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Business & Financial continued

Displaying Matches 25 thru 48 of 166 Found.  BACK NEXT

Success Focus Video: Ideal Food Cost - Part 1
Success Focus Video: Ideal Food Cost - Part 1This video explains how to calculate the ideal cost for your restaurant and how comparisons to actual cost reveal cost control issues for you to address. . . . more >>


Success Focus Video: Ideal Food Cost - Part 2
Success Focus Video: Ideal Food Cost - Part 2This video explains how to calculate the ideal cost for your restaurant and how comparisons to actual cost reveal cost control issues for you to address. . . . more >>


Success Focus Video: Using the Manager's Shift Card
Success Focus Video: Using the Manager's Shift CardLearn how this simple, easy-to-use form, is used for conducting shift meetings, recording logbook notes and as a key tool for controlling labor cost on a shift-by-shift basis. . . . 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 >>


FAQs on the Employer Shared Responsibility Provisions of Obamacare
Brought to you by Shepard & Walton Life
FAQs on the Employer Shared Responsibility Provisions of ObamacareIn December 2012 the IRS issued the following legislative brief on the Affordable Care Act "pay or play" requirements on large employers who do not offer coverage or offer coverage that is either unaffordable or does not provide minimum value. The brief contains the IRS' questions and answers on this topic. . . . more >>


How to Turn Your Good Restaurant into a Great Business
by Jim Laube
How to Turn Your Good Restaurant into a Great BusinessMany people who open an independent restaurant don't fully understand the role they should playing as the owner. They're convinced that rolling up their sleeves and "running the restaurant" will lead to restaurant success, when in reality, this mindset is often the fatal flaw behind many underperforming or failed independent operations. Find out what independent restaurant owners SHOULD be doing instead. . . . more >>


DOWNLOAD: Restaurant Business Plan Financial Models
DOWNLOAD: Restaurant Business Plan Financial ModelsTo the majority of potential lenders and investors, the financial section will be the most important part of your business plan. Even if the other sections of your plan are impeccable, the financials will still make or break your presentation. Use this series of Excel worksheets to prepare a comprehensive, professional and convincing financial section for your business plan. . . . more >>


DOWNLOAD: 4-Week Periods for 2014 to 2017
DOWNLOAD: 4-Week Periods for 2014 to 2017If 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 2014 to 2017 into 4-week periods beginning on the last Monday in 2013. . . . more >>


DOWNLOAD: Annual Restaurant Budget Worksheets
DOWNLOAD: Annual Restaurant Budget WorksheetsHow will your restaurant perform in 2014? Studies show that companies who prepare annual operating budgets are more successful than those who don't. Use this budget worksheet to quickly prepare your annual financial plan to give you and your staff specific, measurable goals throughout the coming year. . . . more >>


ONLINE SEMINAR: Key Industry Averages-How Does Your Restaurant Stack Up?
ONLINE SEMINAR: Key Industry Averages-How Does Your Restaurant Stack Up?How does your restaurant's financial performance stack up to the industry? Get industry averages and rules of thumb to evaluate your sales, food cost, beverage costs, mangement and hourly labor cost, employee benefits, operating expenses, rent and occupancy costs, inventory levels and much more. . . . more >>


Accounting Methods for Discounts and Comps
Accounting Methods for Discounts and CompsThe practice of discounting and the use of coupons has grown substantially in recent years and some operators have expanded their use of discounts and coupons to the point that discounted sales sometimes run well in excess of 10% of gross sales. As discount sales make up a larger portion of gross sales, how they are accounted for and reported on a restaurant's income statement can potentially affect how certain cost and margin levels are viewed and evaluated . . . more >>


SURVEY: How Independent Operators Are Using Management Incentive Programs
SURVEY: How Independent Operators Are Using Management Incentive ProgramsMore independent operators are taking what used to be a "chain-only" practice and profiting on several levels by using management incentive programs. Learn what works and what doesn't from the comments and insights of nearly 100 independent operators. . . . more >>


