Restaurant Management

A 100-seat fully equipped casual dining restaurants may cost ______ per seat.

$6,000-$10,000

If a restaurant offers a steak on the menu that costs $5 and sells for $14.95, the contribution margin is __________ for every steak sold.

$9.95

How to change a restaurant concept while the business is running?

1. Define the problem 2. Create a plan for your new restaurant that addresses all the things that are not working for your restaurant 3. Prepare loyal customers for the change 4. Purchase everything needed for the concept change 5. Choose a date for the transformation and close your doors early 6. Reopen the following day with the new concept already installed

7 common problems that restaurants face

1. the menu 2. customer service 3. no unique selling point 4. poor management 5. hiring and training staff 6. marketing 7. capital

Turnover rate for hourly workers in full-service operations is __________.

100%

How long will restaurant patrons travel to reach a hotel, steak, full-menu, or fish restaurant?

15 to 18 minutes

Luxury and table-service restaurants require ________square feet per seat while cafeterias need just ____________ square feet per seat or per stool.

15 to 20/10 to 12 sq. ft.

At age __________, teenagers may legally work at any job.

18

Combined, the beverage pouring cost should be __________ of beverage sales.

23 to 25%

Many licensed casual and upscale restaurants have beverage sales of __________ of total sales.

25 to 30%

The normal pouring cost for beer is about __________.

25%

Wine should have a pouring cost of __________.

26 to 30%

A restaurant's profit is typically only __________ of total revenue.

3 to 9%

The typical restaurant's percentage cost for wines is __________.

30%

If the opening food costs are $66,666 and total sales are $200,000 the food cost percentage is __________.

33%

Quick-service restaurants are likely to spend __________ percent of their income on advertising, more than is spent by the casual, fast casual, or family restaurant, or the dinner house.

4 to 5

Surveys show that _______to________ percent of all table service customers arrive in pairs.

40 to 50

When receiving fresh and frozen meat, the temperatures should be which of the following?

40°F/0°F

Today, there are ____________people with disabilities in the United States and, as the population ages, the number will increase steadily over the next several decades.

43 million

Prime costs should be close to __________ of sales.

55 to 60%

Onboarding improves employee retention rates by as much as ______ %

58

______% of restaurants fail within the first year

60

When combined, prime costs should not go above __________ of sales.

60%

What is the range for prime costs?

60-65%

Generally, in a table-service restaurant, there should be at least __________ entrées.

8

The margin of profit on a fountain drink is?

85%

According to Brian Wilber, district manager of Bon Appétit Management Company, a chef is responsible for __________ of its food costs.

95%

A franchise is

A restaurant that has a branded product that the owner promotes, markets and sells under a specific contract.

Which does the behavior modification theory urge?

An immediate reward for whatever behavior is desired

Which involves the highest risks overall?

Building

Which concept has the most sales of all the segment ratings?

Burgers

Which is the difference between the sales price and the cost of the item?

Contribution margin

Who created the Hersey-Blanchard Situational Leadership Theory?

Dr. Paul Hersey and Ken Blanchard

Effective leaders have six traits that distinguish them from non-leaders:

Drive, the desire to influence others, honesty and moral character, self-confidence, intelligence, and relevant knowledge.

__________ power is derived from an individual's personal charisma and the respect and/or admiration the individual inspires.

Expert

Strategies for boosting your bottom line

Feature affordable quality Review your produce specifications Join a purchasing group Make sure your comparisons are accurate Do more in-house prep work contract your prices with vendors Don't let your crew's errors affect your profits 80% of your food costs come from 20% of your items Root out hidden costs

Which refers to the cuisine and service provided in restaurants where food, drink, and service are expensive and usually leisurely?

Fine Dining

In the recent past, most food-service millionaires have been __________.

Franchisers

Which of the following is not an advantage of Independent restaurants?

Greater advertising clout

When asked by the author and others what helped most 'in getting where you are today," which of the following was the number one factor?

