F&B Operations & SOPs in Singapore

Operations is what makes a good concept sustainable. The goal is simple: deliver consistent food + service, while controlling costs and making problems visible early.

• 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.

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)

During service

• Manager watches: ticket times, table touches, bottlenecks
• Fix flow issues early (reassign runners, simplify, 86 quickly)

Post-shift (5 minutes)

• What went well?
• What broke?
• One action to improve tomorrow

• Daily: taste-check sauces/soups + visual plating reference
• Every service: expo check (accuracy + garnish + temperature)
• Weekly: walkthrough audit (cleanliness, labelling, storage)
• Monthly: menu item performance check (stars/dogs) and prep pain points