{"id":2688,"date":"2021-05-16T17:28:49","date_gmt":"2021-05-16T15:28:49","guid":{"rendered":"https:\/\/www.philodex.com\/?p=2688"},"modified":"2021-08-31T11:40:11","modified_gmt":"2021-08-31T09:40:11","slug":"news-english-21-05-sop-service","status":"publish","type":"post","link":"https:\/\/www.philodex.com\/en\/news-english-21-05-sop-service\/","title":{"rendered":"News (english) 21\/05 – SOP Service"},"content":{"rendered":"

\u00bb <\/span><\/strong>Restaurant SOPs Service<\/h2>\n

\u00bb <\/span><\/strong>More clues for creating Restaurant SOPs<\/h3>\n

Here you will find the continuation of a template for the first steps<\/strong> in creating your SOPs. Here we deal with the agendas for the service<\/strong>. The procedures will certainly have to be adapted according to the type of\u00a0 the operation. (Restaurant, Cafe, Bar, …)<\/p>\n\n\n\n
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Contact me if you have any questions to that subject!
\nClick here<\/a><\/h5>\n<\/td>\n
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Part 2 – FoH SOP Service<\/h2>\n

Basic Information<\/h3>\n

Here you can insert general information about your restaurant or a specific branch (if you run several businesses) of your company. Type of business, service and kitchen structure, number of seats, opening hours, … <\/span><\/em>
\n[Start here]<\/em><\/strong><\/p>\n

\u00a6 <\/span><\/strong>Refer to your\u00a0 Table and Station Plans<\/strong>
\n\u00a6 <\/span><\/strong>You may or may not include Menus<\/strong> here<\/p>\n

\"Table<\/p>\n

Opening, Closing and Cleaning duties<\/h3>\n

Attach your opening, closing and cleaning checklist. Write down your procedures for cleaning for all areas of the restaurant and surrounding areas.<\/span> <\/em>
\n[Start Here]<\/em><\/strong><\/p>\n

\u00a6 <\/span><\/strong>Do not forget to include your Mise en Place<\/strong> guidelines<\/p>\n

Workflow Service<\/h3>\n

List all duties and steps of the workflow for the service in your operation for each outlet and position.<\/span><\/em>
\n[Example]<\/em><\/strong><\/p>\n

\u00a6 <\/span><\/strong>Set your Service Standards<\/strong><\/p>\n

\"Workflow<\/p>\n

Reservations, Queuing<\/h3>\n

Establish your reservation policy, who is responsible for manning the phone and all online reservation systems, what to do if a reservation is missing, and what to do if the entries are incorrect. Give out a queue procedure and designate a waiting area? Do you send guests to the bar? Do you have a call up system?<\/span> <\/em>
\n[Start Here]<\/em><\/strong><\/p>\n

Family friendly policy<\/h3>\n

What is your approach misbehaving and disturbing children? What are your instructions for waiters? How do you deal with stressed parents?<\/span><\/em>
\n[Start Here]<\/em><\/strong><\/p>\n

E. g. use Children’s Menus<\/p>\n

\"Kids<\/p>\n

Disabled customer service<\/h3>\n

Provide a menu with larger font? Inform your staff about areas of the restaurant that\u2019s quieter and better for people with hearing impairment?
\n<\/span><\/em><\/p>\n

[Example] <\/em><\/strong>It is estimated that there are roughly 1 in 10 of the population are disabled people. Our company is positive about disabled customers and is concerned to ensure that disabled customers are not prevented from enjoying the high standards of service available to all customers. It is your duty to be sensitive to the requirements of disabled customers and to consider in every situation how you can assist their needs. Always ask your customer to tell you the best way to help.<\/p>\n

Consider the following:<\/strong><\/p>\n