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Displaying Matches 1 thru 20 of 620 Found.   NEXTLAST

DOWNLOAD: 4-Week Periods for 2016 to 2019
DOWNLOAD: 4-Week Periods for 2016 to 2019If 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 2016 to 2019 into 4-week periods beginning on the last Monday in 2015. . . . 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 Search to Quickly Find What You Are Looking for on RestaurantOwner.com
Using Search to Quickly Find What You Are Looking for on RestaurantOwner.comThe Search tool in RestaurantOwner,com enables you to quickly find resources for any topic or keyword you are searching for. For the most relevant results, we suggest you use the Advanced Search feature by clicking on the Search button and leaving the search field blank. . . . more >>

WEBCAST: How to Attract, Hire & Retain More Good Employees
WEBCAST: How to Attract, Hire & Retain More Good EmployeesAs a result of your responses, we've asked Mel Kleiman, one of the nation's leading authorities on the hiring and retention of frontline employees, to share some of the things his clients are doing to recruit, select, and retain the top hourly workers in their area. . . . 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 >>

Survey: Finding & Keeping Good Employees
Survey: Finding & Keeping Good EmployeesThese survey results include specific comments on how other independent restaurants are improving their culture and how changes in the labor market over the past two years might affect their operations if their staffing situation does not improve. You may be surprised to see the benefits some operators are offering in order to retain their staff. . . . 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 >>

WEBCAST: Culture Success Stories - Two Independent Operators Reveal How a Change In Culture Has Impacted Virtually Everything In Their Restaurants
WEBCAST: Culture Success Stories - Two Independent Operators Reveal How a Change In Culture Has Impacted Virtually Everything In Their RestaurantsOur guests will be Bonnie Long, GM of Petra Mexican Restaurant in McKinney, Texas and Kyle Horstman, GM of Harrison's Landing in Corpus Christi, Texas. In the webcast we ask Bonnie and Kyle a number of questions to find out what's been happening in their restaurants and the results they are seeing since attending the Achieving Extraordinary Results workshop. . . . 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 >>

WEBCAST: Change Your Culture or Die!
WEBCAST: Change Your Culture or Die!In this program, RestaurantOwner.com's Jim Laube shows you why culture has such a profound impact on everything that takes place in your restaurant and how to begin to forge a new, stronger culture literally overnight by making just a few simple, yet powerful steps. . . . 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 >>

Spot Food Cost Problems by Knowing Your Ideal Food Cost
by Joe Erickson
Spot Food Cost Problems by Knowing Your Ideal Food Cost "What should my food cost be?" - this is one of the most often asked questions by restaurant operators. Considering that food cost, along with labor cost, make up 60-70% of all restaurant expenditures, knowing what your restaurant's food cost "should be" is the first step towards controlling it . . . more >>

DOWNLOAD: Restaurant Marketing Planning Calendar
DOWNLOAD: Restaurant Marketing Planning CalendarToday, sales growth doesn't just happen, it requires proper planning and execution! Take control of your marketing plan with this great tool to organize your promotions for the entire year onto a single spreadsheet that shows the dates of each promotion and the tasks required to make them happen . . . 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 >>

DOWNLOAD: Restaurant Order Guide Form
DOWNLOAD: Restaurant Order Guide FormAn effective ordering system has added benefits that go beyond the simple goal of maintaining sufficient product to serve your guests. Proper ordering procedures also help to keep fresh product in stock and serves as a backup just in case the person doing the ordering isn't there. . . . 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 >>

DOWNLOAD: QSR Training Manual Templates
DOWNLOAD: QSR Training Manual TemplatesHaving comprehensive, easy-to-understand training manuals for every position in your QSR is vital for new employees to learn to perform their jobs the "right way." Use these templates as a guide to create your own detailed training manuals for cashier/counter, drive-thru, lobby, prep cook, line cook, expediter . . . 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 >>

Displaying Matches 1 thru 20 of 620 Found  NEXTLAST

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