Restaurant operations manual should be the main tool of every franchisee, and should be offered by the franchisor on or before the franchisee starts his or her franchise operations.

Now, make sure that your franchisee will be provided with an easy-to-understand manual so that he or she can operate his or her franchised business the manner you desire it to be. This type of operations manual will allow you to standardize your business, products, or offered services no matter who franchised it and where it is positioned.

Both parties will certainly benefit from a well-written manual in terms of profit and operation and magnetize possible franchisees because they would know what to look forward to.

Let us move on to writing your restaurant operations manual as this is more beneficial compared to what the web can offer for you because you know for a fact that it is only you who knows about the ins & outs of your business & the most wanted outcome you want from it.

Here are important facts for your manual:


Introduction

-Within this chapter (call it whatever you want…), you should include a brief history of your business (answering the typical WH & H questions…), the mission & vision statements, the list of staff & important personas with straight contact to the business, etc…

Daily Operations

-This is where the in depth opening & closing procedures, shift management, daily food preparation procedures, restaurant maintenance procedures are written…

Customer Relations

-This section will tackle how to deal with customers properly without offending anyone of them

Food Service Sanitation

-The appearance and atmosphere of your restaurant is significant so make sure you list down how to make a clean & neat surroundings, especially the kitchen areas.

Restaurant Safety

-List here all the requirements for a safe & secure establishment (from fire exit installations to attaining all necessary safety permits, etc…).

Employee Administration

-Thorought description on the process of hiring employees, company rules, employee orientation & training, maintaining performance standards, employee relations, etc. are located in this chapter…

Food & Beverage Management

-Proper handling of foods & drinks and proper attires of the servers, staffs, & crews are believed to be enumerated in this chapter

Financial Management

-This refers to forecasting sales, accounting ethics, opening accounting procedures, cash handling procedures, nightly accounting closing procedures, etc…

Labor Management

-This refers to the proper treatment of all labor force so the preferred objectives, incentive or bonus management can be achieved

Marketing

-Includes all the instructins & tricks on how to create customer awareness for the service & foods being offered.

Restaurant Forms

-This refers to cook preparation sheet, customer complaint form, daily equipment maintenance form, accident/injury report form, inventory worksheet, kitchen checklist day or night, liquor order form, manager's log form, purchase order form, shift meeting notes, etc…


So there you go-how to produce your detailed operations manual!!!

Yet, because your restaurant operations manual is an interactive & always altering kind of manual, updating it once in a while is needed so you can have a good time with your franchising business!!! http://www.franzoom.com/Articles/restaurant_operations_manual.html