Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

A RESTAURANT

No description
by

gicel balderama

on 28 August 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of A RESTAURANT

A RESTAURANT
WITH VERY DELICIOUS FOODS,.....

It has long been accepted that the first establishments that we would consider “restaurants” originated in Paris in the mid-eighteenth century

The word “restaurant” is a French word that originally referred to a type of restorative meat broth or bouillon created by steaming various types of meat.
a broth was offered to those who might be too weak to eat a full meal. The institutions in which these “restaurants” were served had costly and luxurious interiors and appealed to a wealthy clientele.
''OUR''
Goals & Objectives of Opening a Restaurant
Objective: Diverse Menu
As we plan the menu for our restaurant,we consider the fact that potential patrons may have a varied palate. Even if we specialize in, say, Asian fusion,we make it a key objective to keep a few simple options on the menu.
Goal: Timely Opening
A key goal of opening a new establishment is to get it open on time. Work closely with our contractors and other builders, employees and financial staff to make sure that we meet the date we set--and advertise--for our opening.
Objective: Customer Service
Like any other business, sales numbers matter for a restaurant, particularly a new one. We set sales goals in increments, starting with a smaller goal as we open our doors and then increasing them as we become an established member of the restaurant community.
OUR
LOCATION
ADDRESS

Brinker International
6820 LBJ Freeway
Dallas, TX 75240

HAPPY HOUR RESTAURANT
FOODS
AND
BEVERAGES
WE
SERVE
Piña-Level Up Sweet N' Sour Fish
Breaded Chili Wings



Chicken Nuggets Casserole
Breaded Fish Fingers with Garlic Lemon Dip
Laing Kitchenomica
"BEER"
JUICES
THE EXPERTS
Chef Martin Laprise
"Working in a kitchen is full of surprise everyday, and that's why I love it! ."
CHEESEMAN JACK
"There is no crime in not
liking some allegedly famous
cheese."
Chef JoAnna Minneci
JoAnna started out as Human Resources manager but decided she wanted to pursue her dream of becoming a chef at age 32.
(It's not too late for those of us who are looking for a new career.)
T
H
E

G
R
A
N
D

O
P
E
N
I
N
G
"MOTIF"
Theme restaurants are restaurants in which the concept of the restaurant takes priority over everything else, influencing the architecture, food, music, and overall 'feel' of the restaurant. The food usually takes a backseat to the presentation of the theme, and these restaurants attract customers solely on the premise of the theme itself.
gold
"ADVERTISING"
Advertising is the main key for the success of any company, especially if it is a small scale company which has just got itself in business. Starting a restaurant, today, is a way of making profit on your investment.
(Good Restaurant Advertising Ideas)
Word of Mouth:

This is a quite effective form of advertising idea for our restaurant. We can ask our staff to inform people, they come across, about our restaurant. In addition, we should also give the best quality food and service for the customers who may in turn become a mouth piece for our business.
Distribution of Menu Leaflets:
This is probably the best and inexpensive idea for restaurant businesses. We can get advertising flyers printed that would have the restaurant details along with the menu and distribute them in our locality.
Newspaper and Magazines:
Advertising a restaurant business in local newspapers is a standard marketing strategy for attracting customers. Along with newspapers, we can also book space in cooking magazines which are popularly sold in our city.
Websites and Social Networking
: It is a good idea if we provide online food ordering and feedback facility on the website. Email advertising can be used, here, to reach a particular class of customers. We can even use blogs and social networking sites for publicizing our business.
"FOODS OFFERED DURING THE OPENING"
tuna steak with creamy spicy sauce
creamy yummy boneless fish
menudoficano caldereta steak
the sizzling bangus relyano
crispy leche de beefies
"SALES AND MARKETING"
MARKETING

Marketing is pivotal in keeping a restaurant running.
It is important to retain our existing customer base while growing the restaurant by attracting new diners. An example of a marketing goal might be to attract new diners from a particular neighborhood. Objectives might include using social media to engage potential diners in conversations about food, to join the neighborhood summer activities planning committee and to send a direct mailer inviting people from the neighborhood to try a free appetizer.

Expenses

Expenses are a serious concern for any business owner.
However, in the restaurant business, unnecessary expenses such as food waste, excessive labor and overpriced necessities can lead to a sizable dip in profits. When setting goals to keep expenses in line, consider the areas of labor, food, overhead and employee retention. An example of a goal might be to keep food costs at less than 40 percent of all revenue. Objectives could then focus on low food waste, finding affordable food vendors and maximizing resources.

