F&B Store Operations
Professional Point-of-Sale Operations
Master F&B store operations: understand correctly, execute to standard, improve revenue and control costs through 6 hands-on sessions and 10+ ready-to-use templates built on Vietnamese F&B cases. From "a strong employee who does everything" → "a manager with a system".
Struggling with Store Operations?
7 situations Vietnamese F&B operators face every day.
New hires quit within the first 30 days
You hire good people, but they leave within 2-4 weeks. Onboarding is sketchy and there is no guidance. The average cost of training a replacement hire ranges from 2-3 million VND per person.
Store Managers promoted from strong employees still do everything themselves
Promoted for excellent work, but nobody taught them to think like a manager. They still wait tables at peak hours and neglect team management and reporting.
Suboptimal shift scheduling: understaffed at peak, overstaffed off-peak
At peak hours customers complain about long waits; at quiet hours staff stand idle. Labor Cost % exceeds target and there is no way to tell where to adjust.
Not knowing when to decide alone and when to escalate to the Area Manager
Caught between overstepping and leaving issues hanging while waiting for the boss. Some decisions made alone get you scolded; others are delayed until things break before reporting, causing damage all around.
Clumsy complaint handling that turns into a social media scandal
A customer complains on the spot and the store has no procedure. The story spreads to Google reviews and the brand loses credibility over a situation that could have been handled in 5 minutes.
Food Cost and wastage exceed targets, with no idea where the leak is
At month-end COS is unusually high, but you cannot tell which part is prep loss, spoilage, shrinkage or higher purchase prices.
Reading the DSR and then leaving it, unsure what to do next
Every morning you receive the daily sales report and track the ups and downs, but you do not know what action to take in the next 24 hours. The numbers stay at the reporting level.
A hands-on course: from "a strong employee who does everything" → "a manager with a system"
This is NOT a soft-skills course, nor a strategy course at the Operation Manager level. It is a hands-on, store-level course that teaches exactly what a Store Manager must do every day.
Focused on F&B store operations: understand the reports, turn them into action, execute to standard. NOT about building chain P&L or system forecasting; 100% focused on operations and results at the store.
Instructors from the AAU × PEACH team, with experience in point-of-sale operations and training store-level managers for Vietnam's major F&B groups. Teaching is personalized and closely tied to real situations.
Not theory documents to read and shelve. Opening-shift checklists, schedules that automatically follow labor cost %, order templates with standard stock levels, a 7-day onboarding plan, a crisis-handling playbook: all applicable immediately to your own model.
The curriculum is built from real Vietnamese F&B operations, distilled from consulting and training on more than 500 F&B projects. Case studies use popular Vietnamese brand models: cafe, bubble tea, restaurant, eatery, bakery, and F&B chain systems.
6 sessions × 4 hours = 24 hands-on hours, spread over 2 weeks. Combines in-person learning with assignments applied directly at your store. Short study time that does not clash with working hours, suited to people who are actively operating.
Who is this course for?
3 core audiences, and who the course is not yet right for.
Store Managers newly promoted 3-12 months ago
Recently promoted from Supervisor or outstanding staff. Caught between doing everything yourself and managing the team. You need a clear mindset framework and a complete toolkit so you do not spend the first 6-12 months fumbling.
Assistant Manager / Supervisor about to become Store Manager
Preparing to be promoted to Store Manager within the next 3-6 months. You want to prepare thoroughly in finance, staffing and crisis handling, three areas Supervisors rarely get direct exposure to.
Founder / Chain Owner with 1-3 self-managed stores
You act as Store Manager at your first store or small stores. You want to systemize operations to prepare for scaling, and need a standard toolkit to hand over to a replacement Store Manager when you open new branches.
Store Managers with 3+ years of chain management experience
This course focuses on the store level, so some content may already be familiar. To develop capabilities at a higher level, AAU recommends the F&B Chain Operations Management or SOP courses.
Area Manager / Operation Manager
This course suits the single-store level. If you are an AM/OM, the F&B Chain Operations Management or SOP courses fit your current role better.
