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HHMR F & B Programs Big Picture Overview - Coggle Diagram
HHMR F & B Programs Big Picture Overview
Standard Operating Procedures (SOP)
Purchase and Receiving Procedures
Cash Handling
Best Practices
Cleaning Lists
Maintenance Lists
Inspecting Orders, Send Backs, Follow Up
People Staff Training
Job Descriptions
F & B Management
Authority, Responsibility & Resources
F & B Staff BOH
F & B Staff FOH
Training
Incentives
Attraction and Retention
Retention Strategy
Constraints
Budgets
Facilities Prep Space
Hood Systems, Equipment
Commissary?
Commercial Kitchen Facility
Expectation Management
1 Execute Well and Consistently
2 Profitable
3 At least Break Even
4 Minimize Drama
VISION Definitions and Expectations
Demographics
Price Points
Casual, Mid-Market, Upper Scale, Up Scale
Events
Destination Levels?
What are the Differentiators?
Level of Quality Example Wings and Drumettes Frozen Cisco or Local Farm Fresh?
Local Produce as much as Possible and Reasonable
ART and SCIENCE :
Art of Pleasing People ~ Science of Making Money
HHMR Link:
Road Map
Q 4 21
Q 1 22
Q 2 22
Q 3 22
Q 4 22
Economics
Food Costs
Labor Costs
Revenue Goals
Pour Costs
Back of the House Food
Prep Mise en Plac
Master Inventory
Prep Lists and Builds
Work Flow & Capacity Planning
Training and Testing
Backup Cook
Prep Cook
Menu Engineering
Front of the House ~ Dining ~ Bar
Training
Up Sell Training
Service Levels Expectations
5 minute meetings
tastings
promotions
Bartender Checklist
Check Back @ 2 Bites
Read the Table = Cocktail 1/2 Full
Table Maintenance
RP! Hot Food, Greetings, Check back, Check Down, Say Goodnight
Level of Service Dish and Silver ?
Level of Service Baskets ?
Events
Bartender
Food Server
Cocktail Waitress
Inventory Management
Pars/Builds
Count Sheets
by location and category
Location Descriptions
Orders, Inspections, Returns
Receiving Clerk Kind of Role
Receiving Space
Comissary or @ Each?
Procurement Processes
Monthly Physical Count and Extended
All Food, Liquor, Beer, Wine, etc.
Food Cost/Loss Management
Food Loss Documented
Build Sheets/ Par Sheets
Recipe Management
Food Cost Breakdown
Menu Engineering
Facilities
Pests Control
Maintenance
cleaning schedule & checklist
clean ice machine
hood system
fryers grease
dig through A to Z
Licenses Permits
Health Dept
Fire Dept
Liquor Board License
Medical Kits
Fire Ext
heart machine
Serve Safe
Tips Certified
Hands On Cooking Expertise A to Z
Prep Cook
Backup Cook *
Line Cook
Event Cooking
Roast, Saute, Sauces, Marinades
Stations
Stations Hot ~ Cold
Events
Saute
Broiler
Flat Top Grill
Events Display Cooking*
Chicken Fabrication
Clean a Tenderloin, Cut Steaks
Food Cost ~ Quality Criteria ~ Local Fresh ~ Boxed Frozen
Fresh Local or Frozen?
Hand Made, On Site Made
or Prepared Offsite ~ Fish Whistle
Events N.S. ~ Inn ~ South ~ North ~ Second Floor
Max Capacity
Max Kitchen Production Capacity
Max Storage F & B + Supplies Hot, Cold, Dry
Events Coordinator Role
Capacity Level ## @ Inhouse ## @ Outsource
Event Menu Complexity @ Existing Kitchen Capacity