Price: $1000
Archive: http://archive.is/1fN7Y
The Ultimate Restaurant
Start-up And Management Course
Introducing…
THE RESTAURANTROCKSTARS ACADEMY
This is not the time to fly by the seat of your pants!
As you know most restaurants actually FAIL.
The Restaurant Rockstars Academy is designed to ensure that you not only succeed but that you KNOCK IT OUT OF THE PARK! I want you to be as PROFITABLE as possible AS SOON as possible. I also want you to build crazy customer loyalty and a dream team staff.
You’re going to be working just as hard either way, so you might as well be having more fun and killing it – am I right?
- Start Up Roadmap
- All Logistics
- Create An Unstoppable Brand
- Build Your “Dream Team” Staff
- Know + Analyze Your Critical Numbers
- Deliver Amazing Service
- And Just Plain Simple… Make More Money!
EVERYTHING YOU NEED TO START AND RUN A SUPER POPULAR AND HIGHLY PROFITABLE RESTAURANT
MODULE 1. LOGISTICS
- Setting up your company Organization/ Lawyers and CPAs, Permits & Licenses
- Business Plan Basics
- Leasing vs. Owning
- Restaurant Purchase Checklist
- New Construction Checklist
- Insurance Requirements
- Quickbooks and Basic Accounting System
- POS System Checklist and Selecting a Payment Processor
- Choosing Equipment Used/Vs. New
- Selecting a Bank/Banker
- Money Saving Tips checklist
MODULE 2. FINANCES
- Managing Cash Flow
- Product Costing System
- Inventory Systems
- Purchasing System
- Labor Cost System
- Break-Even System
- Downloadable Spreadsheets with Audio Tutorials
- How to Cost Out A Profitable Menu
- Bar Tools – picking distributors, product mix options…and more
MODULE 3. STAFF TRAINING
- Staff Training
- Team Building
- Pre-shift Planning
- How to Turn $100 to $1000
- Customer Service
- Staff Recognition & Rewards
- Creating Your Dream Team
Building Business on Slow Nights and Off Season
MODULE 5. EFFICIENCIES
- Recycling
- Creating Multiple Profit Centers
- Portion Controls
- Reducing Waste & Spoilage
- Menu Design
- Comparing and Shopping Suppliers
- Resources
- Food Prep
- Handling Comps and Voids
- Setting and Raising Prices
- Cash Handling Do’s & Don’ts
- Staff/ Bartender Theft and Abuses To Be Aware Of
- Preventative Maintenance on Equipment
Level 3
- Managing Cash Flow
- Product Costing System
- Inventory Systems
- Purchasing System
- Labor Cost System
- Break-Even System
- Downloadable Spreadsheets with Audio Tutorials
- How to Cost Out A Profitable Menu
- Bar Tools – picking distributors, product mix options…and more
- Spreadsheets
- Profit Maximizer
- Sales Stars
- Setting up your company Organization/ Lawyers and CPAs, Permits & Licenses
- Business Plan Basics
- Leasing vs. Owning
- Creating a Take Out Business
- Restaurant Purchase Checklist
- New Construction Checklist
- Insurance Requirements
- Quickbooks and Basic Accounting System
- POS System Checklist and Selecting a Payment Processor
- Choosing Equipment Used/Vs. New
- Selecting a Bank/Banker
- Money Saving Tips checklist
- Group Functions
- Creating Effective “Hooks”
- The Power of Internal Marketing
- Preventative Maintenance on Equipment
- Building a Brand
- Building a Mug Club
- Affinity Programs to Build Loyalty
- Kid Friendly Options
- Using An Email Database – Newsletter Template
- Internal Marketing/ Guerrilla Marketing/ Strategic Partnerships
- Online Reputation Management
- Website
- Social Media
- Sponsorships/ Promotional Accounts/ Bar Promotions
- Live Music/ Big Events
- Building Business on Slow Nights and Off SeasonEnds with button that takes them to pricing page so they can see pricing and what is included in each level and choose which membership they wanted.
- Recycling
- Creating Multiple Profit Centers
- Portion Controls
- Reducing Waste & Spoilage
- Menu Design
- Comparing and Shopping Suppliers
- Resources
- Food Prep
- Handling Comps and Voids
- Setting and Raising Prices
- Cash Handling Do’s & Don’ts
- Staff/ Bartender Theft and Abuses To Be Aware Of
