Proper evaluations and appraisals are a key to keeping employees happy and motivated. This four page MS Word Banquet Manager Appraisal form helps you identify your manager’s strengths and weaknesses, and creates a plan to capitalize on your employee’s strengths while improving their weaknesses. This very effective format creates a plan with your employees for their improvement. It strengthens your communication, establishes a system of measuring performance, and sets forth an action plan to make your employees better.

Take all the confusion out of setting up a bonus plan for your restaurant, food service or retail business. This download includes a sample bonus plan and a calculator spreadsheet for calculating how much employees earn. No other number in your restaurant matters. "Profit" is the end goal to opening a business, and whether you only want one store or you'd like to open a whole chain, bonusing based on profit gives your entire staff one common goal, which builds teamwork between departments and drives your bottom line.

Compare the fees of different credit card processors using this evaluation tool. Simply put in the stated fees charged by a particular processor, and this spreadsheet will help you determine the real cost of processing that credit card. This cost is the percentage of your sales that processing credit cards is actually costing you, including any dues, membership fees, swipe fees, batch fees, and the other extra "hidden" costs credit card processors tack on to your processing. This tool includes sample information filled into the spreadsheet to demonstrate how it works.

This spreadsheet will help you track customer counts for an entire year. Use it to make customer traffic comparisons by the shift, profit center, day of the week, or sales period. The spreadsheet automatically averages customer counts for each day of the week and meal period. It also calculates year end averages, and has space to enter sales data to automatically calculate sales per customer. Information is power, and tools like this help put you in control of your business.

This incredible tool helps you track your sales by item and your ideal costs for food, liquor, beer and tobacco! It is one of the most powerful management tools you can use. If you are only tracking your actual costs by taking inventory, you're only getting half the information you need to control your costs. Only by comparing your actual food and alcoholic beverage costs to ideal costs can you know if you have a problem with theft or waste. These spreadsheets let you enter your daily sales by item and recipe costs, then calculate how much the food you sold should have cost you to sell. This is your ideal cost. The spreadsheet then allows you to enter your actual cost from your inventory to calculate a variance. This variance lets you know if you have a theft or waste problem. Use our Recipe Costing Spreadsheet in conjunction with this tool and the Food Inventory Workbook to create the ultimate food and alcoholic beverage cost control system. You can contact Brandon O'Dell with O'Dell Restaurant Consulting to help you set your Ideal Cost Tracking Spreadsheets up by calling 1-888-571-9068. The spreadsheets contain some examples to help you.

Proper evaluations and appraisals are a key to keeping employees happy and motivated. This Server Appraisal form helps you identify your manager’s strengths and weaknesses, and creates a plan to capitalize on your employee’s strengths while improving their weaknesses. This very effective four page MS Word appraisal format creates a plan with your employees for their improvement. It strengthens your communication, establishes a system of measuring performance, and sets forth an action plan to make your employees better. This appraisal can be used for any server position and could be customized for a busser, hostess or bartender.

Proper evaluations and appraisals are a key to keeping employees happy and motivated. This four page MS Word Dining Room Manager Appraisal form helps you identify your manager’s strengths and weaknesses, and creates a plan to capitalize on your employee’s strengths while improving their weaknesses. This very effective format creates a plan with your employees for their improvement. It strengthens your communication, establishes a system of measuring performance, and sets forth an action plan to make your employees better.

Good record keeping is the cornerstone to a well run restaurants. Use this Excel spreadsheet to keep vital information about your employees, such as their emergency contact, and use the included calendar to track excused and unexcused absences, sick days, vacation days and personal days. This is a must have human resource tool for the well run business.

Who owns your recipes if your chef quits? Will she/he go to work for your competitor across the street? What tools do you have in place to protect your business is your chef leaves? Download our Employment Contract template for chefs and cooks to help protect your business in case you lose one of the key employees in your restaurant or food service, your chef.

This MS Word checklist is a training tool for service staff, to focus their training time spent on the floor and following trainers. It instructs the trainee to observe, practice and find-out many important service functions in your restaurant. By giving the trainee some structured control over their own training, this tool helps you have a more effective training program.

