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RS&G Archives continued

Displaying Matches 1 thru 16 of 488 Found.   NEXT

Ten Menu Mistakes You Can Avoid
by Mark Laux
Ten Menu Mistakes You Can AvoidA well-engineered menu should be your most effective marketing tool. One reason for badly designed menus is that computers have seduced operators to go it alone in the engineering and design process. With a few pointers you can avoid the most common menu mistakes and significantly improve your profitability. . . . more >>


How to Foster a Positive Working Relationship Between Front and Back of House
by Kelly Hartman
How to Foster a Positive Working Relationship Between Front and Back of HouseCamaraderie and cooperation between front- and back-of-the house staff is critical to a smooth shift. Many operators unwittingly allow this relationship to be sabotaged. Here is how to fix the communication errors that create animosity between the kitchen and wait staff. . . . more >>


How to Toss the Help Wanted Sign
by Howard Riell
How to Toss the Help Wanted SignFinding good restaurant employees has always been a challenge; however, as the economy heats up it could become even more daunting to find high-quality employees. This article explores 14 ways to assist you in sourcing and retaining great hires by implementing standard, consistent and simple hiring steps. . . . 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 >>


How to Handle and Reduce Guest Complaints in Your Restaurant
by Joe Erickson
How to Handle and Reduce Guest Complaints in Your RestaurantCustomer complaints are inevitable -- or are they? In this article, we review the systems and techniques to address and, better yet, prevent customer dissatisfaction. If complaints are frequent in your restaurant, maybe it's time for you to get "mad as hell" and put in place systems to prevent them. . . . more >>


How to Prepare For and Profit From St. Valentine's and Mother's Day Traffic
by Joe Abuso
How to Prepare For and Profit From St. Valentine's and Mother's Day TrafficFor many restaurants, St. Valentine's Day and Mother's Day are the two biggest days of the year. With a little planning and strategy these holidays have the potential to turn an otherwise lackluster February and May into real bright spots on your annual sales picture. Let's examine several best practices other operators have used successfully for these important restaurant connected holidays. . . . more >>


How to Reward Staff for Outstanding Behavior Without Breaking the Bank
by Howard Riell
How to Reward Staff for Outstanding Behavior Without Breaking the BankIn a business in which service consistency and quality can make or break you, high-quality employees may well be a restaurant's most valuable feature. And in a business in which margins are tight and you have to watch every penny, rewarding top performers isn't always easy. The good news is operators needn't break the bank to accomplish this. . . . more >>


All Systems Wow! How to (Systematically) Deliver the Ultimate Guest Experience
by Joe Erickson
All Systems Wow! How to (Systematically) Deliver the Ultimate Guest ExperienceWhy in the world would we want to spend so much effort on marketing simply to gain first-time customers, unless we are certain that we can deliver a guest experience good enough to make them want to come back? If you want to ensure you consistently exceed guest expectations you must focus your attention on improving the systems that impact your customer's experience the most. . . . more >>


Menu Engineering Basics: How to Make Your Menu Your Top Salesperson
by Banger Smith
Menu Engineering Basics: How to Make Your Menu Your Top SalespersonYour menu is much more than a decorative price list. The menu is your most powerful merchandising tool. Everything that makes your restaurant special and profitable flows from the pages of your menu. Learn how to make your menu a much more effective sales and profit building tool. . . . 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 Put In Place a Menu Cost System to Combat Rising Food Costs
Joe Erickson
How to Put In Place a Menu Cost System to Combat Rising Food CostsSetting up a menu cost system provides benefits far greater than simply an aid to price-setting. The process of keeping it up-to-date helps you more accurately calculate inventory valuation, compute your ideal cost of sales and engineer your menu for greater profitability. . . . more >>


Twelve Steps to Get New Restaurant Managers Off To a Great Start
by Matthew Mabel
Twelve Steps to Get New Restaurant Managers Off To a Great StartMake your first-time manager read this! Your first management position sets the stage and becomes the springboard for your entire career. Whether you want to be a general manager one day, own your own restaurant, move to another position or just want to be the best in your profession, it is wise to reflect upon where this promotion fits within your long term career plans and how to make the most of it. . . . 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 >>


Restaurant Systems: 90-day Plan on Which Systems to Implement First
by Joe Erickson
Restaurant Systems: 90-day Plan on Which Systems to Implement FirstIn order for a restaurant to be successful, it must deliver consistent quality in both product and service. Considering that 60-80% of your business comes from repeat customers; it's paramount that you meet or exceed your guests' expectations over and over. However, too many operators fail to recognize that in order to be consistent, they must have restaurant systems in place that promote consistency . . . more >>


Effective Ways to Develop Better Leadership In Your Restaurant
by Joe Erickson
Effective Ways to Develop Better Leadership In Your RestaurantIn the restaurant workplace, the designated "leader" goes to the owners and managers by default. Yet it almost a cliché that just being a good boss doesn't mean you're an effective leader. In this article we explore what it means to be a leader in this business, and describe how one emerging chain earned a prestigious quality award through systematic leadership practices. . . . 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 RestaurantYou 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 >>


Displaying Matches 1 thru 16 of 488 Found  NEXT

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