Looking for a soft-skills or senior strategy course
This is NOT a soft-skills course, nor a strategy course at the Operation Manager level. It is a hands-on, store-level course that teaches exactly what store operations must do every day.
No F&B store to practice the assignments on
The course requires applying assignments to your own store between sessions: building a weekly purchase order, drawing a traffic curve, recording wastage. Without a real store, the results drop significantly.
6-Session Learning Path: 2 Phases
Foundation (Shift Execution Operations) → Store Mastery (Comprehensive Store Management). Each session is 4 hours, spread over 2 weeks.
Phase 1: Shift Execution Operations
FOUNDATION: Sessions 1, 2 & 3
Session 1
Shift LeadershipShift Leadership & Figure-8 Walk · 4 hours
- The manager's profile: a dual role of operations management (shifts, areas, cash, goods) plus team leadership; responsibilities by level
- Leadership model: Leader vs Celebrity; recognizing talent and how it shows; 4 actions staff expect from a manager
- Manager skills: timely support · delegating responsibility · control and motivation · setting goals · building team culture
- Leadership tools: Shift Checklist, Figure-8 Walk, Observation Checklist, shift logbook, Trouble Shooting report
- Shift Checklist guide across 4 milestones: shift preparation → pre-service → customer service → rolling close, shift handover
Session 2
Service Management: Hygiene and Safety StandardsService · Cleanliness · Safety & Security · 4 hours
- Service from the heart: customer care · complaint resolution using the LAST model · table interaction and situation handling
- Restaurant hygiene standards: 5 areas (service · bar · kitchen · restroom · storage) · periodic cleaning · personal hygiene and handwashing
- Safety and security standards: 5 incident groups (breakage · injury · fire and explosion · power outage · workplace accident) · standard handling procedures
- Service management: 7 standard service procedures (4 basic + 3 advanced) · complaint-handling authority across 8 types of situations · customer gift table
- Service evaluation: Service scorecard · restaurant hygiene checklist · safety and security at the outlet · cross-scoring workshop among learners
Session 3
Stock Management: Goods ManagementInventory · Food Safety · PO & Receiving · 4 hours
- Food Safety awareness: 15 legal requirements · 4 HACCP principles · temperature thresholds for chiller, freezer and reheating
- Inventory management: storage principles for dry, cold and frozen stores · classifying fresh/frozen/dry by frequency
- Ordering and counting procedure: standard stock formula (usage level × days × 1.3 factor)
- Receiving and issuing procedure: 4 control points on receipt (quantity · quality · temperature · expiry) · stock cards · FIFO/FEFO
- Prep and product serving procedure: recording wastage in 3 groups (prep · production · customer returns) · warning thresholds · 5Whys
Phase 2: Comprehensive Store Management
STORE MASTERY: Sessions 4, 5 & 6
Session 4
Staff Management: Workforce Management and Development ProcessStaffing · Recruiting · Onboarding · Coaching · 4 hours
- Staffing Need: calculating FOH/BOH headcount from forecast revenue · Revenue per labor hour standard
- Workforce planning (Bench Blend): Full-time/Part-time structure · backup recruiting roadmap · Vietnamese labor law (working hours, days off, OT)
- Recruiting: effective channels · competency-based interviews · 5 attitude assessment questions · decision making
- Staff development: detailed 7-day Onboarding · on-the-job training Tell–Show–Do–Review · Buddy system
- Staff status evaluation: OPEN-CLARIFY-DEVELOP-AGREE-CLOSE conversation for feedback and coaching · role-play of 3 situations · periodic reports
Session 5
Sales Management, Cash at the Outlet & 3S DeploymentCash · DSR · Product Mix · 3S Deployment · 4 hours
- Store cash management: register opening procedure · cash shift handover · end-of-day sealing · bank-in procedure · loss prevention
- Revenue management, reading the Daily Sales Report: a 3-question framework: what caused the gap · what levers exist · 24-48h action
- Revenue management formula: Revenue = Traffic Count (TC) × Average Ticket (TA) · 8 FAS factors affecting TC · 3 TA levers
