Professional Commercial Kitchen Business Manual
Planning
- Be equipped and prepared to properly execute a solid business and financial plan
- Identify your scope of service, marketing plan and objectives of the business you envision
- Create a plan that will serve your business today and beyond
- Your business plan is one of the most important elements you'll create, representing your vision
and how you will achieve your set goals
Administration
- Solid structuring and foundation methods for your business
- Learn about partnerships – advantages & disadvantages
- Identify the benefits of an LLC
- Learn the licensing & regulatory issues and be proactive
Business Preparation
- Image is everything – how to make perception work for you
- Internet presence and your success – the two often go hand-in-hand
- Proper time management – avoiding burnout at all costs
- Deciding your service & product mix
Facilities Overview
- Know the advantages & disadvantages of leasing
- Know the advantages & disadvantages of owning
- Learn what it takes to have a commercial kitchen at home
- Understanding negotiations can help you get what you really need
Facility Build-Out
- Site planning – workflow to appliances and everything in between
- Learn the pros & cons of offering a delivery service
- Understanding contractors & contracts
- Planning for the future – your future may depend on it
Facility Set-Up
- Work & storage areas – maximize your space
- Incorporate the three “P’s” – preparation area, production area, packaging area
- Equip your kitchen for functionality & efficiency
- Customer interface options – how, why, where
Production Set-Up
- Planning – by project, by day, by week
- Holding foods – hot & cold
- Food ordering – proper methods for efficient operations
- Menu prep & food prep – when consolidation of duties is wise
Personal Chef Service Operations
- How to expand a classic service
- Client interaction – adding the personal touch
- Standard menu formats vs custom menu planning (designer menus)
- Pricing considerations & methods
Catering Operations
- Money in & money out – pricing, rentals, hired help, overhead pitfalls
- Systemizing your operation
- Formal vs casual – what it means to you, your time, your bottom line
- Menu planning & portion control
Other Revenue Streams
- Home Meal Replacement options (HMR)
- Subleasing & extended partners – down time is lost revenue
- Cooking classes and educational opportunities abound
- Holiday prep and/or meal prep services
Marketing Plan
- Essence-of-Marketing questions
- How to determine your ideal customer
- Making casual customers into long-term clients – plan and approach wisely
- Properly implementing your marketing plan
Sales Techniques
- How to sell – the selling process defined
- Understanding how benefits & features are different
- In-person sales vs telephone sales vs print sales vehicles
- Closing the sale & client retention
Human Resources
- Partners, employees & contract labor – get the job done effectively
- Where & how to locate that right fit for the vacant position
- Staffing – exactly what is needed & where to start
- Interviewing & hiring – this is an art – learn the process
Appendix A
- Kitchen limitations
- Menu costing
- Breaking down a menu
- Refrigerator & freezer restrictions
Appendix B – Marketing Toolbox
- Using the “tools” you have & acquiring new “tools”
- Competitive analysis charting & interpretation
- Public relations – how to make the most of the moment
- Alliances – the “other” partner
Appendix C
- Sample forms, outlines, contracts & lists (also on data CD)