I would like to start a restaurant business. Will A La Carte Training work for me?

Yes.  Without help, it’s easy to make many mistakes that cost you a lot of money and wasted time.  But with A La Carte Training you have a proven ‘recipe for success’.  With a recipe, you’re much more likely to create something perfect first go.  But without one, you may end up with disappointing results.  In short, we will help you start up your business using our ‘recipe for success’ 4 ingredients: Business, Marketing, Operations, and Ideas.

So, why not check out our face-to-face Workshops and easy-to-use eGuides…and don’t forget to subscribe to our free ‘Recipe for Success’ Newsletter.

Nothing happens unless you make it happen!

Taste success!

I have been in the food business for a number of years. Will A La Carte Training work for me?

Yes, for owners like you who have been in business for a while, we can give you marketing ideas, eg how to find a new target market or some new ‘cooking for cash’ ideas, together with lots of restaurant business tips to help you grow your business.

So, why not check out our face-to-face Workshops and easy-to-use eGuides…and don’t forget to subscribe to our ‘free’ Recipe for Success’ Newsletter.

Nothing happens unless you make it happen!

Taste success!

What restaurant and cafe courses do A La Carte Training offer?

A La Carte Training offers lots of information so that you know exactly what to do to start and grow your restaurant, cafe, coffee shop, catering…and other food businesses.

Our Workshops and eBooks cover areas such as legal aspects, business plan, food hygiene & food safety, marketing, customer service, menu planning, food purchasing, staff management, finance management, waitstaff management, function management, buffet management, cooking for cash – ideas, wine knowledge, and wedding knowledge.

So, why not check out our face-to-face Workshops and easy-to-use eGuides…and don’t forget to subscribe to our free ‘Recipe for Success’ Newsletter.

Nothing happens unless you make it happen!

Taste success!

DO YOU OFFER FACE-TO-FACE WORKSHOPS?

For over 20 years, A La Carte Training has operated workshops training hundreds of new owners of a restaurant, cafe, coffee shop, catering business…in fact any type of food business.

A La Carte Training workshops have small numbers so lots of interaction with like-minded people. You’ll gain knowledge and skills from firstly, a hospitality and business expert and secondly, from each other at the workshop.

Our focus is on how to apply the content by using case studies, examples and restaurant management activities.  At the end of the workshop, you will go away with the knowhow to implement what you have learnt immediately into your own food business.

For a schedule of A La Carte Training workshops please go to eventbrite.com

Testimonials:

“A La Carte Training workshops were very informative and encouraging. Linda’s style of teaching and knowledge of the food industry is second to none. I feel confident to put into practice all I have learned in my new cafe! Thank you.” (Andree Bell, Cafe/Coffee Shop).

“Wonderful and very educational.  Tailored to my business and requirements.  The trainer had a wealth of knowledge.”  (Danielle Hicks)

“This is my first food and restaurant course.  I learnt lots about catering and food costs from Linda as well as from the lovely group of people who shared their experiences. I recommend Linda who will guide you through all the areas of setting up and growing a food service business. Thank you, Linda.” (Muniamma Rao (Bobby), Bobby’s Indian Cuisine)

DO YOU SELL RESTAURANT & CAFE MANAGEMENT EBOOKS?

A La Carte Training eBooks

‘Recipe for Success’

4 Ingredients:

Ingredient 1: Business

Ingredient 2: Marketing

Ingredient 3: Operations

Ingredient 4: Ideas

Method:

www.alacartetraining.com

(See eBooks listed below)

A LA CARTE TRAINING EBOOKS - INGREDIENT 1: BUSINESS

  • Restaurant Management training for Beginners eBook
  • Food Safety and Hygiene for Beginners eBook
  • Restaurant Business Plan for Beginners eBook

Do you have a Restaurant Management Training for Beginners eBook?

You’re thinking of starting a restaurant, cafe, coffee shop, catering business but don’t know where to start?

A La Carte Training has produced ‘How to Keep Within the Law’ eBook to provide you with the essential restaurant management elements to start and grow your own food business. 

 

Do you have a Food Safety and Hygiene for Beginners eBook?

You have a restaurant, cafe, coffee shop, catering business, but need to know more about food safety and hygiene management?

A La Carte Training has produced ‘How to Be Food Safe‘ eBook to provide you with the essential rules to ensure your food is safe for your customers.

 

Do you have a Restaurant Business Plan for Beginners eBook?

You’ve decided to start a restaurant & cafe business, but don’t know how to start writing a business plan?

A La Carte Training has produced ‘How to Write a Business Plan‘ eBook so you understand the essential elements of a business plan.  After all, a business plan is like a road map.  Where am I now?  Where do I want to be in eighteen months time?  How am I going to get there?  If you are intending to start a business you should plan from the beginning.

A LA CARTE TRAINING EBOOKS - INGREDIENT 2: MARKETING

  • Restaurant Marketing for Beginners eBook
  • Restaurant Customer Service for Beginners eBook
  • Restaurant Menu Planning for Beginners eBook

Do you have a Restaurant Marketing for Beginners eBook?

You have a restaurant, cafe, coffee shop, catering business, but don’t know where to start marketing your business?

A La Carte Training has produced ‘How to Discover Your Market’ eBook to provide you with the essential marketing skills to get your restaurant business known.

Do you have a Restaurant Customer Service Training for Beginners eBook?

You’ve got some customers but don’t know how to get them to spend more, more often?

A La Carte Training has produced ‘How to Earn More Dollars with Customer Service’ eBook to provide you with the essential knowledge and skills so that you understand why customer service is very important

Do you have a Restaurant Menu Planning for Beginners eBook?

You have a menu idea, but don’t know how to design and cost your menu?

A La Carte Training has produced ‘How to Design a Market Focused Menu‘ eBook to provide you with the essential menu design skills to use your menu as a marketing tool.

A LA CARTE TRAINING EBOOKS - INGREDIENT 3: OPERATIONS

  • Food Purchasing Control for Beginners eBook
  • Restaurant Management Staffing for Beginners eBook
  • Restaurant Waitstaff for Beginners eBook
  • Restaurant Finance Management for Beginners eBook

 

Do you have a Food Purchasing Control for Beginners eBook

You have a restaurant, cafe, coffee shop, catering business, but don’t understand food purchasing and cost control to reduce wastage?

Food purchasing for restaurants – where to start 

A La Carte Training has produced ‘How to Protect Your Food Business’ eBook to provide you with the essential purchasing methods to manage this asset.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Protect Your Business’ eGuide.

Do you have a Restaurant Management Staffing for Beginners eBook

You have a restaurant, cafe, coffee shop, catering business, but don’t know how to hire the right staff for your restaurant business.

Staff Management in Restaurant – where to start 

A La Carte Training has produced ‘How to Find Your Dream Team’ eBook to provide you with the essential staff management skills to find the right staff for your restaurant business.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Find Your Dream Team’ eGuide.

Do you have a Restaurant Waitstaff for Beginners eBook?

You have a restaurant, cafe, coffee shop, catering business, but need to know more about waitstaff duties and responsibilities?

Training for waitstaff –  where to start 

A La Carte Training has produced ‘How to Train Impressive Waitstaff’ eBook to understand how to manage restaurant waitstaff.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Train Impressive Waitstaff’ eGuide.

Do you have a Restaurant Finance Management for Beginners eBook?

You have a restaurant, cafe, coffee shop, catering business, but don’t know how to keep correct financial records to enable you to measure, control, evaluate and forecast your profitability, your financial needs and your financial viability?

Restaurant finance  – where to start 

A La Carte Training has produced ‘How to Cook the Books’ eGuide to provide you with the essential skills to ensure the financial viability of your restaurant business.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Cook the Books’ eGuide.

How can cash flow be improved?

Controlling credit is essential for any business to improve cash flow. 

Read more: www.alacartetraining.com BLOG article ‘controlling credit’ and find out why cash flow is important to your restaurant business.

Do you have a Function Management Planning for Beginners eBook?

You’ve got some catering function ideas, but want to be able to co-ordinate memorable catering functions? 

A La Carte Training has produced ‘How to Organise Stress-Free Functions’ eBook to find out how a professional approach, together with consistency, is the key to a successful stress-free function for your client.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Organise Stress-Free Functions‘ eGuide.

Do you have a Buffet Table Setup for Beginners eBook?

You’ve got ideas for catering buffet table setup but don’t know where to start?

A La Carte Training has produced ‘How to Setup a Profitable Buffet’ eBook to provide you with the essential knowledge and skills to create a memorable and profitable buffet table.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Setup a Profitable Buffet’ eGuide.

Do you have a How to Cook for Cash - Ideas eBook?

Want to cook for cash but need some ideas?

