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Restaurant Profit Tip of the Week

Every week we send a free email on a profitable practice, technique, or strategy used by successful independent operators.

The Profit Tips are short, to the point, and cover a wide range of topic areas but are all highly relevant to managing an independent restaurant.

We value your right to privacy, and will never sell or share your email address with others, nor will we ever send you spam. Unsubscribe instructions are included with every Profit Tip you receive.

Are You Relying Too Much on Your P&L
If you're waiting until you get your P&L to know how your restaurant is performing it may be too late. While a monthly or 4- week P&L is extremely important, it should be used primarily as a tool t more >>

"86" Your Kitchen Trash Cans
Think about the trash cans in your kitchen. Probably not the most pleasant thought but trash cans in the kitchen have been referred to as "black holes of profitability." Any restaurant is at ri more >>

How to Have Enough Cash for Payments You Can't Afford to Miss
Have you ever been faced with a sales tax or payroll tax payment deadline and not have the cash to pay it? Many operators have and if you're one of them you know the taxing authorities always get t more >>

When Gifts Become Kickbacks and Lead to Problems for Restaurant Owners When Gifts Become Kickbacks and Lead to Problems for Restaurant Owners
Every restaurant should have a straightforward and well- communicated policy regarding what's appropriate and not appropriate to receive from suppliers in the form of gifts. Wal-Mart employees cannot accept anything from a supplier, not even a free cup of coffee. more >>

Don't Let Bar Tabs Slow You Down (& Be a Downer for Your Guests Too) Don't Let Bar Tabs Slow You Down (& Be a Downer for Your Guests Too)
Don't let a cumbersome bar tab policy slow down your operation and annoy your customers. Today's POS systems can easily transfer bar tabs to specific tables. more >>

Are You Managing BOTH Sides of Your Restaurant?
There are essentially two separate sides or sets of functions to manage in every restaurant. First, every restaurant has an " operational" side. The operational side is basically what gets done more >>

Do You Know Who Your Most Important Customer Is?
Ask a restaurant owner who their most important customers is and they'll likely name some big spending regular or a local business who calls in large catering orders. Chances are, your most impo more >>

Do Your Servers Understand the Magic Minute? Do Your Servers Understand the Magic Minute?
As a customer, we all know what tends to happen to our mood when, after being seated, we wait and wait to be recognized by someone. A good rule of thumb, is for your guests to be greeted within 60 seconds after being seated. Any longer than a minute and the potential for more >>

Every Restaurant Should Have a Shoe Policy (yes, you read that right)
Insist that all your employees wear shoes with slip-resistant soles. Falls are the most common accident in foodservice. Back injuries resulting from these slips are among the most debilitating in ou more >>

Cut Staff Turnover By Taking Better Care of Your New Employees Cut Staff Turnover By Taking Better Care of Your New Employees
Many restaurants lose a large percentage of newly hired employees (some as much as 30% to 50%) during their first 2 weeks of employment. As you know, employee turnover is expensive, disruptive to operations and makes the job of managing a restaurant even more of a challenge than it already is. more >>

Don't Lose Money You Never Knew You Had: The Compelling Case For 
Conducting Surprise Cash Counts Don't Lose Money You Never Knew You Had: The Compelling Case For Conducting Surprise Cash Counts
One of the most common ways for cashiers (and, of course, bartenders) to earn extra money on the side is to "build the till." It's a simple process of placing all the cash they receive from customers exactly where it's supposed to go, in the cash drawer. However. more >>

Better Portioning Means a Better Restaurant Better Portioning Means a Better Restaurant
Product portioning is one of the most important activities in any restaurant. It effects your guests' experience, food quality and food cost which means you end up paying on several levels when it?s not done right way every time. more >>

What's a Loyal Customer Worth?
Does it drive you crazy when a customer complains and you end up having to comp a meal or two? Do you get on your staff when they substitute a baked potato for the vegetables? If so, you may be foc more >>

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The Topaz
Santa Rosa, CA

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Ginza Japanese Restaurants, Inc
Winston Salem, NC

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City Bagel Café
Siloam Springs, Arkansas

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Eddie Scoggins
Tavern At The Village Green
Cleveland, TN

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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

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Brian Fitzgerald
Paddy's Brewpub & Rosie's Restaurant
Kentville, Nova Scotia

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Hizzoner's Uptown Deli
Bellingham, WA

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

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Stan Lewis
Pappa's Bossier
Bossier City, LA

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Route Restaurants
Burlington, CO

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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