Creating a restaurant operations manuals is a critical step to opening a food business. When you institutionalize standards, it is easier to maintain consistency in output and service.
What Is a Restaurant Manual?
A restaurant operations manual is the written foundation of the business. It lays out the vision of the restaurant and outlines all operating procedures. It ensures the restaurant will run smoothly and professionally.
Although written by the management, restaurant manuals have inputs from the rest of the crew, including chefs, wait staff, cashiers, and hosts, among others.
Understandably, thinking about and writing down every single detail can be overwhelming. Hiring a trusted restaurant consultant can help with everything you need for a restaurant operations manual. You can ensure:
Professional Services
The manual sets the standard for customer service. It establishes critical details, like how staff should greet and treat guests, how to set the tone for the evening, how to serve each dish, and more.
Standard Operating Procedures
A detailed manual allows the restaurant to function well without the staff needing constant supervision. Anyone with questions or clarifications about their work doesn’t need to raise matters with their managers. They can just check the standard operating procedures in the manual.
Food Safety
According to a report by the Centers for Disease Control and Prevention, many food-borne illnesses originate from restaurants. Management teams and restaurant workers can prevent these by establishing and following strict procedures in food handling.
Don’t leave no room for interpretation in the food safety portion of the manual. From cleaning and preparation to storage, it should include everything. Answers to these questions will ensure safety and sanitation in the restaurant and of all dishes served.
Food safety issues may lead to sanctions, revocation of health permits, or even closure. The restaurant can be sued if a customer falls ill because of food poisoning.
Kitchen Management
These critical kitchen management standards are outlined in the manual:
- Appropriate temperature for dishes to be sent out
- Consistent servings and proportions
- Standard dishes, glasses, and cutlery
- Consistent flavors
- Cleanliness
How To Write Restaurant Operations Manuals
A manual standardizes restaurant management and operations. It should have the following:
- Title page
- Table of contents
- Mission, vision, and values statements
- Content
- References
The bulk of the manual is its content, which outlines:
1. Restaurant Concept
The restaurant’s concept must match the food, decor, and customer interactions. Branding is also vital to the restaurant concept and shapes business identity.
2. Human Resources
HR creates and implements company policies, processes payroll, and handles critical administrative work for the business.
3. Guest Service
This outlines how guests are welcomed, seated, and served, along with other standard procedures to ensure a positive customer experience. Guest service also lays out how to respond to complaints and negative feedback.
4. Food Handling, Safety, and Sanitation
Procedures to establish food safety and storage must be outlined clearly. Training and cross-checks are critical for ensuring the long-term safety of the establishment and everyone working and dining in it.
5. Maintenance
Cleaning and maintenance schedules must be outlined clearly and followed to the letter.
Conclusion
Writing 100 to 300 pages of restaurant operations manuals is a complex process, especially for owners and managers already stressed about the launch of their business.
TRG Restaurant Consulting is here to provide personalized solutions to help our clients succeed. If you need help with your restaurant manual or any other assistance for your food business, contact us and get a free quote today!
