds the candidate accountable in consistently and correctly executing the policies and procedures that are established in the server job description and responsibility form.

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Restaurant Form #F-046

Restaurant Server Job Description Form

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Restaurant Greeter Job Description Form


This is a fantastic form in the restaurant tool box. The restaurant greeter job description form can be used for several purposes:

1) To give the employee an idea of what is expected of them.

2) Accountability

During the hiring process before you decide to hire the candidate have them read the employee job description and agree to the policies and procedures. Having the candidate sign the form holds the employee accountable. Another great feature the job description explains in great detail their responsibilities.

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Restaurant Form #F-045

Restaurant Greeter Job Description Form


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Service Area Checklist


Are your waiters and waitresses prepared for their shift? Do they run out of items in the middle of the dinner rush? This is a great tool to ensure a good start to each shift.

The service aisle should be stocked and ready to go so that the service staff can focus on the customers. It avoids the frustration of running out of straws or napkins in the middle of the busiest time.

This checklist will help your service staff and your manager make sure the front of house is set for success

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Restaurant Form #C-005


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Restaurant Server Opening Checklist


Are your servers prepared for guests before the doors open? When they take the time to get everything set up in advance, they will provide better customer service. This creates happier customers and that leads to repeat business. That leads you to greater profits. Use this excellent checklist to get your service aisle open and ready for the day.


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Restaurant Form #C-014


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Closing Server Checklist


Do you have issues where the morning servers complain about the evening servers not closing properly? Do the evening servers say they are also left with unfinished tasks from the morning servers? This can be an endless downward cycle.
Start using this form in conjunction with the Server Side Work chart to keep your service aisle in great condition! Keeping all shifts on track will help alleviate the tension between shifts and keep your servers working as a team. During meal periods it is crucial the server aisle and dining room is set up properly. Consistently following this checklist will decrease the chance of issues arising or customer complaints.
This also helps the General Manager and/or Owner be aware of what is happening and where things need to be improved. It's just one of the many ways you can make your restaurant service surpass the competition!


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Restaurant Form #C-008


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Server Side Work Chart


Sometimes it's tough to get everything done when times are busy. Do you find yourself rushing around, while your waiters and waitresses standing around chatting? Your Service Staff should be just as busy as the other staff members. Doing Side Work isn't just busywork, it helps to keep up the restaurant.

To use this restaurant form, assign one or more servers to each task. This ensures that everything is completed for each shift. Using this form will decrease issues and ensure that during the peak times everything is kept up.


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Restaurant Form #C-010

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Server Stocking PAR Sheet


The par level of inventory is the amount of inventory needed to meet customer demand and provide a cushion in case of an unexpected spike in demand or a delay in delivery.

Servers can use this PAR Sheet to control levels of food and drinks. Running low or out of food and drinks can damage customer service.

Many restaurant customers visit restaurants mainly because that’s their favorite restaurant to visit or they come to your restaurant for a specific menu item.

Either way you don’t want to tell the guest that you ran out of that item


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Restaurant Form #C-017

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Server Steps of Service
Test and Answer Key


The Server steps of service is an excellent way to train your servers.

These steps are important to your restaurant's success and creating an everlasting great impression in your guest's minds.

If the steps are executed properly and consistently, you will create repeat business.

Managers are responsible to make sure servers are maintaining the service steps. Consistency and a positive attitude are key factors in your success.


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Restaurant Forms #F-024 and F-025


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Restaurant Server Steps of Service


Are your servers familiar with the Steps of Service?

This is a great resource for your wait staff to remember what they should do.

If your waiters and waitresses follow this, your customer service will be something customers say “WOW” about. Go to the page linked below for even more great information about this form, and customer service.


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Restaurant Form #Q-011


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Server Training Checklist


Are you sure you have covered everything you should with your waiters and waitresses? This restaurant form will help you make sure your waiters and waitresses have had the training they need to do their job. Consistently using this form correctly will ensure that every server receives quality training and you will not miss anything that is listed on this sheet. Review all training deficiencies with that server, and set your expectations. This form also acts as a paper trail to show that the server was trained for the job.


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Restaurant Form #C-006



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Waiter and Waitress Competency Test and Answer Key


Use this Server Test to test each waiter and waitress either at training for new hires or as a refresher for current staff. Your service staff should have knowledge of the server position, their roles and customer service. This not only includes the test, but the answers.
This is an excellent restaurant form to assure that your service staff are prepared for the job.
This includes test questions and answers regarding the server steps of service, the Server position responsibilities, the Expediter position, how to handle guest complaints and recover the guest. If you use this as a test and fairly grade it, the servers will be more prepared for your job and you'll have proof that they should know how to do their job.
It's up to you to make sure your waiters and waitresses put it into practice to provide excellent customer service.


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Restaurant Forms #F-026 and F-027


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Restaurant Customer - Guest Survey


Do you have a survey for your customers to complete to evaluate your restaurant? This is one of the best ways to know how well you are doing at your restaurant. The Manager or Greeter can hand out the guest surveys to your guests while they are still eating, or you could make them available at the register, near the door, or on tables. You may learn areas of opportunities to improve and know where you shine. You can even ask if they would give permission for you to add a positive comment to your website, carry-out menu or other advertising. For negative feedback, if the customer included contact information, you can get in touch with them to follow up and see what you can do to recover the situation and bring them back to your restaurant.


