Restaurant Reservation System

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Table of Contents
CHAPTER 1: OPENING SCHEDULE CHECKLIST .......................................................... 5 W eek 1 ......................................................................................................................... 5 W eek 2 ......................................................................................................................... 7 W eek 3 ......................................................................................................................... 8 W eek 4 ......................................................................................................................... 9 W eek 5 ....................................................................................................................... 11 W eek 6 ....................................................................................................................... 12 W eek 7 ....................................................................................................................... 13 W eek 8 ....................................................................................................................... 15 CHAPTER 2: VENDOR PRODUCTS & SERVICES ........................................................ 16 CHAPTER 3: OFFICE ITEMS CHECKLIST .................................................................... 17 CHAPTER 4: LOCAL MARKETING ................................................................................ 20 Trade Area Analysis ................................................................................................... 20 Competitive Analysis .................................................................................................. 24 Competitive Survey .................................................................................................... 25 Co-Op Promotions ...................................................................................................... 26 Organizations to Contact ............................................................................................ 28 Event Planning ........................................................................................................... 29 CHAPTER 5: GRAND OPENING MARKETING.............................................................. 30 Elements of a Grand Opening .................................................................................... 30 CHAPTER 6: ONGOING MARKETING ........................................................................... 34 CHAPTER 7: STAFFING YOUR RESTAURANT ............................................................ 35 Recruiting ................................................................................................................... 36 KEYS TO EFFECTIVE RECRUITING .............................................................................. 36 Interviewing ................................................................................................................ 37 Interview Form ............................................................................................................ 38 Questions you may NOT ask during an interview: ..................................................... 41 CHAPTER 8: ORIENTATION........................................................................................... 42 New Employee Package ............................................................................................ 42 Orientation Objectives ................................................................................................ 42 CHAPTER 9: TRAINING .................................................................................................. 45 CHAPTER 10: PRE-OPENING CHECKLIST .................................................................. 47

© 2011 ABC Restaurant

Confidential

Restaurant Opening Manual

4

Chapter 1: Opening Schedule Checklist
On the following pages, there are a series of...
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