About Us

Running a restaurant or cafe is often a dream for many. The way to get there, however, is not always clear.

Run your business in the smartest way.

All our manuals are written for hospitality businesses.  These manuals have been created by Miriam van Heusden during the time operating her restaurants and training hospitality qualifications over the last 15 years.

 

These are REAL WORKING DOCUMENTS, and no sales jargon has been added. 

 

Time is valuable when you work in hospitality, and you need to have clear instructions to be effective and have workability during service and busy periods.

 

I have owned three restaurants, and am a qualified trainer for hospitality, business, management and marketing.

 

My first restaurant had 5 staff and was a contract in a hotel.  This was a massive learning experience, as it was my first time owning and operating a business, as I had previously been a travel consultant for 15 years.  My partner, a chef, and I thought it would be great as our first venture, and it was a very exciting experience.

My second restaurant was much bigger.  It was located in a busy shopping centre, had 100 seats,  operated 7 days a week for breakfast and lunch, with dinner on Thursday nights.  We had around 20 staff on the roster that increased to 25 during the summer periods.  Our turnover was close to $1,000,000 a year, so it was a very busy operation.

In this venue, was where Business Manuals Made Easy was created.  To operate a business this size; you need to have systems in place.  I spent a long time creating, updating, auditing and perfecting my procedures over the 6 years that I operated this business; and it became fundamental to business operations.

 

My third restaurant was located in a hotel lobby, and was our largest venue with over 300 seats.  We had a large kitchen, bar and restaurant, which catered for visitors, residents, hotel staff and tourists. 

Hospitality gets in your blood, and I love being in this industry, but I looked for other ways to continue being a part of it. 

 

Since the restaurant days, I went into the Vocational training industry to teach, train and qualify many teenagers, adults and international students for a certificate or diploma in hospitality, leadership & management, business, project management, marketing and digital marketing. 

This was a great way to be more influential in the hospitality industry and provide expertise and knowledge to more people and raise industry standards for soft skills and knowledge. 

The information was transferred into all the manuals in the following way:

• It helped to update the manuals to a diploma level standard
• Provided more quality information and content
• Content includes requirements for specific certifications, licensing and registrations

 

When I see my employees from time to time, they always comment to me that they had the best experience working in my restaurants, as it was always well organised, they always knew what to do and when to do it, and no other venue gave the same experience or training for them.

So I was constantly asked to have these manuals available to people starting a restaurant or wanting to automate their business. 

 

And now these manuals are online in the best format for easiest implementation, and are affordably priced, so you can add them into your operational procedures immediately. 

 

I hope that you get good use from these policies and procedures, as my previous employees did during their time with me in business.

 

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