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AUDIO: Are You Ready to Grow? What Every Operator Should Know BEFORE Expanding Their Concept It's natural for successful restaurant operators to want to expand and grow their business. But along with new opportunities, growth rarely comes without a host of new challenges and inherent risks. This audio program addresses these issues and some key elements of a successful growth plan. . . . 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 >>
The Top Four Work Styles of Successful Independent Restaurant Owners By Maria R. Louis-Slaby, Ph.D. Do 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 The 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 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 Pizza 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 You 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 Hiring 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 >>
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 >>
Want To Franchise Your Concept? Ask Yourself These 10 Key Franchising Questions First by Jay Goldstein Getting into franchising is an expensive, time-consuming proposition and not every successful restaurant translates into a successful franchising business. Use these 10 key questions as
a reality check to determine whether your business is a good candidate for franchising or not. . . . more >>
Grab Your Brand by the Horns: How to Build Your Brand by Patricia Luebke Branding is not just for huge companies. Independent restaurants need to develop a brand too. Learn why establishing your own unique brand is important to your success. . . . more >>
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