A franchisor should offer the primary instrument, Restaurant operations manual, to every franchisee before he or she starts the operation.

Now, make sure that your franchisee will be presented with an easy-to-understand manual so that he or she can operate his or her franchised business the manner you desire it to be. The benefit with this kind of operations manual is that, you the franchisor will be able to normalize your business, products, or offered services regardless of whoever franchised it or wherever its location may be (the customers & patrons will undergo & enjoy the same kinds of services & products as well, regardless of wherever franchise they go).

Both parties will surely benefit from a well-written manual in terms of profit and operation and draw possible franchisees because they would know what to anticipate.

Now, since you know more about the ins & outs of your business & the desired result you want from it, it is more better to write your own restaurant operations manual than employing people to write it for you.

So, let us now list the basic details to be included in your manual:


Introduction

-Comprise the brief history of your business, the mission & vision statements, the list of staff & important personas with direct contact to the business

Daily Operations

-This is where the thorough opening & closing procedures, shift management, everyday food preparation procedures, restaurant maintenance procedures are written…

Customer Relations

-This section will discuss how to deal with customers rightly without offending anyone of them

Food Service Sanitation

-This will tackle about how to keep a clean & neat environments, especially the kitchen areas for a better look and sensation of your restaurant.

Restaurant Safety

-This is where you list all the requirements for a protected & secure business.

Employee Administration

-This part contains the detailed sketch on the process of hiring employees, company policies, employee orientation & training, maintaining performance standards, employee relations, etc…

Food & Beverage Management

-Proper treatment of foods & drinks and proper attires of the servers, staffs, & crews are believed to be enumerated in this chapter

Financial Management

-Incorporated in this section are: forecasting sales, accounting principles, opening accounting procedures, cash handling procedures, nightly accounting closing procedures, etc…

Labor Management

-Includes apt handling of all labor force (employees and other resources) to obtain the desired objectives, incentive or bonus management, etc…

Marketing

-This refers to understanding the tips & tricks on how to create customer interest for the service & foods being offered.

Restaurant Forms

-This refers to cook preparation sheet, customer complaint form, daily equipment maintenance form, accident/injury report form, inventory worksheet, kitchen checklist day or night, liquor order form, manager's log form, purchase order form, shift meeting notes, etc…


So there you go-how to create your detailed operations manual!!!

Yet, because your restaurant operations manual is an interactive & always varying kind of manual, updating it once in a while is required so you can have a nice time with your franchising business!!! http://www.franzoom.com/Articles/restaurant_operations_manual.html