Handling restaurant operations effectively powerpoint presentation slides

Slide 1: This title slide introduces Handling Restaurant Operations Effectively. Add the name of your company here.
Slide 2: This slide presents the Objectives for Handling Restaurant Operations Effectively.
Slide 3: This slide contains the Table of Contents. It includes - Where are We Lagging, Possible Solutions for Managing Restaurant, Restaurant Management System, etc.
Slide 4: This is a table of content slide showing Where are We Lagging.
Slide 5: This slide presents the Current Challenges Faced by restaurants. The Restaurant is facing issues in managing its daily operational activities due to an outdated restaurant management system.
Slide 6: This slide presents the Firm Present Scenario. It provides information about the firm’s present situation in terms of financial performance, customer orders, employee attrition rate, and workplace incident reporting.
Slide 7: This slide presents the Restaurant Weekly Sales Report. It portrays the sales report with the number of customers, food items sold on a weekly basis.
Slide 8: This slide presents the Competitive Analysis of the Restaurant Industry. It helps in providing information regarding the existing competitors.
Slide 9: This is a table of content slide showing the Possible Solutions for Managing Restaurant/
Slide 10: This slide presents the Possible Solutions for Managing Restaurant. Effective restaurant management will be achieved through various solutions.
Slide 11: This is a table of content slide showing the Restaurant Management System.
Slide 12: This slide presents the Restaurant Management System Solutions. It displays the various solutions that the restaurant management system will provide.
Slide 13: This slide presents the Introducing Restaurant Management System. The firm is looking forward to launching a management software in order to handle restaurant operations.
Slide 14: This is a table of content slide showing the Point of Sale.
Slide 15: This slide presents the Upgrading Point of Sale System. It provides information regarding the point-of-sale system that the firm is going to implement in its current operations with all the features of the system.
Slide 16: This slide presents the Point-of-Sale Interface. It presents the point-of-sale system showcasing total sales generated, purchases summary, pending orders, etc.
Slide 17: This slide presents the Implementing Cashier Counter Interface. It displays the salient features of the checkout counter and how it will help the cashier in handling orders and cash.
Slide 18: This slide presents the Kitchen Display System – KOT Handling. The kitchen display feature will help the chef in handling orders so that no orders get missed out and for efficient handling of orders.
Slide 19: This slide presents the Choosing POS System for Effective Restaurant Management. The firm will automate its time – exhaustive and manual sections of restaurant management.
Slide 20: This is a table of content slide showing Inventory Management.
Slide 21: This slide presents the Restaurant Inventory Management. It presents information about the inventory management system which will help the firm in handling inventory.
Slide 22: This slide presents the Inventory Management System (1/2). In this slide, inventory is managed by tracking the product quantity, reorder level and checking whether the product is in surplus or there is a shortage of the product.
Slide 23: This slide presents the Inventory Management System (2/2). Stock items are managed in restaurants by keeping track of food items in terms of their quantity, reorder level, the unit price of each stock item.
Slide 24: This is a table of content slide showing the Managing Restaurant Staff.
Slide 25: This slide presents the Managing Employees Information. The firm will keep information about their staff in terms of their name, designation, contact details, etc.
Slide 26: This slide presents the Online Attendance System for Restaurant. An online attendance system will aid the firm as well the staff in keeping track of attendance to prevent loss of time and productivity.
Slide 27: This slide presents the Operational Checklist. It will be used in order to keep track of daily operational activities.
Slide 28: This slide presents How to Retain Employees in Restaurant? It presents the various strategies firm can use in order to retain its staff.
Slide 29: This is a table of content slide showing the Safety Management.
Slide 30: This slide presents the Daily Production Sheet. The daily production sheet will be used to keep track of the food item prepared in terms of quantity of food prepared, preparation time, etc.
Slide 31: This slide presents the Dry Food Storage Record Maintenance. The restaurant is required to keep a record of the dry food that is stored to maintain food safety.
Slide 32: This slide presents the Product Cycle Checklist. The restaurant is required to keep a record of the freshness of food items stored.
Slide 33: This slide presents the Food Safety Checklist – Employee Orientation. The firm will maintain its food quality and safety standards by orienting its staff on how to maintain cleanliness and hygiene.
Slide 34: This slide presents the Food Borne Illness Incidence Reporting. The restaurant should report incidents that are related to food in terms of stale or expiry food resulting in illness.
Slide 35: This slide presents the Possible Hazards in restaurants. The firm can be exposed to various kinds of hazards which can generate havoc results.
Slide 36: This slide presents How to Handle Hazards? It displays various kinds of hazards and the preventive measures taken.
Slide 37: This is a table of content slide showing Restaurant Marketing Management.
Slide 38: This slide presents the Marketing Management for Customer Engagement. Restaurants will communicate special offers, discounts in order to engage customers.
Slide 39: This slide presents the Ways to Increase Sales on Weekdays at Restaurant. The firm will make various marketing efforts in order to increase sales.
Slide 40: This is a table of content slide showing the Implementation of the Restaurant Management System.
Slide 41: This slide presents the Impact of the Successful Implementation of the Restaurant Management System. After the successful implementation of the restaurant management system, the firm’s overall performance has been enhanced.
Slide 42: This slide presents the Impact of the Successful Implementation of the Restaurant Management System continued. It displays the positive impact of the restaurant management system on a firm’s overall performance.
Slide 43: This slide presents the Cost Savings - Restaurant Staff Scheduling. It serves the purpose of presenting the amount the firm has saved.
Slide 44: This is a table of content slide showing the Financial Analysis.
Slide 45: This slide presents the Projected Income Statement. It provides a glimpse of the projected profit and loss of the firm visualizing its financial performance for the upcoming three years.
Slide 46: This slide presents the Projected Cash Flow. It serves the purpose of displaying the cash flow of the firm projected for the upcoming three years.
Slide 47: This slide presents the Projected Balance Sheet. The projected balance sheet of the firm is presented in this slide in order to visualize its financial performance for the upcoming three years.
Slide 48: This slide presents the Monthly Sales Forecast. It provides a glimpse of sales and cost projections of the firm for the next three months.
Slide 49: This is the Handling Restaurant Operations Effectively Icons Slide.
Slide 50: This slide introduces the Additional Slides.
Slide 51: This is a slide with a 30 60 90 Days Plan to set goals for these important intervals.
Slide 52: This slide presents the Weekly Timeline with Task Name.
Slide 53: This is the About Us slide.
Slide 54: This slide is a Roadmap for Process Flow template to showcase the stages of a project, for example.
Slide 55: This slide presents the Restaurant Industry Overview. It provides information about the restaurant industry in the US in terms of revenues generated, employment, etc.
Slide 56: This slide presents the Global Market Trends. It presents the market trends prevailing in the restaurant industry across the globe.
Slide 57: This slide presents the key people of the restaurant with a general manager who handles overall restaurant operations.
Slide 58: This slide contains Post It Notes that can be used to express any brief thoughts or ideas.
Slide 59: This slide shows the Comparison between Chinese and Italian food.
Slide 60: This slide provides the Mission for the entire company. This includes the vision, the mission, and the goal.
Slide 61: This is a Thank You slide where details such as the address, contact number, email address are added.