Jim Laube

Jim Laube works with independent restaurant operators who want practical advice to improve their business management practices to build a more profitable restaurant and valuable business.

Jim began his restaurant career at the age of 15 working in a quick-service foodservice operation and earned his way through college as a server and bartender. After earning his degree, he worked for a regional restaurant chain and an independent fine dining restaurant. In these organizations he held positions in both the operational and financial areas as a restaurant manager, controller and CFO.

During the late 80's and early 90's Jim practiced as a CPA and advisor to independent restaurants throughout the U.S. regarding operational, financial, cost control and profitability issues.

As an author, he has been a contributor to Restaurant Startup & Growth, Restaurant Hospitality, Nations Restaurant News, Foodservice.com, Pizza Today," the Society for Foodservice Management's "SFM Source," and the American Express "Briefing" newsletter.

Jim is also the founder and publisher of RestaurantOwner.com, an extensive resource specifically for independent restaurant operators. It features business management, marketing and operational materials in the form of streaming, Flash-animated, multimedia training programs as well as articles, business tools, downloadable forms, report templates, checklists and a wide variety of restaurant operating procedures.

During the past 10 years, Jim has conducted over 500 presentations to thousands of restaurant professionals in the U.S., Canada and Europe. His clients include Red Lobster, Papa John's Pizza, KFC, Marriott, Hard Rock Café, SYSCO Corporation, U.S. Foodservice, the National Restaurant Association and many state restaurant associations.

Related Articles

·  How to Reduce the Risk of Opening a New Restaurant ·  Lower Your Labor Cost: How to Control Management's Natural Tendency to Overstaff ·  Poor Check-Out Procedures Make It Easy for Employees to Steal ·  Sharpen Your Menu IQ ·  How to Handle "Guests From Hell" ·  What Every Restaurant Operator Should Know About Managing Cash Flow ·  Critical Numbers: A Weekly Report Every Restaurant Should Prepare ·  To Skim Or Not To Skim ·  Why Most Chains Use a 4 Week Accounting Period (& why you should too)