{"id":92,"date":"2013-03-15T19:12:56","date_gmt":"2013-03-15T19:12:56","guid":{"rendered":"https:\/\/wecodepros.com\/dev\/trg\/?p=92"},"modified":"2024-11-03T22:44:46","modified_gmt":"2024-11-04T03:44:46","slug":"weekly-restaurant-planning-guide","status":"publish","type":"post","link":"https:\/\/wecodepros.com\/dev\/trg\/weekly-restaurant-planning-guide\/","title":{"rendered":"Weekly Restaurant Planning Guide"},"content":{"rendered":"<p style=\"text-align: left;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-93 size-full\" src=\"https:\/\/wecodepros.com\/dev\/trg\/wp-content\/uploads\/2013\/03\/Steps.jpg\" alt=\"Restaurant Plan\" width=\"300\" height=\"225\" \/>Taking Small Steps to Achieve Larger Goals<\/strong><\/p>\n<p style=\"text-align: left;\">A well-organized weekly plan can truly make the difference between a growing profitable establishment and a drifting restaurant. Whether you are running a small \u201cmom &amp; pop restaurant\u201d, a high volume casual restaurant, a theme restaurant, a fine dining restaurant, any food service venue or bar, the fact is the same\u2026 You must be organized and have measurable systems in place to be successful. Another truth is, \u201cIt doesn\u2019t happen overnight\u201d. In order to reach those long term goals, restaurant owners and operators should focus on likeminded and beneficial short term goals.<!--more--><\/p>\n<p style=\"text-align: left;\"><strong>Here is a concise guide to help organize your restaurant\u2019s weekly goals.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-95 size-full\" src=\"https:\/\/wecodepros.com\/dev\/trg\/wp-content\/uploads\/2013\/03\/Goal-Setting.jpg\" alt=\"Restaurant Consultant\" width=\"236\" height=\"320\" \/><\/p>\n<p style=\"text-align: left;\"><strong>Weekly Planning Guide\u2028<\/strong><\/p>\n<p style=\"text-align: left;\">At TRG Restaurant Consulting, we provide operational programming and assessments to restaurants of all sizes. These are extremely beneficial to restaurant owners. The one thing most restaurants share in common is their goals to lower costs, increase sales and generally streamline operations. Below are the steps needed to organize your customized plan.<\/p>\n<p style=\"text-align: left;\"><strong>Step 1:\u00a0Review reports regularly<\/strong><\/p>\n<p style=\"text-align: left;\">It is not enough to create annual sales and profit goals, and then hand them off to your managers. You need to determine the regular, incremental tasks that support the larger goals and communicate a clear plan to the management team.<\/p>\n<p style=\"text-align: left;\">Run a \u201csnapshot\u201d or \u201cat a glance\u201d report to review with management staff on a regular bases. Most restaurant POS systems provide this feature via a dashboard or DSLR (daily sales and labor report).<\/p>\n<p style=\"text-align: left;\"><strong>Step 2:\u00a0Define your goals<\/strong><\/p>\n<p style=\"text-align: left;\">Each restaurant operates differently and adjustments may be required, but a good weekly planning guide can be created, using the following narrative as a starting point.<\/p>\n<p style=\"text-align: left;\">Sales goal by all appropriate departments:<\/p>\n<ul style=\"text-align: left;\">\n<li>Restaurant<\/li>\n<li>Bar<\/li>\n<li>Banquets, Catering or Private Parties<\/li>\n<li>To-Go, Delivery, Merchandising or additional Revenue Centers<\/li>\n<\/ul>\n<p style=\"text-align: left;\">\u00a0Controllable cost items that affect profitability:<\/p>\n<ul style=\"text-align: left;\">\n<li>Food Cost<\/li>\n<li>Beverage Cost<\/li>\n<li>Labor Cost<\/li>\n<li>Direct Operating Costs (linen, repairs and maintenance, uniforms, utilities, etc.)<\/li>\n<\/ul>\n<p style=\"text-align: left;\">Marketing projects and tasks the managers are expected to execute:<\/p>\n<ul style=\"text-align: left;\">\n<li>Advertising and Promotion<\/li>\n<li>Community Service Projects, PR<\/li>\n<\/ul>\n<p style=\"text-align: left;\"><strong>Step 3: Checklist<\/strong><\/p>\n<p style=\"text-align: left;\">Add a checklist for management follow-up and reporting on assigned tasks.<\/p>\n<p style=\"text-align: left;\"><strong>Step 4: Weekly Meeting<\/strong><\/p>\n<p style=\"text-align: left;\">Schedule a specific day and time for a weekly meeting. Set procedures and develop some weekly short-term goals.<\/p>\n<p style=\"text-align: left;\">By carrying out a plan that includes categories of responsibility as listed above, managers have a clearer picture of the goal and a specific game plan. They are easier to motivate because they can measure success step by step.