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Turn Your Restaurant Into a More Profitable Business . . . Starting Today!
Join our community of thousands of independent operators who are starting, improving and growing their restaurant business. Find hundreds of how-to articles and downloadable forms, checklists, manuals and other templates plus online seminars, audio programs, restaurant business plan resources and more. View some
FREE Samples of our resources.
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 DOWNLOAD: Restaurant Training Manual Templates
Having comprehensive, easy-to-understand training manuals for every position in your restaurant is vital for new employees to learn to perform their jobs the "right way." Use these templates as a guide to create your own detailed restaurant training manuals for server, bartender, busser, prep cook, line cook, dishwasher . . .
. . . more >>
 DOWNLOAD: Menu & Recipe Cost Spreadsheet Template
Knowing what each of your menu items costs is one of the most basic yet overlooked aspects of running a profitable restaurant. This comprehensive spreadsheet template will give you an easy-to-use tool to calculate and maintain the current cost of your menu and recipes. . . . more >>
 DOWNLOAD: Restaurant Business Plan Template
A professional, well-conceived restaurant business plan is absolutely essential for an independent restaurant venture to obtain funding and have any real chance for success. Our business plan templates will provide you with the tools to develop & communicate your plan in a professional, compelling format that will enhance your chances of securing capital and making your plan a reality. . . . more >>
 DOWNLOAD: Restaurant Employee Handbook Template
A comprehensive Employee Handbook is crucial to the success of your business and the retention of your people. Use this template to develop one of the most important documents in any restaurant. Put your own unique set of employee policies, procedures and practices in writing so that everyone on your staff knows the rules and your expectations. . . . more >>
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WEBINAR: How to Evaluate & Implement a Management Bonus Program
One of the most talked about topics in our Discussion Forum has been management incentive or bonus programs. Do they work, how much should they pay, how to evaluate managers and other such questions are typically asked. Chris Tripoli has designed and implements many management bonus programs during his 30+ year career as an operator and advisor. Chris will describe the various elements of successful programs and . . . more >>
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Why Discounts & Coupons Can Be Bad for Business and What To Do Instead
by Jim Laube and David Scott Peters
Discounting can boost your sales in the short term but over time it can erode your profitability & condition your customers to only show up with a coupon! Learn alternatives to relying on constant discount & coupon promotions that can build your restaurant's topline sales AND bottomline profits at the same time. . . . more >>
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DOWNLOAD: Closing Your Restaurant Business Checklist
Unfortunately, some restaurants don't make it and at some point closing the doors may seem like the only option. Use this checklist to help you create a closing plan for the many tasks you'll encounter such as paying employees, filing your last tax reports, dealing with unpaid vendors, closing bank and credit card accounts, and evaluating bankruptcy options. . . . more >>
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DOWNLOAD: POS Evaluation Worksheet
Selecting a POS system is one of the most important decisions a restaurant operators makes. The POS Evaluation Worksheet lists the many features to consider in choosing a POS. Use it as a tool to organize and compare the features of different POS systems. . . . more >>
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DOWNLOAD: Menu Engineering Worksheets
Menu engineering is one of the most profitable exercises any operator can engage in. Use this powerful and fully automated tool to assess the profitability of your menu items based on their food cost, selling price, gross margin and popularity. . . . more >>
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WEBINAR: How a Simple Birthday Club Results in 50% More Sales!
Pat Vaselakos' quick serve restaurant's sales were stagnant & even declined for 4 years after opening in 2001. Then in August 2005 she started a birthday club & since then her sales are up OVER 50%! In her amazing success story, she'll show you exactly how she did it and how you can too. . . . more >>
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Why You Must NEVER, EVER Let Your Bookkeeper Handle Cash
All too many restaurant operators have lost small and even large fortunes to a dishonest bookkeeper. Here's an example of what can (and does) happen when owners lose sight of following basic internal controls associated with this important function. . . . more >>
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Industry Survey: Restaurant Occupancy Cost
After food, beverage and labor costs, occupancy cost ranks as the next biggest expense item on the restaurant profit & loss statement. In this survey we asked operators to share what they pay per square foot for rent and triple net charges. We categorized the results into various regions, service styles and types of lease space to make it easier to compare rates to what you currently pay . . . more >>
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WEBINAR: Gun to the Head Marketing
...It's 8:57 pm. You're at your restaurant. Your life absolutely depends on getting one new customer - before 9:00 pm. You have 3 minutes. It's dark. A car pulls up. A man steps out... oh yeah, I forgot to mention - there's another restaurant right next door to you. And that's where he's going. Your life depends on this what are you going to do...? . . . more >>
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SCREENCAST: Marketing Best Practice - Scratch Ticket Promotion
Listen as veteran operator Peter Troutman describes one of his most successful promotions resulting in a 30%+ year to year sales increase in one of his slowest months. Learn in detail what he does, his results, costs, prizes, changes he's made over the years, and more. . . . more >>