A La Carte Training has produced ‘‘How to Cook for Cash – Ideas’ eBook that covers lots of ideas for you to think about from home-cooking, running a freezer service, operating your own small scale catering business to maybe opening a restaurant, cafe or coffee shop.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Cook for Cash – Ideas‘ eGuide.

Do you have a How to Create a Memorable Wedding eBook?

Want to ensure the wedding goes ahead without a hitch on the day but not sure where to start?

A La Carte Training has produced ‘How to Create a Memorable Wedding’ eBook to provide you with everything you (and your client) need to know.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Create a Memorable Wedding ‘ eGuide.

Do you have a Wine Knowledge for Beginners eBook?

You’re interested in wine but need to understand and appreciate wine to improve sales?

A La Carte Training has produced ‘‘How to Improve Your Wine Knowledge’ eBook to provide you (and your staff) with the essential components of wine.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Improve Your Wine Knowledge’ eGuide.

Is the investment payment tax deductible?

We recommend you speak with your accountant, however, if you are using the knowledge you’ll gain to startup or grow your business, then most likely, the answer will be yes.

What if I have any other questions?

Just email us and you’ll hear back within two working days.

What are some of the challenges of running a food business?

A restaurant, cafe or coffee shop can sometimes be a very chaotic environment and as an owner/manager, you will need to be prepared to deal with customers in both good and bad moods.  Food business owners/managers usually work long hours including evenings and weekends and may also do shift work.  They are usually the first person to arrive and the last to leave.  You need to take this into consideration if you have a family, young children or other commitments outside of work.

Do I need any licences, permits or qualifications to run a food business?

Before starting your food business, you need to check the relevant business licensing authority in your state and see if you are required to obtain any permits and/or licences prior to setting up your business.  Some of the licensing and registrations to consider include operating a food service business, serving alcohol to customers, food safety, and outdoor dining.  Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Keep Within the Law’ eGuide.

Do I need insurance?

Before opening your food business, make sure you have adequate insurance coverage in place for damage to your facilities, employees and customers.  Things may happen unexpectedly while on the job and you need to be in a position where you are sufficiently covered for any accidents or claims against you and your business.  It is best to discuss your needs with a leading business insurance provider to ensure you have adequate cover in place. Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Keep Within the Law’ eGuide.

What does restaurant insurance cover?

This is where having the correct restaurant insurance cover in place can allow your business to continue moving forward even in the event of an unforeseeable incident.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Keep Within the Law’ eGuide and ensure your long term success.

What about employing people to work in restaurant business?

If you plan on employing staff for your restaurant business, you will need to be aware and up to date on issues such as:

    • Awards
    • Pay rates and allowances
    • National employment standards
    • Industrial relations news

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Find Your Dream Team’ eGuide.

What are the main benefits of your eGuides?

    • User-friendly
    • on-line
    • can share with other staff members
    • bite-sized pieces
    • lots of examples and activities

How can you help me startup a restaurant , cafe, coffee shop, catering business?

A La Carte Training covers all areas of a restaurant. cafe,  coffee shop, catering management: Business, Marketing, Operations, Ideas.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase copies of  A La Carte Training ‘How to…’ eGuides.

What do I need to do to put into place controls to save time and money

  • Understand purchasing
  • Employ the right team
  • Know finances

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of:

‘How to Protect Your Business’ eGuide.

‘How to Find Your Dream Team’ eGuide.

‘How to Keep Within the Law’ eGuide.

How can you help me to increase sales, make more profit

    • By knowing who your target market is
    • Understanding Customer Service
    • Using your menu as a marketing tool

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of:

‘How to Discover Your Market eGuide.

‘How to Earn More Dollars With Customer Service’ eGuide.

‘How to Design a Market Focused Menu’ eGuide.

Do you have a privacy policy?

Yes, scroll down to the end of this page and click on ‘privacy policy’

How do I pay for the eGuides?

Decide on the eGuide/s you would like to purchase and follow the prompts.

How are the eGuide/s delivered?

Once the eGuide/s is paid the eGuide/s will be delivered to your email address. 

Do you have a newsletter?

Yes, so why not receive a copy of our free monthly ‘Recipe for Success’ Newsletter and discover professional tips, latest hospitality news and trends, together with industry ideas to help you increase your management knowledge and skills.

Go to: www.alacartetraining.com home page and subscribe to our free ‘Recipe for Success’ Newsletter.

What is the investment for the eGuides?

For a very low investment, you can download A La Carte Training eGuides.

These Guides are ‘bite-sized pieces’. user-friendly, full of useful information, lots of exercises and examples and can be easily downloaded within minutes.  In short, our approach is one of learn, show and do.  By this we mean you’ll learn about the concept, we’ll show you examples and then give you activity so that you can implement it in your own business.  They can be perused at a time convenient to you the owner/manager of a restaurant or catering business  – in the comfort of your office or home.

I live overseas. Can I still acquire the eGuides?

Yes, We have had many food business owners/managers acquire the eGuides online.

YOUR BUSINESS AND HOSPITALITY QUESTIONS ANSWERED...

Business:

  •  Law
  • Food Safety & Hygiene
  • Business Plan

Marketing::

  • Marketing
  • Customer Service
  • Menu Planning

Operations:

  • Food Purchasing
  • Staff Management
  • Waitstaff
  • Finance

Ideas:

  • Cooking for Cash – Ideas
  • Function Management
  • Buffet Table Setup
  • Weddings
  • Wine

AND LOTS MORE…

Question: What do you need to know to start an eatery business?

Answer: Tips for starting a new eatery business and the questions you need to ask yourself eg business structure, business name, business plan and more…

Learn more…

Blog Article:

How to start an eatery business

Question: What are the advantages and disadvantages of starting a new food business?

Answer:

You pay nothing for goodwill and can add your own personality, but you will initially need money to support yourself and your family.

Learn More…

Blog Article:

Advantages and disadvantages of starting a new food business

Question: What are the reasons for food business failure?

Answer:

By understanding the reasons for food business failure, you can look at ways of avoiding the pitfalls for your business eg poor planning, lack of capital, management expertise, poor record-keeping, incorrect pricing structure, cash flow, marketing problems, failure to seek advice & more…

Learn More…

Blog Article:

What are the reasons for food business failure

Question: How to start a home-based catering business?

Answer:

Firstly, find out whether or not you are permitted to run a food business from your home.  Different local government authorities have different regulations. If illegal then find an outside kitchen eg sports clubs (bowling clubs/small golf clubs) and corporate kitchens. Or perhaps a shared workplace where cooks carry out their activities in one commercial kitchen.

Secondly, have business knowledge eg legalities, marketing, customer service, menu design, finances, purchasing, and staff.

Thirdly, have food catering ideas market stalls, confectionery, celebration cake service, making preserves, dinner parties, a freezer service, weddings, product launches, etc 

Learn More…

Blog Article:

Home-based catering business

Question: How to select a business name?

Answer:

Important for your business to: create an image, inform customers, differentiate your business from others.

Learn More…Blog Article:

How to Select a business name

How to choose a business structure?

Deciding on the business structure you adopt will have different implications on Tax, your legal and financial responsibilities, and how much paperwork you will need to complete.  Typically, most businesses register as sole traders, partnerships or limited companies.

Read More…

Blog Article:

How to choose a business structure

Question: What are the advantages and disadvantages of a sole trader?

Answer:

Advantages

    • Low start-up costs.
    • The owner has direct control and authority over the business.
    • All financial rewards to the owner.
    • No separate business tax return is required.
    • Limited record keeping and reporting.
    • No registration of business name required if using own name.
    • Greater privacy

Disadvantages

    • Holidays may become a luxury you can’t afford, simply because nobody else has the skills to run your business while you are away.
    • Personal liability for all debts;  can be sued and lose all your personal assets (including house and car).
    • Liability for taxation as an individual;  need to pay provisional tax.
    • Ownership of the business cannot be transferred to another individual.
    • The pressure of having to make all the decisions and take on all the responsibilities.
    • More difficult to borrow money because some financiers only advance funds based on tangible assets.
    • If you are sick or have an accident, there is no one to run the business.
    • Business ceases on the death of the owner unless special provisions are made.

Your accountant or solicitor can give you advice on this decision.

Learn More…

Blog Article:

advantages and disadvantages of a sole-trader

What business structure is best for a restaurant?

Surveys show that for food outlets it is likely that partnerships are the most common form of organisation.  One partner might provide management and accounting skills and perhaps some capital, the other might handle the buying and day to day running of the business.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Keep Within the Law’ eGuide.

Can you change your business structure?

As your business grows, evolves and changes, it may make sense to change the legal structure of your business.  The good news is that in most cases changing your business structure is more simple than you might imagine.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Keep Within the Law’ eGuide.

