Restaurant Business Process
Overview:
Restaurant business in Bangladesh is a long history, but this sector is currently growing due to the rising market demand and growth. Many new restaurants are launched both at urban area and country side of Bangladesh at present, and doing the food business has become a recent trend among the entrepreneurs. Through this case study, entrepreneur’s aspirations for doing the restaurant business in Bangladesh have been identified. At the same time, how it managed (operations), future of it and the major obstacle faced by the restaurateurs and the key success factor of restaurant business in Bangladesh has also been pin-pointed in this study.
Restaurant Operations
Restaurant Organizations chart
General Manager
Kitchen Managers Bar Manager Dining Room Manager - Cooks - Bar backs - Hostess - Prep cooks - Bartenders - Servers - Expeditor - Servers - Busers - Receiving
Food and Beverage Statistics Cover= a guest Number of Terms= Number of covers Number of Seats Average guest check= Food and beverage sales Number of covers
The Production Cycle Budgeting & Forecasting Purchasing Receiving Storing & issuing Food production Service Accounting and Control
Budgeting
Fixed Costs: constant no matter what the volume of business Rent/lease payments interest Description Variable Cost: fluctuate with business volume - Payroll - Music and Entertainment
Forecasting Very important management task Three main areas where need to forecast: Budget projections (how am I spending the money) Guest counts or cover (how many people are coming in) Average guest check (how much are my customers spending)
Purchasing Use of Standards (product specs) System of control for theft and loss Par stock and reorders point Who will do the
Restaurant business in Bangladesh is a long history, but this sector is currently growing due to the rising market demand and growth. Many new restaurants are launched both at urban area and country side of Bangladesh at present, and doing the food business has become a recent trend among the entrepreneurs. Through this case study, entrepreneur’s aspirations for doing the restaurant business in Bangladesh have been identified. At the same time, how it managed (operations), future of it and the major obstacle faced by the restaurateurs and the key success factor of restaurant business in Bangladesh has also been pin-pointed in this study.
Restaurant Operations
Restaurant Organizations chart
General Manager
Kitchen Managers Bar Manager Dining Room Manager - Cooks - Bar backs - Hostess - Prep cooks - Bartenders - Servers - Expeditor - Servers - Busers - Receiving
Food and Beverage Statistics Cover= a guest Number of Terms= Number of covers Number of Seats Average guest check= Food and beverage sales Number of covers
The Production Cycle Budgeting & Forecasting Purchasing Receiving Storing & issuing Food production Service Accounting and Control
Budgeting
Fixed Costs: constant no matter what the volume of business Rent/lease payments interest Description Variable Cost: fluctuate with business volume - Payroll - Music and Entertainment
Forecasting Very important management task Three main areas where need to forecast: Budget projections (how am I spending the money) Guest counts or cover (how many people are coming in) Average guest check (how much are my customers spending)
Purchasing Use of Standards (product specs) System of control for theft and loss Par stock and reorders point Who will do the