SOP control
Restaurant SOP Revision Control Guide
Control SOP changes with working copies, approval, publication, revision history, and deliberate employee-action decisions.
Read the guide →Restaurant Management Guides
Restaurant Management Knowledge Center
Practical answers for owners and managers who need to solve real restaurant problems—not generic theory. Use a guide now, then move into the Gravity system or workbook when you need deeper control.
Search the Knowledge CenterSearch only this page and jump directly to the matching section.
New · October 9, 2026
Practical guides built from the latest Gravity program work.
The SOP Foundry, Inventory Center, and Shift Lab builds exposed better ways to explain revision control, training, posters, inventory setup, barcode choices, counting, scheduling, publishing, and manager review. Those lessons are now available here even if you never install the Windows programs.
Training control
Restaurant SOP Training & Retraining Guide
Use training, quizzes, acknowledgments, hands-on sign-off, and retraining decisions without confusing completion with competence.
Read the guide →Posters & QR codes
Restaurant Operational Poster & QR Guide
Create editable station posters, connect them to current SOPs, use QR codes safely, and keep required government notices separate.
Read the guide →Definitions & records
Training vs. Acknowledgment vs. Qualification
Use precise definitions so employee records do not claim more than the restaurant has actually verified.
Read the guide →Inventory setup
Restaurant Inventory Setup Guide
Set up locations, items, starting stock, daily changes, counts, reorder controls, and backups in the right order.
Read the guide →Inventory barcodes
Restaurant Inventory Barcode & Local Purchasing Guide
Choose between existing product barcodes, internal Gravity barcodes, or no barcode—and handle Walmart, Sam’s Club, Costco, and local purchases without duplicate items.
Read the guide →Inventory verification
Restaurant Inventory Count, Variance & Backup Guide
Use physical counts as verification, investigate variance, protect transaction history, and keep a recovery path.
Read the guide →Scheduling controls
Restaurant Schedule Validation Guide
Use explicit times, conflict checks, availability, qualifications, overtime review, and safe save behavior before employees see the schedule.
Read the guide →Schedule publishing
Restaurant Employee Schedule Publishing Guide
Publish employee-safe schedules with day labels, revisions, QR access, coverage contacts, and privacy boundaries.
Read the guide →Manager intelligence
Gravity Signals Manager Guide
Understand optional manager-only Gravity Signals, why employees do not see the internal logic, and how to investigate an indicator before acting.
Read the guide →SOP control
Import an Existing SOP Library
Keep good procedures you already trust and use Gravity for revision control, training, publishing, history, and employee access.
Read guideUtility tool
Create a QR code without sending the destination anywhere.
Build PNG or SVG QR codes for menus, SOPs, training materials, review links, book resources, forms, and other URLs or text directly in your browser.
Generator
QR Code Generator
Private browser generation, printable quiet zone, error-correction choices, Gravity quick links, PNG download, and scalable SVG download.
Create a QR code →Current Gravity customer workspaces
Choose the workspace that matches the work.
The eight Gravity Assist workspaces cover forms, documents, staffing, SOP control, calculations, inventory, recipes, and work studies. Start with the job you need to complete.
Prepare existing materials
Gravity Forms Personalizer
Add restaurant identity, store details, size and finish choices, QR destinations, and print-proof information to existing Gravity materials without rewriting controlled content.
Open the Personalizer →Build guided documents
Gravity Document Studio
Use a broad guided restaurant-document library spanning people, shift control, food cost, inventory, waste, prep, receiving, guest recovery, sanitation, equipment, cash, incidents, corrective action, planning, and multi-location controls.
Open Document Studio →Schedule and control labor
Gravity Shift Lab
Build weekly schedules with persistent employee profiles, availability-calendar rules, section qualifications, labor and overtime math, Find Coverage, Manager Pay Lock, and employee-safe QR publishing.
Open Shift Lab →Run restaurant calculations
Gravity Numbers Lab
Fast restaurant calculations without the spreadsheet: labor, food cost, pricing, waste, inventory, productivity, recipe cost, yield, sales, margin/markup, pars, and break-even math.
Open Numbers Lab →Build and govern SOPs
Gravity SOP Foundry
Customize, import, create, verify, revise, publish, and train from the controlled 525-SOP library, then optionally connect the hosted Employee App for remote phone and multi-device employee access.