What are business structure types?

There are mainly 3 types of business structures sole trader, partnership and company and many advantages and disadvantages of operating the three forms of legal structures of your business.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Keep Within the Law’ eGuide.

Question: Why choose a partnership structure?

Answer:

A partnership is the simplest way for two or more people to run a business together.  You share responsibility for your business’s debts.  You also have accounting responsibilities.

In deciding to conduct business with a partner, it is critical to consider each partner’s strengths and weaknesses, personality and experience; in short, what skills they can offer, to the business.

Read More…Blog Article:

alacartetraining.com/why-choose-a-partnership-structure

How to write business structure

The written agreement defining partners’ relations, and specifying how profits and losses will be divided, generally includes a number of provisions.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Keep Within the Law’ eGuide.

Question: What are the reasons for food business failure?

Answer:

Poor Planning. Other reasons for business failure are lack of capital, Partnership problems, Lack of management expertise, Poor record-keeping, Incorrect pricing structure, Lack of cash flow, Marketing problems, Failure to seek advice, Lack of experience and more…

Learn More…

Blog Article:

What are the reasons for food business failure?

Question: What personal, technical and management skills are needed for a food business?

Answer:

Personal: You need to be ambitious, single-minded, determined and have a great deal of energy and drive.

Technical: Technical skills are needed to undertake the tasks around which the business centres, such as trade or professional skills (eg chef). 

Managerial: Business skills, marketing, purchasing, people, financial, etc.

Learn More…

Blog Article:

Personal, technical and management skills for the food business?

Question: What are the advantages and disadvantages of purchasing your premises?

Answer:

Advantages: An investment, repayments less, claim interest payments against tax.  Disadvantages: Large deposit, responsible for maintenance, etc.

Learn More…

Blog Article:

Advantages and disadvantages of purchasing your property?

Question: Question: What are the advantages and disadvantages of buying a franchise?

Answer:

Franchises are not a recipe for success.  The elements of personal suitability, hard work and efficient management are still major requirements that should never be underestimated.

Advantages:

Investment risk may be lower, cost-saving benefits, reliable suppliers and more…

Disadvantages:

Close control by the franchisor, operating costs can be high and more…

Read More…

Blog Article:

Advantages and Disadvantages of buying a franchise?

Question: What are the advantages and disadvantages of leasing your premises?

Answer:

If you do not want to build or buy your premises, you may wish to consider leasing your premises.  However, there are many pitfalls in leasing premises,  For example, restaurant premises must comply with local health department requirements and it is too late, having signed a lease, to discover that the premises do not comply with these requirements.

Read More…Blog Article:

www.alacartetraining.com/advantages-and-disadvantages-of-leasing-your-premises/

Question: What happens when business owners resent their business?

Answer:

It’s unnerving, isolating and can lead to dark places with little support to help work through challenges.

Read More…Blog Article:

www.alacartetraining.com/when-business-owners-resent-their-business

Question: What are the top five mistakes new entrepreneurs make and how to avoid them?

Answer:

Diving in without a support system, not getting it in writing, keeping it in the office, not choosing the right team and failing to keep your promises

Read More…Blog Article:

www.alacartetraining.com/mistakes-new-entrepreneurs-make?

Question: Three must-know tips for selling any business?

Answer:

You want to get the best price possible. Create systems, add value, and create an Information memorandum (IM).

Read More…Blog Article:

www.alacartetraining.com/three-value-adding-tips-for-selling-any-business?

Question: Why write a restaurant business plan?

Answer:

A business plan is like a road map.  Where am I now?  Where do I want to be in 18 months time?  How am I going to get there?  If you are intending to start a business you should plan from the beginning. 

There is a core of essential elements common to most business plan outlines.  These elements are:

    • Executive Summary
    • Business and its Management
    • Marketing Plan
    • Operations Plan
    • Financial Plan
    • Appendices

Although no two business plans are alike they should contain certain important elements.

Learn More…

Blog Article:

Why write a restaurant business plan?

Question: Why business plan is important?

Answer:

It takes time and discipline to write an effective business plan but it is vital to think about your costs and how you will sustain the business.

Preparing a business plan has many benefits for you.  It will help you to:

    • think carefully about why you want to start your food business
    • set your goals for the business
    • work out how much money you will need, from initially setting up and equipping the business to run it smoothly and profitably
    • look at the risks involved when starting a business
    • address the strengths and weaknesses of your proposed business
    • plan where you want to go in business and the best way to get there.

Your bank manager or finance manager will want to see that you have done your homework before lending you any money.  

Learn more: 

Blog Article:

Why Business Plan is important?

Why write a restaurant business plan?

Planning the direction of your business is the key to its future success.  Studies show and experts agree that businesses with formal plans in place have more successful businesses, irrespective of size or type.

Basically, a business plan does two things.  It outlines the opportunity the owner believes there is and it then explains how the opportunity will be seized to generate business and profit.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Write a Business Plan’ eGuide.

What goes into a restaurant business plan?

There is no single best way of going about the business planning process.

One thing is to keep in mind from the outset, is that the business plan must be short and the contents must be relevant to the user.  If it is wordy, it will not be read and it will not be used.  Essential elements of a business plan are Executive summary, Business and Management, Operations Plan, Marketing Plan, Financial Plan, Appendices.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Write a Business Plan’ eGuide.

Question: Why Start a Restaurant Business?

Some of the many reasons and benefits that individuals have given for going into business are:

To earn a better living, make more money for yourself, be able to develop your own creative ideas, produce a better quality product, build a business you can leave to your children because you always dreamed of having your own business…and more.

Learn more: 

Blog Article:

Why start a restaurant business?

Food Hygiene and Hygiene Rules

It’s important that you and your staff understand and comply with the food safety standards, to ensure the food you are selling is safe for your customers.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Be Food Safe’ eGuide.

Question: What contributes to food poisoning?

Answer:

Ten Contributors to Food Poisoning are: Inadequate refrigeration, food stored at room temperature, food prepared too far in advance, inadequate cooling, re-heating and thawing, poor housekeeping, cross-contamination, contaminated processed food, poor personal hygiene.

Learn more…

Blog Article:  

What contributes to food poisoning?

Question: What are the symptoms of food poisoning bacteria?

Answer:

We often blame the symptoms of food poisoning as being just a case of diarrhoea, or we sometimes say that we have a ‘24 hour bug’.  

There are no warning signs of food poisoning.

You cannot see it. 

You cannot smell it. 

You cannot taste it.  

Learn More…

Blog Article:

What are the symptoms of food poisoning bacteria?

Question: Food hygiene for food handlers?

Correct personal hygiene and sanitation practices are essential to make sure you and your staff do not contaminate food.

Do make sure that your staff washes their hands thoroughly.  This is essential to prevent harmful bacteria from being transmitted from people’s hands to food, surfaces, and equipment. 

Hands should always be washed:

    • after a break or going to the toilet
    • before preparing and handling foods
    • after blowing their noses
    • after scratching his/her head or touching their hair
    • after emptying the rubbish bin
    • after touching raw food
    • after sweeping the floor or cleaning

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Food Hygiene for Food Handlers

 

How can I ensure that food I am selling is safe for my customers?

Did you know that you should keep your fridge set to 5°C. or below?  This simple step can considerably reduce the chances of your customers getting food poisoning.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of “How to Be Food Safe” eGuide.

Question: What are the main reasons for food poisoning?

Answer:

We as humans need certain things to live and survive.  Food, water and shelter are some of the first things that come to mind.  Microorganisms also need certain conditions to survive, grow and reproduce.  The following is a list of the six conditions that most microorganisms need to survive and reproduce:

      • food
      • water
      • temperature
      • time
      • oxygen
      • pH levels

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What are the main reasons for food poisoning?

Question: Does food spoilage bacteria cause food poisoning?

Answer:

In simple terms, they do not make you physically sick and are not considered pathogenic.  What food spoilage bacteria do is make food unsuitable for human consumption.  How do they do this?  Basically, they make food rot or appear to be so smelly, slimy and foul looking that you wouldn’t want to eat them.

Question:

What are 4 examples of things that can cause someone to get food poisoning?

Answer:

Some samples of food spoilage bacteria are things like: 

  • slimy or green meat that has been in the refrigerator for too long.  
  • Sour or curdled milk, 
  • Green or mouldy appearing rotten fruits, and 
  • Soft smelly fish.   

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Does food spoilage bacteria cause food poisoning?

Question: How can we prevent cross-contamination?

Answer:

Cross-contamination occurs when food becomes contaminated with bacteria from another source.  Bacteria are a common cause of foodborne illnesses and they can easily occur by transport and storage, utensils, personal cleanliness, tableware and condiments.

