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Insights & Tools to Make YOUR Restaurant a MUCH Better Business

Turning a restaurant into a thriving business isn't easy. It takes more, MUCH more than culinary prowess and operations experience.

Today, restaurant owners must be able to inspire their people, implement effective systems and have solid business management skills.

We can show you how to create an engaging culture, employ systems for a more consistent guest experience and implement controls to reduce your costs and grow your profit.


FEATURED RESOURCES
How to Open a Restaurant Resource Guide How to Open a Restaurant Resource Guide
One of the most often asked questions we get is on how to open a restaurant. Whether you are a newbie to the industry or a seasoned veteran, the requirements for "running" a restaurant differ from those needed to "open" a restaurant. The How to Open a Restaurant Resource Guide is a listing of resources and tools we offer to help would-be restaurateurs systematically prepare and execute a successful restaurant development plan and opening. more >>

DOWNLOAD: Restaurant Checklists DOWNLOAD: Restaurant Checklists
Successful restaurants use checklists to ensure consistent execution throughout their operation. Includes opening, closing, shift change, purchasing, receiving, storage, preparation, cleaning checklists and our most popular download, the Customer Service Checklist. more >>

DOWNLOAD: Restaurant Training Manual Templates DOWNLOAD: Restaurant Training Manual Templates
Having comprehensive, easy-to-understand training manuals for every position in your restaurant is vital for new employees to learn to perform their jobs the "right way." Use these templates as a guide to create your own detailed restaurant training manuals for server, bartender, busser, prep cook, line cook, dishwasher . . .
more >>

Survey: Employee Selection & Hiring Survey: Employee Selection & Hiring
This survey will show you what other independent restaurants are doing to successfully find, select and hire hourly employees. Some of the responses are unconventional and reflect a high degree of creativity. Learning what's working for other independent restaurant operations should give you many valuable ideas to improve your own recruiting and hiring systems. more >>

DOWNLOAD: New Restaurant Business Plan Template
DOWNLOAD: New Restaurant Business Plan Template A well-conceived, professional restaurant business plan is your greatest single asset for turning your restaurant dreams into reality. It's the key to convincing anyone to invest money, make a loan, lease space or do business with you prior to opening. . . . more >>

How to Control Noise In Your Restaurant
By Stephani Robson
How to Control Noise In Your Restaurant The more sounds there are in an environment, the harder it is for us to extract meaning from a particular sound source. Noise is just sound that is undesirable for a given situation. Here are some strategies for toning down the noise and keeping the rest of the house humming. . . . more >>

Follow the Crowd: What the Future of Crowdfunding Holds for Start-Up Restaurant Owners
By Jonathan B. Wilson
Follow the Crowd: What the Future of Crowdfunding Holds for Start-Up Restaurant Owners By 2014 popular crowdfunding site Kickstarter estimated that it had been involved in 323 crowdfunding efforts for restaurants. Recent changes in securities laws are opening greater opportunities for restaurants to finance startups via crowdfunding, but you better know the rules. . . . more >>

The Top 10 Myths of Restaurant Profitability
by Jim Laube
The Top 10 Myths of Restaurant Profitability 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. . . . more >>

The Pros and Cons of Using Craigslist to Solicit New Employees
by Mel Kleiman
The Pros and Cons of Using Craigslist
to Solicit New Employees A RO.com member survey conducted last summer indicated, among other things, that Craigslist is becoming one of the most-used vehicles to advertise positions. In this article, we review the positives and negatives of using it to fill positions in your restaurant, and ways to employ it most effectively for your business. . . . more >>

Using Search to Quickly Find What You Are Looking for on RestaurantOwner.com
Using Search to Quickly Find What You Are Looking for on RestaurantOwner.com The Search tool in RestaurantOwner,com enables you to quickly find resources for any topic or keyword you are searching for. For the most relevant results, we suggest you use the Advanced Search feature by clicking on the Search button and leaving the search field blank. . . . more >>

WEBCAST: How to Attract, Hire & Retain More Good Employees
WEBCAST: How to Attract, Hire & Retain More Good Employees As a result of your responses, we've asked Mel Kleiman, one of the nation's leading authorities on the hiring and retention of frontline employees, to share some of the things his clients are doing to recruit, select, and retain the top hourly workers in their area. . . . more >>