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Restaurant Form #F-014


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Restaurant Wait Seating Chart Sheet


Use this sheet when all the tables are being used - your restaurant is full. Keep track of who is waiting for a table and be aware of their questions. You can even offer them samples, drinks, or other incentives while they wait. Give the children a something to do such as crayons or games. Having a full restaurant is great! Give those customers a reason to stay because it is worth the wait.

This chart is helpful if questions come up as to the wait time and also for making sure the first customer waiting will get the first available table. If it is a large party, inform them that the wait could be longer than other customers who came in after them with only one or two guests--as most restaurants have a limited number of large tables or seating areas. Use the Restaurant Wait Seating chart to enter the names of people, how many, whether they prefer a table or booth in your restaurant, and even special seating needs, such as a high chair or booster seat.


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Restaurant Form #F-029


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Restaurant Reservation Form


Do you have a way to reserve tables? If you don't and you find you want to take reservations this sheet helps you get started. It has the information you need to reserve tables at your restaurant. Learn more about how to use this sheet on the Restaurant Reservation Form page.


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Restaurant Form #F-035


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Restaurant Server Table Rotation Form


The Restaurant Server Table Rotation Form is an excellent organizational tool. Are servers complaining that they are being skipped when customers are being seated in the dining room?

Are the servers being double seated which is causing the servers to be overwhelmed? Servers that are overwhelmed may provide bad customer service to their customers because they are unable to keep up with both their side work assignments and the amount of tables that they are serving.

Typically most restaurant will only assign 4 table sections to each server. Seasoned servers may be able to handle more then four tables. Servers that are in a four table section will provide better customer service to their guest.


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Restaurant Form #F-050


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Store Transfer/Borrow Sheet


If you own more than one restaurant or if you have a nearby restaurant that you sometimes borrow from or allow them to borrow from you, this sheet will be very valuable. Why bother keeping a record of transfers? Because if you find things missing and can't account for it, you'll have a written record. It is easy to forget that there was a transfer, or there could be a transfer when you weren't there and no one informed you. Use this sheet to track products when transferring or borrowing products between restaurants.

When someone borrows product from your restaurant, it is best that you record that information onto the store transfer borrow sheet. If you only own one restaurant, at one point or another you might borrow product from other restaurant in your area.
If someone borrowed product from your restaurant, this form will remind you that someone owes you for the borrowed product. If you borrowed from another restaurant, then you will remember to re-stock or pay them for the items. This keeps you on good terms with the other restaurant.

Don’t forget to add the borrowed product to your inventory. If you forget, then you will have a shortage of that particular product.


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Restaurant Form #F-004


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Hourly Sales and Customer Count Sheet


This simple sales record sheet is easy to complete and will help you in many ways.
Each hour you record sales and customer counts onto the hourly sales and customer count sheet. After several weeks of data you will see patterns and trends in sales and customer counts.
Use this data to determine when to add more employees on a specific shift or hourly. This also a great way to determine sales projections which helps you to know where you are headed.


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Restaurant Form #F-015


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Restaurant Labor Estimate Guide


Do you struggle with scheduling the right amount of employees? Do your Labor Costs strain your budget? You can use this chart as a guide on how many of each job position to schedule based on your projected sales. This chart tells you how many employees to schedule based on customer counts per hour. You'll be better able to know how many of these positions to schedule.


  • Servers

  • Greeters

  • Bartenders

  • Kitchen Staff

  • Dish Washers

  • Bus Positions



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Restaurant Form #Q-007


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Training Feedback Form


This is a great tool to get the feedback of your trainers and the people being trained. It allows for real views of the training.
This form gives the opportunity for open discussion between the trainer and the trainee. Using this form gives accountability to both the trainer and the people participating.
We know that accountability leads to greater participation! This ultimately improves your training program. This was designed as a restaurant form, but can be used in any business.


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Restaurant Form #F-011


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Restaurant Emergency Procedures Chart
7 Page Document


Do you know what to do if the electricity goes out? What about if you have a fire? What would you do if you ever had a robbery? These seven pages will describe best practices in case of several types of emergencies. Find out more and see all seven pages using the link for more info.


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Restaurant Form #Q-003


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Restaurant Inventory Count Sheet


Are you aware of how much of each product you have? Maybe you keep track of it in your head, but what happens when things are missing and there is no explanation as to why.
Tracking your inventory will help you learn more about what products are being used and if there is a problem with missing food. Maybe there are cooks who are putting too much food on the plate or food is being wasted. Maybe there are lots of mistakes. If this is happening, you are losing money with all the food waste.
There is also a possibility that theft could be occurring. Did you know that about 70% of theft happens from within? This means that employees can be stealing from your profit margin.
Keep an inventory. This form is easily reproduced. If you want a more complete system, check out the Inventory Management spreadsheets above for a more complete inventory tracking system.


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Restaurant Form #F-019


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Restaurant Cook Job Description Form


This is an excellent resource to get your cooks on track. When hiring cooks, review the job description, so they are aware of their responsibilities. You'll also be able to hold them accountable for doing their job completely.

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Restaurant Form #F-047

Restaurant Cook Job Description Form

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Restaurant Prep Cook Job Description Form


Do you have job descriptions for your restaurant staff? If not, this form will be valuable to you. This form covers the responsibilities of the prep cook from the time the he or she arrives work all the way up to when the cook are done for the day or night.

Basically this is a training tool for your prep cooks. It is very detailed and easy to understand.

