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Displaying Matches 31 thru 45 of 612 Found.  BACK NEXT

Why Restaurants Fail
by Howard Riell
Why Restaurants Fail The reasons restaurants fail are many and varied and, in some cases, not the least bit obvious. It was nearly seven years ago that Dr. H.G. Parsa decided he wanted to know why and spearheaded a landmark study to seek the answers. Seven years after that study was released, we talk to Parsa about the study, its "back story," and what he's learned since. . . . more >>


How to Foster a Positive Working Relationship Between Front and Back of House
by Kelly Hartman
How to Foster a Positive Working Relationship Between Front and Back of HouseCamaraderie and cooperation between front- and back-of-the house staff is critical to a smooth shift. Many operators unwittingly allow this relationship to be sabotaged. Here is how to fix the communication errors that create animosity between the kitchen and wait staff. . . . 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 >>


How One Family Pulled Together To Create a Restaurant Success Story
How One Family Pulled Together To Create a Restaurant Success StoryIn 2003, Misty & Gary Young used their life savings to purchase a small, 45-seat breakfast café in Truckee, CA. With no restaurant experience, they put it all on the line. Their story, as told by their eldest daughter, Shila, is as heartwarming and inspiring as it is instructive. . . . 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 >>


How to Create a Realistic Budget For Your Restaurant
by Joe Erickson
How to Create a Realistic Budget For Your RestaurantThe vast majority of restaurant failures can be attributed to the absence of a plan or practical budget upon which decisions, accountability and actions are based. A budget focuses management on considering changing conditions and forces them to adapt their operations to maintain profitability and consistency of product and service. . . . more >>


How to Reward Staff for Outstanding Behavior Without Breaking the Bank
by Howard Riell
How to Reward Staff for Outstanding Behavior Without Breaking the BankIn a business in which service consistency and quality can make or break you, high-quality employees may well be a restaurant's most valuable feature. And in a business in which margins are tight and you have to watch every penny, rewarding top performers isn't always easy. The good news is operators needn't break the bank to accomplish this. . . . more >>


All Systems Wow! How to (Systematically) Deliver the Ultimate Guest Experience
by Joe Erickson
All Systems Wow! How to (Systematically) Deliver the Ultimate Guest ExperienceWhy in the world would we want to spend so much effort on marketing simply to gain first-time customers, unless we are certain that we can deliver a guest experience good enough to make them want to come back? If you want to ensure you consistently exceed guest expectations you must focus your attention on improving the systems that impact your customer's experience the most. . . . more >>


State Restaurant Association Membership
by Barry Shuster & Patricia Luebke
State Restaurant Association MembershipState restaurant associations must work for membership with as much vigor as they fight to influence legislation and provide valuable benefits to their members. What are they doing to earn their keep, and what benefits and value do they offer you? . . . more >>


Break-Even: It's Like Having Your Own Financial Crystal Ball
by Jim Laube
Break-Even: It's Like Having Your Own Financial Crystal BallOne of my sharpest restaurant clients, nearly aways knew what his monthly net income would be for each of his three restaurants before he saw the P&L. Using a simple break-even approach, he could accurately estimate his profit just by knowing each restaurant's sales volume. Here's how he did it. . . . more >>


DOWNLOAD: 4-Week Periods for 2015 to 2018
DOWNLOAD: 4-Week Periods for 2015 to 2018If 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 2015 to 2018 into 4-week periods beginning on the last Monday in 2014. . . . more >>


Create Some Excitement in Your Restaurant With a Puzzle Promotion
Create Some Excitement in Your Restaurant With a Puzzle PromotionCreate some excitement in your restaurant by engaging your customers with this fun and unique promotion. This easy to roll out marketing strategy will reward your best customers and is a great way to foster good will resulting in more frequent visits. . . . more >>


DOWNLOAD: Weekly Planning Guide Template
DOWNLOAD: Weekly Planning Guide TemplateCarrying out your restaurant's annual plan is done one week at a time. Managers who excel in weekly planning tend to be more knowledgeable of unit profitability and shift preparedness. Use this template as a guide to create your own weekly agenda form. . . . more >>


DOWNLOAD: Annual Restaurant Budget Worksheets
DOWNLOAD: Annual Restaurant Budget WorksheetsHow will your restaurant perform in 2015? 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 >>


How to Toss the Help Wanted Sign
by Howard Riell
How to Toss the Help Wanted SignFinding good restaurant employees has always been a challenge; however, as the economy heats up it could become even more daunting to find high-quality employees. This article explores 14 ways to assist you in sourcing and retaining great hires by implementing standard, consistent and simple hiring steps. . . . more >>


Displaying Matches 31 thru 45 of 612 Found BACK NEXT

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