The Ultimate Restaurant
Start-up And Management Course

Introducing…
THE RESTAURANTROCKSTARS ACADEMY

This is not the time to fly by the seat of your pants!

As you know most restaurants actually FAIL.

You’re going to be working just as hard either way, so you might as well be having more fun and killing it – am I right?

• Start up a plan.
• All transportation.
• An unstoppable brand can be created.
• Your staff should be your dream team.
• Know what your critical numbers are.
• Excellent service can be delivered.
• It’s simple… make more money.

EVERYTHING YOU NEED TO START AND RUN A SUPER POPULAR AND HIGHLY PROFITABLE RESTAURANT

MODULE 1. LOGISTICS

• Permits and licenses are needed to set up your company.
• Business plan basics
• Renting vs. owning.
• There is a restaurant purchase list.
• There is a new construction list.
• There are requirements for insurance.
• The basic accounting system.
• A payment processor and a POS system.
• Equipment used/Vs can be chosen. New.
• Selecting a bank.
• Money saving tips.

MODULE 2. FINANCES

• Cash flow is managed.
• Product costing system
• There are inventory systems.
• Purchasing system
• The labor cost system.
• There is a break-even system.
• Spreadsheets with audio instructions.
• How to make a profit on a menu.
• Picking distributors, product mix options, and more are included in Bar Tools.

MODULE 3. STAFF TRAINING

• Staff training.
• Team building.
• Pre-shift planning.
• How to turn a small amount of money into a large amount.
• Customer service.
• Staff recognition and rewards.
• Creating your dream team.

Business can be built on slow nights and off season.

MODULE 5. EFFICIENCIES

• Recycling
• Creating multiple profit centers.
• There are portion controls.
• Reducing waste is important.
• Menu design
• Shopping Suppliers are compared.
• Resources
• Food Prep
• Handling Comps and Voids.
• Setting and raising prices.
• Cash Handling Do’s and Don’ts.
• The staff and bartender should be aware of theft and abuse.
• There is preventative maintenance on equipment.

Level 3

• Managing Cash Flow
• Product Costing System
• Inventory Systems
• Purchasing System
• Labor Cost System
• Break-Even System
• Downloadable Spreadsheets with Audio Tutorials
• How to Cost Out A Profitable Menu
• Bar Tools – picking distributors, product mix options…and more
• Spreadsheets
• Profit Maximizer
• Sales Stars
• Setting up your company Organization/ Lawyers and CPAs, Permits & Licenses
• Business Plan Basics
• Leasing vs. Owning
• Creating a Take Out Business
• Restaurant Purchase Checklist
• New Construction Checklist
• Insurance Requirements
• Quickbooks and Basic Accounting System
• POS System Checklist and Selecting a Payment Processor
• Choosing Equipment Used/Vs. New
• Selecting a Bank/Banker
• Money Saving Tips checklist
• Group Functions
• Creating Effective “Hooks”
• The Power of Internal Marketing
• Preventative Maintenance on Equipment
• Building a Brand
• Building a Mug Club
• Affinity Programs to Build Loyalty
• Kid Friendly Options
• Using An Email Database – Newsletter Template
• Internal Marketing/ Guerrilla Marketing/ Strategic Partnerships
• Online Reputation Management
• Website
• Social Media
• Sponsorships/ Promotional Accounts/ Bar Promotions
• Live Music/ Big Events
• Building Business on Slow Nights and Off SeasonEnds with button that takes them to pricing page so they can see pricing and what is included in each level and choose which membership they wanted.
• Recycling
• Creating Multiple Profit Centers
• Portion Controls
• Reducing Waste & Spoilage
• Menu Design
• Comparing and Shopping Suppliers
• Resources
• Food Prep
• Handling Comps and Voids
• Setting and Raising Prices
• Cash Handling Do’s & Don’ts
• Staff/ Bartender Theft and Abuses To Be Aware Of

Delivery Method