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Prevent cross-contamination

Question: How to purchase safe food?

Answer:

  • Check for signs of quality and avoid fresh foods that may be bruised or blemished.
  • When selecting fresh foods (eg meat) check the colour of the fat, firmness of the flesh and the odour of the food
  • and more…

Learn more…Blog Article:

www.alacartetraining.com/how-to-purchase-safe-food/

Question: What is the importance of food safety and hygiene?

Answer:

It is imperative as a manager of a food service business that you understand the importance of food safety and hygiene to ensure that the food you prepare and sell is safe and in accordance with the relevant Food Safety Standards.

The importance of food safety and hygiene? A manager of a food service business must ensure that food prepared and sold is safe. 

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www.alacartetraining.com/the-importance-of-food-safety-and-hygiene?

Question: What business are you really in?

Answer:

Examining the features of the business more closely, there are a number of reasons why customers might select to buy food and drink.  

The more benefits you can identify for your product or service, the greater will be your customer’s perception of value.

To understand what business you are really in look at ‘basic’ product/service, ‘expected’ product/service andadded’ product/service. 

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What business are you really in?

Why market research is important

By using market research, you can be sure you will be selling what customers want rather than just what you want to produce.  Is there a market in the area for your product?  After all, there is no point in deciding to specialise in wedding breakfasts or in making wedding cakes if the area is full of retired people.  Try to assess the area in terms of spending power and tastes.  To help you do this answer the questions below:

  • Is the area a wealthy one?
  • What sort of people live there?
  • What potential sales outlets are there 
  • Is there any competition?

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Discover Your Market’ eGuide.

Question: What is the purpose of a food industry analysis?

Answer:

The purpose of a food industry analysis is that it helps to identify the industry you are in and how your products and services best fit. For example, the food industry could be a cafe, coffee shop, fast food outlet, restaurant, catering business and so on.  

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What is the purpose of a food industry analysis?

Question: Why is it important for you to analyse your competitors?

Answer:

It is important for you to analyse your competitors to identify who and where they are and what they do is essential for your business survival. 

There are two main types of competitors for your product/service direct and indirect.

Examples:

If you are in the restaurant business another restaurant business would be a ‘direct’ competitor. 

On the other hand, a food business offering takeaway meals would be an ‘indirect’ competitor.  

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Why is it important for you to analyse your competitors?

Question: Market research when starting a restaurant business?

Answer:

There are many things that market research can tell you.  For example, you can: 

      • see if a market exists for your product/service
      • define the size of that market
      • determine customer profiles/target markets
      • analyse market trends
      • keep up with changes in the competition
      • investigate customer needs
      • make sure your promotion is appropriate
      • evaluate new product opportunities
      • determine better ways of getting your product to the customer

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Market research when starting a restaurant business?

Question: How to benefit from restaurant marketing on social media?

Answer:

Restaurant marketing on social media takes time and patience to perfect.  Restauranteurs have seen valuable results, generating leads, converting new customers and keeping existing customers.  Consider LinkedIn, Facebook, Twitter, YouTube, and Instagram. 

Want to know more about social media?  

Download a copy of A La Carte Training 

How to Discover Your Market eGuide 

for ONLY $19.95 

and learn how to get your food business known.

Question: What are restaurant marketing objectives?

Answer:

Restaurant marketing objectives should be set for those areas that are directly and vitally linked to the survival of your business.  

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What are restaurant marketing objectives?

Question: How to identify your customers?

Answer:

There are four main factors to help you identify your target market geographic, demographic, psychographic and behaviour. 

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 How to identify your customers 

Restaurant Marketing and Public Relations

Public relations may involve activities such as:

    • Word of mouth communications between customers.
    • Sponsorship of various groups.
    • Press releases containing information about business activity and policies on issues, such as the environment, consumer protection and so on.
    • Hosting of special events (restaurant opening)
    • Newsletters.

Anything, in fact, which puts you and/or your business in the public eye.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Discover Your Market’ eGuide.

Marketing with social media

Marketing with social media takes time and patience to perfect but done properly and effectively, you’ll reap the rewards later.  Owners of restaurants, cafes, coffee shops and other food outlets have seen valuable results, generating leads, converting new customers and keeping existing customers.  

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Discover Your Market’ eGuide.

Question: How do I market my small restaurant?

Answer:

Marketing impacts almost all areas of business and having good marketing knowledge and skills could mean the difference between business success or failure.

The success of your business will depend on many factors including the 4Ps of the marketing mix:

Product: What you make or offer as a service.

Place: The location or the way in which you are going to get your products and services to your target market.

Price: The price you expect in return for offering this product or service.

Promotion: The way you are going to let people know about you and your product or service.

You could have the best business idea in the world, but it won’t get off the ground unless word gets out.

Learn more about how do I market my small restaurant?: 

Download a copy of A La Carte Training 

How to Discover Your Market eGuide 

for ONLY $19.95 

and get your food business known.

Question: What is meant by a SWOT Analysis?

Answer:

(Strengths & Weaknesses – internal factors (business owner has control over). Opportunities & Threats – external factors (business owner has no control over).

Strengths:

These could range from product quality, excellent service, low operating costs. 

Weaknesses:

Poor market position, insufficient investment capital, poor product range.

Opportunities:

Market trends, such as the growth in weekend breaks and the increase in the number of retirees with disposable income.

Threats:

The emergence of increased local competition and the loss of skilled staff. 

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What is meant by SWOT analysis?

Question: What are the 4 p’s in the marketing mix?

Answer:

The typical marketing mix is based on the four P’s: Product, Price, Place and Promotion. 

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www.alacartetraining.com/what-are-the-4-p’s-in-the-marketing-mix/

Why is having a website of vital importance to a restaurant and cafe businesses in today’s marketplace?

Customers these days expect any credible business they deal with to have an online presence where they can make contact, get further information, establish your authenticity and order your products or services. 

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Discover Your Market’ eGuide.

Question: Why is it important to conduct a customer analysis?

Answer:

Only after you have a good idea of who these people are, can you make sensible decisions as to how you can best satisfy their demands.

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Why is it important to conduct a customer analysis? 

When customer service goes wrong

The critical issue for small business owners who rely on repeat business is the way the complaint is handled once it is received.  When the customer realises you are trying to resolve their problem in a polite, fair and systematic way, they are likely to have confidence that the process you suggest will result in a favourable resolution of their complaint.   A complaint that is handled properly may not only reinforce customer loyalty but can actually bring in new customers.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of “How to Earn More Dollars With Customer Service” eGuide.

Question: How do you deal with complaining customers?

Answer:

The cost to a business of an unhappy customer can be very high unless the case of their unhappiness is dealt with immediately and in a positive way. 

Generally, businesses who rely on return business and customer loyalty follow these steps:

  • The customer is always right.
  • Be taken advantage of with a smile.
  • Customers are good.

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How do you deal with complaining customers?

Question: What’s the importance of customer information systems?

Answer:

You can use restaurant customer systems to keep customers and build their loyalty to your business. Gathering information about your customers is a very profitable activity.  Some ways of gathering this information include customer surveys, asking them and focus groups.

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What’s the importance of customer information systems?

Question: What is a moment of truth?

Answer:

A Moment of Truth is an opportunity to improve, in many small ways, the quality of service you can provide for your customers.  

By making sure processes are simple and user-friendly and by minimising the need for control and supervision, a business can put into place processes that provide quality and are cost-effective. 

Consistency gives customers security and peace of mind, they can feel assured that they will get the same exceptional service every time they deal with your business. 

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What is a moment of truth?

Question: Why a strong brand personality is important?

Answer:

If you have two businesses with almost identical offerings, what makes someone choose one over the other?  Consider what you can offer customers and where you sit in the market, for example convenient, or high-end.

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www.alacartetraining.com/why-a-strong-brand-personality-is-important?

Question: How do you get the WOW factor in the hospitality industry?

Answer:

Have you ever been given an occasion to say: ‘WOW’ about a business and its service

We might say WOW about this incident where someone was under-promised and over-delivered. We might say WOW when someone promised good service but delivered exceptional service.

Your aim must be to exceed your customer’s expectations and have them say: ‘WOW’. 

It’s usually something simple, something that makes a customer feel rather special.

Remember  We do not get a second chance to create a first impression!  A happy customer will return often and is likely to spend more!

 Example:

The customer orders a coffee and it’s served with a small cookie. 

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WOW factor in the hospitality industry

Question: What are the products of a restaurant?

Answer:

Have you ever been given an occasion to say: ‘WOW’ about a business and its service

We might say WOW about this incident where someone was under-promised and over-delivered. We might say WOW when someone promised good service but delivered exceptional service.

Your aim must be to exceed your customer’s expectations and have them say: ‘WOW’. 

