http://www.restaurantowner.com Restaurant Business Plans, Systems, Checklists & Training, POS, Startup Tools & Resources en-us info@restaurantowner.com http://www.restaurantowner.com/members/1725.cfm The success or failure of your POS choice will often largely be determined by the quality of programming that goes into it. Without a well-written program, no matter which POS system you choose, it might never measure up to your expectations. Tue, 07 May 2013 00:00:00 00 http://www.restaurantowner.com/members/1719.cfm Big picture or the tiny details. When considering a doctor or lawyer you might ask whether you need a generalist or specialist. Each approach has its pros and cons, and as with so many things in the restaurant industry the best answer is usually the one tailored to your operation's specific situation. This article explains your options when choosing a restaurant consultant. Tue, 16 Apr 2013 00:00:00 00 http://www.restaurantowner.com/members/1713.cfm Climbing the Ladder: One of the worst and undeserved stereotypes that the hospitality industry endures is the false perception that it offers nothing but low-paying, boring, dead-end jobs to people who have no better options. Ask anyone who has been a member of our fraternity for any length of time and the overall impression you'll get is just the opposite. Wed, 03 Apr 2013 00:00:00 00 http://www.restaurantowner.com/members/1492.cfm Operators who monitor their prime cost - the combined cost of food, beverage and labor - on a weekly basis, as opposed to just once a month, typically add anywhere from 2 to 5 percent or more to their bottom line. Restaurants that use daily and weekly systems to control costs create a culture of awareness that permeates throughout the staff. Sun, 31 Mar 2013 00:00:00 00 http://www.restaurantowner.com/members/1711.cfm As a startup restaurateur, are you more interested in "putting your own stamp" on your business or buying into a proven brand? Not every independent restaurant owner can make it - or would want to - in a franchise system and there are creative individuals who can create their own restaurant concepts from scratch. This article will help you determine which is a better fit for you. Wed, 27 Mar 2013 00:00:00 00 http://www.restaurantowner.com/members/1708.cfm Restaurants have been hit really hard over the past few years and have been searching for alternative revenue streams. Selling your food products at retail may be the answer. This article will describe the process and potential pitfalls of bringing restaurant products to retail. Wed, 20 Mar 2013 00:00:00 00 http://www.restaurantowner.com/members/1706.cfm Over the last decade, large concession management firms have sought out local, popular independent concepts to include in their managed facilities. Local diners find that their favorite burrito place has a presence at the ballgame, or airport or hospital. Exciting, yes, but taking a local restaurant and translating its concept to a stadium concession, for example, is an operational feat. Tue, 12 Mar 2013 00:00:00 00 http://www.restaurantowner.com/members/1631.cfm Most independent restaurants calculate their food cost only once a month. Yet, virtually all the major chain restaurants calculate their food cost each week. According to industry averages, chain restaurants (before corporate expenses) are two to three times as profitable as independent restaurants. While weekly food costing isn't the entire the reason, it's part of it. Thu, 28 Feb 2013 00:00:00 00 http://www.restaurantowner.com/members/1696.cfm This webcast is a follow up to our prior presentation on this topic. It will cover the key provisions of the Affordable Health Care Act (aka Obamacare) and address some of the many participant questions that were submitted in the last webcast. Sat, 16 Feb 2013 00:00:00 00 http://www.restaurantowner.com/members/1675.cfm With the 2012 Presidential and Congressional elections in the rear view mirror, restaurant owners must begin to carefully plan for the impact of Obamacare will have on their businesses. This webcast provides overview of the provisions that take effect in 2013 and 2014, as well as guidelines on how to begin to prepare for the law. Sat, 16 Feb 2013 00:00:00 00 http://www.restaurantowner.com/members/1694.cfm Keeping your restaurant full during certain times of the year can be a challenge as we all deal with the ebb and flow of the business cycle. To get large groups of new customers through your doors during the slowest times of the year, think outside the normal scope of your operations. Tue, 12 Feb 2013 00:00:00 00 http://www.restaurantowner.com/members/1687.cfm In December 2012 the IRS issued the following legislative brief on the Affordable Care Act "pay or