5. MIAN POINTS
Hiring the Right Person
How to train new Associates and
Management
Effective Communication
6. HIRING THE RIGHT PERSON
According to Monica Parpal from Food Service
Warehouse
Knowing your staffing needs
Determining the critical positions
How many employees to hire
7.
8. INTERVIEW
According to Syracuse University the Human Resources
department there is some process that you will need to
know when you interview someone.
10. Effective Communication Methods
According to Shaun Fowler from Demand Media
Demonstrating
Shadowing
Instructing
Supervised Performance
Role-Playing
15. How a Restaurant Finds it’s Products
Family run farms
Fresh Produce
Ingredients are found based on new recipes
16. How a Restaurant Finds it’s Products
cont.
Cost, quality and safety of ingredients need to be
considered by a business
Freshness and type of ingredients depend on the
location of the restaurant
Small restaurants should focus on a single supplier for their
ingredients.
18. Raw Produce to a Meal
Relationships with growers
Delivery vs. Getting ingredients themselves
Chef creates meal by following a recipe
Meals are priced according to cost of ingredients
19. Raw Produce to a Meal cont.
Menu’s are made to describe food and guide a
customers choices
New menu’s are created to entice customers to return to
a restaurant
21. Parking and location
Affordable/ right price for you
Parking
Other Businesses
That the building is visible
Up to code
Size
Build or Buy already built
Big city or small town
22. Benefits of a good location
Looks approachable
Catches the eye and interest of a customer
Isn’t in the way of peoples routes
Isn’t out of the way
23. Advertising
Getting your name out there
Informs the public of a new business
Show specials
Gives people information about your business