Using Tableside and Tabletop Technology to Boost Service and Sales
by Howard Riell
Using Tableside and Tabletop Technology to Boost Service and Sales For many independent operators, the knee-jerk response to the idea of adopting table technology ordering and payment systems into their concept is "that's fine for the quick-service and casual chains, but not in my place -- we're here to serve the guest." These restaurant technology developers and consultants, however, believe that tableside and tabletop technology has a place in independent and full-service concepts, and gives waitstaff more time to serve and drive sales -- with caveats. . . . more >>

Survey: Finding & Keeping Good Employees
Survey: Finding & Keeping Good Employees These survey results include specific comments on how other independent restaurants are improving their culture and how changes in the labor market over the past two years might affect their operations if their staffing situation does not improve. You may be surprised to see the benefits some operators are offering in order to retain their staff. . . . more >>

How to Standardize, Measure and Continually Improve Your Restaurant Through Systems Development
by Jim Laube and Joe Erickson
How to Standardize, Measure and Continually Improve Your Restaurant Through Systems Development Without standardized systems in place you are likely to allow operational inefficiencies to continue unidentified that negatively impact your guest experience. Customer feedback is critical and the first step to identify and "systematize" a solution to address and fix the problem. . . . more >>

WEBCAST: Culture Success Stories - Two Independent Operators Reveal How a Change In Culture Has Impacted Virtually Everything In Their Restaurants
WEBCAST: Culture Success Stories - Two Independent Operators Reveal How a Change In Culture Has Impacted Virtually Everything In Their Restaurants Our guests will be Bonnie Long, GM of Petra Mexican Restaurant in McKinney, Texas and Kyle Horstman, GM of Harrison's Landing in Corpus Christi, Texas. In the webcast we ask Bonnie and Kyle a number of questions to find out what's been happening in their restaurants and the results they are seeing since attending the Achieving Extraordinary Results workshop. . . . more >>

Piecing Together a Culture of Quality
by Jim Laube
Piecing Together a Culture of Quality A positive culture will create better job experiences than those in a negative culture. Positive cultures are characterized by attitudes and behavior, such as optimism, engagement, teamwork and respect. Creating a stronger culture, one that will respond well to some disruption in the status quo, is essential and will make all the difference in the world. . . . 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 >>

How Effective Systems Can Transform Your Restaurant (and Your Life) From Ordinary to Extraordinary
by Jim Laube
How Effective Systems Can Transform Your Restaurant (and Your Life) From Ordinary to Extraordinary While there are many, many factors, both tangible and intangible, that go into building a successful restaurant, we believe one of the most profound ingredients is the type of "systems" they choose to deploy. The processes, steps and methods a restaurant chooses to use every day have a tremendous impact on its customers and whether they decide to return. . . . more >>

How to Avoid 10 Common Restaurant Architectural Mistakes
by Stephani Robson
How to Avoid 10 Common Restaurant Architectural Mistakes Here are the 10 most common architectural design mistakes the author sees in new restaurants. Each of these problems can be prevented if your architect has a good understanding of what you need the restaurant to be able to do and if you have selected the right space to lease to begin with. . . . more >>

Spot Food Cost Problems by Knowing Your Ideal Food Cost
by Joe Erickson
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 . . . more >>

DOWNLOAD: Restaurant Marketing Planning Calendar
DOWNLOAD: Restaurant Marketing Planning Calendar Today, sales growth doesn't just happen, it requires proper planning and execution! Take control of your marketing plan with this great tool to organize your promotions for the entire year onto a single spreadsheet that shows the dates of each promotion and the tasks required to make them happen . . . more >>

How to Use the Power of Checklists to Improve Your Restaurant's Consistency and Efficiency
by Gary S. Worden
How to Use the Power of Checklists to Improve Your Restaurant's Consistency and Efficiency In the hubbub of a busy restaurant, with many, many moving parts, it is easy to overlook little items. Consider everything that goes through a new server's head as he or she approaches a table of six diners. Water, bread service, remembering the daily specials…We're only human. And that's why we need checklists. . . . more >>

DOWNLOAD: Restaurant Order Guide Form
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. . . . more >>

Moving Up:Turning a Line Cook Into a Sous-Chef
by Joe Abuso
Moving Up:Turning a Line Cook Into a Sous-Chef The position of sous-chef or assistant kitchen manager is one of the most important slots for a restaurateur to have to fill. Here we look at the kind of skills you should be developing in your cooks to step into this role. . . . more >>

 BEST PRACTICES
 TESTIMONIALS
Testimonials
"I am a small business owner. I must say this is the best tool I've ever subscribed to. I was suspicious at first, I did not expect much but this is awesome. Thank you so much."