It’s usually something simple, something that makes a customer feel rather special.

Remember  We do not get a second chance to create a first impression!  A happy customer will return often and is likely to spend more!

 Example:

The customer orders a coffee and it’s served with a small cookie. 

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WOW factor in the hospitality industry

Question: What are the 3 rules to promote your venue?

Answer:

So that your next promotional campaign stands the best chance of getting your venue into the public eye you need to understand the 3 rules to promote your venue – know yourself, know your competition, and there’s never a bad time to promote.

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www.alacartetraining.com/3-rules-to promote-your-venue?

Question: What are sales styles to avoid?

Answer:

The key to successful sales is about building trust, it’s about providing solutions, it’s not about how to sell it, it’s not about the money so what are sales styles to avoid?

The Order-Taker, The Overseller, The Product Pusher, The Over-Stater.

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www.alacartetraining.com/what-are-sales-styles-to-avoid?

Question: What is the difference between public relations and advertising?

Answer:

In its simplest terms, think of Public Relations as ‘earned media’ and advertising as ‘paid media’.

Learn More…Blog Article

www.alacartetraining.com/difference-between-public-relations-and-advertising?

Question: Five ways to maximise the seasonal sales cycle?

Answer:

The ups and downs of the seasonal sales cycle can leave your business feeling stagnant during the slow times. Ensure cash flow visibility, map out product lead times, avoid stagnant capital, fire up fulfillment and invoicing, and add value to every sale.

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www.alacartetraining.com/five-ways-to-maximise-the-seasonal-sales-cycle?

Question: How does geography affect menu planning?

Answer:

It has been said many times that one of the biggest factors for a successful business is location, location, location.  This adage is meant to emphasise the importance of placing a business where it is wanted and needed and is closely related to meeting the needs of the local community.  

A fast-food restaurant that is established close to a large university is an example of meeting the needs of that type of customer group.

Consider: Location, location, location? City, suburb or rural? Building, area, visibility? Competition?

Menu planning should only be done when a location has already been established.  Pre-planning a menu before finding a business location could prove to be disastrous.

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How does geography affect menu planning? 

 

Factors affecting menu planning

  • Type of customer
  • Location of establishment
  • Price range
  • Type of establishment
  • The physical capacity of your outlet
  • Estimated throughput
  • Staff levels and capabilities
  • Kitchen size and equipment available
  • Food availability (seasonal foods)

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of “How to Design a Market Focused Menu” eGuide.

Question: What factors affect menu planning?

Answer:

Identify those customer groups that you wish to serve and then develop a menu that will appeal to their particular tastes.

Example:

Family type restaurant, the dishes that you would include on the menu are price balanced and designed for the affordability of the average family.

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What factors affect menu planning?

Are there any allergy abbreviations that can be used as a reference on a menu?

Yes, there are several common allergy abbreviations as listed on BLOG article ‘Allergy abbreviations for menus’.

Want to find out why menu planning is important?

It is important for you to recognise that the menu is a means of communicating to your clients that you have a great deal of knowledge about what they want and expect.   

When organising a catering function discover the menu planning points to consider and questions to ask a client on the first phone call and questions to consider before offering your menu suggestions.

 Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of “How to Design a Market Focused Menu” eGuide.

Question:What are the things to consider when making a menu?

No matter how good a menu may be aesthetically if it does not sell, nor make a profit, then it is of no value to the foodservice operator. 

Answer:

There are 9 points to remember when making a menu

Type of customer, location of the establishment, price range, type of establishment, physical capacity of your outlet, estimated throughput, staff levels and capabilities, kitchen size and equipment available, and food availability (seasonal foods).

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Things to consider when making a menu? 

Question: How does kitchen size and equipment affect menu choice?

Answer:

Generally the better the equipment and facilities of a kitchen, the wider the choice of possible menu options.

Example of how facility and equipment limitations affect menu choice:

A kitchen with a small deep-frying capacity should not have many menu items cooked in this manner.  Problems arise when a menu is designed that uses a piece of equipment beyond its capacity.  

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Kitchen size and equipment affect menu

Question: How to design your restaurant menu?

Answer:

How to design your restaurant menu starts with how you list items on the menu.  Various factors such as the type of customer, their educational level, the type of menu item will affect the decision.

Food items are listed in menus in basically three different ways:

They are listed either by:

  • title
  • title plus description
  • description

Title

Traditional menus list most items very simply by title, without a description. 

Title and description

Titles are often combined with some small descriptions to give a little more information eg Ravioli Alla Napoletana (Pasta filled with meat with Neapolitan sauce).

Description

Some will use a variety of different descriptions so as to add interest to the menu  

eg Type of dish (Soufflé, salad, pie, crepe).

Few people read through a menu line by line, most are scanning the menu looking for something that appeals to their taste.  Be brief and to the point.  

Want to know more about how to design your restaurant menu?

Why not download a copy of 

How to Design a Market Focused Menu eGuide

for ONLY AUS $17.99

The silent salesperson – use your menu as a marketing tool.

Question: What are the types of food establishments?

Answer:

The types of food establishments can be a student canteen, a hotel front bar, and a luxury hotel restaurant these will all have significant menu variations.  

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What are the types of food establishments?

Question: How do restaurants determine staffing needs?

Answer:

Consider numbers and skills to serve the menu,  multiple dishes for each customer, and the number of trips to the table with items.

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How do restaurants determine staffing needs?

Question: How do seasons affect food availability?

Answer:

Some food items are available outside of the normal growing season but factors such as lower quality and higher cost usually discourage the use of these items outside of their season.

Learn More…Blog Article:

https://www.alacartetraining.com/do-seasons-affect-food-availability/

Question: What are the costs associated with employing new staff?

Answer:

It is important to remember that there are hidden costs in employing staff the weekly wage is not the only cost to be met.  Don’t forget to calculate the cost of:

    • wages
    • on costs, such as employer-funded superannuation, worker’s compensation insurance, annual leave, long service leave and leave loadings (these can add 25% to wages costs)
    • upgrade of premises to meet occupational health and safety regulations
    • work station, equipment and tools
    • your own productive time to be spent on supervising the new employee.

These costs add considerably to your wage bill and cannot afford to be overlooked

Learn More

What are the costs associated with employing new staff.

Question: What type of employee suits your needs?

Answer:

You need to consider an employee that will best fulfil the roles, functions and tasks required within your business.  

Ask yourself:

    • How many hours per week do I need someone?
    • Will the work be ongoing or short-term?
    • Can the work be outsourced?
    • Is it appropriate to take on an apprentice or trainee?
    • What can the business afford?

There are six main types of employment options, namely full-time, part-time, casual, fixed-term, sub-contractor and apprentice/trainee.  

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What type of employee suits your needs?

Why staff training is important

Restaurant Staff Training

It is essential, for the success and the safe running of your business, that your staff all know why and how a job has to be done.  Good training helps them to give quality service and to reduce the number of accidents in the workplace. It is also necessary that you help them develop their potential and improve their skills.  If they can do their jobs well they will have greater job satisfaction.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Find Your Dream Team’ eGuide.

Why staff leave their jobs?

Uncover the reasons for restaurant absence and staff turnover and discover why staff leave their jobs.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Find Your Dream Team’ eGuide.

Question: What does a job analysis identify?

Answer:

Job Analysis is a process to identify and determine in detail the particular job duties and requirements and the relative importance of these duties for a given job. 

An important concept of Job Analysis is that the analysis is conducted of the Job, not the person.

Job Analysis should collect information on duties and tasks, work environment, tools and equipment, relationships and requirements.

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What does a job analysis identify?

 

Question: What are the key points in a job description?

Answer:

Clearly identify the purpose of the role, together with key tasks to be performed and the main accountabilities of the position.

Example:

Include their professional experience and achievements, skill set, educational background, and qualifications, as well as any desired personality traits.

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What are the key points in a job description

Question: What are the methods of attracting applicants?

Answer:

There are several methods of attracting applicants and the option you choose will depend on the type of job you are offering and your budget.  

Consider: Word-of-mouth, registering with a Job Network or a Hospitality Employment Agency, shopping centre notice board and advertising in your own cafe.

Learn More…Blog Article:

https://alacartetraining.com/what-are-the-methods-of-attracting-applicants/

Question: How to attract the right employees?

Answer:

We all know that the scarcity of skilled workers is a huge challenge, so here are ways for employers to attract the right employees for the job:

Quality and quantity of talent pool.  

Create and implement career progression plans.

Open more opportunities for full-time work.

Learn More…Blog Article:

https://alacartetraining.com/how-to-attract-the-right-employees?

What is food purchasing control?

