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RS&G Archives continued

Displaying Matches 1 thru 16 of 492 Found.   NEXT

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 EfficiencyIn 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 >>


Moving Up:Turning a Line Cook Into a Sous-Chef
by Joe Abuso
Moving Up:Turning a Line Cook Into a Sous-ChefThe 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 >>


The Case for Creating a Mobile App for Your Restaurant
by Allison Wollam
The Case for Creating a Mobile App for Your RestaurantThe question for every independent in the digital age is can you afford not to take advantage of changes in how people find and review where they want to dine out. You have to ask yourself how your restaurant might build sales on the back of this well-established shift. . . . more >>


How to Cope With Minimum-Wage Increases
by Joe Erickson
How to Cope With Minimum-Wage IncreasesAll but five states have an established minimum wage above the federal level, which was increased to $7.25 in 2009, with recent legislative proposals to increase this to $10.10 per hour. These increases hit restaurateurs particularly hard. How should you manage these ever-rising labor costs? . . . more >>


Selecting a Music System for Your Restaurant
by Joe Erickson
Selecting a Music System for Your RestaurantFood and music go hand in hand in a number of concepts. If you're getting ready to plunk down serious money for a sound system and/or music subscription service, this article explores some of your options. It also discusses the legal issues related to music licensing . . . more >>


How to Select the Right POS System in 10 Easy Steps
by Joe Erickson
How to Select the Right POS System in 10 Easy StepsWith a myriad of choices facing you when selecting a point-of-sale system, you might wonder where to start. We'll help you navigate this sea of technology, including asking the right questions and analyzing your business's requirements when it comes time to purchase or upgrade your system. . . . more >>


What's Your Purple Cow? Ways to Differentiate Your Independent Restaurant In a Crowded Field
by Howard Riell
What's Your Purple Cow? Ways to Differentiate Your Independent Restaurant In a Crowded FieldThe essence of the "purple cow" -- the reason it would shine among a crowd of perfectly competent, even undeniably excellent cows -- is that it would be remarkable. Something remarkable is worth talking about, and worth paying attention to. Boring stuff quickly becomes invisible. So … does your restaurant have any "purple cows"? . . . more >>


Smart Shopping Tips for Purchasing Kitchen Equipment
by Stephani Robson
Smart Shopping Tips for Purchasing Kitchen EquipmentBuying foodservice equipment is kind of like buying a car; it doesn't take a lot of experience or skill to make a good purchase as long as you are clear about what you are looking for. This article gives you a starting point for evaluating your needs and making informed decisions when buying kitchen equipment for your restaurant. . . . more >>


How to Overcome Typical Startup Challenges in the First Six Months of Operation
by Joe Erickson
How to Overcome Typical Startup Challenges in the First Six Months of OperationIssues at recently opened restaurants are often unique situations but by listening to numerous voices of experience the author has seen many of the same challenges over and over again. This article will increase your awareness of and prepare you to deal with these common problems. . . . more >>


How to Turn Complaining Customers Into Loyal Guests
by Patricia Luebke
How to Turn Complaining Customers Into Loyal GuestsComplaints can wear you out because they so often feel like a personal attack on your integrity and wallet; but if you're able to listen patiently to what your customers are telling you it may alert you to situations that need your attention. See how to realize the positive effect complaints can have on your bottom line . . . more >>


No MBA, No Problem - Creating Your Startup's Marketing Plan
by Patricia Luebke
No MBA, No Problem - Creating Your Startup's Marketing PlanIncrease the profitability of your restaurant by identifying your operations strengths, weaknesses, opportunities and threats with a targeted marketing plan. . . . 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 >>


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 >>


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 >>


The Characteristics and Traits of Top-Performing Restaurant Managers
by Patricia Luebke
The Characteristics and Traits of Top-Performing Restaurant Managers A manager exists to build profitable sales, and everything a manager does should be targeted to that objective. Still, there's no set personality that characterizes a good manager; one top performer might be totally outgoing and effervescent while another may be quiet and reserved. Both personalities could perform exceptionally well, but there are some core qualities that top managers share. Explore here what defines the best and brightest. . . . 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 >>


Displaying Matches 1 thru 16 of 492 Found  NEXT

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