Hard work

What are the responsibilities of a franchisee?

Hiring employees and operating the store

Which is not a reason for entering the restaurant business?

Holidays off

Which of the following questions are not allowed during a job interview?

How old are you?

__________ is credited with being the first restaurant to franchise.

Howard Johnson's

What is the Hersey-Blanchard Situational Leadership Theory?

Instead of using just one leadership style, successful leaders should change their leadership style based upon the people they are leading and the details of the task or situation

The __________ ethnic restaurant category represents the largest in number.

Italian

The Affordable Care Act scheduled to go into effect in____________. Under that law, companies employing more than _______people must provide affordable health insurance to employees working an average of at least 30 hours per week or face thousands of dollars of fines.

January, 2014/ 50 people

What is/are the advantage(s) in running a family-owned restaurant?

Lower cost and less danger of theft are both correct.

Four types of Maturity Levels

M1 (bottom of the scale), M2 (might be willing to work on a task but don't have the skills to do it successfully), M3 (ready and willing to help but not confident in their abilities), M4 (able to work on their own)

__________ assumes that customers change and that they want new menu items, new atmosphere, and sometimes new service.

Marketing

Which of the following is not a part of a franchise restaurant set up?

Paying the payroll

Most restaurants use the back bar to add atmosphere by displaying the __________.

Premium-brand liquor

Which of the following represents a sustainable practice when purchasing food?

Purchasing beef and pork raised in pastures versus confined enclosed spaces

The most profitable restaurants are in which category?

Quick-service

Which of the following would be considered a knockout criterion?

Restaurant is situated behind two buildings off of the street

Boulanger believed that __________ was the cure to all sorts of illnesses.

Soup

Liquor inventory tips

Take your count the same way every time Keep your inventory periods consistent Find a method that works for you Take inventory while the bar is closed Properly train your employees

A restaurant concept is devised to interest a certain group of people, called a(n) __________.

Target market

Four types of Leadership styles

Telling, Selling (selling their message to their team), Participating, Delegating

True or False: With higher end spirits, your margin is typically lower but your profit per unit is higher

True

True or False: draft beer can be one of the most profitable drinks with profit margins between 85-90%

True

Usually, the busiest periods in the restaurant business are during the __________.

Weekends

Prime locations vs. ordinary locations usually cost __________.

a good deal more

What is a good pour cost?

about 20-30%

By definition, an on-sale general retail license authorizes the sale of __________.

all types of alcoholic beverages—namely, beer, wine, and distilled spirits—for consumption on the premises

Which is not a consideration in menu planning?

capabilities of the servers

The formula for doing the food cost percentage is __________.

cost ÷ sales × 100

A daily flash report shows

daily sales

Restaurant corporations of excellence regard their ______________________ as their most valuable asset and competitive advantage.

employee resources

Using part-time employees can be a drawback except that __________.

employers do not have to pay for benefits

What is the first goal for an orientation program?

explain the company history, philosophy, mission, goals, and objectives

Grapes for making wine are harvested in the __________, after they have been tested for maturity, acidity, and sugar content.

fall

Psychologists tell us that inserting constructive criticism between two __________ softens the criticism while at the same time working the criticism.

favorable comments

Red wine gains its color during which process?

fermentation

Prime cost is the cost of __________.

food and labor

Written standards for food that are based on a forecast of sales are called __________.

food specifications

The first step in putting together a purchasing system is to determine the __________.

food standards

The first thing restaurant managers do is to __________.

forecast how many guests are expected

The first step in the planning process is __________.

forecasting

Which partnerships have complete liability, but full management rights?

general partnership

Which are the three typical market segmentations?

geographic, demographic, and behavior

When a guest is seated, the number one rule for a server is:

greet the guest in one minute

Menu tips

group most profitable items together don't use $ let your menu be a tour guide keep your menus clean update your menu and prices at least once a year build your menu around popular items make sure your staff is thoroughly trained and has memorized the menu

