home | faq | join now | member login
  
Downloads | Business Plans | Discussion Forum | Testimonials | Contact Us | Members Only

Become a member & get immediate access to all of our resources.


Take a Free Tour


Who Should Join
Contributors
Download Resources
Member Benefits
Open a Restaurant
Privacy Policy
Success Stories
Terms of Use
Member Comments
FAQ



Financial Reporting Systems
Marketing Systems
People Systems
Operations Systems



Discussion Forum


Business & Financial
Business Plans
Restaurant Accounting
Food & Beverage
Staffing
Bar Management
Menu
Customer Service
Marketing
Social Media/Web 2.0
Startup & Growth
Technology



Online Seminars


RS&G Online
RS&G Archives
Online Seminars
Audio Programs
Discussion Forum
Download Library
Member Surveys
Recipe Mapping
Spanish Resources
Success Focus Videos
Videos & Webcasts
My Membership
Help



Checklist Generator
Online Staff Training
Prime Cost Wizard



Visit our Online Store.



Business & Financial continued

Displaying Matches 25 thru 48 of 170 Found.  BACK NEXT

How to Manage Your Restaurant's Critical Numbers and Avoid Financial Loose Ends
by Chris Tripoli and Jim Laube
How to Manage Your Restaurant's Critical Numbers and Avoid Financial Loose EndsToo many owner/operators are not tracking sales accurately, not posting costs by category correctly, and/or vewing a cash balance at the end of the month as profit. In this article, we discuss how to setup and interpret your financial reports to help you identify how your restaurant is really performing. . . . more >>


Four Things Every Independent Operator Should Know About Restaurant Numbers
by Jim Laube
Four Things Every Independent Operator Should Know About Restaurant NumbersIn this article we review some important financial concepts that are particularly relevant in the current economic environment. If you keep these four items in mind as you manage your restaurant's finances, you'll be in much better control of your business. . . . more >>


DOWNLOAD: Restaurant P&L Trend Analysis
DOWNLOAD: Restaurant P&L Trend AnalysisA Profit & Loss Statement Statement is one of the most important financial tools that a restaurant owner has but is of limited value when only a single month is viewed. Using the P&L Trend Analysis Worksheet will greatly enhance your understanding of what's actually going on in your restaurant by comparing current percentages and per guest ratios to prior periods and the same month or period last year. . . . more >>


Restaurant Management Agreements: The Advantages and Pitfalls
by David T. Denney
Restaurant Management Agreements: The Advantages and PitfallsManagement agreements can be effective tools in streamlining restaurant operations. They can cover everything, including clearly stated, detailed responsibilities for employee matters. They can also create pitfalls for the unwitting. Here's how to harness their upside and sidestep their downside. . . . more >>


How to Create a Winning Restaurant Concept
by Chris Tripoli and Peter Merwin
How to Create a Winning Restaurant ConceptEvery restaurateur dreams of hitting a home run with their new restaurant. However, it takes more than a dream to have a winning concept. See how successful operators use a system for creating consistently great restaurant concepts . . . more >>


Know the Score When Buying an Existing Restaurant
by Barry Shuster, JD, MBA & Robert Idol, JD, LLM
Know the Score When Buying an Existing RestaurantBetween making an initial offer to purchase and being handed the key to the front door, the buyer has a lot to consider. These transactions can be complex from a legal and tax perspective for all parties; however, typically it is the buyer who is the most vulnerable. . . . more >>


Selling Your Restaurant: How to Find & Work With the Right Broker
by Allison Wollam
Selling Your Restaurant: How to Find & Work With the Right BrokerUltimately, you make money in the restaurant business by building a great concept and following and selling the business to an operator who wants to step into a successful business with a history of success. Whether that is your end game for retirement or a steppingstone to your next big project, you need to think about that day. . . . more >>


WEBCAST: Selling Your Restaurant - What You Need to Know to Attract Serious Buyers & Get Top Price
WEBCAST: Selling Your Restaurant - What You Need to Know to Attract Serious Buyers & Get Top PriceSelling your restaurant may one day provide you with the chance to have the biggest payday of your life. You need to know what to expect and how to position your restaurant as a desirable business opportunity long before you decide to put it on the market. Learn what the restaurant selling process is all about from one of the top pros in the industry. . . . more >>