All too often the benefits of an excellent purchasing plan are lost because of poor receiving and checking procedures. Understand food purchasing and receiving control to save time, money and reduce wastage.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Protect Your Food Business’ eGuide.

What is food purchasing control?

It is of no use for a restaurant owner or caterer to develop a system of purchasing, if the system cannot be fully serviced by efficient and competent suppliers.  The purchaser will be aiming to purchase goods at fair prices, consistent quality and at convenient times. Be provided with up-to-date information and be able to work efficiently with the supplier on a day-to-day basis.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Protect Your Business’ eGuide.

What are the guidelines when purchasing food?

A planned approach to purchasing stock means deciding upon a number of key issues:

what to order, how much to order, when to order, how to place an order, receiving and checking.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Protect Your Business’ eGuide.

Question: What are the factors to consider when purchasing food?

Answer:

Before purchasing food assess the factors listed in the Blog Article. A planned approach to purchasing stock means deciding upon a number of key issues.

Learn More…Blog Article:

what are the factors to consider when purchasing food

Question: How to place an order?

Answer:

Food commodities cannot be sold for a profit if they arrive short in weight, short in quantity, in poor condition or if it does not arrive at all!

A simple step-by-step procedure should be followed.

Be ready for deliveries.  Many deliveries are made in the very early morning hours, therefore it is an important practice to ensure that there is actually someone physically present to receive the ordered commodities. 

Check the merchandise thoroughly.  It is essential that commodities are physically checked for quality and specification requirements.

Weigh items separately.  Remember that scales take into account the weight of anything that is placed on it.  Always remove the excess paper, packing materials, ice, etc before weighing products.  Also do not weigh similar products together at the same time.  For example, if a box of meat contained both fillets of beef and rump meat, you would weigh each product separately since they both have different purchase prices.

Store items promptly.  Check and store perishable items as soon as possible.  The longer they are left in a receiving area they become more susceptible to theft or quality deterioration. 

All too often the benefits of an excellent purchasing plan are lost because of poor receiving procedures.  

Want to understand purchasing and stock control?

How to Protect Your Food Business ’ eGuide

ONLY $17.99

Question: What are the types of food purchasing?

Answer:

Restaurant owners and caterers often ask, ‘Is it better to purchase food in bulk or to order as I need it?” There are advantages and disadvantages to both methods.

Some restaurant owners and caterers order more frequently and in smaller quantities, a necessary procedure for stocks that have a short shelf life, eg perishable foods.  If there is a lack of storage space and goods are available from suppliers at short notice, then this method can be satisfactory. 

You can be attracted to purchasing food in bulk because of the apparent benefits.  Quantity discounts are sometimes offered by suppliers as an inducement to place large orders.  Bulk-buying often appears to be, and in fact, may be an attractive proposition.  However, it loses its attraction if the goods cannot be resold quickly.

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what are the types of food purchasing?

Question: What is a purchase order form?

Answer:

A Purchase Order Form precisely identifies requirements, forms the basis of a contract and supplies information for record-keeping.

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What is a purchase order form?

Question: What is the Importance of food purchasing?

Answer:

To balance your commitment to cutting stock carrying costs, against the possibility of a stock-out.

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What is the importance of food purchasing?

Why food safety protect the food supply?

One of the first steps to producing and selling safe food is making sure that the food you buy from suppliers is safe.  Make sure you purchase from well-known and respected suppliers that follow food safety criteria.

Read more: www.alacartetraining.com BLOG article “Why food safety protect the food supply?”

Question: How to reduce restaurant costs?

Answer:

There are ways to reduce your COGS (cost of goods sold), without impacting quality, even during these difficult times.  For example:

1. Order in bulk.

2. Align your menu with seasonal produce.

3. Track and reduce your food waste.

4. Make it homemade.

Learn More…Blog Article:

https://www.alacartetraining.com/how-to-reduce-restaurant-costs?

Question: What is meant by sustainable businesses?

Answer:

Sustainable businesses are about survival and prosperity. With soaring supply prices, staff shortages and crazy weather, sustainability makes sense across all business areas now more than ever.

It’s much more than recycled packaging and local vegetables. Consider: gas, electricity & water, good work conditions etc

Learn More…Blog Article:

www.alacartetraining.com/what-is-meant-by-sustainable-businesses?

Environmental Rules and Regulations

You are required by law to comply with rules and regulations as follows:

  • Premises
  • Hand washing facilities and toilets
  • Floors, walls and doors
  • Surfaces
  • Food waste and rubbish
  • Washing equipment and food
  • Food waste and rubbish
  • Water supply

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Be Food Safe’ eGuide.

Question: How do you build good supplier relationships?

Answer:

Suppliers are vital to the success of your business.  Reliable, honest suppliers will make it easier for you to run your business efficiently.  

Read More…Blog Article:

https://alacartetraining.com/build-good-supplier-relationships

Question: Tips on how to negotiate with suppliers?

Answer:

Being organised and prepared with your menu is the best way to save money and negotiate with suppliers.

Understand the supply journey

Be respectful

Upgrade ordering processes

Help suppliers reduce friction and finance costs

Use dynamic menu changes

Consider labour and food costs together

Trade-offs still work

Learn More…Blog Article:

www.alacartetraining.com/how-to-negotiate-with-suppliers?

Question: How to make your restaurant more sustainable?

Answer:

Sustainable business practices are fast becoming non-negotiable. Give your restaurant customers what they want.

  • Use food that’s local and in season
  • Grow your own, if possible
  • Audit your supply chain
  • Create compelling plant-based options
  • Stop food waste
  • Use every part
  • Invest in your appliances
  • Reduce water and electricity use
  • Ditch single-use plastic wherever possible
  • Go paperless

Learn More…Blog Article:

www.alacartetraining.com/make-your-restaurant-more-sustainable

Question: How Preventative Maintenance Can Reduce Operating Costs?

Answer:

With supply chain shortages having pushed up prices for much of your ingredients and equipment, and with economic uncertainty on the horizon, it’s prudent to look at how you might be able to reduce operating costs.

Learn More…Blog Article:

www.alacartetraining.com/maintenance-can-reduce-operating-costs

Why staff induction is important?

Staff induction is important as it is the process of introducing an employee to their new workplace.  Although it will vary according to the nature of your business and the role being assumed by the new employee, the induction process generally includes a  number of issues.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Find Your Dream Team’ eGuide.

Why staff meetings?

Staff meetings are important to staff job satisfaction and motivation.  They give everyone a chance to raise matters which concern them.  It is better to get any problems out into the open and try to find a solution for them.

You will probably have to hold meetings after your food outlet has closed to allow all members of staff to attend and ensure there are no interruptions from customers:

    • set a date and time limit for the meeting
    • before the meeting circulate a sheet of paper among your staff for them to write on it what they would like to discuss
    • compile an agenda from the staff suggestions, including items you would like to discuss, and stick to it (this is a good opportunity to discuss such problems as bad timekeeping).

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Find Your Dream Team’ eGuide.

Why staff leave their jobs?

Job satisfaction is believed to be related to both absence and labour turnover.  An employee who is bored or unhappy with the job is much more likely to be repeatedly absent or to leave the job.  Some businesses have found that they are able to reduce their absence and labour turnover problems by reorganising jobs to provide more satisfaction for employees.  This sort of job redesign (or multi-tasking) usually involves giving employees more responsibility, a greater say in how they do their work, more variety and increased opportunities for advancement.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Find Your Dream Team’ eGuide.

Question: How to manage restaurant staff?

  • Answer:
  • Job satisfaction is believed to be related to both absence and labour turnover. An employee who is bored or unhappy with the job is much more likely to be repeatedly absent or to leave the job.

Learn More…Blog Article:

How to manage restaurant staff

Why staff motivation is important?

  • In order to maximise productivity and gain the maximum return for the investment you have made in your staff, it is important to motive them to perform to their utmost potential.  Major studies have shown that staff will be motivated by not only good wages but job security, interesting work, flexible working hours, variety of tasks, etc.Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Find Your Dream Team’ eGuide.

 

Why staff appraisal is important

  • It’s important to have regular appraisals, even if you think you don’t have time.  Being open and working on goals with your employees is key for staff retention, job satisfaction and development. Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Find Your Dream Team’ eGuide.

 

What is the waitstaff to guest ratio?

  • The staff requirements for any meal type will be based on the number of customers, type of service, time schedule (eg customers may have less time for lunch than dinner), ability and skill of staff employed and cost factor.Find some guideline to help you to calculate the number of staff required to service different meal types. Read more: www.alacartetraining.com BLOG article.
    • Subscribe to our free ‘Recipe for Success’ Newsletter. 
    • For a very low investment, why not purchase a copy of “How to Train Impressive Waitstaff” eGuide.

 

Question: What are some waitstaff skills?

