Restaurant Management Business

Name: Restaurant Management Business
Rating: 3.9 (73 reviews)

How to start restaurant business, How to calculate restaurant performance, How to retain restaurant customers etc.

Created byEric Yeboah

Last updated 4/2026

English

What you'll learn

Learn how to start a restaurant business
How to write a restaurant business plan
Tips for effective restaurant management business
How to calculate restaurant performance metric
Golden rules of customer retention in restaurant
Learn how to increase restaurant sales
Effective ways to beat restaurant competition without lowering your price
Tips to enhance your restaurant staff training for increase efficiency
Learn reasons restaurant fail and how to avoid it
How to reward local restaurant customers
How to expand your restaurant business

Course content

12 sections • 64 lectures • 3h 10m total length

Introduction3:31
Explore how management is the art of getting things done through people and ideas to run a restaurant, survey the environment, practice risk management, and measure key performance metrics.
What is restaurant management4:42
Define restaurant management by coordinating activities, ensuring staff perform tasks correctly, handling customer complaints, and aligning operations with policies to drive profits and customer satisfaction.

Choose a restaurant concept and brand2:30
Create your menu3:07
Write a restaurant business3:37
Obtain restaurant funding3:24
Identify start-up, licenses, equipment, and operating costs; build a budget and forecast financing needs; and explore bank loans, SBA programs, investors, and crowdfunding to fund a restaurant.
Choose a location and lease a commercial space2:04
Restaurant permit and licenses2:09
Design your layout and space3:32
Find equipment and food supplier2:07
Hire the right staff2:33
Identify and hire the right staff for every shift, from general manager to front- and back-of-house roles, including cooks and bartenders, while prioritizing training, benefits, and retention.
Advertise your restaurant2:08
Host a soft opening2:12

Restaurant mission statement and strategy2:38
Managing restaurant operation and production7:42
Calculate the cost to produce each menu item, price to achieve a healthy profit while balancing labor costs, ingredients, and competition, then enhance the customer experience to drive loyalty.
Managing your employee5:28
Learn to hire the right restaurant staff, define roles, and provide role-specific training with clear manuals. Implement fair, advance scheduling and rest compliance for smooth operations.
Finances ( understanding cash flow)4:31
Marketing your restaurant business to boost sales5:28
Procedures ( standard operating procedures)5:47

Break - even point5:40
Cost of goods sold2:30
Overhead cost2:26
Prime cost1:52
Food cost percentage1:56
Gross profit1:42
Calculate gross profit by subtracting the cost of goods sold from total revenue, then interpret the amount as money available to cover fixed expenses and profits.
Employee turnover rate3:15
Learn to calculate restaurant employee turnover rate by averaging beginning and end employee counts, then dividing the number of employees who left by that average to express a percentage.

Outstanding customer service3:56
Creating a personal touch1:52
Constructive use of customer relationship management1:28
Gathering customer feedback2:34
Gathering customer feedback is essential for any restaurant, revealing flaws, guiding improvements, and monitoring reviews on social media to respond promptly to complaints.
Using loyalty programs and offers1:59
Explore how loyalty programs drive repeat visits by using a CRM integrated with the point of sale to tailor personalized offers, discounts on slow days, and reports on customer preferences.
Effective online marketing1:47
Hosting events3:05

Offer signature packages2:03
Offer signature packages to increase resources and protect margins during COVID-19. Create events packages to refresh your image while boosting return revenue via lead follow up and active selling.
Optimize your menu2:53
Secure a social media presence2:39
Increase service speed and partner with delivery services2:22
Embrace the power of up selling1:36
Master upselling techniques to increase average check size by highlighting add-ons and price modifiers on the point-of-sale system. Organize workshops to boost customer loyalty and drive revenue.
Try new marketing strategies1:50
Create a restaurant newsletter2:12
Keep details in one centralized place and participate restaurant week1:48

Know your competition and price menu rightly4:14
Know your customers and competitors by visiting rivals to assess ambience, food quality, and service standards, then price the menu right and design a modern, attractive menu to boost profits.
Sell your unique selling proposition ( USP)3:10
Train your staff to deliver exceptional service2:05
Make use of technology2:15
Market your restaurant well and check the quality of food2:44

Devise a plan specific to restaurant staff training2:00
Assign the sales roles3:00
Explore different methods of restaurant staff training1:44
Set specific procedures of restaurant staff training1:26
Train your restaurant staff to use the latest technology2:02
Train your restaurant staff to use the latest technology, implementing electronic systems for orders, kitchen communication, invoicing, and mock audits to boost efficiency and service quality.
Improve restaurant staff efficiency by fostering a sense of belonging1:46
When training restaurant staff teach service everyday2:01
Exercise employee motivation to improve staff efficiency1:52

Poor location and lack of leadership2:10
Poor customer service and no mission, vision and purpose2:10
Over spending and lack of human resource system2:23
Insufficient cash reserves2:26
Lack of industry experience2:21
Acquire industry experience and seek guidance from proven food-service professionals; consider outsourcing key tasks and building a dedicated support team to cover operations, finance, and human resources.

Requirements

Desire to learn more about restaurant business
No special requirement

Description

Restaurant management have grown in this 21st century with the advent of modernization and traveling this industry is wealth billions of dollars. management is the art of getting things down through people, it mean people or human beings are the central success in achieving the aim of any organization. Restaurant managers ensure that restaurants work till doors close and make good money while maintaining their reputation. They must coordinate a variety of activities, such as going to meetings, when ever the general manager calls for it. Managers are responsible for the business performance of their restaurant, as well as literally everything else that goes in and out of the restaurant. Producing quality food to your customers is a very good step in ensuring that the customers are happy, and that is the only way to maintain your customers, good food will also ensure the success of the business and retaining the customers.

Pricing is a very key factor in ensuring the success of the restaurant, base on the area that the restaurant business is located have a key factor in how the restaurant should price their services, if the location of the business is a low key area where the people are not rich it will be very difficult to price the product very high so location play a very important role as far as pricing is concern. All restaurant must take it into account that competition is a key factor in making any decision, try to learn what your competitors are doing and plan factoring in your competitors.

In this modern times you cannot succeed when you fail to do a lot of marketing and of promotional activities, social media should be used professionally to attract new customers and still retain the existing one. Loyalty programs should be develop to ensure that your key customers are honestly rewarded for repeat business. Rewarding loyal restaurant customers effectively involves a mix of point-based systems, exclusive experiences, and personlalized perks that offer high perceived value with low food costs, such as free appetizers, desserts or birthday treats. When you expand your restaurant it always gives you additional revenue through increase in sales.

Who this course is for:

waiters, waitress, restaurant manager, employees, business owners. customers, hotel managers, business managers, CEO, directors, hospitality consultant, everybody etc

Restaurant Management Business

What you'll learn

Explore related topics

Course content

Introduction To Restaurant Management2 lectures • 8min

How To Start A Restaurant Business11 lectures • 29min

Tips For Effective Restaurant Management6 lectures • 32min

How To Calculate Restaurant Performance Metric7 lectures • 19min

The Top Key Performance Indicators Every Restaurant CEO Should Track3 lectures • 12min

7 Golden Rules Of Customer Retention In Restaurant7 lectures • 17min

How To Increase Restaurant sales8 lectures • 17min

Effective Ways To Beat Restaurant Competition Without Lowering Your Price5 lectures • 14min

Tips To Enhance Your Restaurant Staff Training For Increase Efficiency8 lectures • 16min

Reasons Restaurant Fail And How To Avoid Them5 lectures • 12min

Requirements

Description

Who this course is for: