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RS&G Archives

RS&G Magazine Archives

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

Understanding the Implications of 'Service Charge' versus 'Tip'
by Doug Duerr, Esq.
Understanding the Implications of 'Service Charge' versus 'Tip' Why the IRS and Labor Department care if a tip is really a service charge(and why you should, too). Although the new rules were announced in June 2012, implementation was delayed until this year because of the resulting confusion and potentially negative effects. Starting in 2014, the IRS began enforcing the new rules on what is a "service charge" and what is a "tip." Here's some important details that will hopefully eliminate any confusion. . . . more >>
How to Put In Place a Menu Cost System to Combat Rising Food Costs
Joe Erickson
How to Put In Place a Menu Cost System to Combat Rising Food Costs Setting up a menu cost system provides benefits far greater than simply an aid to price-setting. The process of keeping it up-to-date helps you more accurately calculate inventory valuation, compute your ideal cost of sales and engineer your menu for greater profitability. . . . more >>
Twelve Steps to Get New Restaurant Managers Off To a Great Start
by Matthew Mabel
Twelve Steps to Get New Restaurant Managers Off To a Great Start Make your first-time manager read this! Your first management position sets the stage and becomes the springboard for your entire career. Whether you want to be a general manager one day, own your own restaurant, move to another position or just want to be the best in your profession, it is wise to reflect upon where this promotion fits within your long term career plans and how to make the most of it. . . . more >>
How to Assess Whether Delivery Service Is Right for Your Restaurant
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 >>
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 >>
Effective Ways to Develop Better Leadership In Your Restaurant
by Joe Erickson
Effective Ways to Develop Better Leadership In Your Restaurant In the restaurant workplace, the designated "leader" goes to the owners and managers by default. Yet it almost a cliché that just being a good boss doesn't mean you're an effective leader. In this article we explore what it means to be a leader in this business, and describe how one emerging chain earned a prestigious quality award through systematic leadership practices. . . . more >>
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 >>
Recipe Costing Basics: How To Calculate The Cost of Your Menu Items
Operators who commit to an ongoing, accurate menu costing discipline have vital information to make intelligent business decisions which directly impact their food cost and bottom line. In this article, we look at how to put in place a "cornerstone" business practice of the restaurant industry. . . . more >>
How to Conduct an Effective Weekly Operations Meeting
by Matthew Mabel
How to Conduct an Effective Weekly Operations Meeting The weekly operations meeting should be the most valuable time for your restaurant in the whole week, and it can be, with a little organization and planning. Follow these steps to conduct productive, motivational and inspirational meetings that will boost morale and in turn, improve service and your bottom line. . . . more >>
Weekly Planning: Big Plans Require Small Steps
by Chris Tripoli
Weekly Planning: Big Plans Require Small Steps Implementing your annual plan is done one week at a time. See how planning and proper use of checklists can improve productivity and increase profitability . . . 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 >>
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 >>
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