  • Answer:
  • Be cheerful at work even on bad days.
  • Are good at remembering faces and names.
  • Can control their moods most of the time.
  • Get on with different types of people.
  • Take pride in their personal appearance.
  • Speak clearly and pleasantly.
  • Have a good sense of humour.
  • Enjoy hearing new things.
  • Are enthusiastic about their job.
  • Are really interested in other people.
  • Feel happy to be working where they work.
  • Can cope well with changes at work.
  • See ‘difficult people’ as a challenge.
  • Feel that doing well in all aspects of their job is important to them.

The success of your food outlet begins and ends with your staff!

Want to know more?

Why not download a copy of

How to Train Impressive Waitstaff eGuide 

for ONLY $17.99

First impressions in hospitality are critical.  Encounters are brief and lasting. 

 

Question: Is waitstaff a server and a salesperson?

  • Answer:
  • So your waitstaff is a server.  Guess what?  They are also a salesperson.  The better they can sell, the bigger the tab will be.  What exactly does this mean for a server to be a seller and how do they become good at it.

Learn More…Blog Article:

 

Question: 7 restaurant internal controls to improve your business?

Answer:

Keep accurate, up-to-date records such as:

Bank accounts and statements, cash receipts, cash payments, petty cash book, sales journal, purchase journal, financial statements.

With the proper records, you will be able to answer important questions.

Want to learn more?

Why not download a copy of

How to Cook the Books eGuide

for ONLY $19.95

Money matters!

https://alacartetraining.com/how-to-cook-the-books-eguide/

Question: What are the key issues when sourcing finance?

Answer:

Every new business needs to consider a realistic amount of finance they need in order to get started and where the money will come from. 

The key issues to consider when sourcing finance are:

Determine what your needs are.  

Once you have determined your needs, investigate the alternative sources.  

Once several options have been chosen, thoroughly investigate each.

Only after you have done your homework should you arrange a meeting with your prospective financier.

Want to learn more about the key issues when sourcing finance?

Why not download a copy of

How to Cook the Books eGuide

for ONLY $19.95

Money matters!

https://alacartetraining.com/how-to-cook-the-books-eguide/

Question: What are the start-up costs of a food business?

Answer:

There are many costs associated eg market research, accounting, legal, lease agreement, licenses, insurances, staffing, equipment, power, and more.

Want to learn more about what are the start-up costs of the business?

Download a copy of

How to Cook the Books eGuide

for ONLY $19.95.

Question: How to obtain finance?

Answer:

Every new business needs to consider a realistic amount of finance they need in order to get started and from where the money will come.

Examples:

Private finance, banks, business loans, finance companies (credit unions, building societies, vendor finance, accountants, solicitors, government).

Learn more about how to obtain finance

https://alacartetraining.com/how-to-obtain-finance

Question: What business records should you keep?

Answer:

Every new business needs to consider a realistic amount of finance they need in order to get started and from where the money will come.

Examples:

Private finance, banks, business loans, finance companies (credit unions, building societies, vendor finance, accountants, solicitors, government).

Learn more about how to obtain finance

https://alacartetraining.com/how-to-obtain-finance

Question: Can restaurants legally charge more on weekends and public holidays?

Answer:

The short answer is that it is legal – as long as the customer knows about it.

Learn More…Blog Article:

www.alacartetraining.com/restaurants-and-cafes-adding-surcharges/

Title

  • Selecting new restaurant management software is a complex and difficult task: the chosen technology will affect every facet of the business for years to come.  7 points to consider when selecting a new restaurant management software system.  Read more: www.alacartetraining.com BLOG articleWhy not subscribe to our free ‘Recipe for Success’ Newsletter.

 

How to create the right restaurant atmosphere?

Consider the following when you are creating a unique and appealing atmosphere for your restaurant & cafe: lighting, music, furnishing and flooring.

Read more: www.alacartetraining.com BLOG article.

What are some ideas to start and grow a hospitality business?

So, you want to start and grow your own hospitality business.  Congratulations!

A La Carte Training gives you a few ideas from home cooking, small scale catering business, restaurant, cafe or coffee shop…

Read  more:  www.alacartetraining.com BLOG article ‘What are some ideas to start and grow a hospitality business?’

Question: What are some catering business ideas?

Answer:

Want to be a chef but don’t like the nighttime hours?  What about being a personal chef? 

How would you like to work less than seven hours a day, have nights, weekends and holidays off and take regular vacations? 

Be your own boss.  Devote one day per family, usually, cooking about 10 full meals that will last them for two weeks. 

Want to learn more food ideas?

Why not download a copy of:

How to Cook for Cash – Ideas 

for ONLY $19.95

https://alacartetraining.com/how-to-cook-for-cash-eguide/ 

 

Question: What’s involved in baking for a market stall?

Answer:

You can sell your products to someone already established with a market stall and when you have gained some experience start up your own market stall.  

Consider the presentation of your product, packaging, labelling, pricing and what to make: bread, cakes, buns and biscuits, sweet pies and pastries, seasonal specialities…and more.

Learn more…Blog Article

www.alacartetraining.com/what’s-involved-in-baking-for-a-market-stall.

Question: What equipment is needed for the catering business?

Answer:

Before you buy or lease any equipment do try to visit other commercial kitchens to see their layouts. Upgrading or fitting a commercial kitchen can be expensive, so you could consider leasing instead of purchasing your equipment.

You will need kitchen equipment, service equipment, carrying equipment and office equipment.

Want to learn lots of food ideas then download a copy of:

How to Cook for Cash – Ideas 

ONLY $19.95

https://alacartetraining.com/how-to-cook-for-cash-eguide/ 

 

Question: Restaurant food presentation ideas?

Answer:

The way we present food influences the diner’s attitude to it enormously.  

So what constitutes a good food presentation? Here are a few tips:

  • Choose serving dishes that will complement the food prepared.
  • Avoid over-handling foods from the edge of a plate or platter.
  • Wipe the rim of the plate before serving.
  • Arrange foods neatly and in like groups.
  • Avoid placing foods that are similarly coloured together.
  • Do not overload plates with food.
  • Foods served on large plates should have centre height.
  • Always present food with the best side uppermost.
  • Contrasting rows of colour can look effective.

There are attractive ways and unattractive ways of presentation and it is surprisingly easy to get it right.

Why not download a copy of

How to Cook for Cash – Ideas eGuide

for ONLY $19.95

and discover lots of foodservice business ideas.

https://alacartetraining.com/how-to-cook-for-cash-eguide/

Question: How to start a home-based food catering business?

Answer:

Contact your local council and apply and receive approval.  Understand food hygiene and food safety regulations.

Cooking examples: confectionery, cakes, preserves, dinner parties and more…

Want to learn more about what’s involved in a home-based food catering business?

Download a copy of:

How to Cook for Cash – Ideas 

for ONLY $19.95 

Question: What is holiday home freezer service?

Answer:

A freezer service business in holiday areas. A list of available dishes, plus prices, is sent to tourists as soon as their self-catered accommodation booking is confirmed.

Learn More…Blog Article:

What is a Holiday Home Freezer Service?

Question: Do food home delivery services offer great sales opportunities?

Answer:

Home delivery and takeaway have more than doubled in 2020 but you need to make sure that your ingredients, packaging and presentation will all withstand the rigours of transport to the customer’s premises.  Find out the top tips…

Learn More…Blog article:

www.alacartetraining.com/food-home-delivery-service/

Question: What are the five latest food technical trends?

Answer:

Here are five technical food trends to keep an eye on – automated food preparation, sustainability tracking tools, digital kitchens and delivery by robots and drones.

Learn More…Blog Article:

www.alacartetraining.com/what-are-the-five-latest-food-technical-trends?

Question: What are the rules on serving non-alcoholic beers, wines and spirits?

Answer:

Non-alcoholic beers, wines and spirits are increasingly gaining popularity among legal-age drinkers; not just in months like Dry July but every month as adults look to reduce alcohol intake, avoid sugary, fruity mocktails or soda, and still enjoy social occasions.

Technically it is no different to any other non-alcoholic drink, so what are the rules?

Learn more…Blog Article:

www.alacartetraining.com/non-alcoholic-beers-wines-and-spirits/

Question: What bakery products assemble, heat, and serve super-quick?

Answer:

There’s a growing need for options that can be easily put together with less skilled or unskilled labour, then quickly heated, and bakery products are a great fit.

For example Vietnamese (Banh Mi with pulled meats).  Buns: Potato,  Milk & Brioche. Croissants (savoury fillings).

Learn More…Blog Article:

www.alacartetraining.com/bakery-products-assemble,-heat,-and-serve-super-quick.

Question: Learn how to assess different salts.