The best part of this form is the accountability aspect.

During the hiring process, just before you decide if this person would be a good fit in your restaurant, have them read the prep cook description form and ask any questions about the responsibilities. When the person is hired, have them sign off on the job description. Their signature helps to hold the person accountable and gain a better understanding of their job duties.


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Restaurant Form #F-048


Restaurant Prep Cook Job Description Form


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Restaurant Kitchen Checklist


You can use this sheet to make sure your kitchen is ready to work for each shift.

When you have the kitchen stocked and ready to go, your kitchen staff can focus on preparing food for your customers. This will relieve the stress of running out of something in the middle of the dinner rush.

This is a great tool to use to ensure you have all the correct portion scoops and ladles.The manager should make sure that the kitchen staff have completed all the tasks on the shift readiness form at least 15 minutes before the peak period.

If you have the unfortunate need to let someone go, then you have the documentation to support the reason. This form is easily changed or customized for your unique needs.


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Restaurant Form #C-003


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Dishwasher Job Description Form
5 Page Document


The Dishwasher Job Description is a five page document that not only shows there job description, it explains on how to do perform their job. This is a very detailed job description. In order for your employees to do their job properly, they need to know what is expected from them. Once they understand what is expected from them, they sign the document. By signing the dishwasher job description form the employee is accountable for their actions.

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Restaurant Form #F-057


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Kitchen Training Checklist


Do you have records of your kitchen staff training?

This is a great restaurant form to ensure that each kitchen staff member is trained and prepared to begin working solo. This checklist will help you ensure that each kitchen employee received training in all levels. This validates the person in the position.

If someone isn't able to complete the training, then the person can be considered for a different position or you have the documentation to support the reason to let them go.

This form is easily changed or customized for your unique needs.


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Restaurant Form #C-004




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Restaurant Opening Kitchen Checklist


Do you have a way to ensure that your restaurant kitchen is set up and organized prior to the restaurant opening the front doors for your customers?

Use the restaurant opening kitchen checklist to ensure a smooth opening that your customers deserve.


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Restaurant Form #C-015


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Restaurant Closing Kitchen Checklist


Do your closing kitchen staff leave the restaurant kitchen ready for the next morning? This two page restaurant form is an excellent resource for closing the Kitchen and Back of House (BOH). The morning kitchen staff will be more prepared and they are more likely to leave the kitchen in order for the evening shift.

This also keeps your kitchen staff accountable. You need accountability to pinpoint who closed the kitchen and what areas were closed down properly. Make sure you give positive feedback for a job well done.

Any areas that were not closed down properly should be reviewed with the closer. Be positive on what was done right and allow the staff member to explain what happened.

This will make your expectations clear. When you use this form consistently, you will be setting up the next shift for success.


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Restaurant Form #C-007


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Kitchen Side Work Chart


This is a two page document


Do your Kitchen staff scramble for missing items during peak time?
Keep your Kitchen staff on track using this Kitchen Side Work Chart.
There are several purposes for this form.
By using this form correctly and consistently will ensure the shift is set up during any meal period and that you are setting up the next shift. AM shift sets up the PM shift and the PM sets up the AM shift.
Managers should review any discrepancies with the kitchen staff so they know your expectations. This form also acts as a paper trail.


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Restaurant Form #C-011


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Food Prep Sheet


Do you know how much food should be prepared each day?

Using the prep sheet will reduce waste, spoilage and will help better prepare the shift especially during peak times.

The opening manager first thing in the morning should do an inventory of items from the prep sheet. Once you know how much of a specific item you have you will be able to calculate how much product you need to get through the day and night.

Train your prep person on how to use this sheet, the importance of rotating products, and why to prep the correct amounts. This is a great resource for your restaurant.


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Restaurant Form #F-020


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Salad Prep Sheet


Do you know how much food should be prepared each day?

Using the Salad prep sheet will reduce waste, spoilage and will help better prepare the shift especially during peak times.

The opening manager first thing in the morning should do an inventory of items from the prep sheet. Once you know how much of a specific item you have you will be able to calculate how much product you need to get through the day and night.

Train your servers or salad prep person on how to use this sheet, the importance of rotating products, and why to prep the correct amounts. This is a great resource for your restaurant.


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Restaurant Form #F-056


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Restaurant Kitchen Stocking PAR Sheet


Have you ever heard of a PAR Sheet? This is a great form to use to determine how much of each product is needed in the kitchen during any shift or meal period.

When you use a par sheet, it will help reduce food spoilage and food waste due to having too much food stocked for the shift. This will also help to keep you prepared for the busy times. The goal is to have the right amount prepared for each day.

The use of this form consistently and correctly is key to a healthier bottom line and great customer service.


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Restaurant Form C-016

Restaurant Kitchen Stocking PAR Sheet


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Food Pull-Thaw Sheet


Do you know how much of each product to pull from the freezer in order to have the proper amount of each product thawed to cook?
It takes a certain amount of time to properly thaw food product based on weight and size. It is important to pay attention to the food temperature. You also should be pulling only enough food to use for the day. If you pull too much, you'll risk food spoilage. If you don't thaw enough food, then you risk running out of something during the day.
Using this sheet will help you stay organized and on track for how much of each item to thaw each day.


