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RS&G Archives

RS&G Magazine Archives

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

Menu Engineering Basics: How to Make Your Menu Your Top Salesperson
by Banger Smith
Menu Engineering Basics: How to Make Your Menu Your Top Salesperson Your menu is much more than a decorative price list. The menu is your most powerful merchandising tool. Everything that makes your restaurant special and profitable flows from the pages of your menu. Learn how to make your menu a much more effective sales and profit building tool. . . . more >>
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 >>
Dealing With Sales and Ad Valorem Taxes, State and Local
by Peter Stathopoulos, Esq.
Dealing With Sales and Ad Valorem Taxes, State and Local Sales and ad valorem (i.e., property) taxes can be a potential pitfall for restaurants and their owners due to the complexity of the law and lack of uniformity from state to state, let alone county to county. Here's some background on these obligations, and how to steer clear of trouble with the tax authorities. . . . 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 >>
How to Diversify Your New Unit with a Cooking School
By Diana Lambdin Meyer
How to Diversify Your New Unit with a Cooking School More people in general are becoming interested in the topic of home cooking. Folks not only want to eat your creations, they want to know how to make them at home. If your chef or kitchen crews have the right appeal, then maybe you should start a cooking school . . . more >>
Don't Flirt with a Lawsuit: How to Prevent Sexual Harassment in Your Startup
by Alisa Pittman, Esq.
Don't Flirt with a Lawsuit: 
How to Prevent Sexual Harassment in Your Startup Although no industry is immune from workplace sexual harassment claims, restaurants particularly are vulnerable. Find out why you should consider adding a sexual harassment policy for your restaurant . . . more >>
How to Make Your Dishes Visual as Well as Gastronomic Successes
by Chef Michael Tsonton
How to Make Your Dishes Visual as Well as Gastronomic Successes Guests expect to be wowed by your presentation. With all the new food "bling-bling" flashing around today's kitchens and menus, figuring out what makes the plate perform best for the concept, the guest and the bottom line is indeed a challenge. . . . more >>
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