If you are the only person in a group that holds a different viewpoint, you will probably end up conforming to the group and not speaking your opinion, known as __________.

group think

Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the __________ method.

hands-on

What does the product mix show?

how many items were sold

According to the text job specifications __________.

identify the qualifications and skills needed to perform the job

In full-service restaurants, the largest variable is __________ costs.

labor

Marketing efforts are most needed __________.

low periods

The location of the restaurant is generally to be of _________ importance.

major

________ are the most expensive item served in most restaurants.

meats

According to the text, which should be front and center in the restaurant business?

menu

According to the text, food-cost percentage should be calculated at least __________.

monthly

Beverage sales yield __________ as food sales.

more profit than food sales

__________ refers to what makes people tick: the needs and desires and fears and aspirations within people that make them behave as they do.

motivation

How to keep labor costs low without losing staff?

offer a cancellation fee to staff you schedule but send home; you'll pay for the staff not working but pay less than if they had stayed doing little or no work

Under third party liability

owners, managers, bartenders, and servers may be liable under law if they serve alcohol to a minor or people who are intoxicated

The amount of food to be ordered and stocked can be built into the purchasing system based on __________.

past records

The most effective way to check an employee's references is to follow-up by __________.

phone

When developing a wine list, the selected varietals of white wine could include all but which of the following:

pinot noir

Which conveys to the customer the best face or image of the restaurant, what people like most about it, or how it stands out from the competition?

positioning

The cost of ingredients must equal the __________.

predetermined food cost percentage

Which grade is used for the best meat product available?

prime

In the marketing plan, goals need to be set for the four Ps, which are __________.

product, price, place, and promotion

A good mission statement should contain the following three things:

purpose, values, and goals

__________ authority is conferred on your subordinates, and you have to earn the right to lead them.

real

According to the textbook, a restaurant has two potential values, its:

real estate value and value as a profit generator

Economies of scale can __________.

reduce food, labor, and overhead costs

The economic factor(s) that differentiates fine dining from the average restaurant is/are __________.

rents can be quite high Correct!: all answers are correct meal prices are high labor costs can be high

The points that indicate more food should be ordered are called __________.

reorder points

The length of time an item can be stored without appreciable loss in quality or weight is called __________.

shelf life

Which training method allows the learning to be absorbed and avoids fatigue?

spaced training

Behavioral scientists urge that

specific behavior be emphasized rather than general praise

A job _________________lists the education and technical/conceptual skills a person needs to satisfactorily perform the requirements of the job.

specification

Consistency in food preparation is achieved by

standardizing recipes and cooking procedures

Formula for liquor inventory usage

starting inventory + received inventory - ending inventory = usage

Onboarding

starts the first week but continues throughout the stages of one's career; it is about adjusting new hires to the realities of the job

The "S" in SWOT analysis stands for __________.

strengths

The "S" in SWOT assessment stands for __________.

strengths

Which can be converted into job instructions?

task analysis

According to experts, an employer who is irritated and unhappy with an employee's behavior should __________.

tell the employee about it

The magazine Restaurant Business publishes an annual Restaurant Growth Index, the purpose of which is to list:

the best and worst places to open a restaurant in the United States

In the usual restaurant who decides on product specification and selects purveyors?

the manger, in consultation with the chef

One of the most popular reasons why thousands of people seek to go into the restaurant industry is

the possible financial rewards

When an organizational chart is said to be "flat", what does this mean?

they have fewer levels

Which approach to task and job analysis must be used in new restaurants because there are no existing employees to analyze?

top-down

Theme restaurants, such as Hard Rock Café and Planet Hollywood should be located near __________.

tourist attractions

Much of labor turnover occurs within the first few __________ of employment.

weeks

Orientation

begins before the first day and ends in the first week, it usually is focused on paperwork, organization, and introductions to the company

How to reduce waste?

buy in bulk but have orders delivered in multiple shipments to avoid spoilage