DOWNLOAD: Restaurant Business Plan Template
DOWNLOAD: Restaurant Business Plan Template Includes 2014 Industry Analysis A professional, well-conceived restaurant business plan is absolutely essential for an independent restaurant venture to obtain funding and have any real chance for success. Our business plan templates will provide you with the tools to develop & communicate your plan in a professional, compelling format that will enhance your chances of securing capital and making your plan a reality. . . . more >>


Sales, Use and Local Taxes
You don't have to love collecting state sales taxes but in most states operators are required to collect, remit and track them. . . . more >>


To Skim Or Not To Skim
To Skim Or Not To SkimAlthough not the most publicly discussed restaurant topic, the fact remains that there are some operators who have no problem pocketing some portion of their cash sales and not reporting it. You've probable heard some stories yourself about the schemes owners have devised to avoid paying the tax man. One creative restaurateur did this by . . . more >>


WEBCAST: Your Path To Better Numbers - How to Use the Uniform System of Accounts for Restaurants
WEBCAST: Your Path To Better Numbers - How to Use the Uniform System of Accounts for RestaurantsManagement of your organization requires a financial and operational reporting format that reflects the restaurant industry's unique requirements. In this webcast, RestaurantOwner.com Founder and President, Jim Laube and Vice President, Joe Erickson will highlight the recent updates in the NRA's Uniform System of Accounts for Restaurants, a leading guide for preparing and reporting restaurant financial results for 50 years . . . more >>


The Domino Theory: Business Failure is Often the Result of Little Problems that were Ignored or Poorly Managed
by Barry Shuster
The demands (and rewards) of serving as editor of this magazine do not leave much time for other professional pursuits, which in my case, has include . . . more >>


A Premises Liability Primer for Startup Restaurateurs
by Barry Shuster
A Premises Liability Primer for Startup RestaurateursYou have a full house, and business is humming. As you survey the dining room with satisfaction, your peace of mind is pierced by commotion in the parking lot. You rush out the front door to find one of your patrons clutching her ankle. She clearly had too much wine with dinner. Her concerned companions complain about the inadequate handrails at your business entrance. . . . more >>


Restaurant Profitability Calculator
Restaurant Profitability CalculatorUse the Profitability Calculator to compare your restaurant's sales and profit ratios to industry averages. The Annual Sales section calculates the annual sales per sq. ft. for your restaurant and then returns the profit percentage expectations for restaurants with equivalent sales volume. The Annual Profit and Loss section compares your restaurant's financial performance to industry averages. . . . more >>


Success Focus Video: How to Use the Weekly Prime Cost Worksheets
Success Focus Video: How to Use the Weekly Prime Cost WorksheetsAs a restauranteur, the importance of a weekly Prime Cost discipline cannot be understated. Prime Cost is the total of your food and beverage cost combined with your labor cost, including taxes and benefits. . . . more >>


Success Focus Video: Running Inventory
Success Focus Video: Running InventoryA running inventory is one of the most basic and fundamental food cost controls in our industry but surprisingly it's one that many independent restaurants simply don't do. . . . more >>


Success Focus Video: 3 Rules for Computing Cost of Sales
Success Focus Video: 3 Rules for Computing Cost of SalesMany operators erroneously assume that what they spend on purchases in a given week is their ACTUAL cost of sales -- but this assumption is wrong! Accurately calculating your cost of sales requires that these three very important rules are followed. If you aren't following these rules you have no way of knowing if cost of sales is accurate. . . . more >>


DOWNLOAD: Accident Report Form
DOWNLOAD: Accident Report FormUse this report form to document any personal injuries, near misses or dangerous occurances that take place at your restaurant. . . . more >>


How to Take Your Restaurant Products to Retail
by Amelia Levin
How to Take Your Restaurant Products to RetailRestaurants have been hit really hard over the past few years and have been searching for alternative revenue streams. Selling your food products at retail may be the answer. This article will describe the process and potential pitfalls of bringing restaurant products to retail. . . . more >>


How Independents Win Concession Contracts and Make Them Work
by Howard Riell
How Independents Win Concession Contracts and Make Them WorkOver the last decade, large concession management firms have sought out local, popular independent concepts to include in their managed facilities. Local diners find that their favorite burrito place has a presence at the ballgame, or airport or hospital. Exciting, yes, but taking a local restaurant and translating its concept to a stadium concession, for example, is an operational feat. . . . more >>


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 >>


Displaying Matches 25 thru 48 of 170 Found BACK NEXT

Advanced Search