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Startup & Growth continued

Displaying Matches 1 thru 16 of 60 Found.   NEXT

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 Startup Checklist
DOWNLOAD: Restaurant Startup ChecklistOpening a restaurant means dealing with a myriad of details and activities. Missing a critical step or activity can mean delays, cost overruns or worse. Use this 300+ point checklist from 12 months out to opening day to better plan and manage the process. . . . 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 >>


How the Chains Research Restaurant Locations and What You Can Learn From Them
by Howard Riell
How the Chains Research Restaurant Locations and What You Can Learn From ThemAs the old real estate saw goes, the three most important selling points of a property are "Location, location, location." Chains have resources and systems that give them many advantages in site locations, independents wanting to compete need to employ some of the same systems. . . . more >>


Grab Your Brand by the Horns: How to Build Your Brand
by Patricia Luebke
Grab Your Brand by the Horns: How to Build Your BrandBranding is not just for huge companies. Independent restaurants need to develop a brand too. Learn why establishing your own unique brand is important to your success. . . . more >>


DOWNLOAD: Restaurant Business Plan Template
DOWNLOAD: Restaurant Business Plan Template Includes 2014 Industry Analysis A professional, well-conceived restaurant business plan is absolutely essential for an independent restaurant venture to obtain funding and have any real chance for success. Our business plan templates will provide you with the tools to develop & communicate your plan in a professional, compelling format that will enhance your chances of securing capital and making your plan a reality. . . . more >>


Planning the Opening of Your Restaurant: Unless You Have Your 'Ducks in a Row,' Opt for a Soft Opening
by Chris Tripoli
Planning the Opening of Your Restaurant: Unless You Have Your 'Ducks in a Row,' Opt for a Soft OpeningWe find that many restaurant operators open to the public before they are fully prepared. Unlike other businesses, restaurants cannot simply open when the construction is over. You only get one chance to open and there is so much at stake. . . . more >>


AUDIO: Are You Ready to Grow? What Every Operator Should Know BEFORE Expanding Their Concept
It's natural for successful restaurant operators to want to expand and grow their business. But along with new opportunities, growth rarely comes without a host of new challenges and inherent risks. This audio program addresses these issues and some key elements of a successful growth plan. . . . more >>


How to Make a Good Impression with Outdoor Signage
by Patricia Luebke
How to Make a Good Impression with Outdoor SignageYour restaurant sign does so much more than announce the name of your restaurant. Your sign can hinder or help you attract new customer. Find out how to maximize the value of your exterior signage. . . . more >>


Finding the Right Blender: Mixer Savvy Includes Using the Right Tool for the Job and a Bias for Safety
Finding the Right Blender: Mixer Savvy Includes Using the Right Tool for the Job and a Bias for SafetyOne of the most useful and timesaving appliances found in the kitchen is the mixer. Whether it's used for pastry or pizza crust, meatloaf or meringue, soup stock or spaghetti sauce, the ubiquitous mixer shaves hours off what would be laborious and time-consuming kitchen work. . . . more >>


How to Steer Around the Legal, Marketing and Operational Challenges of Modern Mobile Foodservice
by Amelia Levin
How to Steer Around the Legal, Marketing and Operational Challenges of Modern Mobile FoodserviceWith the mobile food truck craze sweeping the nation, wannabe restaurateurs and even longtime operators are looking to expand beyond the confines of the brick-and-mortar restaurant. This article examines a number of "rules of the road" to consider before getting behind the wheel. . . . more >>


How to Create a Winning Restaurant Business Plan
How to Create a Winning Restaurant Business PlanMany 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. . . . more >>


Restaurant Failure Rates Recounted: Where Do They Get Those Numbers?
by G. Sidney
Restaurant Failure Rates Recounted: Where Do They Get Those Numbers?Failure and attrition is a fact of life in business. Painting an unrealistic picture of restaurant startups may build drama on television (NBC's "The Restaurant"), but it does little to support the hopes and dreams of those wanting to enter and improve the restaurant landscape. . . . more >>


Reasonable Restaurant Wine Pricing: Weighing Cost, Concept, and Competition, And Never Losing Sight of Your Customer
by Joyce Angelos Walsh
Reasonable
Restaurant Wine Pricing:
Weighing Cost, Concept, and Competition,
And Never Losing Sight of Your CustomerIngredients in your wine pricing decision include your "cost of goods," your restaurant concept, the amount of money and effort you've invested in your wine program, and your competitor's pricing, sprinkled with a pinch of common sense, instinct and experience. . . . more >>


Ice: The Hard, Cold Facts for Startup Restaurateurs
by Kurt Allanson
Ice: The Hard, Cold Facts for Startup RestaurateursBehind those stainless steel panels and bins are a variety of technology, feature and functions. You need to understand your restaurant's needs, in terms of ice production, storage capacity, maintenance, and what to do if your ice machine goes on strike. . . . more >>


Scratch or Pre-Made?
by Elizabeth Sidor
Scratch or Pre-Made?Rarely do you find restaurants that are either all "scratch" or all "pre-made." Most everyone else uses a mixture of the two approaches. Certainly the balance between pre-made and scratch can change over time, but you want to have an understanding of the advantages and disadvantages of each approach. Figuring out the right balance of customer acceptance, kitchen staff and equipment capabilities, storage space, menu pricing and food costs all play a part in whatever combination you use. . . . more >>


Displaying Matches 1 thru 16 of 60 Found  NEXT

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