- DSR deployment and evaluation: Excel revenue forecast by ADS % for each day of the week · breakdown month → week → day → hour · Product Mix in 4 groups
- 3S Deployment: Sales · Stock · Staff · area Team Deployment
Session 6
The Perfect ShiftOpening · Operating · Handover · Closing · Briefing · 4 hours
- Manager's shift operating procedure, 7 standard steps: Walk-around check → Update information → Opening float & Bank-in → Deployment → Briefing → Goods → Checklist
- Opening Shift Checklist procedure, preparation: hygiene check · area setup · stock check · equipment check · briefing · ready to serve
- Operating Shift Checklist procedure: Figure-8 Walk every 30 minutes · 7 check points · 20-point standards scoring workshop · handling 4 peak hour situations
- Shift Handover procedure, items: revenue · stock · next shift · complaints · incidents · VIP information · cash variance recording · logbook
- Closing Shift procedure, 7 steps: revenue summary · deep cleaning · safe sealing · daily report · DSR update · security check · locking up
8 practical deliverables to take back and use in your store
A set of templates + checklists + frameworks that you apply to your store right away, with no need to build from scratch.
Shift Checklist + Figure-8 Walk + Opening/Closing
4-milestone Shift Checklist + Figure-8 Walk diagram applied every 30 minutes during the shift. Includes 3 opening/closing versions for cafe / bubble tea / restaurant.
Service Evaluation + Hygiene Standards + Safety and Security
Service scorecard + 5-area restaurant hygiene checklist + 5 color codes for cleaning cloths. A set of handling procedures for 5 safety and security incident groups, ready to deploy at your store.
Inventory Management · Stock Cards · Daily Projection
Automatic standard stock formula (usage level × days × 1.3 factor). Fresh/frozen/dry classification. Daily Projection for cafes and restaurants. 20 sample SKUs.
Food Safety Evaluation
10 hygiene rules · color-coded cleaning schedule · legal requirements · temperature thresholds for chiller/freezer/reheating · 4 HACCP principles.
Staffing Need + Bench Blend + Staffing Reports
Automatic headcount calculation by labor cost %. Full-time/Part-time plan. Compliant with Vietnamese labor law, ready to apply to your store.
7-Day Onboarding + OCDAC Conversation
Detailed 7-day roadmap. Onboarding form following Tell–Show–Do–Review. OPEN-CLARIFY-DEVELOP-AGREE-CLOSE conversation template for feedback and coaching.
Daily Sales Report + Product Mix + Roster
3-question framework for reading the DSR + actions. Excel revenue forecast by ADS % for each weekday. 4-group Product Mix: Star/Plowhorse/Puzzle/Dog. 5-step Roster.
Opening · Closing · Handover · 8-Step Briefing
7-step Opening procedure · 5-activity Operations · Handover with 9+9 items · 7-step Closing. AAU 8-step pre-shift meeting. Handbook of 10 crisis situations.
Hands-on Learning Experience
Learn not only from slides: learn by "running a shift", "building a schedule", "doing it for real in your own store".
Practice pre-shift meetings and complaint handling
Practice pre-shift meetings, staff feedback, recruiting and complaint handling with real situations. Every round gets direct feedback from the instructor and classmates, so you are not just sitting and listening.
Build templates right in class
Each session includes 1-2 templates built in class with the learner's own data. You do not just receive slides to read: you fill in numbers, debug, and leave with a version you can use immediately.
Do the assignments on your own store
Between sessions, you do assignments at your own store: building a weekly purchase order, drawing a traffic curve, recording wastage. In the next session you share back so the whole class learns together.
Personalized coaching
Instructors have time to hear each person's real case and give direct feedback. Classes are capped at 15 learners, ensuring interaction, role-play and personal coaching.
AAU × PEACH Community
Connect with the community of STORE OPERATIONS people, Area Managers and F&B founders in Vietnam who have joined AAU × PEACH courses. Expand your network, exchange real situations, and find job referral and hiring opportunities in the industry.
