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Business & Financial continued

Displaying Matches 1 thru 24 of 172 Found.   NEXTLAST

The Top 10 Myths of Restaurant Profitability
by Jim Laube
The Top 10 Myths of Restaurant ProfitabilityConventional 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 >>


Why Skimming Cash Is NOT a Restaurant Best Practice
Why Skimming Cash Is NOT a Restaurant Best PracticeAlthough not the most publicly discussed restaurant topic, the fact remains that there are some operators who have no problem pocketing some portion of their cash sales and not reporting it. You've probable heard some stories yourself about the schemes owners have devised to avoid paying the tax man. One creative restaurateur did this by . . . more >>


What to Consider BEFORE Going From One to Two Restaurants
by Jay Goldstein
What to Consider BEFORE Going From One to Two RestaurantsNow that you have one successful restaurant you may be contemplating #2. Before you jump in with both feet, there are several key principals required for successful growth. Learn what you need to consider, how to be sure you're ready, and who can help you . . . more >>


Restaurant Economics: Inside Expansion
by Jim Laube and Chris Tripoli
Restaurant Economics: Inside ExpansionThere are successful growth strategies that involve expanding an initial restaurant in ways you might not have considered. These include adding day parts, banquet and catering operations, increasing tables, or making the restaurant a commissary for kiosks and concessions. Explore these strategies and more to grow your business without adding units or franchising the concept. . . . more >>


Why Restaurants Fail
by Howard Riell
Why Restaurants Fail The reasons restaurants fail are many and varied and, in some cases, not the least bit obvious. It was nearly seven years ago that Dr. H.G. Parsa decided he wanted to know why and spearheaded a landmark study to seek the answers. Seven years after that study was released, we talk to Parsa about the study, its "back story," and what he's learned since. . . . more >>


SURVEY: How Independent Operators Are Using Management Incentive Programs
SURVEY: How Independent Operators Are Using Management Incentive ProgramsMore independent operators are taking what used to be a "chain-only" practice and profiting on several levels by using management incentive programs. Learn what works and what doesn't from the comments and insights of nearly 100 independent operators. . . . more >>


DOWNLOAD: Restaurant Internal Control Checklist
DOWNLOAD: Restaurant Internal Control ChecklistIndependent restaurants lose lots of money due to fraud & theft often because of poor or non-existent internal controls. Improve your controls & reduce your exposure to losses by implementing these essential restaurant internal controls in the areas of cash, purchasing, payroll and accounting. . . . more >>


DOWNLOAD: Menu & Recipe Cost Spreadsheet Template
DOWNLOAD: Menu & Recipe Cost Spreadsheet TemplateKnowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. This comprehensive spreadsheet template will give you an easy-to-use tool to calculate and maintain the current cost of your menu and recipes. . . . more >>


How to Create a Realistic Budget For Your Restaurant
by Joe Erickson
How to Create a Realistic Budget For Your RestaurantThe vast majority of restaurant failures can be attributed to the absence of a plan or practical budget upon which decisions, accountability and actions are based. A budget focuses management on considering changing conditions and forces them to adapt their operations to maintain profitability and consistency of product and service. . . . more >>


Why Chain Restaurants Use a Four Week Accounting Period (& why your restaurant should too)
by Jim Laube
Why Chain Restaurants Use a Four Week Accounting Period (& why your restaurant should too)There are inherent shortcomings in examining monthly restaurant P&Ls, so much so that every chain operator I know will not even consider preparing their financial statements on a monthly cycle. Learn why & what you can do instead. . . . more >>


How to Make Your Profit-&-Loss Statement One of Your Most Important Management Tools
by Jim Laube
How to Make Your Profit-&-Loss Statement One of Your Most Important Management ToolsFinancially astute operators know that every decision and activity that takes place on the operational side of their restaurant is eventually reflected in their numbers and the one report that is most indicative of how well (or how poorly) their restaurant is being managed is their profit-and-loss statement (P&L). . . . more >>


Break-Even: It's Like Having Your Own Financial Crystal Ball
by Jim Laube
Break-Even: It's Like Having Your Own Financial Crystal BallOne of my sharpest restaurant clients, nearly aways knew what his monthly net income would be for each of his three restaurants before he saw the P&L. Using a simple break-even approach, he could accurately estimate his profit just by knowing each restaurant's sales volume. Here's how he did it. . . . more >>