Calculating your cost of goods sold can be a daunting project. These spreadsheets help you stay organized and on top of your product costs. This download includes a food inventory spreadsheet segregated into separate inventories for all your food purchases, such as meat, seafood, dairy, produce, soft beverages and more. Segregating your food inventory into separate inventories helps you pinpoint a cost problem when you find one. Also included is a separate spreadsheet for alcoholic beverages. Like the food inventory spreadsheet, the alcoholic beverage inventory is segregated into separate inventories for bottled beer, tap beer, liquor of each type, cordials and wine. All of our inventory spreadsheets have some special features you won't find in other inventory spreadsheets: Special columns for breaking everything you buy into automatically calculated recipe units and costs. Simply update the inventory value from an invoice, and the spreadsheet will tell you what the recipe unit cost is. Link our Recipe Costing Spreadsheets to these costs to have automatically updated recipe costs every time you update your inventory. Input par ordering levels for all your inventory items. The spreadsheet will use the information you record from your physical counts to tell you how much of each product you need to order. Calculate your cost of good sold right in the spreadsheet. These spreadsheets take your inventory counts, and calculate your inventory values in each segregated category, then allow you to input purchase amounts to have your cost of goods sold automatically calculated for the inventory period. When you use our Food and Beverage Inventory and Actual Cost Spreadsheets together with our Recipe Costing Spreadsheets and our Ideal Food, Alcohol and Tobacco Cost Tracking Spreadsheets, you create a powerful cost control system that can help you save tens or even hundreds of thousands of dollars in your operation. You can contact Brandon O'Dell with O'Dell Restaurant Consulting to help you set your Food and Beverage Inventory Spreadsheets up by calling 1-888-571-9068.

Take a huge step in fixing the communication issues in your restaurant or food service by purchasing our Manager's Log template. This two page tool helps you track and communicate vital information for running your business, like sales by meal period, customer counts, employee and customer issues, weather patterns, staffing, and many other key areas. Other Manager's Logs available on the web require you to buy pre-printed copies and repurchase every month or quarter. With our ready to use template, you buy it one time and print your own with the first page on the front of a sheet and the second page on the back. Punch holes in it and place it in a binder. You can even edit it to better fit your particular operation.

It's incredibly important to have up-to-date recipe costs for every item you sell. If you don't know what an item costs you to sell, you can't know how to properly price the item. If you don't do anything else to control your food costs, at least calculate your recipe costs and keep them up-to-date. This spreadsheet helps you not only track costs, but also document the procedures to help staff cook the item, which assists in training and creates accountability. Use this spreadsheet to find the cost of a plate or the cost of a batch recipe. It will also help you automatically calculate the portion cost or serving size cost from your batch recipes. This recipe costing spreadsheet can be linked to our Food and Alcholic Beverage Inventory Spreadsheets and our Ideal Food, Alcohol and Tobacco Cost Tracking Spreadsheets to create a control system that automatically updates all your recipe costs and lets you use those up-to-date costs to accurately track your ideal food costs. These tools replace expensive inventory and recipe software, and even give you information and control that expensive software can't. An example recipe and sub-recipe are included in the download. You can contact Brandon O'Dell with O'Dell Restaurant Consulting to help you set your Recipe Costing Spreadsheets up by calling 1-888-571-9068.

Proper evaluations and appraisals are a key to keeping employees happy and motivated. This four page MS Word Restaurant Manager Appraisal form helps you identify your employee’s strengths and weaknesses, and creates a plan to capitalize on your employee’s strengths while improving their weaknesses. This very effective format creates a plan with your employees for their improvement. It strengthens your communication, establishes a system of measuring performance, and sets forth an action plan to make your employees better.

Daily prep planning list for restaurants and other food services

This very detailed MS Word tool lines out every step for service staff to give your guests incredible service. Just train your staff on all these key steps, and you’ll have service that is legendary!

Good problem solving skills are not a gift. They are taught and learned. With this outline to effective problem solving, you can use the scientific method to help teach your management staff and key personnel how to effectively deal with any problem that may arise in your business. This is a tool that teaches a method for problem solving that can be applied over and over.

Sixteen page list of Trouble Shooting Questions used by O'Dell Restaurant Consulting to evaluate the systems and issues in restaurants and food services. Use these extensive and detailed questions to isolate issues in your own operation.