Why Does Your Restaurant Need a Reservation Book?

ReservationBooks.com

Table reservation and management are among the important systems that any restaurant manager will have to establish in order to keep the business running smoothly. The last thing that any manager would want to happen is the absence of an available table when a reservation holder already arrives at the restaurant. For this purpose, a restaurant reservation book is needed by the podium at the entrance.

A restaurant reservation book basically tracks all reservations made with the restaurant on any given day. It contains information such as the time for which a customer made a reservation, the number of seats, contact information, and other pertinent requests. This book likewise lists down all customers who come in without reservations and ensures that the restaurant management has an idea of how many tables are supposed to be occupied at any given time.

Other models of restaurant reservation books do not stop there. There are also those books on which information about the weather, product deliveries, and personnel availability during given any given shift are placed. By recording these bits of information in a restaurant reservation book, a manager can make important decisions that could heavily affect the dynamics of the restaurant. For example, a manager can use the information on the restaurant reservation book to find out if there is a need to add personnel for a particular shift, or if there is a need to reduce reservation allotments at a given hour in favor of walk-in clients.

More sophisticated models can also provide equally important information, such as the dishes that are most popular among customers during a particular day.

These books are normally sold on an annual basis similar to time planners used by people for their own meetings and appointments. After a year has ended, a reservation book can be stored in the archives for long-term planning among the restaurant management.

Why You Need A Liquor Inventory SpreadSheet?

Ok, confession time, how many of you restaurateurs actually manage to get yourselves to do the weekly liquor inventory for your joints? I’m sure about 60% of you are looking uncomfortably at the ceiling after reading that one!

Well, the point is, liquor inventory is quite a task and because of the painstaking process involved in conducting a systematic liquor inventory, we tend to ignore it altogether, but with my free liquor inventory spreadsheets, it’s going to be so much easier for you! You’ll actually enjoy doing the weekly”survey” of the cellar!

The Benefits

Conducting a weekly liquor inventory has many, many benefits, all of which contribute, in some way or the other, to the size of your bank balance! Picture this: your bartender likes a certain young lady, who decides to pay him a little visit while he’s at work. He serves her a drink and fills the glass up to the brim! Since he’s totally floored by her, he decides to impress her in any which way he can, which in turn, has an adverse effect on your profit figures!

Did you know that the average amount of shrinkage which bar-owners have to go through is about 23%? And this is merely on draught beer and liquor! Also, spillage is another contributing factor for this. Not just that, theft too, is a cause for concern!

What if your bartender goes out of the way to impress his girl and offers her drinks “on he house” whenever she drops by? And who would pass up the opportunity for a free drinking binge? So she’d probably drop by pretty often!

So a liquor inventory system is pretty essential if you want to run a successful restaurant business. Liquor is by far the most expensive product you’re going to have to purchase on a regular basis, so keeping track of your total purchase and consumption is a pretty smart thing to do! Moreover, if you stumble across a free liquor inventory form, wouldn’t it be just perfect?

God knows, it’s hard enough to enter the figures and do the calculations alone, on top of that, if you’re going to have to formulate the entire thing on your own, you’re probably going to lose nights of sleep! I know I did, and at the end of it, my inventory sheet wasn’t all that great either! Well, I don’t want you to go through the same harrowing experience as I did, so here I am, providing you with free liquor inventory spreadsheets, don’t pass up the opportunity!

FREE Restaurant Kitchen Inventory The Easiest Way To Track Your Food Costs

Running out of necessary food items during the dinner rush is never a good thing. A checklist of all the necessary food items required to keep the menu selection complete will make tracking what needs to be ordered much easier. These checklists are easy to make, yet extremely time consuming to complete. Free spreadsheets are available online for using to track inventory in the kitchen. For finding your very own free restaurant kitchen inventory spreadsheet, using freerestaurantforms.com can be the way to go. This site offers a variety of spreadsheets that cover all aspects of running a successful restaurant.

Food items are listed in the far left column and these are easily changed to items that you have in your kitchen, if there is anything missing. This list is very thorough and is divided into sections within this column; bread, bar items, desserts, vegetables, items in the walk-in fridge, items in the drawers on line, dry storage supplies, prep area necessities, freezer items, prep fridge, and servery items. There is a column to the right of this extensive list is where quantities needed for each item can be placed.

Once this number is entered, it will then automatically be multiplied by the amount written in the cost column. To the right of the cost column is where this total will be displayed.

The total on the free restaurant kitchen inventory spreadsheet can then be used to figure out if the items needed will go over budget or not. Adjusting the quantities next to every item is easily done and this will then alter the total cost to the far right.

At the very bottom of the column of totals is a final total, for quickly seeing what the running tally is going to be. It will be much easier to use this spreadsheet that has already created, as opposed to starting from the very beginning with your own.

Are you ready to get your restaurant organized?