play" requirements on large employers who do not offer coverage or offer coverage that is either unaffordable or does not provide minimum value. The brief contains the IRS' questions and answers on this topic. Thu, 07 Feb 2013 00:00:00 00 http://www.restaurantowner.com/members/1643.cfm Few things can bring your business to an immediate, grinding halt more effectively than actually hurting customers with your food. With all this in mind, let's look at the issue of kitchen sanitation in a practical way, broken down into 10 critical points that will be easy to apply in our restaurants. Thu, 07 Feb 2013 00:00:00 00 http://www.restaurantowner.com/public/1585.cfm The Master Staffing Worksheet can be used effectively to establish scheduling guidelines based on the forecasted guest count for upcoming weeks. Thu, 07 Feb 2013 00:00:00 00 http://www.restaurantowner.com/public/342.cfm A recent supreme court decision has major implications on who's liable for taxes on unreported tip income. If you have tipped employees need to know how to best protect yourself. Thu, 07 Feb 2013 00:00:00 00 http://www.restaurantowner.com/public/211.cfm Contrary to what most of us, who have grown up in this business have been taught, an ongoing competitive bidding program that revolves around using lots of vendors, comparing bids, price shopping and buying from the lowest bidder NOT only doesn't save you any money but ends up costing you in several ways. Thu, 07 Feb 2013 00:00:00 00 http://www.restaurantowner.com/members/1086.cfm Pat Vaselakos' quick serve restaurant's sales were stagnant & even declined for 4 years after opening. Then, she started a birthday club & her sales went up OVER 50% in three years! In her amazing success story, she'll show you exactly how she did it and how you can too. Sat, 02 Feb 2013 00:00:00 00 http://www.restaurantowner.com/members/1674.cfm As soon as you become multiunit -- even just going to two restaurants -- all of a sudden you need to be able to use systems and methods of measurement that are of an entirely different nature. Thu, 24 Jan 2013 00:00:00 00 http://www.restaurantowner.com/members/1667.cfm Many restaurant operators worry that raising menu prices will scare away customers - especially in uncertain economic times and in the age of rampant discounting by chains. This article explains strategies and illustrates techniques to assist you in knowing how and when to implement this necessary, sometimes unavoidable step to improve profitability. Wed, 02 Jan 2013 00:00:00 00 http://www.restaurantowner.com/members/1414.cfm RO.com member Misty Young is a passionate & relentless marketer of her family restaurant. In this webcast Misty tells us how they've been able to recover from the brink just a few years ago to become a successful business about to open their 3rd location. Fri, 14 Dec 2012 00:00:00 00 http://www.restaurantowner.com/members/1344.cfm Here we provide a proven checklist of the various kitchen management systems and forms necessary for a kitchen manager to be successful. Whether you are in the the start-up phase of a new restaurant or you've been in the business for decades, this checklist provides an exhaustive and timeless resource for every restaurant kitchen. Wed, 12 Dec 2012 00:00:00 00 http://www.restaurantowner.com/members/1649.cfm When the most recent recession hit, restaurants had to make some serious changes to their budget, costs, menus, operations, branding and more. Regardless of these changes there have always been two constants to enduring success: great food and great service. Mon, 19 Nov 2012 00:00:00 00 http://www.restaurantowner.com/members/1651.cfm Once the exclusive territory of fast-food purveyors, curbside service has expanded its advantages to casual concepts of all sizes, and independents -- even upscale -- are figuring out how to build sales by offering convenience with curbside pickup. Here's how. Tue, 13 Nov 2012 00:00:00 00 http://www.restaurantowner.com/members/1644.cfm For many restaurants, St. Valentine's Day and Mother's Day are the two biggest days of the year. With a little planning and strategy these holidays have the potential to turn an otherwise lackluster February and May into real bright spots on your annual sales picture. Let's examine several best practices other operators have used successfully for these important restaurant connected holidays. Tue, 13 Nov 2012 00:00:00 00 http://www.restaurantowner.com/members/1637.cfm Bill Marvin 'The Restaurant Doctor' provides ideas and concepts that will help you implement a culture of hospitality in your restaurant. This webcast provides practical instructional tips on how to make hospitality the rule rather than the rare exception in your restaurant. Fri, 02 Nov 2012 