Training Programs for the Management Level:
This back-to-basics workshop provides food and beverage managers with the necessary tools to plan, manage, and analyze their operations effectively. The principles of knowing your guest, product and business are addressed and reinforced. Participants are challenged to embrace their operational difficulties, apply the strategies learned and to make a commitment to professional excellence.

Module One – It is All About the Guest(2 ½ days)

• Getting to Know You – teaching participants how to take on an entrepreneurial spirit while managing their business.
• Knowing your Client – why it is important to know everything you can about your guest, especially their needs and expectations.  How managers can help their employees make connections with the guests so that they can build relationships and create loyalty.
• Making the Connection – what we have available to us that let’s us know the guests’ needs and how we can communicate those needs to our peers, employees and direct reports.  Also, what adjustments we can make to our operations to better meet the needs of our guest.  Managers are taught how to gather and communicate the information employees need to be successful.  The most effective tool for communication is our daily Pre-Shift Briefing (Pre-meal meeting).  Managers are taught how to prepare, deliver and follow-up on every shift briefing.  Delivering more organized well thought out shift briefings leads to more organized well thought out shifts!
• Knowledge is Power… Menu Knowledge is Golden – knowing everything you need to know about your product and keeping up with the trends.  Coaching and teaching your service team to have the same level of knowledge allowing them to represent the establishment with a high level of quality service and expertise.
• Be the Standards – how to ensure that standards are always maintained and followed.  Managers are taught how to analyze the standards being missed and how to improve the standards while comparing them to that of the competition.

Module Two – It All About Business(3 days)

• Analyzing the P&L – participants will learn and understand the methods used to analyze their P & L statements and what action needs to be taken when variances occur.  This section especially focuses on how to analyze labor, food and beverage costs and how to adjust their operations accordingly.
• Menu Creation – participants will learn how to design and select the appropriate menu layout.  Understand the various menu formats available.  Ensure that menu items coincide with the concept and represent the level of quality offered by the establishment.  Make certain that the menu descriptions are guest friendly, clear and appealing.
• Pricing your Menu – participants will understand the various pricing methodologies available ensuring the appropriate method is chosen and are meeting company standards and philosophy.  Know when to increase menu prices using the suggested tips to ensure minimal negative guest reaction.  Recognize which of your menu items are market driven vs. demand driven.
• Menu Engineering – Knowing how to use preference reports (sales mix reports) and menu engineering to ensure delivery of the right offering at the right price.  Participants learn how to analyze the strengths and weaknesses of every menu in your restaurant.
• Marketing and Promoting – Participants will learn how to formulate a positioning statement, conduct a competitive analysis, plan a guest-based marketing strategy, how to attract guests and how to plan and market promotions.