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Restaurant Form #F-021


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Produce Order Sheet


Do you have a system to order the correct amount of produce to last through the next order? This form will help you keep your produce order on track. It will increase the quality of your fresh produce. We advise that you get produce orders several times a week to keep your produce fresh. You can save money by not having too much produce and it spoils. It will also help you have enough produce to get you through the busy days. For a few dollars to buy this form, you'll save hundreds of dollars in a short time!


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Restaurant Form #F-023


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Liquor Beer Wine Order Form


Running out of alcohol or over ordering product will negatively impact your bottom line and customer service.

Using this form will help you order enough alcohol to get through any given period.

This form if used correctly and consistently will help you eliminate over ordering.


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Restaurant Form #F-051


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Restaurant Alcohol Vendor Form


Are you tired of not knowing how much alcohol inventory you have on hand in your restaurant? Track how much alcohol is delivered to your restaurant.

Use this form to record your alcohol deliveries. File the form in the office for later use.

The manager on duty before they are done with the shift should record any deliveries for the day on to the alcohol vendor form. This saves time and money because you don't have to record a weeks worth of information at one time on to the form.


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Restaurant Form #F-039


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Restaurant Food Order Form


6 Page Document with Instructions and tips on how to best utilize this form

Do you presently have issues with under ordering or over ordering foods and drink products for your restaurant?

Fortunately, there is a simple solution.

The restaurant food order form is a fantastic tool to help you get your food and drink ordering levels under control.


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Restaurant Form #F-052


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Restaurant Cook Quiz


Teach and coach your cooking staff on the final cooking temperatures and the temperature danger zone.

In reality, you only have one time to get it right. Serving food that is considered dangerous due to harmful bacteria that you can not see may quickly put your restaurant on the chopping block.

Be proactive and stay ahead. Learn ways to prevent food borne illness.

Teach your cooking staff the correct cooking times and the temperature danger zone.


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Restaurant Form #Q-002


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Restaurant Cook Test and Answer Key


This is a 3 page document

The restaurant cook test is a valuable tool to ensure the all your cook's are on the same page. Your cook's need to possess the necessary knowledge to properly serve your customers safely and professionally.

Learn what a cook needs to know other then cooking. Cook's may have been trained in other positions at their previous jobs, although without conducting a full background check or telephone reference checks we will never know.

Take this in consideration as well, when you hire a cook you have to train them how you want them to act.

Every restaurant has a base line that is similar. Most restaurants have different policies and procedures that need to be learned.

Menu knowledge is a huge factor in consistency, this is key for great customer service.


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Restaurant Form #F-037

Restaurant cook test and answer key

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Restaurant Food and Drink Waste Sheet


Do you have any record of how much food is being wasted? Are your cooks preparing too much food and it is being thrown out? Are there mistakes on food orders and plates being returned? Does food spoil or become contaminated and needs get thrown out? All these things can happen in any restaurant. Many of these can be avoided, but even the best establishments may have some mistakes and waste.
Sometimes by just knowing there is a record of "mistakes" the employees may be more vigilant on making sure the food is being ordered and prepared properly. Too much waste could lead to losses of profit and impact the success of your restaurant.
You won't know how much you are losing until you keep track of it.


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Restaurant Form #F-030


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Restaurant Menu Recipe Guide


How do you keep your recipes consistent across different chefs or cooks? This guide will help your cooks know the proper recipes. You can input items from your entire menu on this form.

It is very easy to set up.

Enter information such as:


  • Product name

  • Ingredients

  • Cooking procedures



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Restaurant Form #Q-006


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Restaurant Cutting Board Color Coding Chart


Keeping your food safe is vital to staying in business. Did you know that cutting different foods on the same cutting board can cause cross-contamination? Why take the risk? Many restaurants have been shut down because a customer ate contaminated food at a restaurant.
One way to prevent cross contamination is the proper use and sanitation of cutting boards. By using color coded cutting boards and properly cleaning and sanitizing the cutting board you will reduce the risk of cross contamination. This handy chart has a recommended color-coding system to help you and your employees know which board to use for which type of food.


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Restaurant Form #Q-001


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Date Dot Chart


Do you have a system in place to track when you should use items that have been prepared?
If you do not have a system in place, how can you tell if food is good or bad?

Food safety needs to be at the top of your list.

It is a small investment to implement the use of date dots compared to getting some sick and risking a civil suit in small claims court. Learn some more great tips on the link for more information.


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Restaurant Form #Q-004


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Food Temperature Danger Zone


This is another great chart to laminate and hang in your kitchen and prep area. Do your employees know the temperatures in the Danger Zone?

The danger zone is when foods temperatures are not safe and contamination could occur.
This is a great reminder to kitchen staff of the cooking and storage temperatures of many types of food. Knowing the proper food temperatures is critical. Food left in the danger zone too long are health hazards. Avoid big issues with food contamination by informing employees of the proper food temperature.


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Restaurant Form #Q-010


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Meat Slicer Cleaning Procedure Chart


Use the meat slicer cleaning procedure chart at the beginning and at the end of the shift. By cleaning and sanitizing the meat slicers at the beginning and the end of the shift reduces the chances of bacteria growth dramatically. Owners, managers or supervisors should verify that the meat slicers were properly broke down, cleaned and sanitized at the beginning and the end of the shift. Learning how to clean a meat slicer will reduce any possible chance of a health liability or lawsuit. Be proactive, reduce bacteria growth before it is a serious problem.

As a added bonus we have included a meat slicer cleaning procedure sign-off form. Employees should use the meat slicer cleaning procedure sign-off form at the beginning and the end of the shift.


