Standard Operation Procedure

Customers love your flavors, but when they return, it’s different and the servers only give good service sometimes. Changed flavor and substandard service. If this continues, you’ll lose your customers for sure!

Makro HoReCa Academy helps restaurateurs learn how to control their restaurant management standards for consistent quality, from greeting customers and servicing them to preparing food to maintain the same flavor and looks every time and creating auditing standards. Visit the website and you can start learning right away!

Chapter Summary
Chapter 1 : Standard Service Maintenance SOP
– Standard for Greeting
– Standard for Taking Orders
– Standard for Serving
– Standard for Receiving Money/Giving Change
– Standard for Escorting the Customer out of the Restaurant

Chapter 2 Food Quality Standard Maintenance
1. Ingredient Preparation
2. Cooking
3. Dish Decoration

Chapter 3 Establishing Restaurant Opening/Closing Preparation Standards
– 1. Check the Restaurant’s Exterior Areas
– 2. Check the Readiness of the Service
– 3. Check the Readiness of the Cashier
– 4. Check the Readiness of the Kitchen
– 5. Check the Ingredient Storage

Chapter 4 Auditing the Restaurant’s Standards
Internal Auditing
-1. Audit the Service Standards
-2. Audit the Kitchen Standards
-3. Audit the Standards for Receiving Money/Giving Change

External Auditing
-1. Audit the Service Standards
-2. Audit the Speed and Quality at Which Food Is Served
-3. Audit the Standards for Receiving Money/Giving Change