Our special menu designed for the Restaurant & Hospitality Industry For your convenience in navigating please click on the following topics: Training Menu Development Cost of Food Purchasing & Receiving Cost of Labor Seminars   Training We design training programs, using the CMS Model, for: Management Training - all levels Shift Supervisors Employee Training Product Manual Food Safety & Sanitation Preventative Maintenance Front of the house Staff: Dining Room Management Wait staff; both in house and for carry-out station Host / Hostess Heart of the house Staff: Cooks Preps Dishwashers Support Staff Return to the topics Menu Development Develop a theme and make your statement Creative and innovative ideas for impacting local markets Develop recipes that are attractive to the palate and profits Design powerful attractive lay-outs to promote your image, without the clutter and confusion Return to the topics Cost of Food Analyze cost of item by item - develop a usage report Determine wastage and unaccounted food Understand budget food cost Determine variances - develop action plan to reduce it Relate menu prices directly to the cost of food Develop feasible and profitable ratios Establish menu prices in relation to cost prices Develop recipe costs and how they relate to food cost and impact the bottom line Know your promotional costs before you launch new promotions Analyze guest checks - know what is being given away without your consent / knowledge Return to the topics Purchasing & Receiving Finding the best vendors for your concept Continually upgrading vendor quality Tying promotions with vendors Develop a complete system to order accurately, with confidence, while maintaining freshness and minimizing dead stock. Develop programs to monitor freshness of product. Understand the concept of product "reevaluation" and how it effects your bottom line Track your usage on a weekly basis using a product flow chart Develop a systematic approach in receiving the products Maintain an active system of returning products that fail to meet standards and quality and damaged products Return to the topics Cost of Labor Understand productivity Develop realistic productivity goals and achieve them Develop monthly sales budgets and step them down to weekly and daily Determine accurate training budgets Implement models to track daily and hourly labor costs Write schedules that relate directly to budgets and bottom line Avoid the surprise factor when the actual weekly payroll is calculated and it's too late Return to the topics We also offer seminars exclusively for Restaurant & Hospitality Industries including: May I serve you? Being in control of Food Cost Quality Service and Controlling Labor Cost Sanitation Standards For additional topics of seminars please check out: We Offer a Variety of Seminars Return to the topics  For free comprehensive consultation: E-mail mobin@cmsys.net Or use our convenient form Or Call: (203)393-1257 Or drop us a line P.O. Box 5066, Amity Station, Woodbridge, CT 06525