Open SOP Foundry →AI operating companion
250 prompts connect the systems, Gravity Assist workspaces, and specialty operations.
The current Restaurant AI Prompts & Systems Workbook contains 250 prompts covering restaurant management, cross-workspace workflows, and specialty/advanced operations.
Open the 250-prompt AI workbook →Gravity Assist workspace
Gravity Inventory Center
Set up locations and items, record stock changes, verify counts, plan reorders, and back up your inventory work.
Open Inventory Center →Gravity Assist workspace
Gravity Recipe Works
Build recipes, record ingredients and costs, and maintain draft and approved revisions.
Open Recipe Works →Gravity Assist workspace
Gravity Work Study Lab
Measure tasks, waiting, motion and output; compare methods and bring useful study context into staffing work.
Open Work Study Lab →Food Cost Control Library
Calculate the number. Find the cause. Install the control.
Start with the complete food-cost guide, then use the focused pages below for formulas, recipe costing, portions, receiving, inventory, and expected-versus-actual variance.
Cornerstone Guide
Restaurant Food Cost Control
The daily and weekly management system behind purchasing, inventory, waste, portions, recipes, and review.
Open the food cost hub →Calculator
Restaurant Food Cost Calculator
Calculate COGS, actual food cost percentage, and optional theoretical-versus-actual variance. No signup.
Use the calculator →Formula Guide
Food Cost Percentage Formula
Use beginning inventory, purchases, ending inventory, and food sales with a worked weekly example.
See the formula →Variance Guide
Actual vs. Theoretical Food Cost
Quantify the gap and investigate waste, portions, receiving, recipe cost, and count errors with evidence.
Find the variance →Recipe Guide
Restaurant Recipe Costing
Connect invoice price, unit conversion, yield, batch cost, portion cost, and recipe version control.
Cost a recipe correctly →Execution Guide
Restaurant Portion Control
Protect food cost and guest consistency with measurable standards, practical tools, and service checks.
Control portions →Receiving Guide
Restaurant Receiving Control
Catch quantity, price, credit, condition, and substitution problems before product disappears into storage.
Control receiving →Inventory Guide
Restaurant Inventory & Waste Control
Standardize counts, separate waste causes, and investigate repeat high-dollar variance.
Control inventory and waste →Labor Control Library
Calculate the cost. Build the schedule. Manage the live shift.
Use the labor-control hub, formula, calculator, and scheduling guide as one connected management path.
Cornerstone Guide
Restaurant Labor Cost Control
Connect forecasts, coverage, productivity, overtime, service, and manager decisions.
Open the labor hub →Formula Guide
Labor Cost Percentage Formula
Calculate labor percentage and translate a percentage-point gap into dollars.
See the formula →Calculator
Restaurant Labor Cost Calculator
Calculate actual labor, target dollars, variance, and optional sales per labor hour.
Use the calculator →Scheduling Guide
Restaurant Staff Scheduling
Match coverage and skill to forecasted demand without weakening service or control.
Build the schedule →Employee Training Library
Orient clearly. Train consistently. Certify with evidence.
Move from first-day preparation to station mastery and team-wide coverage visibility.
Cornerstone Guide
Restaurant Employee Training Checklist
The complete path from onboarding and practice to certification and retraining.
Open the training hub →Onboarding Guide
Employee Onboarding Checklist
Prepare the employee, trainer, documents, schedule, tools, and early follow-up.
Start onboarding →Station Guide
Station Training Checklist
Explain, demonstrate, practice, observe, certify, and recheck real station work.
Train the station →Coverage Guide
Restaurant Training Matrix
See skill coverage, certification gaps, trainer capacity, and single points of failure.
Build the matrix →Manager & SOP Execution Library
Open ready. Lead the shift. Close clean. Hand off the truth.
Use connected manager checklists and SOP controls to keep daily work visible across shifts.
Cornerstone Guide
Restaurant Manager Checklist
The complete before, during, after, and weekly management rhythm.
Open the manager hub →SOP Guide
Restaurant SOP Template Guide
Write procedures with purpose, ownership, steps, verification, training, and revision control.
Build the SOP →Opening Guide
Restaurant Opening Checklist
Verify people, product, equipment, food safety, cash, systems, and readiness.
Control the opening →Closing Guide
Restaurant Closing Checklist
Secure guests, cash, product, cleaning, equipment, records, and tomorrow’s readiness.
