Details
The most common problems the guide helps solve
You have no time to improve and grow
Your calendar is already full and you work from morning to evening every day, including weekends. You feel you need two more versions of yourself to finish everything. Unfortunately, this happens when your time goes to the wrong priorities. Constant firefighting makes it easy to get lost in work, but it only postpones problems. Take a step back and reconsider the situation. Our guide contains useful advice that can save hours, leaving time for other things and for growth.
As your restaurant grows, you have more work and less money
We have all heard of a business brought down by its own success. Growth has drawbacks: more administration, more employees and higher costs. A good system and some preparation can prevent these. You can do a lot to make growth mean less work instead of more. Our guide offers ideas and practices to solve these problems so you can sleep knowing everything is in order.
Nothing works as it should when you are away from the restaurant
It is common for things to go wrong when the owner is away. This may affect completed tasks or involve inappropriate activities. The guide also explains how to create a system that keeps everything running smoothly even when you are kilometres away.
You can only make money here by bending the rules
This is a common misconception, and it is understandable. Many people try it, but it ends in closure and fines. It cannot last forever. The good news is that the belief is false: you can earn good money legally in hospitality. It is not easy and takes knowledge and preparation. The guide explains how to solve financial problems without bending the rules.
You do not know where your money goes
Many people are in the dark about where their money disappears. A lot comes in each month, but once everything is paid, nothing is left for you. Working in your own business for a pittance makes little sense when you could earn more elsewhere with less stress and responsibility. We explain how to find the problems and reduce expenses.
What the free guide contains
Our professional guide contains advice, tips and concrete ideas that others have already put into practice. These are real Hungarian examples, not miraculous success stories from abroad.
You get the knowledge and experience of hundreds of successful restaurants, collected and developed over more than ten years. The document also describes practical solutions you can start implementing today. Expect the first step to take effort.
Contents:
- Who this document is for;
- How to have more time and less work;
- Improving daily closing and reconciliation;
- Improving menu management;
- Improving table-service and counter-service order taking;
- Improving delivery order taking;
- Improving stocktaking;
- Improving decisions and statistics;
- How saving time reduces expenses;
- What to do next.