Cash Control and Food and Drink Waste Control

Cash Control and Food and Drink Waste Control

The subject of cash control is a critical one in the restaurant business. To putcash control it simply, the less hands that are involved with the cash, the easier it is to control. This also lessens the opportunities that people would have to steal any money.

Cash Control

It is important to get a reference and background check done on any person that will be handling the money, whether it is a manager or a cashier. There is a fool proof procedure, that if followed correctly, will make it impossible for anyone to steal money from the cash drawer. When the drawer is first given to a cashier at the beginning of their shift, the cashier should verify the drawer funds in front of the manager. The money should be physically counted. Then the cashier will sign a sheet that says they are accepting the drawer and the correct amount of money is in it.

After accepting the drawer and placing it in the register, the cashier should be the only person allowed in the drawer. Not even the manager should be allowed in the cash drawer. If the manager wants to make change, the cashier should open the drawer and give the cash to the manager. This is because a manager could try to steal money from the drawer and blame it on the cashier. The cashier should be the person that is accountable for the money until the end of their shift.

Food and Drink Waste Control

It is important for management to be proactive in order to eliminate potential problems before they get out of control. A manager should be on the floor 90 percent of the time and in the office 10 percent of the time. Management must keep a close eye on employees to make sure they are not giving away free food and drinks. A manager should also do something called a figure eight. This is where the manager starts in the parking lot and walks through the entire restaurant looking for potential problems.

Starting a Restaurant – Do’s and Dont’s

Starting a Restaurant – Do’s and Dont’s

starting-a-restaurant-do's-and-don'tsUnbeknownst to many entrepreneurs-in-training, opening a restaurant is one of the riskiest endeavors one can undertake. From finding exactly the right locale to investing in the freshest of ingredients, a host of elements must be considered. From a restaurant consultant standpoint, the primary importance is to ensure enough capital is available for the venture – on average, anywhere from $50,000 to $150,000 is required to open the doors of a restaurant, that figure being reduced if existing kitchen equipment and the like is readily available. However, many costs go into that figure – food enough to last for that initial six months to a year, enough labor dollars to pay a staff (in that same six months-to-a-year time frame) and of course garden variety bills. All this must be considered very carefully by the prospective restaurateur beforehand because initially – and this is just fact – revenue won’t be streaming in with any sense of urgency; typically, restaurants just don’t turn a profit right away and clientele must be built to make this happen.

In what’s a rather alarming statistic, 75 to 80 percent of restaurants go out of business in their first year. As an increasingly difficult business to master and succeed in, owning a restaurant is a prospect that should be carefully researched, according to master restaurant consultants. Factors such as location, knowledge of PNL and control of laborers and food cost are really just the beginning of what needs to be taken into serious consideration. According to professional restaurant business consultants, most people fail in this arena because they feel they could open up a restaurant just because, say, they could cook or perhaps have simply eaten in a restaurant. To the contrary, this is more a science with only 20 to 25 percent of attempts actually succeeding due to the sheer fact that these folks actually did their homework.

The Application and Interviewing Process

The Application/Interviewing Process

One of the most critical elements of operating a restaurant is the applicationapplication-interview-process-new and interview process. Good help is hard to find. You want to be certain that the people you hire are trustworthy, dependable, responsible and hardworking. Knowing the right things to look for during the application and interview process can help you find the ideal employees that will help your business continue to grow in the years ahead.

1. Mini applications

Many people come into your restaurant during peak hours looking for a job. Obviously, if it is extremely busy, you will not have time to talk to them. However, it is important to get them to stay there until you have some free time. This is because if they leave your restaurant, they will simply go to another restaurant to apply for a job. If the person has a limited amount of time and can’t stay, have them fill out a mini application. The questions on a mini application are designed in such a way that it will be easy for the employer to weed out the people that will not make good employees. When peak hours are finished, immediately go through any mini applications that were submitted. Call back any good prospects right away. If you wait, they might be snapped up by other restaurants. If the person has more time, give them a standard application.

2. Interviews

Always schedule all of your interviews at a time when you will not be disturbed. Early in the morning or between lunch and dinner are ideal times. During the interview, make sure you have someone competent running things so you will not need to interrupt the interview. If the person has a good interview, have them come back for a second interview. If the second interview goes well, you will need to check their references. If you want to hire a person, they will need a background check and a drug test. If the person passes these things successfully, you will need to give them a proper orientation and restaurant training session.

Restaurant Owner and the law

Restaurant Owner, is it worth breaking the law?

One of the important aspects of being a restaurant owner is making sure that the establishment is being run legally. This includes many different things.

One of the most common violations in the restaurant industry today is the hiring of illegal immigrants. These people are paid under the table. The restaurant owner thinks this will save a great deal of money because he or she does not need to pay any employee benefits or taxes. Since there is no official record of what the employee is making, the owner can pay them less than the legal minimum wage and can avoid paying taxes.

Restaurant Owner

This “temporary” savings could result in permanent loss–up to losing the restaurant! It is important that the owner understand that they could be subject to a fine or even imprisonment if a government official asks to see an I-9 form of a particular employee and it cannot be provided–and that the owner willingly hired the illegal immigrant. I know it sounds harsh, but monetary penalties for knowingly hire and continuing to employ the person can be harsh Penalties for violations can range from $375 to $16,000 per violation, with repeat offenders receiving penalties, at the higher end. Not only can this hurt the restaurant, but it also can result in that employee being deported or suffering personal penalties. Many restaurants try to save money by hiring illegals. However, this practice often results in the closure of the restaurant in violation.

Other issues could be around the thought of “saving” money on food by not following food safety guidelines or simple common sense with food. The owner could propose that food be used after it has dropped on the floor, or has been cross-contaminated with other food items. There are other health code violations are a common problem found in many restaurants. This can include things like rat or insect infestations in the restaurant. Using ingredients that are past their expiration date is another common health code violation. All of these practices could lead to customers being ill, having allergic reactions, or even the loss of life!

I didn’t like the enclosed instructions inside the medicine; it is so small, as if the manufacturer spared the paper. You can’t read it without a magnifying glass. Well, in general, an antibiotic at https://mckesson.uk/antibiotics/ is an antibiotic.

No one is beyond the law. The laws may seem stiff, but they were written for a reason. The reputation of the restaurant is in the view of the customer. One sick customer who has suffered from eating spoiled food can lead to losses of more customers and eventually the reputation of the restaurant keeps people away. If word gets out of unsafe practices, more often than not, the restaurant ultimately ends up closing. As the restaurant owner, this is not something you want to happen.

Knowing how to follow the laws for hiring minors is a another concern. When you hire a person who is under 18, the owners and managers need to follow the laws on minors. There are laws about the number of hours worked, the time for breaks and payment. Sometimes people think that this law doesn’t apply to a family member who is a minor, but really it is important to follow these laws no matter who the person is. If for no other reason than that the laws should be followed.

Fines, loss of customers, illness, and more can cost a lot more in the long run. A “short-term” saving when laws are violated can result in long term losses–even losing the restaurant itself. Keep it legal, keep it safe, play it smart and stay in business!

©2012-2024 Copyright Workplace Wizards Restaurant Consulting Schim Enterprises LLC