Forms for Restaurants

Forms for Restaurants – How to beat your competition

Beat the Competition

We know as restaurant owners, managers and employees we also eat out occasionally. I don’t know about you, but many of us quickly start to critique the service that we receive from those restaurants.  As we are sitting waiting for our food to arrive at our table, even while involved in a conversation with those at our table, we also tend to notice what is happening. We do it naturally because we love the restaurant world. It’s in our blood… We observe the surroundings looking for employee interaction with customers, service standards, cleanliness, and everything.

Equally, you are dining out at those eating places you discover flaws all throughout your visit. You’ll also notice things that they are doing right. You compare your customer service to their restaurant customer service. So what did you discover?

Forms for restaurants can prepare the restaurant prior to any meal period.  There are some many forms for restaurants, each form serves a purpose.  These forms were created by individuals that spent half their lives in the food service industry.

If that restaurant isn’t up to our standards, we aren’t likely to go back. There are a great number of restaurants that are providing below standard service to their customers. Did you know that 80% to 90 of start-up restaurants fail with-in the first year? While 10% to 20% actually survive the first year. While these figures are scary, you have control of surviving or failing. No matter what the economy is like, you can survive if you know what your customers want and how to provide that service. Getting restaurant customers to say “Wow! That place is a great place to go!”  should be every restaurant owner’s goal.

Other restaurant owners, managers and employees could be sitting at your restaurant tables. They are critiquing you. One way to help you get ahead of the competition is by using every resource possible to make your restaurant better.

Have you considered that simply using a Kitchen and Server readiness checklists can help you prepare for customers and increase the “wow” factor? The kitchen and server readiness forms will help you achieve your goals.  Your goals can be easily obtained by utilizing forms for restaurants.

Are your staff trained in what to do? You may not realize it, but your customers notice if your people aren’t trained. There are really easy to use training tests for your service staff and kitchen staff that can be implemented at any time. This will help your staff be more confident and prepared to do their job.

Using steps of servicetime and temperature charts and other resources can increase repeat business and your bottom line because your service staff and kitchen have resources to help them be more proficient.

We love the Pre-Shift Alley Rally  Forms for restaurants was created because of the same practice that was used in many restaurants that succeeded. This gets the staff motivated and makes sure that everyone is reaching for the same goals you want from your restaurant.

There are so many different forms, checklists, tests, reference charts and so much more that can help you right at your fingertips on our website. These are just tools to help you take your food and service to the next level. Just like the cook needs the right equipment and tools to work, your restaurant needs the right tools to work.

Don’t let your competition beat you. Get organized and use forms, quick  reference charts, checklists and spreadsheets daily. They are an inexpensive and easy way to get your restaurant on track.

We challenge you to go into your own restaurant, bar or diner and sit down as though you are coming in as a customer for the first time. You know nothing about this place… I know it’s hard to do, What do you notice? What is great about your place? What do you think should be changed? Contact us and and see if we have anything that can help you get those customers to be happy that they came to your place and saying “Wow” to their friends, family, co-workers and neighbors.

Forms for restaurants can be found at:

Restaurant Forms and Checklists

Forms and checklists

Restaurant Forms and Checklists

forms and checklists

Why do we need restaurant forms and checklists.

Restaurant forms and checklist help us to get organized and prepared prior to any peak period. Some managers do not believe in using restaurant forms and checklist, these managers are old school.

The old school method may have worked in restaurants years ago because employees back then did what they were instructed to do and they were well behaved.

Back then restaurant forms and checklist were not used like they are used in today’s society.

In today’s society, people think and do things differently. These employees need guidance and follow up pertaining to completing their assigned task. Restaurant forms and checklist help prepare the employees to do the right thing for the right reasons.

Checks and balances and restaurant forms and checklist:

The manager periodically throughout the day conducts his or her walk through and figure eights throughout the restaurant.

While the manager conducts their walk through of the restaurant they are using forms and checklist to tighten up the gap between a chaotic shift and a well-run shift.

How do they tighten up the gap?

Checks and Balances: consistently using restaurant forms and checklist.

Corporate restaurants use restaurant forms and checklist. These restaurant are highly successful in maintaining a health bottom line.

The use of restaurant forms and checklist are vital in restaurant operations and play a great role maintaining repeat business.

There are two very important checklists: 1) Front of the house Shift Readiness Checklist 2) Back of the House Shift Readiness Checklist.

Both front and back of the house shift readiness checklist prepares the shift on WOW customer service. These form’s focus on getting through the entire meal period without any complaints.

Front and back of the house shift readiness checklists focuses on:

  • Manager’s walk-through – jumping into the customer’s shoes and seeing through the guest’s eyes, areas that need attention. This is referred as the customer’s eye. See what they see and eliminate all eye sores.
  • No cigarette butts or trash in the parking lot and surrounding.
  • The front door of the restaurant print free.
  • Greeter area clean and organized.
  • Clean menus at the greeter station.
  • Bathrooms are spotless: clean mirrors, basins, urinals, toilets, ceiling vents and ceiling, partition walls, floors and baby changing stations. No overflowing trash cans. Stocking on paper towels, toilet paper, hand soap, hand sanitizer, female sanitation napkins, and baby wipes.
  • Dining room: clean tables or booths and chairs, condiments and the condiment holders, napkin dispensers, table bases, floors and decor. The customer will be looking and listening to everything that occurs with-in their surroundings. They will also look for cleanliness, is the ceiling and the vents clean?
  • Employees are in proper / clean uniforms in view of all customers.
  • Employee behavior is another factor that the customer will be seeing and listening to. Is the staff professional and polite to their customers? Are the customers receiving Wow customer service?
  • Scheduled staff: Are there enough staff scheduled to accommodate the customers in your restaurant. Under staffing will create an inferior customer service. Over staffing will create a very high labor percent and will affect the bottom line.

