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.



Food & Beverage continued

Displaying Matches 33 thru 48 of 152 Found.  BACK NEXT

Closing Time
by Chef Michael Tsonton
Closing TimeClosing your restaurant requires more than just turning off the lights and locking the door. Here are some important procedures to add to your closing checklist that can help you avoid potential problems that can pop up overnight . . . more >>


How to Put Out a Grease Fire
by Chef Michael Tsonton
How to Put Out a Grease Fire There is probably no more likely of potential for grease fires than in a restaurant kitchen. Unexpected grease fires can cause fire suppression systems to trip at the the most inopportune times, like during the Friday night rush. Here are some simple tips that can help your kitchen staff to avoid grease fires . . . more >>


The Power of Suggestion: Boosting Wine-by-the-Bottle Sales
by Joyce Angelos Walsh
The Power of Suggestion: Boosting Wine-by-the-Bottle SalesSure, your cost is typically lower on glass wine, but you tend to take more dollars to the bank with bottles. Also, bottles increase server and bartender interaction with guests, which can drive up check averages. While a server is opening and serving a bottle, he can interact with guests, make menu suggestions, and create opportunities for further sales. . . . more >>


Presentation Tricks and Techniques
by Chef Michael Tsonton
Presentation Tricks and TechniquesEye-catching plates are bound to elicit comments like, "What are they having?" No doubt, presentation contributes to the overall dining experience. Here are some eye-catching tips to help your signature dishes look as good as they taste . . . more >>


A Down-to-Earth Look at a Space-Age Food Safety Program
by Susan Dickson
A Down-to-Earth Look at a Space-Age Food Safety ProgramFood poisoning affects 76 million people each year in the United States, killing 5,000 and putting another 325,000 in the hospital. Don't put your customers and business at risk by not doing all you can do to serve the best and safest products you can. . . . more >>


How to Improve Your Health Inspection Scores & Have a Cleaner Restaurant
by David T. Denney and Deep Patel
How to Improve Your Health Inspection Scores & Have a Cleaner RestaurantLocal laws regulate how frequently restaurant health inspections take place, but, in general, routine inspections occur twice a year and are typically unannounced. This article will provide a general overview of the inspection mechanism, what you can do to improve your establishment's health inspection score and other tips for running a clean operation. . . . more >>


Keeping Hot Food Hot and Cold Food Cold
by Chef Michael Tsonton
Keeping Hot Food Hot and Cold Food ColdThe adage, "hot food on hot plates, cold food on cold plates" rings true still. Chef Michael Tsonton revisits this often forgotten kitchen function . . . more >>


Selling Wine: Most People Don't Prefer Wine in the Bottle, They Prefer It in a Glass
by Doug Frost
Selling Wine: Most People Don't Prefer Wine in the Bottle, They Prefer It in a GlassIf you consider selling wine by the glass a necessary evil to please guests who are too cheap to buy a bottle, you're not alone. You're wrong, but at least you've got company. Many restaurateurs tolerate but do not promote wine-by-the-glass sales, in belief that these programs generate only a fraction of the revenue reaped by bottle sales. You need to understand how much a wine-by-the-glass program can influence what your customers talk about, taste and buy. And when strategically priced, promoted and stocked, a wine-by-the-glass program can be profitable and a boon to your overall wine sales. . . . more >>


Keep Your Business in Hot Water: Care, Maintenance, and Selection of Your Startup's Water Heater
by Robert N. Rossier
Keep Your Business in Hot Water: Care, Maintenance, and Selection of Your Startup's Water HeaterRestaurants use a lot of hot water, and without it, you're dead in the water. Learn ways to help you to prevent a water heater failure, and possibly save a few dollars in the process . . . more >>


How to Turn Leftovers into Profit
by Chef Michael Tsonton
How to Turn Leftovers into ProfitLeftovers doesn't have to mean wasted product. Here are a few ideas on handling leftovers when the daily special doesn't get sold . . . more >>


Hand Sanitation Tips and Techniques for the Bare or Covered Hand
by Ann Marchiony
Hand Sanitation Tips and Techniques for the Bare or Covered HandThe importance of proper hand sanitation cannot be overemphasized, and in this article we look at handwashing, using as a springboard the oft-uttered question, "Gloves or No Gloves?" . . . more >>


Managing the Recipes and the Yield
by Chef Michael Tsonton
Managing the Recipes and the YieldIn order to find your ideal food cost you must first have consistent yields for your recipes. Chef Michael Tsonton discusses costing practices that can improve accuracy and hopefully the bottom line . . . more >>


Tainted Tradition Versus Tainted Wine
Natural cork can be infected with TCA that can taint wine. It's creating a movement toward screw top and synthetic wine closures. But are your customers ready to part with tradition? . . . more >>


DOWNLOAD: Prime Vendor Forms
DOWNLOAD: Prime Vendor FormsA prime vendor program can be one of the easiest ways to lower your food cost & reduce non-productive purchasing time. Here are all the forms you need to help you choose the right distributor & get the best deal. . . . more >>


Measuring up - How to Select Scales for a Restaurant
by Robert Rossier
Measuring up - How to Select Scales for a RestaurantThere's a bit more to weighing than first meets the eye. All scales don't measure up. This article points out how a good scale can make you money and how to choose the scale that's right for your particular situation. . . . more >>


How to Keep Your Garbage From Outgrowing Your Business
by Howard Riell
How to Keep Your Garbage From Outgrowing Your BusinessRestaurants generate almost as much waste as they do meals. Learn why planning the disposal of garbage can save you money and keep the local neighborhood happy . . . more >>


Displaying Matches 33 thru 48 of 152 Found BACK NEXT

Advanced Search