Course Instructors
The course is led by 2 core AAU Academy instructors from leading Vietnamese F&B chains, bringing in-depth case studies.
Mr. Tien Tien
Founder AAU Academy & PEACH Consulting
15+ years of strategy & operations consulting for Vietnamese F&B chains. Has led 100+ F&B projects, from small chains to large groups expanding through franchise and central kitchens. Philosophy: "running a chain is not an art, it is a repeatable formula".
Mr. Khanh Long
Training Manager — Popeyes
10+ years in F&B, Training & Development. Head of Training & Development, has trained staff for F&B groups. Specializes in building recruiting, onboarding, training and team development systems, from staff up to management.
What do learners say?
Feedback from Store Managers, Supervisors and Founders who have taken AAU courses.
The first thing that impressed me was the mentors and the AAU curriculum. The course gave me a lot of useful hands-on knowledge on my path to becoming the company's Area Manager.
The course added to my knowledge of shift management and helped me assign handling responsibilities to each team member more effectively.
I find the course very suitable for people who want to start a business like me. It is a good foundation to operate your own project professionally and systematically from the start, so you can replicate quickly.
Offers and Commitments from AAU × PEACH
Free retake of the next course
If you do not feel confident applying it, you can retake 1 following course for free, at no extra cost.
Certificate + Alumni Community
Learners who complete the course receive an AAU certificate plus access to the Alumni Community connecting Store Managers and F&B Founders in Vietnam.
We commit to training quality and templates you can use right away. Effective application to learners' own F&B business models: no theory-only learning, no translated foreign materials.
Frequently asked questions
Answers to common questions before you register.
Does the course issue a certificate?
Yes. Learners who complete all 6 sessions receive a certificate of completion issued by AAU Academy, plus access to the Alumni Community.
How is this course different from AAU's 10-session AM/OM course?
The AM/OM course is for Area Managers and Operation Managers: it focuses on building systems, chain-level P&L, forecasting and chain-wide risk management. The Store Operations course is narrowed to the scope of work at 1 store and teaches execution. If you are a Store Manager or about to become one, take this course first.
I am a Founder managing my own store. Is this suitable?
Suitable if you directly manage 1-2 stores and want to systemize in order to hand over to a Store Manager later. If you already have a Store Manager and are looking for chain expansion strategy, book a direct consultation with AAU Academy instead of taking this course.
What if I am busy and cannot attend 1-2 sessions?
The course works best when you attend all 6 sessions, because the sessions build on each other in framework and templates. If you must be absent, contact AAU to discuss specific support options (making up the session in the next course or review materials), depending on timing and circumstances.
Who are the instructors and do they have real F&B experience?
Mr. Tien Tien and Mr. Long are part of the AAU Academy instructor team, with experience in point-of-sale operations and training store-level managers. They are not academic lecturers: teaching stays close to real situations, with Vietnamese F&B case studies, and is not heavy on theory or translated from abroad.
I was only made Store Manager last week. Can I still learn from this?
Suitable. The main audience is Store Managers with 3-12 months of experience, but those newer to the role can still learn as long as you have prior F&B experience (at least 6 months in FOH/BOH). Learning early is usually more effective than operating without a system for 6 months and then adjusting.
Can the templates be customized for my F&B business?
All templates come in Excel/Word/PDF format. Learners fill in the data, SKUs and standards of their own brand. If you need deeper customization, AAU offers a separate consulting service under PEACH Consulting.
Is the course suitable for both cafe/bubble tea and restaurants, or only one type?
Suitable for all F&B models in general. The methods and knowledge taught have been applied and proven across 1000+ different brands over 6 years of AAU Academy training and consulting, from cafe, bubble tea and restaurants to bakery and beer garden.
Let AAU × PEACH accompany you
The journey from a strong employee to a professional store manager. Leave your details and the AAU team will contact you for a free consultation within 24 hours.
Or call now 0565 66 76 86 (Mon–Sat, 9h–18h)