RS&G Magazine Archives
Here's easy access to past Restaurant Startup & Growth articles.
How to Prepare For and Profit From St. Valentine's and Mother's Day Traffic
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.
The Pros and Cons of Using Craigslist
to Solicit New Employees
A RO.com member survey conducted last summer indicated, among other things, that Craigslist is becoming one of the most-used vehicles to advertise positions. In this article, we review the positives and negatives of using it to fill positions in your restaurant, and ways to employ it most effectively for your business.
Using Tableside and Tabletop Technology to Boost Service and Sales
For many independent operators, the knee-jerk response to the idea of adopting table technology ordering and payment systems into their concept is "that's fine for the quick-service and casual chains, but not in my place -- we're here to serve the guest." These restaurant technology developers and consultants, however, believe that tableside and tabletop technology has a place in independent and full-service concepts, and gives waitstaff more time to serve and drive sales -- with caveats.
Piecing Together a Culture of Quality
A positive culture will create better job experiences than those in a negative culture. Positive cultures are characterized by attitudes and behavior, such as optimism, engagement, teamwork and respect. Creating a stronger culture, one that will respond well to some disruption in the status quo, is essential and will make all the difference in the world.
How to Avoid 10 Common Restaurant Architectural Mistakes
Here are the 10 most common architectural design mistakes the author sees in new restaurants. Each of these problems can be prevented if your architect has a good understanding of what you need the restaurant to be able to do and if you have selected the right space to lease to begin with.
How to Manage Younger Employees in Your Restaurant
The restaurant business depends on younger employees whose attitudes and work ethic may be different than yours. Trying to shape them in your image might only lead to frustration and poor communication. This article provides guidance to develope their vitality and skills into effective employees.
Moving Up:Turning a Line Cook Into a Sous-Chef
The position of sous-chef or assistant kitchen manager is one of the most important slots for a restaurateur to have to fill. Here we look at the kind of skills you should be developing in your cooks to step into this role.
The Case for Creating a Mobile App for Your Restaurant
The question for every independent in the digital age is can you afford not to take advantage of changes in how people find and review where they want to dine out. You have to ask yourself how your restaurant might build sales on the back of this well-established shift.
How to Cope With Minimum-Wage Increases
All but five states have an established minimum wage above the federal level, which was increased to $7.25 in 2009, with recent legislative proposals to increase this to $10.10 per hour. These increases hit restaurateurs particularly hard. How should you manage these ever-rising labor costs?
How to Select the Right POS System in 10 Easy Steps
With a myriad of choices facing you when selecting a point-of-sale system, you might wonder where to start. We'll help you navigate this sea of technology, including asking the right questions and analyzing your business's requirements when it comes time to purchase or upgrade your system.