Revenue

Revenue goals are important, since money is the driving force of the business. An example of a revenue goal might be to average sales in a certain range - between $250,000 and $300,000 for example - for the first three years. To write our objectives, consider figuring how much revenue we would need each month to achieve this goal. Also consider if there are months or weeks busier than others. Perhaps our business increases during the holiday season when people are busy shopping and have less time for cooking.
Service

Excellent service paired with quality food is a base plan to keep diners returning.An example of a restaurant service goal might be to provide the best front-of-house service of any area restaurants. Objectives would then define what this experience would look like. Perhaps diners would be greeted within two minutes of entry and seated within 10 minutes. Objectives could also include an edict that diners receive water and bread at their tables no later than five minutes after seating.

"BUDGET for the opening"
Foods and beverages
50,ooo
Advertisements
20,000
Decoration and over all
preparation
30,000
TOTAL;
100,000
+
''HUMAN RESOURCE DEPARTMENT''
Restaurants are fast-paced businesses. They need the support of HR to manage functions such as recruitment, performance management and staying in compliance with employment and food-handling regulations. HR's role and responsibilities range from the moment an applicant expresses an interest in working for the company to the employee's las
t day on the job. HR staff expertise, knowledge of industry practices and experience create a recipe for restaurant success.
FOR THE OPENING;
We need extra workers in order to work for the upcoming event since it is a big event we need to look for more workers to work for it.
"ROLE of Secretary"
1. Ensuring meetings are effectively organized and minuted
2. Maintaining effective records and administration
3. Upholding legal requirements
4. Communication and correspondence
COMING SOON....
PROMOS

''ORGANIZATIONAL STRUCTURE''

''HAPPY HOUR RESTAURANT''
GENERAL MANAGER
COMPANY SECRETARY
RECEPTIONIST
HEAD CHEF
SALES MARKETING
HUMAN RESOURCE
(MS. JAMAICA ARIENDA)
(MS. KATE PORNILLOS)
(MS. JUDITH ODINA)
(MS. GICEL BALDERAMA)
(MS. JAENA REZEL PAVIA)
(MS. GAIL ARCIGA)
(MR. MICHAEL ARINGO)
''DESSERTS"
Yogurt with Pistachio Brittle
Peaches in Lillet
Rhubarb Shortcakes
Raspberry Fool with Toasted Angel Food Cake
Peach and Pecan Upside-Down Cake
’Desserts with benefits’’
Secretly healthy Peanut Butter Frozen Yogurt! Rich and creamy yet low fat and refined sugar free.
Sinless Seven Layer Bars -- they taste so sinful you'd never guess they're healthy!
Healthy (no-bake) Chocolate Coconut Granola Clusters -- vegan, gluten free, sugar free and high protein!
Not Red Velvet, BLUE Velvet Cupcakes! (secretly healthy and naturally colored too!!)
DIY "Hershey's" Strawberry Syrup, without the corn syrup, refined sugar and artificial food coloring!
''BEVERAGES''
Champagne Punch (Non-Alcoholic)
Wellington Slush(Non Alcoholic)
Red Cactus Margarita - Alcohol Optional

Dry Grape Grigio (Non-Alcoholic)

Non-Alcoholic Sangria
Beverage Guidelines from the Experts
Level 1: Water
Water provides everything the body needs—pure H2O—to restore fluids lost
through metabolism,
breathing, sweating, and
the removal of waste.


Level 2: Tea and Coffee
After water, tea and coffee are the two most commonly consumed beverages on the planet. Drunk plain, they are calorie-free beverages brimming with antioxidants, flavonoids, and other biologically active substances that may be good for health.

Level 3: Low-Fat and Skim Milk and Soy Beverages
For children, milk is a key source of calcium and vitamin D
. Fortified soy milk is a good alternative source of calcium and vitamin D
for those who prefer not to drink’s cow’s milk. Both are also good sources of protein and other essential micronutrients.

Level 4: Noncalorically Sweetened Beverages
So-called diet sodas and other diet drinks
are sweetened with calorie-free artificial sweeteners such as aspartame ,saccharin , or sucralose ; a new addition to the market are drinks sweetened with stevia, a calorie-free sweetener made from the leaves of a South and Central American shrub.


Level 5: Caloric Beverages
with Some Nutrients
This category includes fruit juice, vegetable juice,
whole milk, sports drinks, vitamin-enhanced waters, and alcoholic beverages. Each has its pluses and minuses. One-hundred-percent fruit juice has most of the nutrients of the fruit itself, but it usually delivers more energy.

Level 6: Calorically Sweetened Beverages
The Beverage Guidance Panel gave
its “least recommended” designation to beverages that are sweetened with sugar, high-fructose corn syrup, or other high-calorie sweeteners and that have few other nutrients.

Putting It All Together: A Sample Beverage Plan
(MS. MEGAN ENDRACA LONGASA)
BEVERAGE CHEF
chef JO MARIE TOLEDO
DESSERTS CHEF
Full transcript