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WEBCAST: YELP! Love It or Hate It, Here's How to Deal With It WEBCAST: YELP! Love It or Hate It, Here's How to Deal With It
Regardless of whether you love them or hate them, Yelp is a force to be reckoned with. This webcast will provide you with specific tactics and recommendations to resolve issues with Yelp and gain the maximum benefits from your presence on their website... more >>

Success Focus Video: No Time For Training Success Focus Video: No Time For Training
Every restaurant owner recognizes the importance of proper training, yet the majority of independent owners admit that their training programs are either ineffective or nonexistent. To emphasize the importance of proper training, simply imagine how many problems would go away if your employees did exactly what they were supposed to do, all the time. The key is to implement systems. more >>

Success Focus Video: Checklists Success Focus Video: Checklists
Checklists are a great way to ensure consistency in all areas of restaurant management. For years, RestaurantOwner.com has provided dozens of different checklist templates in our Download Library. We have recently released the Checklist Generator, a web tool enabling restaurant operators to create and store checklists of all types in our RestaurantOwner.com cloud. more >>

Restaurant Systems: 90-day Plan on Which Systems to Implement First 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 more >>

Weekly Planning: Big Plans Require Small Steps Weekly Planning: Big Plans Require Small Steps
by Chris Tripoli
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 >>

When to Raise Prices and How to Do It When to Raise Prices and How to Do It
by Joe Erickson
Many restaurant operators worry that raising menu prices will scare away customers - especially in uncertain economic times and in the age of rampant discounting by chains. This article explains strategies and illustrates techniques to assist you in knowing how and when to implement this necessary, sometimes unavoidable step to improve profitability. more >>

How to Develop a Management Incentive Program for Your Restaurant How to Develop a Management Incentive Program for Your Restaurant
by Joe Erickson
Give your managers a stake in how well your restaurant performs by implementing an effective incentive compensation program. Get a sample of what some successful organizations are doing to reward and motivate key team members. more >>

How to Calculate & Track Your Marketing ROI 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. more >>

AUDIO: How to Turn New Movers Into Regular Customers AUDIO: How to Turn New Movers Into Regular Customers
When people move to a new city they have no dining patterns and no favorite restaurant. In fact, new residents are 5 times more likely to become loyal regulars than established residents. Learn how to conduct highly targeted, low cost marketing to reach and turn "new movers" in your area into regular customers at your restaurant. . . more >>

Head Off Problems with the Preshift Line Check 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. more >>

How to Avoid Running Out of Product With an Effective Order Guide How to Avoid Running Out of Product With an Effective Order Guide
by Joe Erickson
An effective ordering system has added benefits that go beyond the simple goal of maintaining sufficient product to serve your guests. Proper ordering procedures also help to keep fresh product in stock and free your cash from being tied up in excessive inventory levels. Learn how you can fine-tune your ordering system. more >>

How to Prepare a Restaurant Business Plan: Business Concept Section
Joe Erickson
Investors and bankers, first and foremost, want to be sold on the thought that your business concept is a great idea. They need to be convinced that the concept will succeed in appealing to everyday diners. Here are a few tips you can use when completing this section of your restaurant business plan more >>