00:00:00 00 http://www.restaurantowner.com/members/1639.cfm All the great ideas in the world are not going to put a dime in your pocket unless they are implemented ... and nothing will be implemented unless your staff embraces the results you are after. In Part 2, Bill explores a second key element, how to actually create and nurture a working environment where hospitality can bloom and thrive. Thu, 01 Nov 2012 00:00:00 00 http://www.restaurantowner.com/members/1590.cfm Management of your organization requires a financial and operational reporting format that reflects the restaurant industry's unique requirements. In this webcast, RestaurantOwner.com Founder and President, Jim Laube and Vice President, Joe Erickson will highlight the recent updates in the NRA's Uniform System of Accounts for Restaurants, a leading guide for preparing and reporting restaurant financial results for 50 years Mon, 15 Oct 2012 00:00:00 00 http://www.restaurantowner.com/members/1592.cfm While the war on labor cost may never be totally won, the day-to-day battles can. The key to winning is to view each and every shift as an individual battle. You must have a battle plan if you expect to win more than you lose. Likewise, you must consistently execute the plan to accomplish your objectives. Fri, 21 Sep 2012 00:00:00 00 http://www.restaurantowner.com/members/1635.cfm Prime cost (food, beverage & labor) consumes in excess of 60% of sales in most restaurants. They are your largest and most volatile costs. Without good Prime Cost controls even high volume restaurants can have profitability problems. Learn how tracking your prime cost every week can significantly boost your profitability and how to do it easily and efficiently with our Prime Cost Worksheet. Thu, 20 Sep 2012 00:00:00 00 http://www.restaurantowner.com/members/1634.cfm Perhaps you need to raise operating capital and relations with your current partners have soured, you want to buy them out but do not have the cash or borrowing power to do so. Either way, there's plenty to consider before bringing in a new partner. Mon, 10 Sep 2012 00:00:00 00 http://www.restaurantowner.com/members/1629.cfm Regardless of whether you love them or hate them, Yelp is a force to be reckoned with. So, it's in every restaurant operator's best interest to learn how to deal with Yelp in the most effective manner. In this highly informative webcast, two social media and Yelp experts show you how to better manage your restaurant's reviews and exposure on Yelp. Wed, 29 Aug 2012 00:00:00 00 http://www.restaurantowner.com/members/1610.cfm Starting a retail sales operation is a tempting option for many restaurateurs and chefs, particularly when a stagnant economy and real estate market cloud the potential for opening a second and third restuarant location. But just because customers rave about your spaghetti sauce, your chili or your salad dressing doesn't mean it will automatically sell at the grocery store and more importantly, make your time and investment pay off. Thu, 09 Aug 2012 00:00:00 00 http://www.restaurantowner.com/members/1609.cfm Tradition versus innovation is a tightrope every restaurateur has to walk, and at no time is that rope pulled tighter than in the last couple months of the year when patrons also feel the tug between love of tradition and the thirst for the new. Here is how some of your peers keep their balance during this season. Mon, 06 Aug 2012 00:00:00 00 http://www.restaurantowner.com/members/1490.cfm For better or for worse, Yelp, TripAdvisor, Zagat and other online user review sites are here to stay, just as social media continues to become the wave of the future. If you're doing everything right - your food is good, your service top notch, your house is clean and running smoothly - you'll get great reviews, if not, it's time to take a closer look at your restaurant. Sat, 28 Jul 2012 00:00:00 00 http://www.restaurantowner.com/members/1598.cfm No matter the type of restaurant, your business would likely benefit from having a Facebook page. <b>Many</b> RO.com members tell us their Facebook page helps them stay in touch with their current customers and get new ones.Learn how to setup a new Facebook page that will save you time and effort and help you maximize your Facebook page's value and effectiveness. Sat, 14 Jul 2012 00:00:00 00 http://www.restaurantowner.com/members/1593.cfm The practice of discounting and the use of coupons has grown substantially in recent years and some operators have expanded their use of discounts and coupons to the point that discounted sales sometimes run well in excess of 10% of gross sales. As discount sales make up a larger portion of gross sales, how they are accounted for and reported on a restaurant's income