PROCESS MAP OF A RESTAURANT

Restaurants are no exception to being an example of companies managed by

processes, the majority are small companies with less than 30 employees, with
many activities and little time to manage, starting their operation with a good
process map will allow them to make better use of all their resources and Manage
your processes efficiently and effectively.

The following graph shows us where the owner, supervisors and collaborators
have several functions, the collaborators are multitasking, and very focused on
continuous improvement.
 MANAGEMENT PROCESSES

Restaurant management : basically it is a strategic planning process that seeks to

define objectives and action plans to improve continuously.

Commercialization and marketing: Deals with the marketing plan where

advertising and promotion actions are defined .

SUPPORT PROCESSES

Purchasing management: they are linked to those of the recipes, as they are the
basis for purchases, and controls must be carried out on suppliers every 4 months,
since they must be suppliers committed to the hygiene and temperature of the
inputs.

Technology : Integration with customers, waiters, purchasing, inventories and

suppliers in a single system is required.

Human resources: They are the strength of the business, since it is required to
create a group capable of meeting the company's objectives .
Step 1: Know customers' service needs

Customer identification is carried out through advanced BTL and ATL

methodologies in order to clarify demand, security, compliance and comfort; How
much customers would be willing to pay to live the experience in our restaurant.
The market niche where it was carried out was in the coffee axis
It has been carried out through quantitative techniques to determine the elasticity
of demand.

Step 2: Know the value of long-term customers

The restaurant focuses on people who like to enjoy new experiences and want to
eat healthily with meals full of omega 4 proteins.
An estimate of the average clients is made to evaluate the level of profitability and
to be able to define the cost of our services, who can afford to visit us and the
frequency with which they can return. Additionally, we measure how much money
they are willing to invest in each visit. to the restaurant and the length of time the
relationship lasts to estimate the advertising investment.

STEP 3. Develop customer-focused service packages

Due to the exclusivity of the products offered in our restaurant, customers will be
assured that fresh products will be offered on the menu.
Adequate facilities, the location of the restaurant is essential for the safety of
customers, surprise customers with unique and very good dishes
Surprise with new menus, have attractive, modern or antique architecture
Gastronomy suitable for customers, service from arrival at our restaurant offering
security and ample parking.

STEP 4. Align the entire supply chain

The service will be provided on Thursdays, Fridays and Saturdays, it will be
attended by prior reservation, agile, easy, discreet and without errors.
Starting on Saturday, the list of fish that will be sold in the following two weeks will
be delivered, which must be delivered by our supplier on Wednesday morning with
a 15-day supply.

Supplier 1 has 10 years of experience in the ABISALES fish market, it has the best
equipment to carry out fishing at the required depths to arrive on time for deliveries;
Supplier 2 has 5 years of experience in the market and is modernizing all its
processes.

A chef will be hired every semester to have an updated menu so that customers
want to enjoy their creations.

The waiters will be trained in customer service and will specialize in knowing the
characteristics of each dish, as well as the chef's recommendation.

As the products are exclusive, they will be offered through the menu that will be
displayed on an iPad to attract attention and be able to update according to
inventory availability.

MENU
 Pickled chincho

 Squid in sauce
 HAKE BRANDADE

ray fish