The operating manual for restaurants and cafes is the basic reference for all operating operations for all workers inside the restaurant or cafe, whether for workers in customer service or workers in the back line in the kitchens or service bar.

The main objective of the operation manual is to identify and document all specifications and procedures for all products and services provided by the place correctly and in conformity with the specifications, in addition to maintaining the quality level all the time.
The operation manual is considered the main reference in management and operation, and it is also a major factor in the success and continuity of any restaurant or café activity or project.