Course curriculum

  • 1

    EVERYTHING YOU NEED TO KNOW ABOUT OPENING A RESTAURANT AND BAR

    • BAR AND RESTAURANT START UP GUIDE

    • LAWS / LIQUOR LICENSE AND LAWS / LIQUOR RETAIL LICENSE / LIQUOR SECONDARY AND PRIMARY LICENSE / CITY BI-LAWS

    • HOW TO DEAL WITH LIQUOR AGENTS / FIRE CODE AND ADDITIONAL LAWS / HEALTH INSPECTION TIPS

    • UNDERSTANDING RESTAURANT HEALTH CODES AND INSPECTIONS

    • HOW TO PICK A RESTAURANT OR BAR BY DEMOGRAPHICS AND LOCATION

    • THE BENEFITS OF LEASING A TURN KEY LOCATION / COSTING OUT EQUIPMENT /

    • COGS: COST OF GOODS SOLD / COST OF GOODS %

    • HOW TO SEPARATE THE PRODUCT YOU SELL / FINANCIAL REPORTS / SALES OVERVIEW / COST OF SALE / LABOR & FRINGE / MARKETING / PBF

    • CALCULATING LABOR COSTS / HOURLY EMPLOYEES / PAYROLL TAXES AND BENEFITS / REDUCING LABOR COSTS / MANAGING LABOR % / INCOME STATEMENTS /

    • THE BASIC FORMULA FOR A RESTAURANT AND BAR INCOME STATEMENT / COST OF SALES RATIO / ANALYZING PROFITABILITY

    • UNDERSTANDING SOP'S AND BUILDING THE RIGHT CULTURE IN YOUR RESTAURANT OR BAR / MANAGEMENT STYLE / KNOWLEDGE / TRAINING / STAFF EXPECTATIONS / EMPLOYEE MORALE

    • ANALYZING AND MANAGING STAFF PERSONALITIES / PERSONALITY TYPES AND IDENTIFYING THEM / BUILDING COMMUNICATION

    • INVENTORY CONTROL AND TRACKING AND WHY ITS SO IMPORTANT TO YOUR SURVIVAL

    • SERVER TECHNIQUES (THE 5 R'S) / CUSTOMER LOYALTY GRID