Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    The Food Eatery Manager's Bible
    The Food Eatery Manager's Bible
    The Food Eatery Manager's Bible
    Ebook119 pages1 hour

    The Food Eatery Manager's Bible

    By Ron Hallagan

    5/5

    ()

    Read preview

    About this ebook

    How do you systematize excellence or automate continuous improvement in the restaurant industry?

    From establishing and executing goals for superior customer service, to menu engineering, to building ethical teams, Ron Hallagan shows you how in "The Food Eatery Manager’s Bible", an indispensable tool for restaurant and foodservice managers, district managers, COOs, and corporate training directors.

    LanguageEnglish
    PublisherRon Hallagan
    Release dateJun 13, 2013
    ISBN9781301664252
    The Food Eatery Manager's Bible
    Author

    Ron Hallagan

    Ron is president of HCLLC in Metropolitan Washington, DC. He has a BA in Hotel, Restaurant Management from Michigan State University and MA in Business Management; Haute Cuisine,Sommelier, and Executive Coaching certifications; and training in Lean Six Sigma and ISO14001. He has managed over 80 operations and a thousand employees, union and nonunion, and served as chairman of the Restaurant Association of Metropolitan Washington, DC.

    Related to The Food Eatery Manager's Bible

    Related ebooks

    Management For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      All About Catering

      Dec 16, 2019

      All About Catering
      2 min read

    • Article

      Priyank Sukhija

      Jul 27, 2022

      Priyank Sukhija
      2 min read

    • Article

      Hospitality

      Jun 30, 2021

      Hospitality
      4 min read

    • Article

      10 Tips For Food Photography

      Mar 3, 2020

      10 Tips For Food Photography
      8 min read

    • Article

      Explosive Food Photos

      Aug 29, 2019

      Explosive Food Photos
      1 min read

    • Article

      More Data, Better Dining?

      Feb 7, 2017

      More Data, Better Dining?
      6 min read

    • Article

      Back To Basics

      Jun 22, 2023

      DAVID: WHAT ARE SOME OF THE CHALLENGES FACING BRANDS TODAY? MARK: A lot of senior marketers are obviously struggling with budget. I think we are at a point now, where marketers know that they need to spread their money top and bottom of funnel, long

      7 min read

    • Article

      Expert Opinion

      Sep 1, 2017

      What’s really on the minds of branding bigwigs? We rounded up four anonymous industry leaders to give us their unflinchingly honest thoughts.

      6 min read

    • Article

      The Truth About OK Leadership

      Jul 11, 2019

      It’s easy to pick out truly bad examples of leadership. In every organisation you may be part of – from the parent-teacher cooperative to the leaders of nations – there are inept leaders who seem to have cajoled or manipulated their way into their ro

      4 min read

    • Article

      Weighing In

      Apr 3, 2023

      Weighing In
      3 min read

    • Article

      Double Vision

      Oct 20, 2020

      Double Vision
      3 min read

    • Article

      Don’t Call It An Exit

      Aug 12, 2020

      Don’t Call It An Exit
      4 min read

    • Article

      Good Leadership

      Aug 1, 2021

      Good Leadership
      2 min read

    • Article

      Make It So They Will Come

      Jun 7, 2019

      Make It So They Will Come
      5 min read

    • Article

      Too Much, Too Quick

      Jul 11, 2019

      Too Much, Too Quick
      7 min read

    • Article

      8 Side Hustles to Consider This Summer 2021

      Jun 24, 2021

      “Side Hustle” has become quite the buzzword as of late. Granted, people have had a lot of time in the last year and a half to sit inside, potentially sidelined from their 9-to-5 due to the pandemic. This time and freedom have helped people turn their

      6 min read

    Related categories

    Reviews for The Food Eatery Manager's Bible

    5/5

    1 rating0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      The Food Eatery Manager's Bible - Ron Hallagan

      The Food Eatery Manager's

      BIBLE

      How to Gain and Sustain Thy Competitive Edge

      Ron Hallagan

      Halcon Publishing

      McLean, Virginia

      www.halconpublishing.com

      © 2013 Ron Hallagan. All rights reserved.

      Cover illustration by: Graham Kennedy

      http://www.facebook.com/GrahamKennedyIllustration

      Cover design by: Sarah Holroyd, Sleeping Cat Books

      http://sleepingcatbooks.com

      Edited and Formatted by: Sarah Holroyd, Sleeping Cat Books

      http://sleepingcatbooks.com

      ISBN: 9781301664252

      Smashwords Edition

      Dedication

      Richard E. Hallagan

      I absolutely have to dedicate this book to my 90-year-old father who’s still telling risqué jokes in between prayers at Sunrise Senior Living in West Bloomfield, MI. Not only because he’s a great dad who raised us kids with a velvet hammer (we added the velvet as we got older), but because he selected my career. I was hitchhiking out west the summer before starting at Michigan State. Apparently, I had forgotten to select a major and the university called the house to ask for one. My dad answered the call and said I was incommunicado for the summer, so they told him to pick something. He asked what the school was known for, and they said they had the best (sorry Cornell) Hotel and Restaurant Management school in the country. So he said, Sounds good, put him down for that. After arriving at school that fall, I was having too much fun and never bothered to change it. I think it’s safe to thank him now.

