home | faq | join now | member login
  
Downloads | Business Plans | Discussion Forum | Testimonials | Contact Us | Members Only

Become a member & get immediate access to all of our resources.


Take a Free Tour


Who Should Join
Contributors
Download Resources
Member Benefits
Open a Restaurant
Privacy Policy
Success Stories
Terms of Use
Member Comments
FAQ



Financial Reporting Systems
Marketing Systems
People Systems
Operations Systems



Discussion Forum


Business & Financial
Business Plans
Restaurant Accounting
Food & Beverage
Staffing
Bar Management
Menu
Customer Service
Marketing
Social Media/Web 2.0
Startup & Growth
Technology



Online Seminars


RS&G Online
RS&G Archives
Online Seminars
Audio Programs
Discussion Forum
Download Library
Member Surveys
Recipe Mapping
Spanish Resources
Success Focus Videos
Videos & Webcasts
My Membership
Help



Checklist Generator
Online Staff Training
Prime Cost Wizard



Visit our Online Store.



Business & Financial continued

Displaying Matches 1 thru 24 of 171 Found.   NEXT

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 2015 to 2018
DOWNLOAD: 4-Week Periods for 2015 to 2018If 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 2015 to 2018 into 4-week periods beginning on the last Monday in 2014. . . . 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: 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: 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 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 >>


How to Assess Whether Delivery Service Is Right for Your Restaurant
How to Assess Whether Delivery Service Is Right for Your RestaurantDo you want to deliver? For restaurants with a strong carryout program, the question is almost inescapable. Are you there yet? Delivery is not for all, nor is it a one-size-fits-all, to be sure, but with some thorough research, price calculations and other considerations, there is a way to determine its potential profitability, not just possibility. . . . more >>


Success Focus Video: Why Chains Are More Profitable Than Independents
Success Focus Video: Why Chains Are More Profitable Than IndependentsWhile there are many differences between chain and independent restaurants, one of the most profound is how much money they make. This is primarily due to one key factor: systems. . . . more >>


Success Focus Video: Your Most Important Customer
Success Focus Video: Your Most Important CustomerAsk a restaurant owner who their most important customer is and they will probably respond by naming a big-spending regular, or a local business that calls in large catering orders. However, your most important customer probably hasn't even seen your restaurant yet. Your most important customer is the person who will eventually buy your business. . . . 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 >>


Success Focus Video: How Our Members are Cutting Their Costs and Improving Profits
Success Focus Video: How Our Members are Cutting Their Costs and Improving ProfitsAsk most operators how they plan to improve their profitability and they will likely refer to promotions, marketing, or social media. While activities like these which increase sales can certainly improve your profitability, usually the quickest and easiest way to improve your bottom line is to re-evaluate your expenses. . . . more >>


Success Focus Video: Restaurant Economics 101 - What Everyone on Your Staff Should Know
Success Focus Video: Restaurant Economics 101 - What Everyone on Your Staff Should KnowYour employees are clueless about how much it costs to operate your restaurant. In fact, most of your employees assume you're making a killing! Ask your employees one simple question: "Out of every dollar in sales that comes into this restaurant, how much does the owner get to keep?" . . . more >>


DOWNLOAD: Daily Sales & Receipts
DOWNLOAD: Daily Sales & ReceiptsUse this form to record your daily sales, receipts, deposits and other DSR numbers for easy entry into your accounting system. This form also simplifies the bank reconciliation process by breaking out credit card deposits by day and type and. . . . more >>


Success Focus Video: Don't Get Burned By a Bad Bookkeeper
Success Focus Video: Don't Get Burned By a Bad BookkeeperOver the years we've seen more than just a few independent restaurant owners get stung, sometimes very badly by shoddy bookkeeping practices. Find out how to get a quick read on what kind of bookkeeper you have. . . . more >>


How to Weigh the Pros and Cons of the 'Early Bird' Day Part
by Patricia Luebke
How to Weigh the Pros and Cons of the 'Early Bird' Day PartWhile "early bird" dining is often the butt of crude jokes about senior citizens, that doesn't mean that you shouldn't add this day part in your restaurant. Of course, it doesn't mean you should, either. As this article explains, it really gets down to your local demographics and your concept. . . . more >>


How to Find the Right Location for Your Next Restaurant
by Chris Tripoli
How to Find the Right Location for Your Next RestaurantYou can revamp your menu, your concept, and your operational methods;however, your location is almost impossible to change, so it's important to get it right from the start. Learn how to determine the right spot for your next location . . . more >>


WEBCAST: What Every Restaurant Owner & Manager Should Know About Prime Cost
WEBCAST: What Every Restaurant Owner & Manager Should Know About Prime CostPrime cost (food, beverage & labor) consumes in excess of 60% of sales in most restaurants. They are your largest and most volatile costs. Without good Prime Cost controls even high volume restaurants can have profitability problems. Learn how tracking your prime cost every week can significantly boost your profitability and how to do it easily and efficiently with our Prime Cost Worksheet. . . . more >>


How to Create & Use a Flash Report
by William L. Bassett
How to Create & Use a Flash ReportMost restaurants prepare some type of flash report each day or for the week. You must be able to measure what you want to control. There is no one right way to design a flash report, but here are some hints and an example that will enable you to use this valuable management tool. . . . more >>


Restaurant Rules of Thumb: How Does Your Operation Measure Up to Industry Averages & Standards?
by Jim Laube
Restaurant Rules of Thumb: How Does Your Operation Measure Up to Industry Averages & Standards?A review of several key restaurant industry startup, financial & operational metrics that have proven to be reliable measurements over time. A handy guide for operators planning changes or assessing how they compare to industry averages & standards. . . . more >>


Success Focus Video: How Much Money Should Your Restaurant Be Making?
Success Focus Video: How Much Money Should Your Restaurant Be Making?Are you generating enough sales to have any hope of making a profit? Are you making as much profit as you should given your sales volume? Find out now in this short video. . . . more >>


Displaying Matches 1 thru 24 of 171 Found  NEXT

Advanced Search