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10 Common Restaurant Startup Mistakes (and how to avoid them)
In any new business venture good decision-making is vital. Opening a new restaurant requires so many decisions that it's not hard to make some bloopers along the way. The key is not totally missing the mark on the really important issues that can make or break your chances for success. Here are 10 of the most common & potentially fatal missteps new owners make and what you can do to avoid making them. . . . more >>
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DOWNLOAD: Restaurant Checklists
Successful restaurants use checklists to ensure consistent execution throughout their operation. Includes opening, closing, shift change, purchasing, receiving, storage, preparation, cleaning checklists and our most popular download, the Customer Service Checklist. . . . more >>
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DOWNLOAD: Customer Complaint/Response Letters
Nobody's perfect, so how a restaurant handles customer complaints can make a big difference to their future sales and profits. These templates can help you respond quickly & effectively to turn those disappointed diners into loyal customers. . . . more >>
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DOWNLOAD: Restaurant Newsletter Templates
Get a jump on the creation of your personalized customer newsletter by downloading these ready-to-use templates. They're available in four different styles to fit your unique restaurant's image . . . more >>
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VIDEO: Restaurants That Work - Magnolia Pancake Haus
After 30 years in the industry, Chef Robert Fleming takes a shot at his own restaurant and hits the bulls-eye, big time. Watch as Robert reveals the practices he's used to generate thousands of loyal, repeat customers and turn the Magnolia Pancake Haus into a highly successful business. . . . more >>
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The Top 10 Myths of Restaurant Profitability
by Jim Laube
Conventional wisdom in the restaurant business is often anything but wise or good for your bottom line. Here are 10 so-called undeniable restaurant truths that could be costing you big money. . . . more >>
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DOWNLOAD: Catering/Event Worksheet
Catering and other special events can be a very profitable source of additional business especially when operators accurately estimate their costs and set prices accordingly. The Catering/Event Worksheet is a tool to help you quickly estimate the food, beverage, paper, equipment and staffing costs for a particular event. . . . more >>
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"I am a small business owner. I must say this is
the best tool I've ever subscribed to. I was suspicious at first, I did not
expect much but this is awesome. Thank you so much."
Gesine Franchetti
The Topaz
Santa Rosa, CA
Your website and magazine have been
extremely helpful to our growing business. We are just about finished with the
construction of our new location. I have learned so much from your articles, the
online seminars, the discussion forum and the spreadsheets are an invaluable
asset. I continue to learn something new every day.
Belinda Self
Ginza Japanese Restaurants, Inc
Winston Salem, NC
"You are giving me a great education. I can't
soak it up fast enough. The articles, templates and especially the online
training are heading me in the right direction to having a great business."
Martin Hardy
City Bagel Café
Siloam Springs, Arkansas
"I've found everything on the site to be a big help. From the financial side to the menu, the amount of information has been a
bargain for the price of a subscription!"
Eddie Scoggins
Tavern At The Village Green
Cleveland, TN
"I am now in my second year of being a member. My only regret being that I did
not find you in my prior 8 years as I would have saved a lot of money and grey
hairs from your tips and formats. Thank you for indirectly saving my restaurant
& for the growth I now see."
Marc Cedron
Printer's Alley Bar & Grill
Memphis, TN
"Since becoming a member, I have literally changed the way I do business. My
attitude has changed about every aspect of my restaurant and in implementing
many new systems which you re-enforce on your website, I have seen
drastic improvements. I'm making more money, my purveyors are making more
money and my staff is making more money."
David Chicane
Pearle Restaurant & Oyster Bar
Dublin, NH
"RestaurantOwner.com is a wonderful asset, glad
I discovered it. I’ve deleted two full time positions, reduced my inventory, &
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Joleen Coles-Wilt
Matters of Taste Bakery Market Café
Honolulu, HI
"So far, we’ve revised our accounting system
and introduced the prime cost concept. My prime costs are dropping because of
focusing on both inventory and labor together. This will improve my contribution margin by
$120,000!"
Brian Fitzgerald
Paddy's Brewpub & Rosie's Restaurant
Kentville, Nova Scotia
"Thank you for this site. Little guys like me
need all the help we can get and it is wonderful to be able to get answers to
questions here."
Margaret Williamson
Hizzoner's Uptown Deli
Bellingham, WA
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my friends, associates, and suppliers. There is a wealth of information and
material available from your site that is of tremendous benefit to all
independent restaurateurs. We have used virtually everything you offer in some
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articles on service, management, training, etc. The templates for training
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spent compiling and organizing this vital information."
Robert Hodgson
Lefty's Restaurant
Parksville, B.C.
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Stan Lewis
Pappa's Bossier
Bossier City, LA
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so many of the missing tools I have been seeking for the last 20 years."
Jennie Cook
Cook's Double Dutch
Culver City, CA
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Who Should Join
