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    Great Food Quickly! Kitchen Must Run Like A Well Oiled Machine! Passionate & Trushtworthy Point of Difference

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    Ramani Krishnamoorthy
    This document outlines criteria for evaluating the market and production potential of a restaurant, including the number of customers that can be attracted, ability to increase seating, and how much more food the kitchen can produce. It recommends looking at factors like how long the restaurant has been open, annual revenue, operating costs, and whether it is profitable or losing money. It also provides possibilities for improving potential, such as redeveloping the menu, changing plates, checking kitchen equipment, introducing wine flights, delegating tasks, reducing wastage, and comparing revenue per foot to competition.

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    Great Food Quickly! Kitchen Must Run Like A Well Oiled Machine! Passionate & Trushtworthy Point of Difference

    Uploaded by

    Ramani Krishnamoorthy
    14 views1 page
    This document outlines criteria for evaluating the market and production potential of a restaurant, including the number of customers that can be attracted, ability to increase seating, and how much more food the kitchen can produce. It recommends looking at factors like how long the restaurant has been open, annual revenue, operating costs, and whether it is profitable or losing money. It also provides possibilities for improving potential, such as redeveloping the menu, changing plates, checking kitchen equipment, introducing wine flights, delegating tasks, reducing wastage, and comparing revenue per foot to competition.

    Original Description:

    Criteria for Evaluation to Invest in Running Restaurants

    Original Title

    Hungry for Investors

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    This document outlines criteria for evaluating the market and production potential of a restaurant, including the number of customers that can be attracted, ability to increase seating, and how much more food the kitchen can produce. It recommends looking at factors like how long the restaurant has been open, annual revenue, operating costs, and whether it is profitable or losing money. It also provides possibilities for improving potential, such as redeveloping the menu, changing plates, checking kitchen equipment, introducing wine flights, delegating tasks, reducing wastage, and comparing revenue per foot to competition.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    14 views1 page

    Great Food Quickly! Kitchen Must Run Like A Well Oiled Machine! Passionate & Trushtworthy Point of Difference

    Uploaded by

    Ramani Krishnamoorthy
    This document outlines criteria for evaluating the market and production potential of a restaurant, including the number of customers that can be attracted, ability to increase seating, and how much more food the kitchen can produce. It recommends looking at factors like how long the restaurant has been open, annual revenue, operating costs, and whether it is profitable or losing money. It also provides possibilities for improving potential, such as redeveloping the menu, changing plates, checking kitchen equipment, introducing wine flights, delegating tasks, reducing wastage, and comparing revenue per foot to competition.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    GREAT FOOD QUICKLY!

    KITCHEN MUST RUN LIKE A WELL OILED MACHINE!


    PASSIONATE & TRUSHTWORTHY
    POINT OF DIFFERENCE

    CRITERIA:
    1. MARKET POTENTIAL How many more customers you can attract?
    (Competition in Area, with the SAME MARKET & AGE GROUP)

    2. PHYSICAL POTENTIAL Ability to Increase Seating
    (Accessibility & Awareness)

    3. PRODUCTION POTENTIAL How much more food the kitchen can produce?
    - Food Quality
    - Owners Themselves.
    (Based on SYSTEMS)


    STAGE 1: What to look out for:-
    1) OPEN SINCE
    2) ANNUAL REVENUE
    3) OPERATING COSTS
    4) LOSING / PROFITING
    STAGE 2: Possibilities: -
    Redevelop Menu (Recipes/Presentation)
    Change Plates
    Check Kitchen Equipment
    Introduce Wine Flights (Samplers) to Increase Wine By Glass / Bottles Sales.
    Delegate Pass (Kitchen)
    Check Wastage
    Revenue per Foot vs. Competition
    Branding

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