      Thanks, Pops—good pick!

      Table of Contents

      Dedication

      Acknowledgements

      Forward

      Preface

      I. Know Thy Purpose

      Purpose of the Purpose

      II. Have a Map

      Drawing the Map

      Involve the Team

      Establish the Game Plan

      Role-playing

      Quantify Everything

      What If I Don’t Hit the Target?

      III. Gather Data, Metrics, and Benchmarks

      Daily Profit & Loss Estimates

      Benchmarking

      Station Engineering

      Daily Dashboard

      IV. Submit to Thy Customer

      Going Live/Role-Playing

      Problem-Solving

      Onboarding Management

      V. Turn Plagues into Princes

      Parable of the Cashier

      What did we learn?

      VI. Persecute Bottlenecks That Enslave Customers

      Customer Feedback Systems

      Gathering Personal Feedback

      VII. Embrace Processes

      Process Defined

      Loop Theory

      A Food Court Loop

      Table Service Restaurant

      Management by Dominos

      Process Ascension

      Managers are Key

      Conclusion

      VIII. Engineer Thy Menus

      So, what is Menu Engineering?

      Other Examples

      Other Eateries

      Food Courts and Cafeterias

      Waiter Engineering?

      IX. Retain Thy Clients

      Importance of a Client Retention Strategy

      The Bare Necessities

      Beyond the Minimum

      Client Requests/Approvals

      X. Be Ethical

      Is Ethics Profitable?

      The Parable of Relationships

      Parable of the Recipe

      So How Does One Do Ethics?

      Ethics Beyond Honesty

      Conclusion

      Epilogue

      About the Author

      Acknowledgements

      I couldn’t have written this book without being surrounded by the loving patience and support of my beloved wife, Patsy. Better half, indeed.

      The following excellent individuals supported me in the ways noted, as well as by their honesty. I recommend them all highly.

      Artwork: Graham Kennedy

      http://www.facebook.com/GrahamKennedyIllustration

      Copy Editor: Sarah Holroyd

      http://sleepingcatbooks.com

      Beta Editor: Patricia Markert

      Charts Graphs: Executive Chef Fred Raynaud

      http://www.raynaud.us

      Coach/Mentor: Sheila Kutner

      http://www.CoachKutner.com

      Forward

      The challenges inherent in managing a successful food and beverage operation are enormous. The margins for profit are historically small. The demands of working with a diverse workforce are often daunting. Yet, the manager must, day in and day out, deliver a quality product the public is happy to buy while providing outstanding service. Combining the quest for excellence with the ability to generate a fair profit is a skill few possess. The successful food service establishment that can do so clearly differentiates their product in the marketplace.

      When I first met Ron Hallagan, he was a vice president of operations for Guest Services, a hospitality company with key contracts in the museum and national park arenas, as well as operating freestanding restaurants. It took me five minutes to learn that he could talk the food service lingo…it took me five minutes more to know that he was keenly analytical and intently passionate about the hospitality business. Immediately, I flipped through that memory filing system in my head as I relived my food and beverage management career in hotels.

      Later I was able to observe and report as a trade magazine editor the revitalization of a nearly bankrupt restaurant association. Ron was a member of a small core group of dedicated board members who led the association as it transformed itself to become both financially healthy and member-centric. He also served as its chairman. My appreciation of this turn-around can be expressed in the business equivalent of a bar patron telling the bartender while observing a very happy guest, I want to have what he is drinking.

      Now I can. Ron Hallagan has written what I could have used as a food and beverage manager in hotels for the first 20 plus years of my work career.

      Thinking back to my days as a food and beverage controller, a banquet manager, a dining room manager, and then my stint as the food and beverage manager, I cringe to think what I cost my operations as I developed my own trial and error profitable food service strategy. Even my food and beverage control class at Cornell couldn’t bridge the gap between the classroom and the actual operations experience.

      When Ron asked if I would take a look at The Food Eatery Manager’s Bible he was writing, I jumped at the opportunity. I was not disappointed. He destroys the notion that food service excellence and profitability are mutually exclusive. He ties them together with

      Enjoying the preview?
      Page 1 of 1