CRP Restaurant Business Consultancy - Krugersdorp

My knowledge and experience can is my sole purpose to offer Management Level Support to the Restaurant Business Industry Sector.

I assist with the challenges of operating your business in order to streamline processes and enhance your profitability.

I offer to you an Analytical, Personal & Professional Business Support Services.

An all-encompassing service where you are empowered to move your company forward!
 Grow your Restaurant
 Grow your effectiveness in your business
 Get more time in your day to think and work on your business
 Develop a proactive approach in your staff
 See a clearer picture of your business: get critical perspective on your business
 Gain momentum: Set vital long-term goals instead of focusing on the daily grind
 Get an honest,  

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neutral opinion on big issues
 Get challenged to try new things, or ways of thinking, outside of your comfort zone
 Gain valuable insight from answering questions based on years of business experience
 Experience the safety of a ‘no holds barred’ conversation space: discuss your concerns, hash out ideas, and test theories
 Be held accountable for goal setting and long-term planning
 Get asked the tough questions (the ones you wouldn’t ask yourself)
 Find support and encouragement when the going gets tough
 Learn how to prioritize your business needs, facilitating the business success

• Redesign and Implement all administration criteria
• Evaluate financials and advise on cost cutting methods
• Design implement correct Filling System
• Check Cash – Up System is done correctly
• Implemented food costing on each menu item
• Costing recipes on each menu item
• Train personnel to Capture food items on to Restaurant Manager – (Restaurant Manager program)
• Train personnel to Capture recipes on to Restaurant Manager
• Do par levels for each section kitchen and bar
• Design and implement par levels for each section Kitchen: Pasta, Pizza, Grill ect
• Design and implement portion controls for each section
Design Health and Hygiene check lists
• Implement Health and hygiene requirements check-lists
• Implement weekly planning of restaurant staff allocation based on function planner
• Set up and maintain service standards and procedures and document them
• Implement a system to co-ordinate the management of events
• Implement and check that all First aid kits and accident reports are done correctly.
• Evaluation and training of staff, ensure that all HR requirements are implemented correctly
• Design and develop material for streamlining event co-ordination
• Assist in the redesign of menu
Restaurant (FOH):
• Design and implement procedure’s running of the restaurant - Front Of House
opening and closing procedures
• Design, implement waiters training manuals and train all waiters on FOH
• Implement that all waiters have a personal training file and monitor
Performance and service levels
• Set up food menus for clients tasting clients (for potential functions) and train staff to see that all their requirements are met.
Stock Control – Implementation all departments
• Implement stock control system for all food and beverage stock
• Stock control system for cleaning materials, amenities and other nonfood - dry goods
• Stock control system for all linen
• Stock control system for cutlery and crockery.
• Design and Implement Requisition sheets for all of the above
• Implement a stock rotation system in the kitchen – Back Of House
• Implement systems for smoother planning of events and functions
• Ensure that all invoices are captured correctly daily
• Ensure that all wastage is captured correctly daily
• Check daily sales food and beverage item sales balance to stock.
• Ensure that stock takes are entered correctly monthly and weekly
• Evaluate variance reports

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