Welcome to RestaurantOwner.com's Sample Resources
Thanks for visiting our Sample Resources department.
Here you'll find a small
sampling of the articles, downloads, online seminars and other resources found
in Restaurant Startup & Growth magazine and in the members area of our website.
For information on becoming a member of RestaurantOwner.com and receiving a free subscription to Restaurant Startup & Growth magazine
Free Articles, Downloads &
Spot Food Cost Problems by Knowing Your Ideal Food Cost
"What should my food cost be?" - this is one of the most often asked questions by restaurant operators. Considering that food cost, along with labor cost, make up 60-70% of all restaurant expenditures, knowing what your restaurant's food cost "should be" is the first step towards controlling it
DOWNLOAD: Restaurant Order Guide Form
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 serves as a backup just in case the person doing the ordering isn't there.
How to Turn Your Good Restaurant into a Great Business
Many people who open an independent restaurant don't fully understand the role they should playing as the owner. They're convinced that rolling up their sleeves and "running the restaurant" will lead to restaurant success, when in reality, this mindset is often the fatal flaw behind many underperforming or failed independent operations. Find out what independent restaurant owners SHOULD be doing instead.
How to Create a Winning Restaurant Business Plan
Many RO.com members cite that having a sound business plan was the single most important ingredient in making their new business a reality. During the startup phase, your business plan will have a direct bearing on your ability to get a loan, obtain investors and even secure a lease. Learn how to prepare an impactful restaurant business plan.
The Easiest Way to Cut Your Food Cost 10%
Contrary to what most of us, who have grown up in this business have been taught, an ongoing competitive bidding program that revolves around using lots of vendors, comparing bids, price shopping and buying from the lowest bidder NOT only doesn't save you any money but ends up costing you in several ways.
How to Get Your Service Staff in Winning shape
One of the most important aspects of running a restaurant is training your front-of-the-house employees. These folks are the primary determining factor in gaining repeat customers. A memorable experience as well as fantastic food will almost guarantee a return visit.
VIDEO: Restaurants That Work - Magnolia Pancake Haus
After 30 years in the industry, Chef Robert Fleming takes a shot at his own restaurant and hits the bulls-eye. Watch as Robert reveals the practices he's used to generate thousands of loyal, repeat customers and turn the Magnolia Pancake Haus into a highly successful business.
How to Select a Restaurant Security System
There is a strong case to be made for carefully considering the security system for your startup during the design phase rather than waiting until the construction phase. See why preplanning can save you money and headaches
Gift Certificate Marketing Survey
If you're not selling gift cards or certificates you're probably missing out on an easy low cost way to improve your sales & profit. In the gift certificate survey our members reveal valuable, proven strategies they use to maximize their gift certificate sales and increase their cash flow.
VIDEO: Restaurants That Work - Union River Lobster Pot
The Union River Lobster Pot is a VERY unique restaurant. It's only open 15 weeks a year! Learn how Chef/Owner, Brian Langley, has turned his seasonal restaurant, just off the coast of Maine, into a summer culinary hotspot and a business success.
What Every Restaurant Operator Should Know About Managing Cash Flow
For many restaurant owners one of the most perplexing and frustrating aspects of running their business is getting a handle on the ebbs and flows of their cash flow. All too often cash balances can be more than sufficient one week only to turn into a shortfall and potential overdraft situation the next