Gesine Franchetti
The Topaz
Santa Rosa, CA


Your website and magazine have been extremely helpful to our growing business. We are just about finished with the construction of our new location. I have learned so much from your articles, the online seminars, the discussion forum and the spreadsheets are an invaluable asset. I continue to learn something new every day.

Belinda Self
Ginza Japanese Restaurants, Inc
Winston Salem, NC


"You are giving me a great education. I can't soak it up fast enough. The articles, templates and especially the online training are heading me in the right direction to having a great business."

Martin Hardy
City Bagel Café
Siloam Springs, Arkansas


"I've found everything on the site to be a big help. From the financial side to the menu, the amount of information has been a bargain for the price of a subscription!"

Eddie Scoggins
Tavern At The Village Green
Cleveland, TN


"I am now in my second year of being a member. My only regret being that I did not find you in my prior 8 years as I would have saved a lot of money and grey hairs from your tips and formats. Thank you for indirectly saving my restaurant & for the growth I now see."

Marc Cedron
Printer's Alley Bar & Grill
Memphis, TN


"Since becoming a member, I have literally changed the way I do business. My attitude has changed about every aspect of my restaurant and in implementing many new systems which you re-enforce on your website, I have seen drastic improvements. I'm making more money, my purveyors are making more money and my staff is making more money."

David Chicane
Pearle Restaurant & Oyster Bar
Dublin, NH


"RestaurantOwner.com is a wonderful asset, glad I discovered it. I’ve deleted two full time positions, reduced my inventory, & have been tracking everything much better. I am breaking even now instead of borrowing more money!"

Joleen Coles-Wilt
Matters of Taste Bakery Market Café
Honolulu, HI


"So far, we’ve revised our accounting system and introduced the prime cost concept. My prime costs are dropping because of focusing on both inventory and labor together. This will improve my contribution margin by $120,000!"

Brian Fitzgerald
Paddy's Brewpub & Rosie's Restaurant
Kentville, Nova Scotia


"Thank you for this site. Little guys like me need all the help we can get and it is wonderful to be able to get answers to questions here."

Margaret Williamson
Hizzoner's Uptown Deli
Bellingham, WA


"I have sung the praises of your site to many of my friends, associates, and suppliers. There is a wealth of information and material available from your site that is of tremendous benefit to all independent restaurateurs. We have used virtually everything you offer in some form or another, from the restaurant by the numbers material to all of the articles on service, management, training, etc. The templates for training manuals and various forms have saved us a lot of time which would have been spent compiling and organizing this vital information."

Robert Hodgson
Lefty's Restaurant
Parksville, B.C.


"This website is "exactly" what I've been looking for. I'm absolutely thrilled with what I've learned so far. My only regret is that I didn't join sooner."

Stan Lewis
Pappa's Bossier
Bossier City, LA


"I can't say enough about the site as well as RS&G. We're opening number 3 this fall and the resource has been priceless."

E.J. Carpenter
Route Restaurants
Burlington, CO


"I really enjoy your site. Finally, the little guy has the info and knowledge to compete with the big chains!"

Denis Leidholt
StageCoach Station
Miles City, MT


RestaurantOwner.com's business plan template absolutely hits the mark. Its contents are thorough, pertinent, applicable and text book perfect. My company literally saved thousands on a business plan by simply downloading RO.com's template.

Steve Paoli
Mission Bay Foods
San Francisco, CA


We're here in the 18th hour of putting together our business plan for our new and most expensive restaurant #3. Using your spreadsheets has made this the easiest business plan we've put together and we're all giggling at how much fun it is...this is the most value I have ever received for any membership in any organization....ever. Keep up the exceptional work!

Rob Page
The Bisbee Grille
Bisbee, AZ