How to Create an Effective Restaurant Checklist

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Today’s video is the first in a four-part series on restaurant checklists and shows you how to create an effective checklist.
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Hi, I am Ryan Gromfin. Welcome to my KZbin channel, The Restaurant Boss. Here you will get tips on how you can increase restaurant profits, control restaurant costs, improve your restaurant marketing, lower food costs, find more time in your day, general business operations, and more.
I want you to have the restaurant of your dreams, so I post weekly training tips for restaurants and bars of all kinds - fast food, QSR, dine-in, fine dining, food trucks, sports bars, and more. Tips range from controlling food cost and lowering labor costs to restaurant specific marketing and management.
Please check it out and grab the free tools on my website.
If you enjoy the channel make sure you hit subscribe or click the bell so that you are always notified when I release a new video.

[@Therestaurantboss]

Does your restaurant effectively use checklists?

[@Spartacus547]

I don't know how restaurants are going to survive this I'd like to see a video on the prospects of coming through the greatest depression ever

[@Therestaurantboss]

Hi! We have been talking about this extensively on my weekly Facebook Live talks. Hope on over to facebook.com/pg/TheRestaurantBoss/videos and have a watch.

[@edshellard]

Great video. I love all of your tutorials. Good stuff. Thanks

[@Therestaurantboss]

So glad they are helpful!

[@bistrotducoin23]

Great video again. You are the guru of restaurant.

[@Therestaurantboss]

Wow, thanks!

[@saffiyah3022]

How would you advise a catering business utilize the station checklists? Considering there is usually one set set time of sending out an influx of orders and prepping the rest of the day?

[@Therestaurantboss]

Great question! You're right, the checklists we have inside BACON are for a more traditional restaurant and those might not be a great fit for you, but there is probably a basic set up of your catering kitchen to make sure that you're ready to operate for the day. Ryan mentioned to me that he used to have a standard catering checklist for all orders that were being dropped off to make sure that everything was there ... plastic utensils, plates, napkins, etc. If you have more questions, be sure to jump into clickBACON office hours (free to attend, register here: www.clickbacon.com) or join membership where once a month you can ask Ryan literally anything you want. (more details on that here: www.therestaurantboss.com/membership) -Dawn, Team TRB

[@judythelupie5893]

Very informative. Thank you very much

[@Therestaurantboss]

Glad it was helpful!

[@marciaouellet1]

Which one POS You like for small restaurant

[@Therestaurantboss]

Hi Marcia! It's very hard to just rattle off a name without knowing more about your restaurant's needs. There are some great systems out there that serve different purposes.

[@Noel_Benjamin]

Great Video

[@mehere28]

Thank you so much 😊

[@Therestaurantboss]

You're welcome 😊

[@carlossorto4114]

Great video,thanks.

[@Therestaurantboss]

You are welcome.

[@sa9282]

what is the PAR?

[@melissaganz2798]

Mice en place 😍

[@shahidchef9374]

I like video avre video i see

[@carlossorto4114]

Hey Ryan I have to question? Comercial kitchen floors,which flooring you recommend? What do think about apoxy floors? Thanks

[@Therestaurantboss]

I love epoxy floors but most installers SUCK. 1) 5 year warranty on the product and installation or NO GO. 2) Epoxy up the walls 6 inches, NOT a rubber liner up the walls that allows for water to get caught 3) if the water does not flow to drains before the epoxy, it won't after, CHECK your sub floor for low spots and get that fixed before epoxy. 4) Make sure you get a rough enough texture that you will not slip but not so rough that it snags your mop and you can't clean it. AGAIN, I love epoxy floors, but if the installer is not a true pro, you will HATE them.

[@sarahbrown3454]

I looked with pleasure.

[@shahidchef9374]

Thanks for you help avre papl 🥗🔪