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Food & Beverage continued

Displaying Matches 33 thru 48 of 151 Found.  BACK NEXT

DOWNLOAD: Kitchen Ticket Time Analysis Form
DOWNLOAD: Kitchen Ticket Time Analysis FormConsistent service time is one of the cornerstones of great customer service. Use this form to evaluate your restaurant's average order preparation time and to identify causes and solutions for excessive service times. . . . more >>


DOWNLOAD: Restaurant Line Check Template
DOWNLOAD: Restaurant Line Check TemplateSmart kitchen managers and chefs know that advance preparation is the key to a smooth shift. This completely customizable check list can be tailored to reflect your unique cook line, enabling chefs and managers to quickly perform a quality check for each item on the line. . . . more >>


DOWNLOAD: Alcohol Management Program
DOWNLOAD: Alcohol Management ProgramA comprehensive Alcohol Management Program is essential to providing responsible alcohol service. The material offered in this program is intended to be used as a guide and educational tool to develop a responsible, knowledgeable staff with regard to serving alcoholic beverages. . . . more >>


WEBCAST: Menu and Recipe Costing Basics
WEBCAST: Menu and Recipe Costing BasicsView the recording of our 60 minute webcast workshop, using resources available in our Download Library. Presenters Jim Laube and Joe Erickson detail the step-by-step process for accurately calculating and maintaining up-to-date menu and recipe costs . . . more >>


Portion Control: How to Cut Your Food Cost & Improve Consistency in Your Kitchen
by Chef Michael Tsonton
Portion Control: How to Cut Your Food Cost & Improve Consistency in Your KitchenMore effective portion control can increase your bottom-line, maintain product freshness and ultimately improve guest satisfaction. Here are some effective, practical ways to improve your portion controls. . . . more >>


How Restaurants Lose Money Working with Food
by Jim Laube
How Restaurants Lose Money Working with FoodThe last place you want leaks to occur is in your cash flow. If you think you'll be able to spot these leaks without knowing what to look for, you might be in for a rude awakening. On the surface, they can be very small and escape detection and if enough of them develop, they can bleed your restaurant dry. No place is this more true than in your food production process. . . . more >>


DOWNLOAD: Daily Prep Sheet
DOWNLOAD: Daily Prep SheetPreparing the proper quantity of food products is a critical function in any kitchen. Prep too much & you have spoilage & waste. Don't make enough and you lose sales opportunities and disappoint your guests. This tool will help your people plan and control production of your food products. . . . more >>


The Chef as Accountant: How the Kitchen Controls Food Cost
by Joseph Abuso
The Chef as Accountant: How the Kitchen Controls Food Cost The restaurant business is one of tight margins, and of these food cost is one that must be understood, controlled and manicured. Of course, the restaurant operator must keep a hawk's eye out for sound purveyor prices, but there are other aspects of food cost that are primarily in the hands of the chef or kitchen manager. See how the kitchen controls food costs . . . more >>


Prime Cost Wizard - Web-Based Financial Tracking
Prime Cost Wizard - Web-Based Financial TrackingRestaurant operators that track their prime cost weekly routinely increase their bottom-line 2% - 5% or more! Here's an easier, more efficient way to get your prime cost numbers and not have to re-enter your sales & purchases into Quickbooks or Peachtree . . . more >>


Handling Complaints With Potential Liability
by Bill Marvin, The Restaurant Doctor
Handling Complaints With Potential LiabilityWhat happens when you receive a claim of foodborne illness contracted at your restaurant? How you handle these types of complaints that carry potential liability can greatly influence the outcome. Learn how to respond the right way. . . . more >>


How to Prevent Internal Theft Behind the Bar
by Robert Plotkin
How to Prevent Internal Theft Behind the BarOpportunities are rife for theft behind a bar. Bartenders steal from the bar and its customers because it is easily accomplished, hard to detect, and extremely difficult to prevent on an ongoing basis. The temptations posed by constantly handling large sums of cash and dealing with a liquid inventory can often prove overwhelming. . . . more >>


WEBCAST: RO.com's Prime Cost Wizard
WEBCAST: RO.com's Prime Cost WizardThe Prime Cost Wizard is a web-based financial tool that combines several of our most popular resources (Weekly Prime Cost Worksheet, Daily Sales Report Templates, Daily Sales Plus Labor Summary) into a single, simple-to-use program that integrates with Quickbooks and Peachtree accounting systems. . . . more >>


ONLINE SEMINAR: What Every Restaurant Pro Should Know About Food Cost
ONLINE SEMINAR: What Every Restaurant Pro Should Know About Food CostLearn where most independent restaurants lose money working with food and the most effective ways to lower your food cost quickly and easily. . . . more >>


WEBCAST: Purchasing - How Consolidating Your Purchases Can Lower Your Costs & Simplify Your Operation
WEBCAST: Purchasing - How Consolidating Your Purchases Can Lower Your Costs & Simplify Your OperationSome operators use ongoing bidding in hopes of getting the lowest prices. Yet many others are convinced they save even more by buying more from a single supplier. Restaurant purchasing professional Lee Plotkins discusses how to evaluate your existing purchasing program to see if a single supplier program could work for you and if so, how to go about getting the best possible deal. . . . more >>


DOWNLOAD: Catering/Event Worksheet
DOWNLOAD: Catering/Event WorksheetCatering and other special events can be a very profitable source of additional business especially when operators accurately estimate their costs and set prices accordingly. The Catering/Event Worksheet is a tool to help you quickly estimate the food, beverage, paper, equipment and staffing costs for a particular event. . . . more >>


How to Organize Cleaning and Sanitation in the Back of the House
How to Organize Cleaning and Sanitation in the Back of the HouseIs your kitchen clean? Cleaning may sound like a simple task, even if you are new to the restaurant business. However, proper cleaning requires know-how and detailed checklists . . . more >>


Displaying Matches 33 thru 48 of 151 Found BACK NEXT

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