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RS&G Archives

RS&G Magazine Archives

Here's easy access to past Restaurant Startup & Growth articles.

Why Culture Is a Major Driver of Business Success and How To Improve It In Your Restaurant
by Jim Laube
Why Culture Is a Major Driver of Business Success and How To Improve It In Your Restaurant You can spend time and money on hiring quality people but if the culture in your restaurant doesn't nurture and support their success it will only be a matter of time until you end up with a group of dispirited, mediocre employees at best. Here's how to change your culture and change your restaurant - for the better! . . . more >>
Inventory Control Basics: A Systematic Guide for Controlling Inventory in Your Restaurant
by Joe Erickson
Inventory Control Basics: A Systematic Guide for Controlling Inventory in Your Restaurant One of the reasons the restaurant business is difficult is due to its approach to inventory control. Restaurants are both retailers and manufacturers, yet many of the principles for controlling inventory in retailing and manufacturing simply don't apply to restaurants. . . . more >>
Restaurant Systems: 90-day Plan on Which Systems to Implement First
by Joe Erickson
Restaurant Systems: 90-day Plan on Which Systems to Implement First In order for a restaurant to be successful, it must deliver consistent quality in both product and service. Considering that 60-80% of your business comes from repeat customers; it's paramount that you meet or exceed your guests' expectations over and over. However, too many operators fail to recognize that in order to be consistent, they must have restaurant systems in place that promote consistency . . . more >>
The Case for Creating a Mobile App for Your Restaurant
by Allison Wollam
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. . . . more >>
The Key to Controlling Labor Cost: A Shift-by-Shift Strategy to Create a Winning Labor Budget
by Joe Erickson
The Key to Controlling Labor Cost: A Shift-by-Shift Strategy to Create a Winning Labor Budget 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. . . . more >>
The Five Points of Proper Portion Control
by Chef Joe Abuso
The Five Points of Proper Portion Control Your managers should be ever-vigilant about noticing any deviation from your standard portioning (and everything else) and correct, encourage or cajole as needed. . . . more >>
How and Why Operators are Weaning Themselves Off Unsustainable Discounting Practices
by Howard Riell
How and Why Operators are Weaning Themselves Off Unsustainable Discounting Practices When you do look back over the recession there are a number of concepts that didn't go down the discounting path, and that have continued to do well. And those are the ones that are really focusing on what's important to the consumer. . . . more >>
Restaurant Rules of Thumb: How Does Your Operation Measure Up to Industry Averages & Standards?
by Jim Laube
Restaurant Rules of Thumb: How Does Your Operation Measure Up to Industry Averages & Standards? A review of several key restaurant industry startup, financial & operational metrics that have proven to be reliable measurements over time. A handy guide for operators planning changes or assessing how they compare to industry averages & standards. . . . more >>
Online Training & Education Options for Your Restaurant
by Allison Wollam
Online Training & Education Options for Your Restaurant The right employees love using online training systems because they get the information they need to be successful. Online training can have great benefits when it comes to cost, accessibility, flexibility and effectiveness. Managers prefer it and it empowers motivated employees at all levels who are interested in taking on more responsibility. . . . more >>
How to Assess Whether Delivery Service Is Right for Your Restaurant
by Amelia Levin
How to Assess Whether Delivery Service Is Right for Your Restaurant Do you want to deliver? For restaurants with a strong carryout program, the question is almost inescapable. Are you there yet? Delivery is not for all, nor is it a one-size-fits-all, to be sure, but with some thorough research, price calculations and other considerations, there is a way to determine its potential profitability, not just possibility. . . . more >>
How to Fire Bad Employees & Avoid Potential Legal Problems
by Barry Shuster
How to Fire Bad Employees & Avoid Potential Legal Problems When you know it's time to "free up an employee's future" make sure you do it the right way. Learn what legal snares you can step into when firing an employee and how to properly terminate problem employees to reduce your chances of getting into potential legal troubles. . . . more >>
How the Chains Research Restaurant Locations and What You Can Learn From Them
by Howard Riell
How the Chains Research Restaurant Locations and What You Can Learn From Them As the old real estate saw goes, the three most important selling points of a property are "Location, location, location." Chains have resources and systems that give them many advantages in site locations, independents wanting to compete need to employ some of the same systems. . . . more >>
Six Proven Practices to Control Your Beverage Costs
by Joe Erickson
Six Proven Practices to Control Your Beverage Costs Overpouring, spills and waste, mistakes and inadequate pricing structures all contribute to beverage cost control problems. No matter the cause, the only way to keep these costs under control is to have proven systems in place in keys areas that alert you when costs spike. The pathway to consistent, robust beverage profits begins with setting prices and ends with the financial statement - and you must have systems in place for each step along the way. . . . more >>
Capturing and Promoting Your Business Via Video
by Amelia Levin
Capturing and Promoting Your Business Via Video As the digital era takes over, businesses are finding they can leverage their online "platforms" or brands even further with video. With a little conceptualizing, planning, resourcefulness and due diligence, it is more than possible to create your own video. . . . more >>
What to Seek In Your First or Next Chef Hire
by Joe Abuso
What to Seek In Your First or Next Chef Hire The importance of the actual culinary duties required of a chef cannot be overestimated. But don't underestimate the huge differences between the skill sets -- including kitchen management -- required by the myriad types of foodservice establishments out there. . . . more >>
How to Manage Your Restaurant's Critical Numbers and Avoid Financial Loose Ends
by Chris Tripoli and Jim Laube
How to Manage Your Restaurant's Critical Numbers and Avoid Financial Loose Ends Too many owner/operators are not tracking sales accurately, not posting costs by category correctly, and/or vewing a cash balance at the end of the month as profit. In this article, we discuss how to setup and interpret your financial reports to help you identify how your restaurant is really performing. . . . more >>
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