F&B knowledge base
The concept brief, the standard recipe, a model sequence of service and the numbers to watch.
OpenKnowledge · Operations
Operations and standards.
What each part of a hotel must deliver, how to measure it, and the checklists that keep it true every day.
Food and beverage
Menu engineering
Plate cost, pricing and the menu matrix, with two calculators.
OpenWine and beverage pricing
Sliding multipliers, by-the-glass pricing and pour cost, with two calculators.
OpenKitchen and back-of-house design
Flow, areas, temperatures, ventilation, cold rooms and the service spine.
OpenFood hygiene standards
The temperatures that matter, HACCP in seven steps, and a daily audit.
OpenRestaurant Revenue Management 101
Seat-hours, hot and cold hours, duration and table mix.
OpenRooms
Rooms: front office and housekeeping
What a room must deliver, model service standards, productivity and a 30-point room inspection.
OpenAll departments
Every department on one page
Sixteen departments: what each exists to do, the standards that matter, the numbers to watch, and the owner’s question.
OpenAudits and checklists
Opening and closing the kitchen, the pre-service briefing, the public-areas walk, the night round and the engineering round.
OpenHow standards are written
A standard has three parts. The outcome says how the guest should feel. The brand standard says what the house does, in terms that can be timed or counted. The benchmark is the audited minimum the standard must clear.
Write the outcome first. A standard that begins with the stopwatch produces staff who watch the clock and miss the guest.
House ruleGive colleagues the floor, not the ceiling. The standard is the least a guest should receive.