The Best Way to Format Your Restaurant's P&L
by Jim Laube
The Best Way to Format Your Restaurant's P&LOne of most valuable tools and controls in any restaurant is your Profit & Loss Statement (P&L). Your P&L should tell you how well (or how bad) your restaurant is doing and if there are problems, where those problems are and how worried you should be. But not all P&L formats are created equal. Here's how your P&L should look like to get the most benefits. . . . more >>


WEBCAST: Restaurant Accounting for QuickBooks
WEBCAST: Restaurant Accounting for QuickBooksTips and Techniques for Using the Uniform System of Accounts with QuickBooks This is a hands-on demonstration on how to optimize your QuickBooks settings to use the Uniform System of Accounts for Restaurant and other helpful Quickbooks functions. . . . more >>


The NEW Uniform System of Accounts for Restaurants IS HERE!
The NEW Uniform System of Accounts for Restaurants IS HERE!JUST RELEASED! The NEWEST edition of the Uniform System of Accounts for Restaurants is here! It contains many new updates and changes. This is the restaurant industry standard for getting more value and practical use out of your financial information and reports . . . more >>


How to Determine If a Prime Vendor Program Is Right for Your Restaurant
By Lee Plotkin
How to Determine If a Prime Vendor Program Is Right for Your RestaurantSetting up a purchasing program that's a good fit for your concept is important in today's competitive marketplace, especially as costs continue to soar. This article examines strategies to effectively reduce costs without diminishing quality and service. . . . more >>


DOWNLOAD: Menu & Recipe Cost Spreadsheet Template
DOWNLOAD: Menu & Recipe Cost Spreadsheet TemplateKnowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. This comprehensive spreadsheet template will give you an easy-to-use tool to calculate and maintain the current cost of your menu and recipes. . . . more >>


DOWNLOAD: Weekly Prime Cost Worksheets
DOWNLOAD: Weekly Prime Cost WorksheetsCalculating prime cost every week is one of the profitable activities any restaurant can do. If prime cost is too high it's VERY difficult for any restaurant to generate a profit. Our weekly prime cost worksheets make it easy to track and control your biggest and most volatile costs. . . . more >>


DOWNLOAD: Prime Cost Projection Worksheet
DOWNLOAD: Prime Cost Projection WorksheetThe Prime Cost Projection Worksheet is a tool that helps to estimate the prime cost for your existing or proposed restaurant. Use this tool when pricing your menu to see the affects that price changes will have on your overall profitability . . . more >>


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 >>


10 Common Restaurant Startup Mistakes (and how to avoid them)
10 Common Restaurant Startup Mistakes (and how to avoid them)In any new business venture good decision-making is vital. Opening a new restaurant requires so many decisions that it's not hard to make some bloopers along the way. The key is not totally missing the mark on the really important issues that can make or break your chances for success. Here are 10 of the most common & potentially fatal missteps new owners make and what you can do to avoid making them. . . . more >>


2012 Restaurant POS Survey
2012 Restaurant POS Survey Selecting a POS system is one of the most critical decisions any restaurant operator makes. You can compare the ratings and gain an edge in picking your next POS by learning from the candid comments and first-hand experiences of more than 1500 RO.com members on nearly 100 of the top restaurant POS systems. . . . more >>


DOWNLOAD: Restaurant P&L Templates
DOWNLOAD: Restaurant P&L TemplatesA profit and loss statement represents the end result of all of your efforts from marketing to operations to cost control. These sample summary and detailed P&L templates will give you ideas and a starting point for designing your own P&L. . . . more >>


WEBCAST: Best Management Practices of Multi-Unit Restaurants
WEBCAST: Best Management Practices of Multi-Unit RestaurantsIn this webcast, Joe Erickson and Jim Laube show how multiunit restaurant operators are using their web-based tool - the Prime Cost Wizard - to improve their store communications, reduce food, beverage and labor cost, eliminate duplicate data entry and spreadsheet dependency, tighten up cash accountability and spot theft warning signs, and establish the seamless transfer of sales and purchase data to the home office accounting system. . . . more >>


Displaying Matches 25 thru 48 of 166 Found BACK NEXT

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