Owners, managers or supervisors should verify that the meat slicers were properly broke down, cleaned and sanitized at the beginning and the end of the shift."


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Restaurant Quick Reference Chart #C-023
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Meat Slicer Cleaning Procedure Chart

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Restaurant Quick Reference Chart #C-023
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Meat Slicer Cleaning Procedure

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Restaurant Hand Washing Chart


Experts say that washing your hands is one of the best ways to prevent the spread of illness and contamination.

This is a great chart to use as a reference in how to properly wash your hands.

Get it laminated and hang it above your hand washing sinks and bathroom sinks.

By having this reminder, people are more likely to understand the need for hand washing.


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Restaurant Form #Q-009


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Restroom Cleaning Checklist


Having a dirty bathroom can drive customers away from your restaurant. Post this weekly form on the back of each restroom door to keep up on this important cleaning.

Train the greeters or other staff person to check both restrooms on the hour for cleanliness and stocking of toilet paper, paper towels and hand soap.

Are the mirrors and bathrooms basins clean? Is there any paper or trash on the floor? Keep it clean and you'll give a good impression to your guests.


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Restaurant Form #F-031


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Restaurant Daily Cleaning Form


Do you remember to clean all areas of your restaurant? Do you have a system to track your cleaning tasks? This is an excellent resource for what should be cleaned on a regular basis. Keeping up on cleaning may help you save on repair costs and also present a great image to your customers.

You can easily customize the chart to include your business name. Customize the cleaning tasks based on what you have at your restaurant or other business.


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Restaurant Form #Q-005


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Restaurant Monthly Cleaning Chart


This chart is a great way track and maintain Monthly Cleaning tasks. These are things you may not even think about cleaning until someone points it out or it breaks down from dirt build-up.

Be proactive, clean it before you see the dirt. You are much better off keeping up on cleaning to keep your restaurant looking great!

Assign the staff certain cleaning tasks to staff members, so they know the expectations and it keeps up on cleaning chores that may otherwise be overlooked.


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Restaurant Form #Q-008


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Mystery Shopper Dining Room - Lunch or Dinner - No Alcohol


If you want to know what is going on in your restaurant while the owner or general manager is not there, then the mystery shop form is ideal. You can use this information to pinpoint areas of opportunity. A guest, family, or friends are given this form to grade your restaurant's performance. Customer service, time and temperature, teamwork, position performance, etc are some of the things that the shopper will observe during the lunch or dinner visit. This visit will be unannounced and the mystery shopper will be undercover.


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Restaurant Form #F-032


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Mystery Shopper Dining Room - Lunch or Dinner - With Alcohol


Do you know what is going on in your restaurant while the owner or general manager is not there? If not, then the mystery shop form is what you need. You can use this information to pinpoint areas of opportunity. A guest, family, or friends are given this form to grade your restaurant's performance. Some of the things that the shopper will observe during the lunch or dinner visit are: customer service, time and temperature, teamwork, and position performance. This visit will be unannounced and the mystery shopper will be undercover.


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Restaurant Form #F-033


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Mystery Shopper for the Bar


If you want to know what is going on in your restaurant while the owner or general manager is not there, then the mystery shop form is ideal. You can use this information to pinpoint areas of opportunity.



The mystery shopper will observe integrity issues such as:


  • Proper measurements of alcohol

  • Making sure all sales are rung up during the visit

  • No freebies

  • Honesty

  • Bartender/server efficiency

  • Cleanliness

  • Professionalism

  • Uniform standards

  • Etc


A guest, family, or friends are given this form to grade your restaurant's performance. Customer service, time and temperature, teamwork, and position performance are some of the things that the shopper will observe during the lunch or dinner visit. This visit will be unannounced and the mystery shopper will be undercover.



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Restaurant Form #F-034


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Food Costing Tool Spreadsheet


This is a valuable food costing tool, why?
It’s all about the profit margin, you can’t guess what you want your prices to be at on your menu. Every ingredient in a specific menu item has a price attached to it. This price is what you paid for it from your purveyor.

Price out your whole menu for a better profit margin


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Restaurant Spreadsheet #Excel-018



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Daily Safe Count Spreadsheet


This is an excellent spreadsheet for total cash accountability. By using this form directly on your computer, the money adds up automatically.
All you need to do is count the money and input the count of each denomination. There are six sheets available per day, so you can have the info below also has a short video with information about how to use this system.


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Restaurant Spreadsheet #Excel-001



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Turnover Calculator Spreadsheet


Use the turnover calculator spreadsheet to find out the percentages of high turnover rates in your restaurant. High turnover can be very costly. Once you know what your turnover percentage is, then you can begin in creating an action plan in reducing the turnover cost.


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Restaurant Spreadsheet #Excel-017


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Restaurant Server Cash Checkout Spreadsheet


This is an excellent spreadsheet for total cash accountability. Do you have a way to record or checkout your servers cash at the end of their shifts? Well you do now, use the restaurant server cash checkout spreadsheet every time when your servers are ready to cash out with you or the manager. Simple to implement and use. This spreadsheet contains formulas that automatically calculate based on what you enter into the spreadsheet. This spreadsheet is completely accurate and safe to use.

At the end of each servers shift simply print out the servers closing summary report and enter the necessary information directly off the servers summary report on to the servers cash out spreadsheet. This system is a fantastic record system. Record up to 1 full month of activity.


