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Which phrase defines the organizational goals of the restaurant?

Explanation:

As a restaurant owner, your goals and objectives should be tied to your mission and value statements. Ensure goals and objectives are Specific, Measurable, Achievable, Realistic and Timely – that's SMART. This will provide you with a plan to follow and the ability to recognize the point you achieve success. It is not necessary to set goals for every facet of your restaurant business, but it is important to focus on key elements.

Update your goals and objectives when necessary, as business plans become dated. The goals you set for the first year of business should vary from the goals and objectives for year three or year 10. Get your team excited about achieving these objectives by including them in the planning.

Marketing Goals and Objectives

Marketing is pivotal in keeping a restaurant running. It is important to retain your existing customer base while growing the restaurant by attracting new diners. An example of a marketing goal might be to attract new diners from a particular neighborhood. Objectives might include using social media to engage potential diners in conversations about food, to join the neighborhood summer activities planning committee and to send a direct mailer inviting people from the neighborhood to try a free appetizer.

Expense Goals and Objectives

Expenses are a serious concern for any business owner. However, in the restaurant business, unnecessary expenses such as food waste, excessive labor and overpriced necessities can lead to a sizable dip in profits. When setting goals to keep expenses in line, consider the areas of labor, food, overhead and employee retention.

An example of a goal might be to keep food costs at less than 40 percent of all revenue. Objectives could then focus on low food waste, finding affordable food vendors and maximizing resources.

Revenue Goals and Objectives

Revenue goals are important, since money is the driving force of the business. An example of a revenue goal might be to average sales in a certain range – between $250,000 and $300,000 for example – for the first three years. To write your objectives, consider figuring how much revenue you would need each month to achieve this goal. Also consider if there are months or weeks busier than others.

Perhaps your business increases during the holiday season when people are busy shopping and have less time for cooking. Next, break down by how many meals/units need to be sold each week and each day. Consider your dining crowd. If you’re more likely to have a full house on weekends, the revenue goals for these days will be higher than weekdays.

An objective may be “We will maximize sales of desserts on weekdays by including a special two-course menu.”

Service Goals and Objectives

Excellent service paired with quality food is a base plan to keep diners returning. An example of a restaurant service goal might be to provide the best front-of-house service of any area restaurants. Objectives would then define what this experience would look like. Perhaps diners would be greeted within two minutes of entry and seated within 10 minutes.

Objectives could also include an edict that diners receive water and bread at their tables no later than five minutes after seating.

hope this helped

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