<\/p>\n<p style=\"text-align: left;\"><strong>\u00a0<\/strong><\/p>\n<p style=\"text-align: left;\"><strong>Once You\u2019ve Established Weekly Goals, Drill Down and Set Daily Tasks<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" style=\"text-align: left;\" src=\"https:\/\/wecodepros.com\/dev\/trg\/wp-content\/uploads\/2013\/03\/goals.jpg\" alt=\"Restaurant Consulting\" width=\"259\" height=\"194\" \/><\/p>\n<p style=\"text-align: left;\">What\u2019s more impacting to your restaurant? Remembering the previous year\u2019s sales goal, customer count total, or exact food cost percentage or knowing exactly how many customers have been served so far this week, the check average, sales goals, confirmed private parties and shift labor costs? If you said the latter, you are correct.<\/p>\n<p style=\"text-align: left;\">\u00a0While it is important to review historical data, it is more important to properly forecast, set goals and be proactive in real time.<\/p>\n<p style=\"text-align: left;\">Simply put, empower your management team to easily measure their success regularly.<\/p>\n<p style=\"text-align: left;\"><b>Example Daily Programming:<\/b><\/p>\n<p style=\"text-align: left;\"><strong>Monday<\/strong><\/p>\n<ul style=\"text-align: left;\">\n<li>Complete weekend paperwork, i.e., invoices, daily checkouts, bank deposits, etc.<\/li>\n<li>Prepare liquor, beer and wine orders.<\/li>\n<li>Assist kitchen manager\/chef with food and chemical orders.<\/li>\n<li>Prepare weekly assessment and manager meeting agenda for next day\u2019s meeting.<\/li>\n<li>Confirm private parties for the week.<\/li>\n<\/ul>\n<p style=\"text-align: left;\"><strong>Tuesday<\/strong><\/p>\n<ul style=\"text-align: left;\">\n<li>Receiving day. Compare invoices to purchase orders.<\/li>\n<li>Manager meeting 3 p.m. to 4 p.m.<\/li>\n<\/ul>\n<p style=\"text-align: left;\"><strong>Wednesday<\/strong><\/p>\n<ul style=\"text-align: left;\">\n<li>Every other Wednesday call in payroll.<\/li>\n<\/ul>\n<p style=\"text-align: left;\"><strong>Thursday<\/strong><\/p>\n<ul style=\"text-align: left;\">\n<li>Employee schedules completed, costed out, and posted by 2 p.m.<\/li>\n<li>Assist kitchen manager\/chef with weekend orders.<\/li>\n<\/ul>\n<p style=\"text-align: left;\"><strong>Friday<\/strong><\/p>\n<ul style=\"text-align: left;\">\n<li>Complete Monday-Thursday paperwork and send to office with copies of invoices, daily checkouts and bank deposits.<\/li>\n<li>Receiving day; check invoices against purchase orders.<\/li>\n<\/ul>\n<p style=\"text-align: left;\"><strong>Saturday<\/strong><\/p>\n<ul style=\"text-align: left;\">\n<li>Manager special project day, repair and maintenance items, review staff in training, ensure employee files are complete.<\/li>\n<\/ul>\n<p style=\"text-align: left;\">\u00a0<strong>Sunday<\/strong><\/p>\n<ul style=\"text-align: left;\">\n<li>Do weekly inventory of prime cost items, food and liquor.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Need More Help?<\/strong><\/p>\n<p>Contact <a title=\"TRG Restaurant Consulting\" href=\"https:\/\/wecodepros.com\/dev\/trg\/Home.html\" target=\"_blank\" rel=\"noopener\">TRG Restaurant Consulting<\/a> for a free consultation.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Taking Small Steps to Achieve Larger Goals A well-organized weekly plan can truly make the difference between a growing profitable establishment and a drifting restaurant. Whether you are running a small \u201cmom &amp; pop restaurant\u201d, a high volume casual restaurant, a theme restaurant, a fine dining restaurant, any food service venue or bar, the fact [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":95,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[24,25,29,33,34,36,60,37],"tags":[52,53,54,56,57,58,59],"class_list":["post-92","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hospitality-consultant","category-how-to","category-planning","category-restaurant-business","category-restaurant-business-manangement","category-restaurant-consultant","category-restaurant-consulting","category-restaurant-profits","tag-consultant","tag-increase","tag-management","tag-profits","tag-restaurant","tag-restaurant-consulting","tag-sales"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Restaurant Planning Guide - TRG Restaurant Consulting<\/title>\n<meta name=\"description\" content=\"A well-organized restaurant plan can truly make the difference between a growing profitable establishment and a drifting restaurant. 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