Restaurant Management

• Learn how to select, prepare and preserve raw ingredients
• Master the rules of presentation so that the dish stands out 
• How to plan menu items and price product appropriate to the market
• Grasp customer tastes and psychology - Balance the flavor of dishes
• Quickly handle problems during food processing
• Master the recipes for preparing Seafood-related dishes and drinks

1. SEAFOOD
Jumbo Shrimp (Head On)
Headless Shrimp (Peeled + Deveined) 
Crawfish (Live Seasonal)
1/2 Shrimp [H/On) & 1/2 Crawfish
Manila Clams
Mussels
Snow Crab Legs
King Crab Legs
Whole Dungeness Crab
Whole Lobster
Spiny Lobster Tail (80z)
...

2. FLAVOR 
Cajun House Special Sauce
Lemon Pepper
Garlic Butter
Naked (No Sauce)

3. APPETIZERS
Fried Catfish/Cod & Fries
Fried Calamari
Tempura Fried Shrimp
Coconut Fried Shrimp
Chicken Wings & Fries
Chicken Tenders & Fries
French Fries
Sweet Potato Fries
Onion Rings
Waffle Fries
Cajun Fries

4. DESSERTS
Strawberry Cheesecake
Chocolate Mousse Cheesecake

5. COCKTAIL
Cocktails Classic Margarita 14.0%
Moscow Mule 13.1% Abv
Grapefruit Paloma 14.0% Abv
Michelada 5.0% Abv
Sangria 13.5% Abv

CEO ThuHang Le and her colleagues directly participated and supported the restaurant for 6 days before and after the opening
- Check food quality, flavor, cooking method,...
- Check and advise on items related to restaurant setup and machinery
- Review menus
Analyzing customer insight
- What do customers need in a seafood restaurant?
- Market research, competitor research
- How to determine the restaurant's customer profile
- Eating habits and culture of each customer type"
Build products, services and menus
- Principles of compatibility of food and drinks with space, location in business models of eateries, restaurants, and coffee shops
- Orientations to create product differentiation
- Ability to succeed when creating delicious and outstanding dishes and drinks
- Harmonious combination of food and drinks in the seafood restaurant business model
- Determine restaurant culture (Service rules, processing rules, etc)
- Professional service process at the restaurant
- Describe the jobs of employees in culinary business models
- Long-term benefits when the restaurant has good products and services
- Principles when designing menus and arranging restaurant menus
- Identify the restaurant's strengths and develop the brand
- Consulting on building appropriate menus
Choose a business location, choose a concept for the restaurant, set up the restaurant
- How to select and analyze business locations
- Good location factors, locations that can attract customers
- Find information sources to rent a location
- Verify information about business location
- Location rental contract
- Important factor of space in the culinary business
- The influence of floor area on space
- Notes when arranging premises and space: lighting, main colors, brand identity colors,...
- Factors that greatly affect the layout of business premises
- Documents required to open a restaurant (Fire prevention, food safety, etc)
- Types of machinery for restaurants
- Consulting support in finding restaurant locations and construction units
Build a pricing strategy, a suitable selling price
- Important factor of selling price in the restaurant business
- The most difficult problems when deciding the selling price
- Principles for building selling prices
- Notes on development strategy when building selling prices
- Selling price strategies that are often applied
- Cost ratio in selling price
- Issues to keep in mind when changing selling prices
- Selling price depends on time and season
- Apply preferential prices to potential customers
Media advertisement
- Build a brand and reach customers through online/offline platforms
- What is the purpose of advertising?
- Two important factors when advertising in culinary business models: attracting attention and stimulating demand
- Commonly used advertising and communication channels
- Advertising and communication via the Internet, search engines on Facebook, Instagram, Google, etc
- Word-of-mouth marketing
- Promotions
Personnel management, organization, and people management
- The important role of human resources in the business of culinary models
- Restaurant personnel organizational structure
- Job descriptions of departments and working positions at the restaurant
- Requirements for recruitment
- Training
- Arranging personnel and arranging shifts
- Checking
- Employee evaluation (KPI)
- Salary calculation and salary payment methods
- The art of using people in business
Customer service process
- The role of customer service
- Establish customer relationships
- Maintain customer relationships
- Develop customer relationships
- How to have the best customer service?
- Customer satisfaction
- Resolve customer complaints
- Taking care of close customers, loyal customers, VIP customers
- Customer communication channels
Manage the food and beverage departments
- The important role of the food and beverage departments
- Characteristics of kitchen personnel
- Organizational structure of restaurant kitchen personnel
- Job descriptions of restaurant kitchen positions
- How to arrange the kitchen system and working processes in the kitchen system
- How to arrange the dispensing counter and working procedures in the dispensing counter
- Regulations on food hygiene and safety
- How to preserve ingredients and food
Financial management
- Collection management, cash register and cash collection software
- Manage all types of costs
- Cost price, cost of food and drinks: how to calculate and set standards, how to control costs (Cost control)
- Manage and control salary costs
- Break-even point