What staff need to know to work efficiently in your cafe. Use this as a guide for training and checking staff knowledge and progress.

An explanation of the many small things that can improve the customer throughput and overcome bottlenecks. It can be surprising how simple things can make a big impact on revenue and profit.

A complete check-list so everything is closed down and secured properly, ordering handled and nothing left to chance for the next day.

A similar checklist with extra details for a restaurant.

Hygiene and food safety standards are part of good front of house management this roster is the basis for a regular weekly routine to keep public areas clean and tidy.

Record the issue and return of keys to ensure security.

Checklists with all the things big and small that need to be done to get ready for a busy and efficient shift

Checklists with all the things that need preparing for restaurant service.

Have a complete list of all your repairers and tradespeople so maintenance is handled quickly and without fuss.

What staff need to know to work efficiently in your restaurant. Use this as a guide for training and checking staff knowledge and progress.

This spreadsheet calculator lets you compare your present operation with how it could be it puts into practice the ideas of Capacity Management.

Handling complaints, quickly and fairly and in a way that leaves the customer satisfied, takes systems, skill and experience. Written policies should be the basis of this to guarantee consistency and make sure less experienced staff can handle the unexpected.

A quick and simple form designed to go out with the account. Include a pencil with it so you get a response (pens get taken, pencils dont).

A useful way to analyse customer service from first contact right through to when they leave. This step-by-step method helps you identify areas that are working well and those that need improvement.

Its always interesting to get an outside view of your business. Use this review checklist to organise your own mystery review. Positive reports will make you feel great, and not-so-good reports will give you something to work on!

Good staff are looking for direction when they apply for a job Job Descriptions are an excellent way to attract the people you want and also filter out people who are less suitable. They also tie in with performance reviews, and are essential if you need to issue warnings on performance or behaviour.

The basics of what you should look for in a Cash Register or POS, and how it should be set up into Departments.

A useful checklist to make sure you are comparing like with like when you look at different systems. Its also important so suppliers know exactly what you want the equipment to do.

A simple and powerful table to analyse weekly sales, customer numbers and costs a complete snapshot of the working of the business, enabling you to compare one week with the next and see positive and negative trends.

The table adapted to a simpler cafe style of business, although cost pressures are often greater with more bought-in stock being used.

Adapted for a licensed business, analysing food, liquor and all beverage sales. A sharp eye on liquor costs and sales is essential to maintain profitability.

A critical and complete look at the figures and measurements you can use (KPIs) to check the business health and progress of your operation. Essential reading!

Ideas to help you understand the different angles to pricing if you just rely on cost-plus pricing or trying to be cheaper than your competitors, you won't last long!

Keep these by the phone so phone credit card payments are handled correctly.

A standard form for till closing, to make sure that money counting and error checking is handled quickly and accurately.

Alternative form for daily till check and balancing.

Summary of weekly figures from the Till Sheet 2

Look around you and check out the competition its often surprising to find out what they do and also the gaps in the market.

A useful way to organise and budget different marketing activities throughout the year.

The blueprint for organising your marketing effort combines research and creativity.

A long list of simple things you can do to increase word-of-mouth promotion and make your business more popular.

A way to analyse the Strengths, Weaknesses, Opportunities and Threats to your business uncover the positives and negatives.

A quick and friendly way to review staff performance.

An easy to use one-page summary for the Manager to report on the events of the week. Fill in the details and the numbers easier than starting with a blank page!

Team meetings are essential for good management, but they are usually too long and go off track easily. A tight agenda keeps everyone on the topic and makes sure nothing is missed.

Rules for the staff so everyone knows whats expected. Reinforce them with regular discussion.

A simple format for recording the discussion about each topic at your team meetings.

For many businesses an overall picture is needed of total labour costs against total sales. Roster Costings all permanent and casual staff, and automatically add on Workers Compensation and Superannuation costs to give you a real picture of total costs.

This Roster Costing compares Waiting and Floor staff costs against total restaurant sales.

A useful look at different ways a roster can be presented, and the differences this can make on business flexibility and costs.

Rules for the staff so everyone knows whats expected. Reinforce them with regular discussion.

Standard forms to print out for your roster printed forms get more respect than hand-written ones!

How to write clear and easy-to-understand standards measurable and observable so everyone knows what is expected.

For staff to sign when they start the job sets out deposit conditions to avoid misunderstanding later.

Quizzes add some fun to your training activities these can be used with new or existing staff and are a model for more that can be written.

Use with wine tasting to keep track of whats being enjoyed. Helpful for staff training sessions

A great way to get people comparing food and wine combinations get them to put ticks or crosses, or smiley faces or frowns in the boxes according to which wine (listed down on the left) goes with which food (listed across the top).

Letter formats ready to use for all different situations. A quick response letter can turn around customer complaints and minimise potential problems.