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Restaurant Server Cash Checkout Spreadsheet #Excel-016



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Restaurant Prime Cost Spreadsheet


Knowing your restaurant numbers is critical, understanding the numbers is key. The two largest slices of the restaurant financial pie is food and labor cost. You need to physically monitor food and labor cost and be able to react to numbers the are considered out of wack.
Don't another moment buy this spreadsheet today and learn what numbers need attention.


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Restaurant Excel Spreadsheet #Excel-015



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Restaurant Profit and Loss Spreadsheet


Two Page Document


A profit and loss statement (P&L) is a financial statement that summarizes the revenues, costs and expenses incurred during a specific period of time, usually a Monthly, fiscal quarter or year.

This profit & loss (P&L) is a monthly spreadsheet.

Let’s talk about food cost, it is recommended to do food inventory weekly opposed to monthly.

By doing food inventory weekly, you will be able to pinpoint areas of opportunities (missing food) and you will be able to react or correct the loss before it becomes a bigger problem. The longer you wait (monthly) the more money you lose.

At a glance you will be able to find out where your money is going and how much you are gaining or losing.

How does the spreadsheet work?
Colored shaded cells are protected: These cells contain formulas from various areas in this spreadsheet. By protecting these colored cells will elevate the chance of overwriting the formulas. Enter all monthly figures. Know where you stand on percentages and net profit & loss.
system.


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Restaurant Spreadsheet
Excel-014
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Restaurant Spreadsheet
Excel-014
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Safe Count Sheet


Do you know the exact count of your safe? Who has access to your safe? What happens when money is missing? Who is held accountable?


If you don't already have a system in place to keep a record of your safe count, then this is the sheet for you. Simple to use and great for keeping a paper trail. If people know you are keeping a record of the money they know they will be held accountable if something is missing. It helps your managers know this is a serious matter to you.


When you keep track of your safe count you will be able to:
1) Know when money is missing
2) Know who was working and had access to the safe
3) Keep a written record of the safe count
4) Accountability will increase honesty
5) Money is less likely to be stolen

Buy this sheet today and keep a record of your safe count! It will save you much more money than the cost of this sheet.



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Restaurant Form #F-043



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Cash Till Balance Sheets (Two Versions)


Do you have cash shortages? Do you have a system to hold employees accountable for the shortages?
The Cash Register Balance Sheet is a great way to create accountability and a record of what the till balance is each day. The consultants who developed this restaurant form have years of experience in the restaurant industry. This should be used for each cash register every shift. Take the time to account for the cash and you’ll be better off.
There are two versions of this sheet: use version
• F-44A if you don’t serve alcohol and
• F-44B if you do serve alcohol.
For a system that also calculates the amounts and allows you to get a visual record of the cash till record for the whole month, check out the Cash Till Balance Spreadsheet systems shown above: Excel-002A (no alcohol), and Excel-002B (with alcohol.)
To purchase this printout version choose your form to the right, and you'll find more info on a webpage about this sheet.


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Restaurant Form #F-044A

Cash Register Balance Sheet No Alcohol


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Restaurant Form #F-044B

Cash Register Balance Sheet With Alcohol


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Time Keeping System - 20 Employees or Less


The Time Clock System can be used by any business and is completely universal.
Easy to set up:


  • Enter in your employee information or new hire information on to the Employee Information Sheet.

  • On a daily basis enter in your employees hours worked on their time cards, the system will do the rest.

The Time Clock system is designed for restaurants, however this system is universal to any business. We also designed this system for businesses that do not utilize a Point of Purchase System (POS)


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Restaurant Form #Excel-010A


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Time Keeping System - 30 Employees or Less


The Time Clock System can be used by any business and is completely Universal. Easy to set up. The payroll time keeping system is the same as the above payroll Time Keeping System. The only difference is time keeping system in the row above is for 20 employees or less and the system in this row is for 30 employees or less.


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Restaurant Form #Excel-010B


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Food Perpetual Inventory
There are Two Versions Daily or Weekly Food perpetual Inventory's


You can choose either the Daily or Weekly Food Perpetual Inventory. Both systems are exactly the same.

The daily perpetual inventory is best used from shift to shift. You can track steaks, burgers, seafood's, etc.

Basically do a beginning inventory at the beginning of a shift and than do an ending inventory at the end of that shift.

Lets say you are inventorying steaks and your beginning count was 25 and your ending count was 3. The system will tell you the difference in both quantity and how many dollars you are short.

Your counts are now a permanent record. You can view at a glance the entire weeks or months variances.

In the end you should be able to tighten the gap on your your shortages.

You should also be able to pin point when and who is responsible for the shortages.


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Restaurant Form
Weekly Food Perpetual Inventory
Excel-011B


 Food Perpetual Inventory


Food Perpetual Inventory

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Restaurant Form
Daily Food Perpetual Inventory
Excel-011C


 Food Perpetual Inventory


Daily Food Perpetual Inventory

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Cash Till Balance Spreadsheet With Alcohol


The Cash Till Balance Sheet is a daily summary of the close-out of your registers. The only difference of the two cash balance sheets are that the above sheet is with no alcohol and the sheet to the left is with alcohol. Either way, both are vital in record keeping of the daily cash positives or negatives. When you click the link below, you'll also see videos on how this system works.


