Restaurant Systems: 90-day Plan on Which Systems to Implement First
by Joe Erickson
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 . . .
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How to Use Weekly Prime Cost Tracking in Your Restaurant
by Joe Erickson
Operators who monitor their prime cost - the combined cost of food, beverage and labor - on a weekly basis, as opposed to just once a month, typically add anywhere from 2 to 5 percent or more to their bottom line. Restaurants that use daily and weekly systems to control costs create a culture of awareness that permeates throughout the staff. . . .
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How to Choose the Right Opening and Make It Work
by Howard Riell
The truism that you never get a second chance to make a good first impression became a truism for a good reason. The way a restaurant debuts can have a major impact on the future of the business. Review various opening strategies and important factors to ensure your success. . . .
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Restaurant Management Agreements: The Advantages and Pitfalls
by David T. Denney
Management agreements can be effective tools in streamlining restaurant operations. They can cover everything, including clearly stated, detailed responsibilities for employee matters. They can also create pitfalls for the unwitting. Here's how to harness their upside and sidestep their downside. . . .
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November 2011 Restaurant Startup & Growth
Featured Articles
Brand Consciousness by Howard Reill
How to Harness the Power of the Brand -- Positively
Food for Thought by Amelia Levin
How to Make Your Menu Satisfy Your Guests' Palate and Conscience
Name That Tune by Stephani Robson
Selecting the Right Music for Your Operation
Initial Sources by Howard Reill
A Touch of Glass: Selecting and Sourcing the Right Wine Glasses for Your Concept
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The Host & The Technician: Improving the Two Basic Roles of All Good Servers
by Joe Abuso
The first step toward providing good service is to clearly define it. During the course of a typical shift, a server's responsibilities cover a variety of interrelated tasks. They can be broken down into two basic roles: the host and the technician. Once you master those, the third role - salesperson - follows naturally. . . .
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October 2011 Restaurant Startup & Growth
Featured Articles
The Weakest Links by Amelia Levin
How to Prevent the Most Common Breakdowns In the Food Safety Chain
Downsizing by Howard Reill
How to Close One of Your Units Without Damaging Your Concept
When Less is More by Joe Abuso
How to Accommodate Guests and Create an 'All-Day' Day Part With Smaller-Portion Menu Items
In-House Council by Wayne Bunch
One Smooth Ride: The Five Spokes of Balanced Franchisor/Franchisee Relationships
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How to Revamp Your Kids' Menu
by Amelia Levin
Kids and their parents are more aware than ever to favor eating healthier, fresher and more wholesome foods. This trend is confirmed by recent surveys of children's menus nationwide and is expected to continue. Savvy restaurant operators are beginning to target this long overlooked area to drive sales and build customer loyalty. . . .
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How to Calculate & Track Your Marketing ROI
by Joe Erickson
Restaurant operators may differ on how they market and promote their restaurants, but nobody wants to throw money down the drain. Learn how to plan and track your marketing investment dollars so that you can clearly determine what marketing activities are worth repeating and which ones should be modified or dropped. . . .
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The Top 10 Myths of Restaurant Profitability
by Jim Laube
Conventional wisdom in the restaurant business is often anything but wise or good for your bottom line. Here are 10 so-called undeniable restaurant truths that could be costing you big money. . . .
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How to Manage Online Customer Reviews
by Amelia Levin
For better or for worse, Yelp, TripAdvisor, Zagat and other online user review sites are here to stay, just as social media continues to become the wave of the future. If you're doing everything right - your food is good, your service top notch, your house is clean and running smoothly - you'll get great reviews, if not, it's time to take a closer look at your restaurant. . . .
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Head Off Problems with the Preshift Line Check
by Chef Brian Poor
The line check ensures that the food you serve is consistent and of high quality. It requires you to use all your senses and be in control of every corner of your kitchen. Here's how it should work. . . .
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Twelve Steps to Get New Restaurant Managers Off To a Great Start
by Matthew Mabel
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. . . .
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How Restaurants Lose Money Working with Food
by Jim Laube
The last place you want leaks to occur is in your cash flow. If you think you'll be able to spot these leaks without knowing what to look for, you might be in for a rude awakening. On the surface, they can be very small and escape detection and if enough of them develop, they can bleed your restaurant dry. No place is this more true than in your food production process. . . .
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