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Startup & Growth continued

Displaying Matches 33 thru 48 of 60 Found.  BACK NEXT

How to Design Your Restaurant's Floorplan
by Jeff B. Katz
How to Design Your Restaurant's FloorplanGetting from the dream to a solid concept and then to an operating restaurant is a challenge. Don't let the excitement and energy of creating your new restaurant cause you to overlook or rush by design issues that will be crucial to your success. . . . more >>


Restaurant Economics: Inside Expansion
by Jim Laube and Chris Tripoli
Restaurant Economics: Inside ExpansionThere are successful growth strategies that involve expanding an initial restaurant in ways you might not have considered. These include adding day parts, banquet and catering operations, increasing tables, or making the restaurant a commissary for kiosks and concessions. Explore these strategies and more to grow your business without adding units or franchising the concept. . . . more >>


DOWNLOAD: Restaurant Leasing Checklist
DOWNLOAD: Restaurant Leasing ChecklistA real estate lease agreement is one of the most important and far-reaching document you'll ever sign. Our Restaurant Real Estate Leasing Checklist is designed to help you ask the right questions and obtain the necessary information you need to obtain the best possible terms. . . . more >>


How to Build a Catering Business with Businesses and Organizations
by Michael Attias
The incentives for going after a piece of the $100 billion banquet pie are many, not least the 20-40% profit margin on catering compared to the 4-10% range for the typical on-demand restaurant. Learn practical and proven ways to successfully add a profitable catering business to your existing restaurant from one of the industry's top catering experts. . . . more >>


Rules of Thumb: How Much Space Does Your Startup Restaurant Really Need?
by Jeff B. Katz
You will encounter many "rules of thumb" to guide you when determining the amount of space you need for your overall restaurant and for allocating space within your restaurant. While these formulas may point . . . . . . more >>


Managing the Restaurant Opening Process: Why You Can't Afford To Lose Control & How To Do It
by Chris Tripoli
Managing the Restaurant Opening Process: Why You Can't Afford To Lose Control & How To Do ItOpening a restaurant can be overwhelming, ESPECIALLY if you've never done it before! Learn what restaurant pros, involved in hundreds of openings, do and the tools they use to stay organized and dramatically enhance the odds of an on-time, on-budget start . . . more >>


The Top Four Work Styles of Successful Independent Restaurant Owners
By Maria R. Louis-Slaby, Ph.D.
The Top Four Work Styles of Successful Independent Restaurant OwnersDo you have the right characteristics to succeed in opening and operating an independent restaurant? See the survey summary that defines work styles mosts prevelant among successful independent restaurant operators. . . . more >>


DOWNLOAD: Restaurant 90-Day Preopening Planning Chart
DOWNLOAD: Restaurant 90-Day Preopening Planning ChartThe final 90 days before the scheduled opening are onsidered the most critical to achieve a successful debut. Use this Gantt chart style form to create your own 90-day critical path plan for managing the opening timeline . . . more >>


DOWNLOAD: Restaurant Preopening Weekly Task Sheet
The key to keeping your restaurant's opening schedule on track is to take it one week at a time. Project managers who excel in weekly planning are more likely to make a predetermined opening date than those with poor planning skills. This form is useful for creating weekly agendas and tracking construction and operations deadlines . . . more >>


The Chef's Role in Preopening Planning
by Chef Michael Tsonton
The Chef's Role in Preopening Planning Proper kitchen design and equipment selection is vital to the opening process. Learn why you should select your chef before you select your equipment. . . . more >>


How to Open a Successful Pizzeria
by Big Dave Ostrander
How to Open a Successful PizzeriaPizza legend "Big Dave" Ostrander has been a part of hundreds of pizzeria startups. Learn how to manage those critical startup elements that can either make or break your new restaurant, even before the first pizza is sold. . . . more >>


How to Find the Right Location for Your Next Restaurant
by Chris Tripoli
How to Find the Right Location for Your Next RestaurantYou can revamp your menu, your concept, and your operational methods;however, your location is almost impossible to change, so it's important to get it right from the start. Learn how to determine the right spot for your next location . . . more >>


DOWNLOAD: Approved Vendors List
Who should you or your managers call when a drain gets clogged or the ice machine breaks down? Make sure you work with service people you know and t . . . more >>


How to Choose & Work with the Right Restaurant Consultant
by Jim Laube
How to Choose & Work with the Right Restaurant ConsultantHiring a consultant can be difficult for independent operators, yet for many, they need help from someone who has done it before. Even seasoned pros sometimes find value in getting objective insight for their business. . . . more >>


Tips and Instructions: Using the Restaurant Business Plan Template
This article provides tips and instructions to help you understand how to use the Restaurant Business Plan Template. . . . more >>


People Make Growth Possible
by Chris Tripoli
More often it seems we are focusing so much on the process involved in growing our restaurants that we forget about the people! There are systems to develop and operating policies and procedures to follow for sure, but the most important ingredient in the recipe for growth is having the right people in the right place at the right time. . . . more >>


Displaying Matches 33 thru 48 of 60 Found BACK NEXT

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