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Restaurant Form Excel-002B


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Daily Sales Sheet Without Alcohol


The Daily Sales Sheet is a record of the of your restaurants cash flow. Included with tracking your sales, there are charts to see what is happening at a glance. Even though it is a Sales Tracking System, it does so much more than just track sales. You'll track check averages, plus or minus cash for the day, customer counts, and more just by inputting a few key numbers each day. There is a video included on the link below with more information on how the system works.


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Restaurant Form Excel-003A


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Daily Sales Sheet With Alcohol


The Daily Sales Sheet is a record of the of your restaurants cash flow for restaurants that serve alcohol. There are charts to see what is happening at a glance in your business. This does more than just track your sales, you'll track food and alcohol sales, customer counts, check averages, whether your cash is above or below what it should be and more just by inputting a few key numbers each day. Click the link below for more information and a short video on how the system works.


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Restaurant Form Excel-003B


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Daily Sales and Food Inventory No Alcohol


This is a great system that will help you spend less time calculating and more time on the floor. The best of two worlds, sales sheet and inventory. There are many other bonuses in this system. At a glance you will know where you stand on food cost percentage. The link below also has a short video on how to use this system.


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Restaurant Form Excel-004A


daily sales food inventory

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Daily Sales and Food Inventory With Alcohol


This system will help you spend less time calculating figures and spend more time in your dinning room where your money is. Conducting a weekly inventory is vital to your restaurant business. Are you losing revenue and have no idea where to look? You may have losses in the inventory. Where do you stand on your food cost percentages? By clicking the link below, you can also see a video on how the system works.


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Restaurant Form Excel-004B


daily sales and food inventory with alcohol

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Weekly Food Inventory - No Alcohol


Do you have an Inventory system in place or are you a brand new business looking for an Inventory system that will work for your business? Customer’s have told us that this has really helped their business. Since we have years of experience in the restaurant industry, we know what works for restaurants.
Food Costs and Labor costs are vital to seeing whether you are meeting the goal of food costs in the equation. You can also see a video which explains how to use the system when you click on the link below. Don't hesitate to call us if you have any questions 1-717-774-3698 or 1-800-753-0657.


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Restaurant Form Excel-005A


food inventory no alcohol

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Weekly Food Inventory With Alcohol


Do you have an Inventory system in place for your restaurant or bar? This is the same basic system as the one without alcohol, but areas have been added for tracking beer, liquor, wine, and kegs. It also has sections for taking inventory in your bar area and bar storage. One of our customers who sells alcohol said this has really helped his bar. Since we have years of experience in the restaurant industry, some where alcohol was served, we know what works for restaurants.
You know that keeping track of your food and alcohol expenses are vital to seeing whether you are meeting the goal of making or breaking it. YOu'll be able to see if there is an excessive amount of something being used. This is important in tracking down where you could be losing money. Maybe it is because someone is overpouring alcohol, or giving out free drinks when you aren't there, or are busy with other responsibilities. Re-training employees or knowing who is taking away from your business is important in the equation. You can also see a video which explains how to use the system from the link below. Please, call us if you have any questions 1-717-774-3698 or 1-800-753-0657.


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Restaurant Form Excel-005B


food and alcohol inventory

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Food Order Management System


Are you an existing business and you can’t get a handle on ordering the correct amount of food for your restaurant? Or maybe you are visually eyeing the food inventory and guessing what you will,need to get through the week on food and drinks.
Unless you are a genius and can remember everything you have ordered and is in your inventory, and you are not using a working system you could be risking your restaurant. You may run out of food and create poor customer server or you may order food more food than you need, creating more inventory and increasing food spoilage loss. More inventory is difficult to track, the least amount of inventory on hand, without running out of food, may give you a better food cost and less chance of food waste. You could also be missing areas where losses are due to theft or over-portioning. Using this system will keep you informed and help you get organized.


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Restaurant Form Excel-006A


food inventory and order management

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Food and Alcohol Order Management System


Are you an existing or new food service business and you are not sure how to order the correct amount of food for your restaurant? Or maybe you are guessing what you will need to get through the week on food and drinks.
Especially when your inventory involves expensive items and alcohol inventory, you could be losing money just in food and alcohol losses. When you have a way to track the food and alcohol usage and ordering you'll be ahead of the game when it comes to your food costs. Without a system, you may run out of food and create poor customer server or you may order food more food than you need, creating more inventory and increasing food spoilage loss. Alcohol ordering is one of those tricky tasks that can make or break you if you aren't aware of what is happening. You should keep the least amount of inventory on hand, without running out of food or alcohol. This gives you a better food cost and less chance of food waste. You could also be missing areas where losses are due to theft or over-portioning--especially when liquor is served. Using this system will keep you informed and help you get organized.


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Restaurant Form Excel-006B


food and alcohol inventory and order management

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Vendor Management System


Are you experiencing problems due to bills not being paid on time? The Vendor Management System is easy to set up and use. Simply have your managers fill the information onto the vendor sheets before leaving for the day. Basically, they are logging in the information as they go. Each day check the vendor management system to view any outstanding bills. Enter the due date into the system and you will know how soon the bill is due or past due. The color coding system allows you to view bills that are approaching due dates or are 30, 60, 90 days past due. The key to the system working consistently and properly is having management entering the invoices into the system daily and checking for any outstanding bills or if a bill is approaching the due date.


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Restaurant Form Excel-007


invoice tracking

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Food Inventory Labor Management System (FILMS)


FILMS is finally here! - The Restaurant Food Inventory Labor Management System (FILMS).

