Restaurant Management Business

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Lecture 2: What is restaurant management

Chapter 2: How To Start A Restaurant Business

Lecture 1: Choose a restaurant concept and brand

Lecture 2: Create your menu

Lecture 3: Write a restaurant business

Lecture 4: Obtain restaurant funding

Lecture 5: Choose a location and lease a commercial space

Lecture 6: Restaurant permit and licenses

Lecture 7: Design your layout and space

Lecture 8: Find equipment and food supplier

Lecture 9: Hire the right staff

Lecture 10: Advertise your restaurant

Lecture 11: Host a soft opening

Chapter 3: Tips For Effective Restaurant Management

Lecture 1: Restaurant mission statement and strategy

Lecture 2: Managing restaurant operation and production

Lecture 3: Managing your employee

Lecture 4: Finances ( understanding cash flow)

Lecture 5: Marketing your restaurant business to boost sales

Lecture 6: Procedures ( standard operating procedures)

Chapter 4: How To Calculate Restaurant Performance Metric

Lecture 1: Break – even point

Lecture 2: Cost of goods sold

Lecture 3: Overhead cost

Lecture 4: Prime cost

Lecture 5: Food cost percentage

Lecture 6: Gross profit

Lecture 7: Employee turnover rate

Chapter 5: The Top Key Performance Indicators Every Restaurant CEO Should Track

Lecture 1: Kitchen management KPIs

Lecture 2: Front of house and staff management KPIs

Lecture 3: Sales marketing and administration KPIs

Chapter 6: 7 Golden Rules Of Customer Retention In Restaurant

Lecture 1: Outstanding customer service

Lecture 2: Creating a personal touch

Lecture 3: Constructive use of customer relationship management

Lecture 4: Gathering customer feedback

Lecture 5: Using loyalty programs and offers

Lecture 6: Effective online marketing

Lecture 7: Hosting events

Chapter 7: How To Increase Restaurant sales

Lecture 1: Offer signature packages

Lecture 2: Optimize your menu

Lecture 3: Secure a social media presence

Lecture 4: Increase service speed and partner with delivery services

Lecture 5: Embrace the power of up selling

Lecture 6: Try new marketing strategies

Lecture 7: Create a restaurant newsletter

Lecture 8: Keep details in one centralized place and participate restaurant week

Chapter 8: Effective Ways To Beat Restaurant Competition Without Lowering Your Price

Lecture 1: Know your competition and price menu rightly

Lecture 2: Sell your unique selling proposition ( USP)

Lecture 3: Train your staff to deliver exceptional service

Lecture 4: Make use of technology

Lecture 5: Market your restaurant well and check the quality of food

Chapter 9: Tips To Enhance Your Restaurant Staff Training For Increase Efficiency

Lecture 1: Devise a plan specific to restaurant staff training

Lecture 2: Assign the sales roles

Lecture 3: Explore different methods of restaurant staff training

Lecture 4: Set specific procedures of restaurant staff training

Lecture 5: Train your restaurant staff to use the latest technology

Lecture 6: Improve restaurant staff efficiency by fostering a sense of belonging

Lecture 7: When training restaurant staff teach service everyday

Lecture 8: Exercise employee motivation to improve staff efficiency

Chapter 10: Reasons Restaurant Fail And How To Avoid Them

Lecture 1: Poor location and lack of leadership

Lecture 2: Poor customer service and no mission, vision and purpose

Lecture 3: Over spending and lack of human resource system

Lecture 4: Insufficient cash reserves

Lecture 5: Lack of industry experience