How do we schedule the right amount of employees?

  • Sales projections
  • Labor projections: Schedule all the employees and assign a rate of pay to each staff member. Add up the total hours for the week and do the math. Multiply the employees’ hours by the rate of pay for each employee. Divide the total labor cost by the total projected sales.
  • Example: The weekly total projected labor dollar’s is $1120. The projected sales for that particular week are $5000. Divide the projected labor dollars $1120 by the projected sales $5000 ($1120 / $5000 X 100 = 22.4%.

The national average labor percent is between 25 to 35%. And that depending upon the style of the restaurant and the mix of sales.

Management average labor percent should be around 10%. Some restaurants separate hourly and the management, labor percentages. Other restaurants combine the labor percentages.

Use the projected labor percent as a guide in scheduling your employee’s. If you overload the schedule because of events or because you are not quite sure on how many employees you need to schedule, then management needs to be proactive per shift. Managers need to manage labor by knowing when to send employees home after the end of a meal period. Cut the employee early enough so that employee can complete the end of the shift break down or clean up. It is all about timing. In order to make a profit you need to control labor and food cost and not to mention great customer service.

I was overwhelmed by depression after difficulties at work and could not cope with it myself. That’s why I turned to the doctor. The psychiatrist prescribed Ativan by At first, I thought that I will give up the drug fast as it causes drowsiness but within 3 days all has come to normal. Soon the mood improved, new hopes and plans appeared, I became much calmer about the vicissitudes of life.

Management also needs to be on the floor where the money is. Touching the customers’ tables is a great way to know if the customer is receiving great customer service. If the guest is not satisfied for whatever reason than it is an opportunity to fix the problem before they leave your restaurant.

Have you ever heard of WORD OF MOUTH?

Word of mouth is the number one source of advertisement. Word of mouth will either make or break your restaurant’s reputation. Focus on one customer at a time. Adopt the following slogan: “Yes is the answer, what is the question” do what you have to do to fix the problem.

What is guest recovery?

GLAD 1) Go to the guest 2) Listen to the guest 3) Apologize to the guest 4) Do what you have to do to fix the problem.

Food temperatures and Plate presentation:

All foods that are hot needs to be heated to 165°F for 15 seconds. Then store the food in a steam table and maintain the temperature of 140°F or higher. Once the temperature drops below 140°F you must reheat the food until it reaches the internal temperature of 165°F for 15 seconds. If you do not see steam coming off the customers’ food do not serve it to the guest, kick the entree back to the cooks and get the temperature back to 165°F. Proper plate presentation and proper garnishes are very important, it adds flare to the dishes.

Restaurant forms and checklist play a huge role in maintaining high standards. Successful restaurants use forms and checklist.

Today’s Summery

Using restaurant forms and checklist are important in maintaining:

  • High standards
  • WOW customer service
  • Positive word of mouth
  • Great tasting food and service
  • Hot food hot, Cold food cold


Restaurant Consulting Services – Labor Laws

Human Resources and Labor Laws

Restaurant Consulting Services

You must follow the law in your state in regards to running your restaurant.  Some restaurants are not following local, state or federal laws pertaining to hiring and paying employees. Potential employees may not fill out applications or once hired the manager/owner may not fill out any W-4 or 1-9 paperwork on the new hires.

Some managers/owners pay their employees a base amount or straight cash from the register. These managers/owners also do not keep records of payroll time and dollars.

Usually all it takes is a disgruntled employee to file a complaint with the labor department in reference to the above. Once the state or other agencies are in the picture it will be up to you to prove the employee wrong.

The labor department or other agencies will come to your restaurant looking for all records pertaining the complaint such as:

Believe me, you don’t want to travel that path, it may cost you hundreds or thousands of dollars in fines and or imprisonment.

Let’s weigh this out, breaking the law or complying with the law. Yes, it is true, if you are breaking the law, they may not find out. On the other hand, you have a greater chance of getting caught.

Do you want to take that chance of losing your business or your reputation all because you tried to save money or because you decided not to have the correct documentation on hand during the hiring process?

As the old saying goes, it is better to be safe than sorry.

Restaurant consulting services are the best way to ask for help in regards to your restaurant. Let us do the work for you, you have enough to do with your restaurant.

Do what you got to do to stay safe and legal. If you are a small business and in need of help with information on the above then you can contact Workplace Wizards, a restaurant consulting service, with experience that can help you in staying legal.

Our Restaurant consulting services are available 6 days a week with the first consultation on us. Contact us at (800) 753-0657.

Call us local at: (717) 774-3698

Email us at:


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