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Contributors & Advisors to RestaurantOwner.com

Take advantage of the diverse skill-set and broad range of knowledge and experience offered by our contributors and advisors.

Jim Laube Jim Laube
Jim Laube is the founder and president of RestaurantOwner.com. He has a diverse 30 year career in the restaurant business as a server, bartender, manager, controller and CFO for a regional restaurant chain. Over the past 15 years, he has been an advisor to literally hundreds of independent restaurants in the U.S. and Canada primarily on issues dealing with profit enhancement, financial controls and business management. more >>

Joe Erickson Joe Erickson
Joe Erickson is a leading contributor and Vice-President of RestaurantOwner.com. As a thirty year veteran of the restaurant industry, Joe has created and developed several successful foodservice concepts as manager, owner, and consultant. Joe's unique skills for financial controls are enhanced by his experience of more than ten years providing point of sale and accounting systems to restaurants. He has been a guest speaker for several industry events and is currently a contributor for Restaurant Startup & Growth magazine more >>

Chris Tripoli Chris Tripoli
Chris Tripoli has over 40 years of experience in the restaurant industry as an owner/operator and advisor to hundreds of restaurants throughout the U.S. Chris contributes to various trade publications and is frequently featured as a guest speaker/panelist at restaurant association trade shows and conferences. more >>

Aaron Thorburn Aaron Thorburn
Aaron Thorburn received his experience in the group health and welfare area while serving in a variety of senior sales and regional management positions. Aaron brings his vast experience in the health care industry to RestaurantOwner.com by providing content and direction to our members on the implementation and compliance with the Affordable Care Act (Obamacare). more >>

Bill Marvin, The Restaurant Doctor Bill Marvin, The Restaurant Doctor
Bill Marvin, The Restaurant Doctor, is an advisor to service-oriented organizations around the world. He works with companies who want to get more done with less effort and with managers who want to get their lives back! Bill is the founder of Effortless, Inc., a management research/ education company, Prototype Restaurants, a hospitality consulting group and the Hospitality Masters Press, publisher of the acclaimed Hospitality Masters Series of industry books. more >>

Jay Goldstein Jay Goldstein
Jay Goldstein has over 35 years of experience in the Hospitality Industry as an operator, developer, executive and owner. Known for his expertise in operations and franchise development, as well as management and turn-around strategies, Jay is uniquely qualified to assist existing restaurant owners and franchisees with their operating needs and growth strategies, and to assist independents in developing their growth plan to include a successful franchise program. more >>

John Nessel John Nessel
John Nessel has been actively involved in the restaurant business since his first dishwashing job on Cape Cod in the summer of 1968. Thankfully he was able to move his career along from the dish-station, eventually creating, owning and operating a variety of independent New England restaurants ranging from bagel cafes to fine dining establishments. more >>

Emily Durham Emily Durham
Emily Durham has a diverse background in both the operational and financial areas of the restaurant industry. She is the President of Houston based Restaurant Connections, where she assists restaurant operators and investors with site selection and lease negotiations as well as consumer and market research to help ensure the right locations. more >>

Tom Bruce Tom Bruce
Tom Bruce has been serving the hospitality industry in various capacities (consultant, teacher, chef) for over 30 years. An instructor for American River College, Mr. Bruce has taught classes such as Applied Foodservice Sanitation, Purchasing, Basic Cost Control, Advanced Cost Control, Marketing & Legal Aspects. He is certified by the National Restaurant Association, California Restaurant Association and is an accredited vocational instructor through UCLA. more >>

"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, & have been tracking everything much better. I am breaking even now instead of borrowing more money!"

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

"I have sung the praises of your site to many of 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 form or another, from the restaurant by the numbers material to all of the articles on service, management, training, etc. The templates for training manuals and various forms have saved us a lot of time which would have been spent compiling and organizing this vital information."

Robert Hodgson
Lefty's Restaurant
Parksville, B.C.

"This website is "exactly" what I've been looking for. I'm absolutely thrilled with what I've learned so far. My only regret is that I didn't join sooner."

Stan Lewis
Pappa's Bossier
Bossier City, LA

"I can't say enough about the site as well as RS&G. We're opening number 3 this fall and the resource has been priceless."

E.J. Carpenter
Route Restaurants
Burlington, CO

"I really enjoy your site. Finally, the little guy has the info and knowledge to compete with the big chains!"

Denis Leidholt
StageCoach Station
Miles City, MT

RestaurantOwner.com's business plan template absolutely hits the mark. Its contents are thorough, pertinent, applicable and text book perfect. My company literally saved thousands on a business plan by simply downloading RO.com's template.

Steve Paoli
Mission Bay Foods
San Francisco, CA

We're here in the 18th hour of putting together our business plan for our new and most expensive restaurant #3. Using your spreadsheets has made this the easiest business plan we've put together and we're all giggling at how much fun it is...this is the most value I have ever received for any membership in any organization....ever. Keep up the exceptional work!

Rob Page
The Bisbee Grille
Bisbee, AZ