Answer:

Salt has had many uses but when we season our dishes isn’t it all the same?  NO. Not all salts taste the same and they also have different functions. Eg table salt, cooking salt, rock salt, Himalayan salt, black salt and more.

Learn More…Blog Article:

www.alacartetraining.com/learn-how-to-assess-different-salts

Weddings where to start?

When planning the wedding it is important to allow ample time:  three months is sufficient when following a checklist and prioritising jobs.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of  ‘How to Create a Memorable Wedding’ eGuide.

 

Question: What wedding planning legalities are required?

Answer:

A wedding is an event to be remembered for a lifetime so create a memorable wedding by understanding everything you (and your client) need to know. Consider legalities: paperwork, supplying proof, pre-nuptial agreements, changing your name and more…

Want to learn more about wedding planning?

Why not purchase a copy of 

“How to Create a Memorable Wedding’ eGuide

for ONLY $15.99

 Everything you (and your client) need to know.

https://alacartetraining.com/how-to-create-a-…e-wedding-eguide/ 

Weddings who sits on the top table?

At a formal reception, the most sensible solution is to have a bride’s table and a table for the parents.  The bride’s table, in addition to the bride and groom, is seated all the attendants, bridesmaids, best man and ushers.  

But the bridal party top table seating arrangements may be ‘strictly correct’ or ‘traditional’.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Create a Memorable Wedding’ eGuide.

Red & White Wine Tasting

  • Taking time to understand and fully appreciate a nice glass of red & white wine can greatly increase its potential to bring enjoyment to any occasion.  Judging the appearance, aroma and feel of wine plays a huge part in assessing the wine.Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of “How to Improve Your Wine Knowledge” eGuide.

 

Where is wine stored?

  • The proper storage of wine should be one of your highest priorities.  Wine is a major investment and poor storage conditions can result in the wine becoming undrinkable.The ideal cellar conditions for the storage of wine are:
    • The temperature should be constant and cool.
    • The storage area should not be exposed to strong light.
    • The area should be clean and dry.
    • The storage area should be free from any vibration.
    • Bottles should be kept lying on their sides with the label uppermost.
    • Strict stock rotation should be used to prevent spoilage through age.
    • Avoid areas where the wine can be contaminated by chemical smells and odours.

    Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Improve Your Wine Knowledge’ eGuide.

 

Food and wine pairing

  • There is no mystique behind the relationship between food and wine pairing, but it can only be achieved if there is some basic compatibility between the two.Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Improve Your Wine Knowledge’ eGuide. 

 

What are the rules for matching food with wine?

  • Consider for example:Salty dishes, meaty fish dishes, oily foods, smoky dishes, rich, dense flavours, spicy dishes, white meats, red meats, wine to sauces, desserts.Read more: www.alacartetraining.com BLOG article ‘Ten Golden Rules for Matching Food with Wine’.

 

Question: How to Cook with Wine?

Answer:

The alcohol evaporates quickly in a dish that is being heated, adding wine to a dish before or during cooking will not increase the alcohol content.  The only change is in the flavour.

Read More…Blog Article

https://alacartetraining.com/how-to-cook-with-wine

What are the rules for matching food with wine?

  • Consider for example:Salty dishes, meaty fish dishes, oily foods, smoky dishes, rich, dense flavours, spicy dishes, white meats, red meats, wine to sauces, desserts.Read more: www.alacartetraining.com BLOG article ‘Ten Golden Rules for Matching Food with Wine’.

 

Question: Wine label design?

  • Answer:Labels can be very informative and give a good indication of the style of the wine in the bottle. Wine labels must show basic information:
    • the address of the vendor, manufacturer, packer, or importer of the wine
    • the country of origin of the wine
    • the volume of wine in the bottle
    • the alcoholic strength of the wine
    • additives
    • the approximate number of standard drinks in each bottle.

    Want to know more about wine label design?

    Why not download a copy of:

    How to Improve your Wine Knowledge eGuide

    for ONLY $15.99

    https://alacartetraining.com/how-to-improve-y…knowledge-eguide/

 

Which management function is most important?

Function Management Planning. Want to know how to cope with catering function disasters?  Apart from the obvious precautions of sensible planning and preparation, there are a number of wise steps you can take to minimise the chances of a disaster.

Read more: 1) www.alacartetraining.com BLOG articles.  2) Subscribe to our free ‘Recipe for Success’ Newsletter. 3) For a very low investment, why not purchase a copy of ‘How to Organise Stress-Free Functions’ eGuide.

Question: How to take enquiries for a function

Answer:

They are mainly received by telephone, letters, personal visits, electronic and internet mail.

In the case of telephone enquiries, these must be handled promptly, correctly and courteously. 

Prior to meeting your client, it’s important to prepare yourself and have a Function Sales Kit

Learn more:

https://alacartetraining.com/how-to-take-enquiries-for-a-function

Question: What is the best way to plan an event?

Answer:

Most tasks fall into a sequence of 4 simple steps namely: planning, organising, implementing and evaluating.

Step 1: Planning

  • Choosing a venue (if necessary)
  • Deciding on the style of service
  • Deciding on the menu

Step 2: Organising

  • Collating the recipes
  • Ordering food
  • Storage of food
  • Determining the order of preparation
  • Organising staff (if necessary)

Step 3: Implementing

  • Preparation and cooking
  • Keeping food hot or chilled
  • Garnishing and presenting food
  • Serving food and attending to the guests’ needs

Step 4: Evaluating

  • Reflecting on any difficulties encounter
  • Reviewing guest satisfaction
  • Evaluating the success of individual dishes

Want to learn more about these 4 simple steps?

Why not download a copy of

How to Organise Stress-Free Functions eGuide

for ONLY $15.99 and be able to coordinate memorable functions.

https://alacartetraining.com/how-to-organise-…functions-eguide/

Question: What are the types of catering functions?

Answer:

The type of catering functions can be summarised as follows: conventions, promotional, charity functions and meal functions.

Learn more download a copy of

How to Organise Stress-Free Functions eGuide

for ONLY $15.99

 

Question: What are the style and formats of function catering?

Answer:

Styles are formal and Informal. Informal speeches at end of dessert and formal speeches between courses.

Want to learn more?

Download a copy of

How to Organise Stress-Free Functions eGuide

for ONLY $15.99.

Question: What does catering function rental equipment consist of?

Answer:

To ensure the minimum of time spent on preparing for a function on an actual day, consideration must be given to listing and ordering as necessary the equipment and other special requests required for the function. 

Rental equipment may consist of:

Service equipment, furniture, printing, secretarial, promotions, extra facilities…

Learn More…Blog Article:

https://www.alacartetraining.com/catering-function-rental-equipment/

Question: Tips for a buffet table display?

Answer:

There are many tips for a buffet table display. For example, food must be fresh, exciting and stimulating to the appetite, and you need to strike a good balance between lavish and simple.

Read More…Blog Article:

Buffet table display

Question: How to set up a buffet table in a small space?

Answer:

Organise and plan the buffet table anticipating any possible difficult situation, such as:

  • Available space and room configuration. 
  • Table shapes and placement. 
  • Time allocated to service period. 
  • A number of guests, clients’ requests. 
  • Need for demonstration or cooking station. 
  • The ratio of guest-served to attendant-served. 
  • Staffing conditions.
  • Amount of restocking type and distance. 
  • Size of sector area.
  • Service standards. 
  • The proximity of service to production. 
  • Ease of service:  guest. 
  • Ease of service:  attendant. 
  • Expertise requirement.
  • Prop or backdrop requirements.
  • Power needs. 
  • Lighting needs. 
  • Breakdown responsibilities.

Everything must be considered that influences how to set up a buffet table in a small space.

Want to know more about how to organise and plan the buffet table?

Why not download a copy of

How to Setup a Profitable Buffet eGuide

for ONLY $15.99

Labour and food costs are lower = more profit.

https://alacartetraining.com/how-to-setup-a-p…le-buffet-eguide/ 

Question: What are the basic principles of cold platter presentation?

Answer:

It can be one of the most demanding forms of food presentation, particularly in the case of show platters, which require great precision, patience, and artistic sense.

Basic principles:

The centrepiece, serving portions, garnish, easy to handle, simple design, attractive platters.

Want to know more about how to organise and plan the buffet table?

Why not download a copy of

How to Setup a Profitable Buffet eGuide

for ONLY $15.99

Labour and food costs are lower = more profit.

Question: What are the rules of buffet safe food handling?

Answer:

Make sure cold food is at 5 degrees C or below and hot food is at 60 degrees C or above before placing it in the display unit or salad bar.  Do not overload the display unit and do not display sandwiches and cream cakes on the counter or at room temperature.

Learn More…Blog Article:

www.alacartetraining.com/rules-of-buffet-safe-food-handling