Operations is what makes a good concept sustainable. The goal is simple: deliver consistent food + service, while controlling costs and making problems visible early.
Key takeaways
If it’s not written down, it’s not a system.
Protect peak hours: prep, staffing, and station readiness drive revenue.
Track prime cost (COGS + labour) weekly.
Use short checklists to prevent “small” misses becoming expensive problems.
SOPs (what to document first)
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Start with these 10 SOPs
Opening checklist (FOH + BOH)
Closing checklist (FOH + BOH)
Receiving deliveries
Storage + FIFO + labelling
Prep list + station setup
Service sequence + table touches
Complaint handling (LEARN)
Cleaning schedule (daily/weekly)
Cash handling + end-of-day reconciliation
Void/discount approval rules
What “good SOPs” look like
One page where possible
Written as steps a new hire can follow
Includes minimum standard (time/temperature/photo reference)
Has an owner and review date
Shift management (daily rhythm)
Pre-shift (10 minutes)
Reservations / forecast + staffing gaps
86 items + specials
Station assignments and targets
One focus for the shift (e.g., speed of drinks, table check timing)