This system has it all and is fully loaded. This system is an all in one spreadsheet system. This is not your typical spreadsheet; it's much more than a normal spreadsheet. For instance, we have created a home page with active buttons for you to access the system instead of the tabs you would normally find at the bottom of your spreadsheet.

What does FILMS actually do?
• 9- Part Video Tutorial - How to use each area of the system.
• Manager Communication Calendar – Use this as a replacement of a manager communication log book.
• Business, Employee and Manager Phone Contact List.
• Daily Sales Shift 1, 2 and 3. Enter the final figures at the end of each shift for better accountability. Use the daily sales sheets as a permanent record.
• Vendor Log and Department Totals – Managers should towards the end of their shifts enter the invoice information into the vendor log along with any credits.
• Food, Drink and Paper Inventory system – Enter the food or paper product information (Set-up). Once done print the sheet and do your counts. Once done enter those counts into the input sheets corresponding with the correct date. You will even know your cost percentages.
• Food Costing Tool – Adjust your food menu prices based on your projected food cost percent.
• Food, Paper, Chemicals/Cleaning and Smallwares Ordering System.
• Employee Labor System – Time keeping payroll system. Enter the in and out times per employee. View the total hours and dollars per day, week or month.
• Customer Count Comparison Chart – Use this chart as a tool in comparing the customer counts.
• Restaurant Sales Comparison Chart – Use this as a tool in comparing sales per day.
• Profit & Loss (P&L) Spreadsheet – This tool is 100% protected (viewing only). You will know your bottom line net profit or loss for the month

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Restaurant Form Excel-008


Inventory spreadsheet

restaurant spreadsheets

daily sales food inventory labor system home
restaurant spreadsheets

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Weekly Alcohol Perpetual Inventory


The good thing about the weekly alcohol perpetual inventory system is that you can actually pinpoint who and when a particular product went missing from your restaurant or business inventory.

Lets say you conducted an weekly inventory and your Liquor percentage is high.

To use this system you will need to make a list of your top 5 to 10 alcohol drink items that you would think people would steal.

Enter those alcohol drink items onto the alcohol perpetual sheet. On a regular basis, count those items in your inventory. Vary the time to count to try to determine when the items are going missing?


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Restaurant Form Excel-011A


perpetual inventory


Alcohol Perpetual Inventory

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Restaurant Dining Room Layout Chart


This is really an excellent tool for any restaurant.

Are your servers telling you that they were skipped in a rotation seating?

Is there one server receiving more tables than the other servers?

Are the servers complaining that this practice is not fair?

The answer is to utilize a restaurant dining room layout chart. Use it to properly rotate the seating for all of your servers. This also will reduce server double seating which may cause the server to be overloaded. This will affect customer service along with repeat business.


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Restaurant Form Excel-012
Restaurant Dining Room Layout Chart



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 Restaurant Dining Room Layout Chart

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Restaurant Scheduler for 20 or 30 Employees


This scheduler is ideal for restaurants and may be easily used for other any business that schedules employees.
You can choose the version for 20 or 30 employees. We will be creating larger versions soon, so check back again. You can request for us to make you a larger or customized version. Just contact us on our contact page or call us at 1+717-774-3698 or toll free at 1+800-753-0657. We would love to work with you.




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Restaurant Form Excel-013A
Restaurant Scheduler - 20 Employees


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Restaurant Form Excel-013B
Restaurant Scheduler - 30 Employees


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Cash Till Balance Spreadsheet No Alcohol


The Cash Till Balance Sheet is a daily summary of the closeout of your registers. At the end of your shift print out your close out slip. Began to record all coins and cash unto the cash till balance sheet. Record all credit cards and discounts. Once you record all the information that is needed than you will be able to view at a glance the + or - of the drawer. By keeping a solid record you will be able to track any discrepancies and pinpoint the origin of the shortage or overage. On the link below, you'll see a brief video explaining how the system works.


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Restaurant Form Excel-002A



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Food and Paper Inventory Spreadsheet


Food Inventory is a very important process in discovering how much is missing in merchandise/revenue in your restaurant or bar.

Most, if not all corporate ran restaurant conduct inventories. There are many independently owned restaurants that do not conduct inventories.

If you do not conduct inventories in your business, there is a very high chance that you are losing hundreds if not thousands of dollars in missing inventory.


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Food and Paper Inventory Spreadsheet



food inventory

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Alcohol Inventory Spreadsheet


Does your restaurant conduct alcohol inventory on a regular basis? If not, you may want to rethink on doing frequent alcohol inventories.

Why? First of all, you will always show a shortage in inventory within your restaurant or bar. It’s about how much inventory you will be out of.


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Alcohol Inventory Spreadsheet - Form Excel -020



alcohol inventory

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The forms were developed using Microsoft Office – Word and Excel. If you don’t have those programs, you can purchase them the Microsoft website. You could also use an alternative like Apache Open Office, with free downloads, but it is likely that the formatting will change. If you don’t have Microsoft Office and would like to download the forms to open in Open Office, please contact us and we can work with you to make sure the form works as you expect. We can also send you a PDF version of many of the forms, but you won’t be able to edit the forms like in the other formats. Please, let us know how we can help you with your forms. If you would rather have the form in a PDF format, just send us an email after your purchase and we will be happy to send you a version of the form that will open as a PDF file. In that format you’ll be able to open it with any PDF reader, such as Adobe Reader. The spreadsheets cannot be converted to PDF.

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