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RS&G Archives continued

Displaying Matches 1 thru 16 of 499 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 >>


The Pros and Cons of Using Craigslist to Solicit New Employees
by Mel Kleiman
The Pros and Cons of Using Craigslist
to Solicit New EmployeesA RO.com member survey conducted last summer indicated, among other things, that Craigslist is becoming one of the most-used vehicles to advertise positions. In this article, we review the positives and negatives of using it to fill positions in your restaurant, and ways to employ it most effectively for your business. . . . more >>


Using Tableside and Tabletop Technology to Boost Service and Sales
by Howard Riell
Using Tableside and Tabletop Technology to Boost Service and SalesFor many independent operators, the knee-jerk response to the idea of adopting table technology ordering and payment systems into their concept is "that's fine for the quick-service and casual chains, but not in my place -- we're here to serve the guest." These restaurant technology developers and consultants, however, believe that tableside and tabletop technology has a place in independent and full-service concepts, and gives waitstaff more time to serve and drive sales -- with caveats. . . . more >>


How to Standardize, Measure and Continually Improve Your Restaurant Through Systems Development
by Jim Laube and Joe Erickson
How to Standardize, Measure and Continually Improve Your Restaurant Through Systems DevelopmentWithout standardized systems in place you are likely to allow operational inefficiencies to continue unidentified that negatively impact your guest experience. Customer feedback is critical and the first step to identify and "systematize" a solution to address and fix the problem. . . . more >>


Piecing Together a Culture of Quality
by Jim Laube
Piecing Together a Culture of QualityA positive culture will create better job experiences than those in a negative culture. Positive cultures are characterized by attitudes and behavior, such as optimism, engagement, teamwork and respect. Creating a stronger culture, one that will respond well to some disruption in the status quo, is essential and will make all the difference in the world. . . . 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 >>


How Effective Systems Can Transform Your Restaurant (and Your Life) From Ordinary to Extraordinary
by Jim Laube
How Effective Systems Can Transform Your Restaurant (and Your Life) From Ordinary to ExtraordinaryWhile there are many, many factors, both tangible and intangible, that go into building a successful restaurant, we believe one of the most profound ingredients is the type of "systems" they choose to deploy. The processes, steps and methods a restaurant chooses to use every day have a tremendous impact on its customers and whether they decide to return. . . . more >>


How to Avoid 10 Common Restaurant Architectural Mistakes
by Stephani Robson
How to Avoid 10 Common Restaurant Architectural MistakesHere are the 10 most common architectural design mistakes the author sees in new restaurants. Each of these problems can be prevented if your architect has a good understanding of what you need the restaurant to be able to do and if you have selected the right space to lease to begin with. . . . more >>


How to Manage Younger Employees in Your Restaurant
How to Manage Younger Employees in Your RestaurantThe restaurant business depends on younger employees whose attitudes and work ethic may be different than yours. Trying to shape them in your image might only lead to frustration and poor communication. This article provides guidance to develope their vitality and skills into effective employees. . . . more >>


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 >>


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 >>


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 >>


Displaying Matches 1 thru 16 of 499 Found  NEXTLAST

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