| In every restaurant, you can see the same dilemma | | | | electricians, make sure the lights and kitchen appliances |
| the employees face whenever they perform their | | | | are functioning. They also make sure the place is |
| tasks each day. Too much supply can spoil, but too | | | | always clean before the restaurant opens and when it |
| little can affect the kinds of dishes the chefs can | | | | closes. |
| make for diners. The latter situation leads to problems | | | | In every scenario, we see the need for restaurant |
| with customers, which affects how the restaurant | | | | checklists and inventory schedules for employees to |
| fares in the public eye. Remember, a less than | | | | record and track information. In the first scenario, |
| smoothly managed restaurant loses the potential to | | | | inventory checking at the end of the day controls |
| earn. | | | | costs when the manager tracks the number of |
| Smooth management requires good organization and | | | | supplies in the pantry. Once the numbers reached the |
| time management skills from a restaurant manager. | | | | critical point, the manager knows in advance the |
| An effective way to keep your work in line uses | | | | number of items to purchase from the supplier, and |
| restaurant forms. Each process in restaurant | | | | when to purchase them. This also helps accountants |
| operations uses a restaurant form to record | | | | to manage the money spent for each month. |
| information and to guide each employee's actions in | | | | In the second scenario, employees need to use kitchen |
| the process. | | | | prep sheets and order forms to keep track of |
| Consider these possible scenarios in restaurant | | | | information, such as the type and amount of |
| management: | | | | ingredients needed and prep instructions, the menu |
| - Each day, the staff does inventory management to | | | | items ordered by customers, and personal |
| control the number of supplies, dates for delivery and | | | | preferences of some diners, i.e. no tomatoes, no |
| inventory costs. Ordering too many of an ingredient will | | | | cheese. |
| soon spoil it, especially when it is rarely used in dishes. | | | | In the third scenario, although most restaurants do not |
| However, purchasing too few will also put the | | | | hire separate staff for janitorial and electrical services, |
| restaurant menu in jeopardy, especially when certain | | | | the importance of using restaurant forms to keep |
| dishes are a hit with customers. | | | | track of cleaning schedules, laundry days (for curtains |
| - The kitchen team members prepare the ingredients, | | | | and table clothes), and machine maintenance should be |
| taking note of the prep time allowed for certain | | | | given time and attention. |
| ingredients. Over-prepping the food can produce | | | | These scenarios are just examples of how a |
| inconsistent flavors that affect how the dish will taste | | | | manager can use restaurant forms to help organize |
| to restaurant patrons. On one hand, lacking an | | | | restaurant operations. A well-organized business |
| ingredient or two can also affect the overall quality of | | | | saves time and effort, which leads to less food and |
| a recipe. | | | | labor costs expended. |
| - Support staffs, such as janitors, dishwashers, and | | | | |