Restaurant operation and management

1. Finance

1.1. Break-Even anlysis

1.2. Balance sheet

1.3. Profit / Loss statement

1.4. Cash flow

1.5. Key financial indicator

1.6. Financial funds

2. Marketing

2.1. Customer

2.1.1. Demograhpic

2.1.2. Psychographic

2.2. Competition

2.2.1. Main competitor

2.2.2. Differentiations

2.3. Strategy

2.3.1. Implementation

2.3.1.1. Marketing sales,Online strategy,Offline strategy

2.3.2. Loyalty program,discount,Special Ocassion

3. Service

3.1. Table ordering system

3.2. 7 service command

3.3. Table ordering system

3.4. POS system

3.4.1. Cash payment

3.4.2. Credit card payment

4. Human Resource

4.1. Organizational Structure

4.2. Managerial Team

4.2.1. skills

4.2.2. Experience

4.3. Medical cost

4.4. Training

4.4.1. Initial Training

4.4.2. Ongoing Training

4.5. Career development

5. Procurement & Inventory

5.1. Based on par stock level

5.2. Perform by manager

5.3. Inventory stock

6. Kitchen

6.1. Digital SOP manual

6.1.1. Acess via employee ID

6.2. Work schedule

6.3. Kitchen display system

6.3.1. Display

6.3.2. Menu ordered

6.3.3. Time ordered

6.3.4. Waiting time

6.3.5. Table number