Increase F&B Sales [electronic resource] : Secrets to Boost Profits

ISBN:

9789814358613

Title:

Author:

Alagan, Eric.

Personal Author:

Alagan, Eric.

Publication Information:

Lanham : Monsoon Books Pte. Ltd., 2011.

Physical Description:

1 online resource (202 p.)

Series:

Micro Mouse Business

General Note:

Description based upon print version of record.

Contents:

Cover Page; Title Page; Contents; Preface; Chapter 1: Introduction; 1.1 F&B Manual; 1.2 Life Cycle of Business; 1.3 Anecdotal Overview; 1.4 Start with Basics not End with Basics; 1.5 Time Required to Recover Your Current Situation; 1.6 The Givens; 1.7 The Key - Mother's Cooking; Chapter 2: Evaluate Current Situation; 2.1 Quality of Location; 2.2 Rental Cost; 2.3 Profit & Loss Statement; Chapter 3: Determine Which Item Generates the Most Profit; 3.1 Unit Cost and Profit; 3.2 Cost of Labour and Leasehold; Chapter 4: Factors that Limit Sales/Profit Growth; 4.1 Limiting Factors - Overview

4.2 Limiting Factor - Operating Times4.3 Limiting Factor - Meal Times & Table Sales; 4.4 Limiting Factor - Dining Area & Furniture; 4.5 Limiting Factor - Kitchen Area; Chapter 5: Determine Current Sales vs. Potential Sales; Chapter 6: Kitchen Loading & Waiting Time; 6.1 Shortest Waiting Time & First-Come-First; 6.2 On-the-Spot Promotions; 6.3 First Start First; 6.4 Longest Start First; 6.5 First Start First vs. Longest Start First Methods; 6.6 Why Meals Have To Arrive Together; Chapter 7: Communication; 7.1 STAFF SELECTION by Eric Alagan; 7.2 Verbal & Non-Verbal Communication

7.3 Presentation - Dressing & MannerismChapter 8: Mistakes & Accidents Recovery; 8.1 The Key; 8.2 Possible Recovery Actions; 8.3 Determine Root Cause; 8.4 Scenario Chart; Chapter 9: Staffing; 9.1 Part Timers; 9.2 Financial Benefits of Employing Part-Timers; 9.3 Other Benefits of Employing Part-Timers; 9.4 Multi-Tasking; 9.5 Staff Retention and Sales; 9.6 Pairing Waitstaff and Customers; 9.7 Determine Potential Number of Regular Customers; Chapter 10: Sales Strategy; 10.1 Sun Tze's Strategy; 10.2 Review of Preparations to Date; 10.3 Overview of Method; 10.4 Preliminary Budget for 6-Week Period

10.5 Sales Target10.6 Target Market; Chapter 11: Action Plan; 11.1 The Ten-Action Plan (Target Week 7); 11.2 Controls on the Ten-Action Plan; 11.3 Walk-In Customers; Chapter 12: Budget and Controls; 12.1 Recover the Promotion Cost; 12.2 Recover Advertisement Cost & Calculate BEP; 12.3 Scenario with 1-for-4 Promotion; 12.4 Tweaking Advertisement Cost; 12.5 Growing the Business; 12.6 Monitor and Control; Chapter 13: Conclusion & Review; List of Steps; List of Examples; List of Tables; Abbreviations; About the Author; "Staff Selection" by Eric Alagan; "Property Valuation" by Eric Alagan

"Beck And Call" by Eric Alagan"Code Shield" by Eric Alagan; Copyright Page

Subject Term:

Cafeterias -- Management.

Food service management.

Restaurant management.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

Lanham : Monsoon Books Pte. Ltd., 2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
642.5	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Increase F&B Sales is not a cookbook - it's a book for managers and owners of F&B outlets. Escalating costs cut into profits. This leads some F&B operators to raise prices, reduce portions, drop quality or resort to a combination of all three. A more effective and sustainable strategy to drive bottom line is to exploit the sometimes overlooked potential within their organisations - the waitstaff. The waitstaff spends the most time with diners and is in a position to build rapport with customers and many do. This bond is a powerful tool enticing and encouraging customers to return and motivates your staff to do better and stay with you. It grows sales. This strength is something your competitor will find hard to surmount and a true win-win-win situation for you (the business operator), your staff and your customers. The danger is when that waitstaff leaves and the familiar face gone. There is a probability the customer might also be lost but there are ways to circumvent this risk.