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You're Invited to Receive a Free Issue of Restaurant Startup & Growth

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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 >>

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

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
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
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 >>

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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 >>

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 >>