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Free Spreadsheets

CASHING UP CALCULATOR
CROCKERY/CUTLERY STOCK TAKE
WET STOCK TAKE SPREADSHEET
WEEKLY SALES BREAKDOWN
DRY STOCK TAKE SPREADSHEET
WEEKLY COSTS & PROFITS
GLASSWARE STOCK TAKE
FULL STOCK TAKE CALCULATOR
HOLIDAY CALCULATOR
LIEU DAYS CALCULATOR

Free Staff Training Documents

STAFF HANDBOOK
STAFF INDUCTION PROGRAMME
STAFF TRAINING MATRIX
INDIVIDUAL TRAINING RECORD
GROUP TRAINING RECORD
BAR STAFF DECLARATION BOOK

Free Operations Documents

BLANK MEMO
DINNER BOOKINGS SHEET
FOOD TEMPERATURE LOG
FRIDGE TEMPERATURE LOG
FREEZER TEMPERATURE LOG
RESTAURANT CLEANING ROTA
ROTA
STAFF TIMESHEET
SUPPLIER DETAILS
WASTAGE SHEET
OVER RING SHEET
WEEKLY PLANNER

Free Forms & Templates

BANK DETAILS FORM
CONTRACT OF EMPLOYMENT
APPLICATION FORM
EMPLOYEE CONTACT DETAILS
EMPLOYEE DETAILS FORM
UNIFORM DECLARATION
HOLIDAY REQUEST FORM
HEALTH QUESTIONNAIRE

Training Manuals

Bar & Cellar Management
Customer Care Training
HR Management
Fire Safety & Awareness
Time & Stress Management
Get All 5 Books For FREE!

Financial Management

Cashflow Download
Profit & Loss Download
Balance Sheet Download

Articles

Dealing With Unhappy Customers
Designing Your Menu
Managing Your Staff
Setting Up A Restaurant
Controlling Your Finances
Finance For Your Restaurant
Increasing Sales In Your Restaurant
How To Run A Restaurant
How To Run A Pub
How To Run A Hotel
Quick Tips
Critical Control Points Explained
2010 Equality Act And Your Restaurant
Complaint Handling: LAST, HEARD, and LEAP Explained
Preventing Cross Contamination
Safe Cooking Temperatures For Meat
HACCP System For Your Restaurant
Pension Annuity
Equity Release
Everything You Wanted To Know About Gin

Info & Advice

HR Management
Restaurant Marketing
Restaurant Marketing & Advertising
Restaurant SWOT Analysis
Pub SWOT Analysis
Hotel SWOT Analysis
Fast Food SWOT Analysis
SWOT Analysis Download

Online Bar Management Training

Counting Stock
Ordering Stock
Working Out Your Stockholding
Rotating Your Stock
Taking Care Of Your Stock
Cleaning The Cellar
Cleaning The Lines
Changing Kegs
Changing The Gas
Changing The Post Mix
Troubleshooting
Displaying And Promoting Stock
Serving Drinks
Up Selling
Bar Hygiene And Cleaning
Your Bar Tariff
Understanding ABV’s And UNITS
Weights & Measures
Your Responsibilities
Dealing With Awkward Customers
Dealing With Thieving Staff
Wastage
Training Your Staff
How To Pour The Perfect Pint