Success Focus Video: Burning the House Down
Success Focus Video: Burning the House DownUnfortunately, many restaurant owners place their trust in a few key employees such as a manager, chef, bookkeeper, key server or bartender to keep watch on the rest of the staff for theft prevention. But what many owners find out is that it's often the very people you trust the most that end up stealing you blind. . . . more >>


DOWNLOAD: 4-Week Periods for 2016 to 2019
DOWNLOAD: 4-Week Periods for 2016 to 2019If you want to convert to a 4-week, 13 period reporting cycle, now is the time to get ready. This series of Excel worksheets breaks down years 2016 to 2019 into 4-week periods beginning on the last Monday in 2015. . . . more >>


WEBCAST: Ordinary to Extraordinary: How to Transform Your Restaurant Into a World Class Business
WEBCAST: Ordinary to Extraordinary: How to Transform Your Restaurant Into a World Class BusinessThis lively, fast paced webcast will show you how ordinary restaurant organizations have dramatically improved the way they do business and are now achieving stunning results. We'll examine some of the common foundational principles and practices followed by some of the most successful independent operations in the country and provide practical ways for you to implement some of these practices in your restaurant and organization. . . . more >>


DOWNLOAD: Weekly Planning Guide Template
DOWNLOAD: Weekly Planning Guide TemplateCarrying out your restaurant's annual plan is done one week at a time. Managers who excel in weekly planning tend to be more knowledgeable of unit profitability and shift preparedness. Use this template as a guide to create your own weekly agenda form. . . . more >>


DOWNLOAD: Annual Restaurant Budget Worksheets
DOWNLOAD: Annual Restaurant Budget WorksheetsHow will your restaurant perform in 2015? Studies show that companies who prepare annual operating budgets are more successful than those who don't. Use this budget worksheet to quickly prepare your annual financial plan to give you and your staff specific, measurable goals throughout the coming year. . . . more >>


Success Focus Video: What Would Happen if You Got Serious About Raising the Bar?
Success Focus Video: What Would Happen if You Got Serious About Raising the Bar?What would your restaurant look like if you no longer accepted average and instead insisted on excellence? I'm sure you'd agree that, if your restaurant achieved excellence in the execution of even the most basic and routine tasks it would dramatically improve your guest experience and likely transform your financial results. . . . more >>


DOWNLOAD: Restaurant Mission Statement Worksheet
DOWNLOAD: Restaurant Mission Statement WorksheetThe right mission statement, properly used, can be one of the most powerful ingredients in creating and sustaining success. For many companies it's an invaluable tool in providing direction, focus and consistency throughout their organization. Use this worksheet for crafting or improving your mission. . . . more >>


DOWNLOAD: Restaurant Specific Cost Coding Guide
Use the Cost Code Guide to consistently code your operating expenses and other costs to the correct or most appropriate account. Correctly coding y . . . more >>


DOWNLOAD: Customer Count Tracking Template
DOWNLOAD: Customer Count Tracking TemplateThe Customer Count Tracking template is a great tool for forecasting sales, estimating labor needs, and setting prep levels. This easy to use Microsoft Excel form is ready for use. . . . more >>


Understanding the Implications of 'Service Charge' versus 'Tip'
by Doug Duerr, Esq.
Understanding the Implications of 'Service Charge' versus 'Tip'Why the IRS and Labor Department care if a tip is really a service charge(and why you should, too). Although the new rules were announced in June 2012, implementation was delayed until this year because of the resulting confusion and potentially negative effects. Starting in 2014, the IRS began enforcing the new rules on what is a "service charge" and what is a "tip." Here's some important details that will hopefully eliminate any confusion. . . . more >>


How to Turn Your Good Restaurant into a Great Business
by Jim Laube
How to Turn Your Good Restaurant into a Great BusinessMany people who open an independent restaurant don't fully understand the role they should be 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. . . . more >>


DOWNLOAD: Daily Sales Report Templates
DOWNLOAD: Daily Sales Report TemplatesSpreadsheet templates to record daily sales transactions. Includes fields to record sales, deposits, discounts & comps and paid-out detail. . . . more >>


Displaying Matches 1 thru 24 of 172 Found  NEXTLAST

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