statement can potentially affect how certain cost and margin levels are viewed and evaluated Thu, 28 Jun 2012 00:00:00 00 http://www.restaurantowner.com/public/601.cfm Nobody's perfect, so how a restaurant handles customer complaints can make a big difference to their future sales and profits. Whether you're responding letter, email or online, these templates can help you respond quickly and appropriately to show you care about your guests' experience and give you a shot at turning those disappointed diners into loyal customers. Thu, 14 Jun 2012 00:00:00 00 http://www.restaurantowner.com/public/543.cfm Use the Bartender Checklists for creating your own unique set of checklists for opening, closing, and maintaining your bar operations. Includes separate daily lists for opening, shift change and closing duties. It also has a weekly checklist for periodic cleaning and maintenance of the bar area and equipment. Wed, 13 Jun 2012 00:00:00 00 http://www.restaurantowner.com/members/377.cfm Whether you operate a takeout delicatessen or a full-service restaurant, the quality of your food and the amount of money you make depends to a sizable degree on how well you manage your food cost & inventory. Wed, 13 Jun 2012 00:00:00 00 http://www.restaurantowner.com/public/185.cfm 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. Thu, 07 Jun 2012 00:00:00 00 http://www.restaurantowner.com/members/130.cfm One of most valuable tools and controls in any restaurant is your Profit & Loss Statement (P&L). Your P&L should tell you how well (or how bad) your restaurant is doing and if there are problems, where those problems are and how worried you should be. But not all P&L formats are created equal. Here's how your P&L should look like to get the most benefits. Mon, 28 May 2012 00:00:00 00 http://www.restaurantowner.com/members/1589.cfm <b>Tips and Techniques for Using the Uniform System of Accounts with QuickBooks</b> This is a hands-on demonstration on how to optimize your QuickBooks settings to use the Uniform System of Accounts for Restaurant and other helpful Quickbooks functions. Tue, 22 May 2012 00:00:00 00 http://www.restaurantowner.com/members/803.cfm Operators who commit to an ongoing, accurate menu costing discipline have vital information to make intelligent business decisions which directly impact their food cost and bottom line. In this article, we look at how to put in place a "cornerstone" business practice of the restaurant industry. Fri, 11 May 2012 00:00:00 00 http://www.restaurantowner.com/public/900.cfm Knowing what each of your menu items costs to prepare 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. Tue, 01 May 2012 00:00:00 00 http://www.restaurantowner.com/public/1586.cfm The Hourly Guest Count Tracking template is a guest count forecasting tool for tracking and forecasting guest counts down to half-hour intervals. Thu, 26 Apr 2012 00:00:00 00 http://www.restaurantowner.com/public/1584.cfm A staffing chart can be a valuable tool in determining the number of staff needed to provide a high level of customer service. Thu, 26 Apr 2012 00:00:00 00 http://www.restaurantowner.com/members/276.cfm Receiving is an area where the combination of poor systems, carelessness, mistakes and good old fashioned greed adds up to big losses for many restaurants. If you have solid controls everywhere else, but are lax about what happens at your back door, chances are high that it's costing you plenty of money. Learn how to control your back door and receive your deliveries the right way. Sun, 22 Apr 2012 00:00:00 00 http://www.restaurantowner.com/members/858.cfm Give your manager's a stake in how well your restaurant performs by implementing an effective incentive compensation program. Get a sample of what some successful organizations are doing to reward and motivate key team members. Thu, 12 Apr 2012 00:00:00 00 http://www.restaurantowner.com/public/190.cfm Suspect you have a liquor cost problem? Find out for sure and how big of a problem you have by using the Liquor Control Worksheet. This Excel spreadsheet template has helped scores of operators cut their liquor losses and keep their margins in check. Mon, 02 Apr 2012 00:00:00 00 http://www.restaurantowner.com/public/1561.cfm More than 700 independent restaurants participated in our most recent State of Your Restaurant survey. The encouraging news gleaned from the results is many operators are reporting big improvements over 2010 performance. This news bodes well for the restaurant industry and appears to be an indicator that restaurant spending is on the increase. See how your restaurant stacks up and learn what the most successful operators did to weather the economic downturn that began in 2008. Wed, 15 Feb 2012 00:00:00 00