Operations Manual

Juice Gallery Juice Bar Operations Manual

Operations Manual

Preplanning

  • Your Business Idea
  • The Market

Business Start-Up Planning

  • Name and Legal Structure
  • Choosing a Business Structure
  • Your Business and the Law

Checklists Federal Government

  • Protecting Your Business
  • State Government
  • Local Government

Other Tasks

Landlord Demands

Business Records

Suppliers

Operations Manual:

Business Plan Primer

Business Plan Structure

  • Executive Summary
  • The Business Concept
  • Marketing Approach
  • Financial Features
  • Start-up Costs
  • Current Business Position

Achievements to Date

Statement of Objectives

Qualifications of Principals

Background of Proposed Business

Product Use Industry

Overview and Trends

Strength and Weakness Analysis

Marketing Strategy and Plan

Market Strategy Overview

Market Strategies

  • Market Leaders
  • Market Challengers
  • Market Nichers

Product

  • Place
  • Pricing
  • Promotion
  • Market Segmentation
  • Forms of Market Segmentation

Organizational Plan

Financial and Technical Data

  • Profit and Loss Projection
  • Pro-Forma Balance Sheets
  • Cash Flow Projection (Budget)
  • Break-even Analysis
  • Acquisition Schedule for Fixed Assets

Other Supporting Data

Summary and Conclusions

The Appendix

Financial Planning

Understanding the Health of a Company

  • The Income Statement
  • Sales (Revenues)
  • Cost of Goods Sold (COGS) – Cost of Sales
  • Gross Profit
  • Selling Expenses
  • Administrative Expenses

Balance Sheet or Condition Statement

  • Assets
  • Liabilities

Solvency Ratios Break-even Point

The Real-World Business Plan – Sample Business Plan

The Business Plan

Business Plan Benefits

Sample Business

Plan Executive Summary

  • The Business Concept
  • Marketing Approach
  • Financial Features
  • Start-up Costs
  • Current Business Position

Achievements to Date

Statement of Objectives

  • Short-term Objectives
  • Long-term Objectives
  • Qualification of Principals
  • Background of Proposed Business
  • Product Use
  • Industry Overview and Trends

The Product Life Cycle:

  • Growth Stage
  • Introductory Stage

Strength and Weakness Analysis

  • Primary Players
  • Secondary Players

Marketing Strategy and Plan

  • Market Strategy
  • Market Segment
  • The Marketing Mix
  • The Product
  • Product Positioning Model
  • Food Products
  • Non-Food Products

Distribution

Location Pricing Strategy

  • Discounts
  • Promotion Strategy
  • Parameters

Organizational Plan

  • Owner/Manager
  • Consultant
  • Service Counter Personnel

Operation Manual & Procedures

Capital Equipment Budget

Leasehold Improvements

Suppliers Financial Projections

  • Overview
  • Pro Forma Income Statement
  • Conclusions
  • Start-up Cost Schedule

Site Selection

Site Selection Basics:

  • Identify Traffic Patterns
  • Transient Traffic Patterns
  • Closed-loop Traffic Patterns
  • Identify Types of Locations

Customer Profile

Population Centers

Visibility and Accessibility

Business Owners and Suppliers

Zoning Requirements

Leases & Negotiation

  • Leases Rent Provisions
  • Term of Lease
  • Assignment and Subleasing
  • Rent Escalation Provisions
  • Mitigation Taxes and Insurance
  • Sample Lease Provisions

Design & Build-out

  • Equipment Selection
  • Build-out Configuration
  • Production Requirements
  • Aesthetic Appeal

Government Regulations

  • Design Costs Construction
  • Build-out Construction Guide
  • Plan Check Fees
  • Remodels

Operations Manual

Government Regulations

  • Construction Inspections
  • Preliminary Inspection
  • Final Inspection
  • Construction and Equipment Requirements
  • Dry Food and Beverage Storage
  • Americans with Disabilities Act

Equipment & Layout

  • Equipment Government Regulations
  • Permits and Licenses
  • Primary Sources for Equipment
  • Secondary Sources for Equipment
  • Buy or Lease
  • The Leasing Process
  • Equipment Lease Negotiation

Equipment Selection Equipment

Equipment Layout

Financing Your Restaurant

  • Money Sources
  • How to finance your business
  • Sources of financing

Operations Manual:

Management Techniques

  • Evaluation of Potential Job Candidates
  • Job Candidate Evaluation
  • Evaluating Employee Performance

Menu Design

  • Develop Your Menu Offerings
  • Menu Analysis & Food Costing
  • Menu Sales Mix Analysis Program Overview
  • Menu Strategies
  • Menu Layout

Food Costing & Pricing

Purchasing & Inventory Control

Selecting Products for Purchase

Inventory Management

Hospitality Point-of-Sale System

Recipe/Formula Costing

Software Operations Tips

Maintenance Tips

Safety

Food Safety

  • Risks Associated with Foods
  • Using Food Safety Principles

Injury and Illness Prevention

  • Hazard Assessment
  • Accident Exposure
  • Hazard Correction

Training and Instruction

Hazard Awareness Program

General Safety

Taxes & Insurance

Taxes & Insurance

Employer Tax Requirements

Employer Identification Number

Employees and Independent Contractors

Employer Tax Withholding

Unemployment Tax

Employment Eligibility

Employee Tips and Taxes

Inventory Taxes and Valuation

Income Tax

Sales Taxes

Sellers Permit

Worker’s Compensation Insurance