Control the close →Handoff Guide
Restaurant Shift Handoff Checklist
Pass exceptions, decisions, promises, risks, owners, and deadlines clearly.
Strengthen the handoff →Communication Guide
Restaurant Pre-Shift Meeting Checklist
Give the team the demand, staffing, changes, risks, and focus it needs before service.
Run pre-shift →Station Control Guide
Restaurant Pre-Shift Checklist by Station
Sample opening and closing controls for FOH, bar, kitchen, pizza, salad, and dish.
Open the station checklist →Daily Prep Tool
Restaurant Daily Prep Sheet & Par List
Turn product on hand and expected demand into an accountable prep plan.
Use the prep sheet →Manager Control Tool
Manager Log & Shift Handoff Form
Keep decisions, exceptions, promises, owners, and next-shift needs visible.
Open the manager log →Food Cost Tool
Waste, Spill, Comp & Remake Log
Capture loss, identify the cause, and turn repeated issues into correction.
Use the loss log →Inventory Tool
Inventory Count Sheet & Par Worksheet
Track what is on hand, what is needed, and what requires review.
Use the inventory sheet →Training Tool
Employee Training Sign-Off Checklist
Document demonstration, practice, observed performance, certification, and recheck.
Use the sign-off checklist →Gravity Verification Tool
Corrective-Action Record
Keep material actions open until the correction is verified.
Use the corrective-action record →Facility Tool
Equipment Maintenance Log
Track a failure through safe control, repair, and verification.
Use the maintenance log →Service Tool
Server Side-Work Checklist
Assign and verify opening, during-shift, and closing service work.
Use the side-work checklist →Resource Hub
Restaurant Management Forms & Checklists
Choose daily-control tools by problem and download the Elite form pack or one of nine source-book companion packs.
Browse all forms →Additional Management Guides
Hiring, guests, cleaning, forecasting, and weekly control.
Hiring Guide
Restaurant Manager Interview Questions
Questions that reveal leadership, judgment, operating knowledge, and accountability.
Read the guide →Guest Guide
Guest Complaint & Recovery
Recover the immediate guest and correct the pattern behind the failure.
Read the guide →Cleaning Guide
Restaurant Cleaning Checklist
Build daily, weekly, deep-clean, food-contact, equipment, and inspection readiness.
Read the guide →Forecasting Guide
Restaurant Sales Forecasting
Use comparable days, trends, reservations, events, and documented variance.
Read the guide →Weekly Review
Restaurant Weekly Business Review
Turn sales, labor, food cost, people, guest, and facility evidence into decisions.
Read the guide →How these guides are written
Gravity separates evidence from assumptions, gives one accountable owner to important actions, and uses verification instead of memory. Regulatory, food-safety, employment, tax, and legal requirements can change by location and must be confirmed against current authoritative sources.
Role & kitchen operations
Train the role. Prepare the shift. Verify the work.
Focused guides for server training, kitchen opening and closing, shift leadership, line checks, and manager development.
New operations guide
Server Training Checklist: Train for Competence, Not Just Time Served
A practical restaurant server training checklist covering orientation, menu knowledge, POS, steps of service, side work, guest recovery, verification, and manager sign-off.
Read the guide →New operations guide
Kitchen Opening Checklist: Get the Line Ready Before the First Ticket
A restaurant kitchen opening checklist for equipment, food safety, prep, pars, line setup, product quality, communication, and manager verification before service.
Read the guide →New operations guide
Kitchen Closing Checklist: Close Clean, Controlled, and Ready for Tomorrow
A restaurant kitchen closing checklist for product control, cleaning, equipment shutdown, waste, prep handoff, security, and manager verification.
Read the guide →New operations guide
Shift Manager Checklist: What to Control Before, During, and After Service
A restaurant shift manager checklist covering readiness, staffing, cash, guest service, labor, food cost, communication, corrective action, and shift handoff.
Read the guide →New operations guide
Line Check Checklist: Verify Kitchen Readiness Before Service
A practical restaurant line check checklist for product quality, pars, portions, labels, station setup, equipment, sanitation, and pre-service manager verification.
Read the guide →New operations guide
Manager Training Program: Build Readiness Before Independent Control
A practical restaurant manager training program covering leadership, shift control, people, guest recovery, labor, food cost, inventory, cash, safety, maintenance, and readiness verification.
Read the guide →