Before a franchisee begins his or her franchise operations, a Restaurant operations manual should be a primary tool provided by the franchisor.

Now, make sure that your franchisee will be offered with an easy-to-understand manual so that he or she can operate his or her franchised business the manner you desire it to be. This sort of operations manual will allow you to standardize your business, products, or offered services no matter who franchised it and where it is located.

A well-written manual will help both parties (the franchisor & the franchisee) a good deal of profit & a smooth ordered operation and will also have an effect to prospective franchisee because they'll be given a glimpse of what to expect if they decided to franchise your product or service.

Let us move on to writing your restaurant operations manual as this is more advantageous compared to what the web can provide for you because you know for a fact that it is only you who knows about the ins & outs of your business & the preferred outcome you want from it.

Here are significant details for your manual:


Introduction

-Comprise the brief history of your business, the mission & vision statements, the record of staff & important personas with direct contact to the business

Daily Operations

-Integrated in this section are the detailed opening & closing procedures, shift management, daily food preparation procedures, restaurant maintenance procedures, etc…

Customer Relations

-This portion will tackle how to deal with customers rightly without offending anyone of them

Food Service Sanitation

-The appearance and ambiance of your restaurant is vital so make sure you list down how to make a clean & neat surroundings, especially the kitchen areas.

Restaurant Safety

-This refers to qualifying the requirements for a safe & secure establishment

Employee Administration

-Incorporated in this chapter are: detailed description on the course of hiring employees, company policies, employee orientation & training, maintaining performance standards, employee relations, etc…

Food & Beverage Management

-This refers to the proper handling of foods & drinks, so make sure to enumerate all the dos & don'ts when it comes to food handling plus the proper attires of the servers, staffs, & crews.

Financial Management

-Integrated in this portion are: forecasting sales, accounting principles, opening accounting procedures, cash handling procedures, nightly accounting closing procedures, etc…

Labor Management

-This refers to the proper managing of all labor force so the preferred objectives, incentive or bonus management can be achieved

Marketing

-This refers to recognizing the tips & tricks on how to create customer interest for the service & foods being offered.

Restaurant Forms

-This refers to cook preparation sheet, customer complaint form, daily equipment maintenance form, accident/injury report form, inventory worksheet, kitchen checklist day or night, liquor order form, manager's log form, purchase order form, shift meeting notes, etc…


That's it, that is all there is to it if you want to write a detailed operations manual!!!

Yet, because your restaurant operations manual is an interactive & always varying kind of manual, updating it once in a while is required so you can have a pleasant time with your franchising business!!! http://www.franzoom.com/Articles/restaurant_operations_manual.html

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