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RS&G Archives continued

Displaying Matches 33 thru 48 of 484 Found.  BACK NEXT

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 >>


How to Overcome a Bad Restaurant Location
by Howard Riell
How to Overcome a Bad Restaurant LocationToo many owners tell me they are in a tough location but are not changing anything or doing anything. But if the location isn't drawing people, the restaurant had better -- which might mean transforming itself into a destination location. The most common answer to this is to do more marketing. I totally, totally, totally disagree with that. . . . more >>


How to Get Started Manufacturing and Retailing Specialty Foods
by Diana Lambdin Meyer
How to Get Started Manufacturing and Retailing Specialty Foods Starting a retail sales operation is a tempting option for many restaurateurs and chefs, particularly when a stagnant economy and real estate market cloud the potential for opening a second and third restuarant location. But just because customers rave about your spaghetti sauce, your chili or your salad dressing doesn't mean it will automatically sell at the grocery store and more importantly, make your time and investment pay off. . . . more >>


Why Prime Cost Is the Most Important Number (That Should Be) on Your P&L
by Jim Laube
Why Prime Cost Is the Most Important Number (That Should Be) on Your P&LPrime cost (food, beverage & labor) consumes in excess of 60% of sales in most restaurants. They are your largest and most volatile costs. Without good Prime Cost controls even high volume restaurants can have profitability problems. Learn what your Prime Cost should run and how to keep excess Prime Cost from choking your profit. . . . more >>


Word-of-Mouth Marketing: How to Get More Guests to Spread the Word About Your Restaurant
Word-of-Mouth Marketing: How to Get More Guests to Spread the Word About Your RestaurantGive your guests something to talk about! Don't ignore or leave this critical aspect of restaurant marketing to chance. This article discusses ways independent operators can encourage your guests to spread the word about your restaurant in ways that generate sincere and enthusiastic testimonials and more customers. . . . more >>


The Pros and Cons of Using Electronic Menus
by Joe Erickson
The Pros and Cons of Using Electronic MenusThe list of potential benefits for tableside menu tablets is lengthy. First and foremost among these: goodbye to the limitations and cost of the printed menu. Printed menus have long been the key sales tool for table-service restaurants, yet the size, design and content is oftentimes hampered by budget and space constraints. This article explores whether tableside tablets are right for your concept. . . . more >>


How a Culture of Service Enhances Success & Ways to Create It In Your Restaurant
How a Culture of Service Enhances Success & Ways to Create It In Your RestaurantWhen the most recent recession hit, restaurants had to make some serious changes to their budget, costs, menus, operations, branding and more. Regardless of these changes there have always been two constants to enduring success: great food and great service. . . . more >>


How to Work With Your POS Programmer for Maximum Profitability
by Joe Erickson
How to Work With Your POS Programmer for Maximum ProfitabilityThe success or failure of your POS choice will often largely be determined by the quality of programming that goes into it. Without a well-written program, no matter which POS system you choose, it might never measure up to your expectations. . . . more >>


Restaurant Labor Scheduling: Essential Practices to Control Cost & Deliver Great Service
by Jim Laube
Restaurant Labor Scheduling: Essential Practices to Control Cost & Deliver Great ServiceProper scheduling is critical to attain the appropriate balance in labor cost, service levels and employee morale. Your effectiveness in this area will be clearly reflected in today's operating results AND tomorrow's sales. . . . more >>


How to Pick the Right Restaurant Consultant
by Howard Riell
How to Pick the Right Restaurant ConsultantBig picture or the tiny details. When considering a doctor or lawyer you might ask whether you need a generalist or specialist. Each approach has its pros and cons, and as with so many things in the restaurant industry the best answer is usually the one tailored to your operation's specific situation. This article explains your options when choosing a restaurant consultant. . . . more >>


How to Help Your Kitchen Staff Develope Their Skills
by Chef Joe Abuso
How to Help Your Kitchen Staff Develope Their SkillsClimbing the Ladder: One of the worst and undeserved stereotypes that the hospitality industry endures is the false perception that it offers nothing but low-paying, boring, dead-end jobs to people who have no better options. Ask anyone who has been a member of our fraternity for any length of time and the overall impression you'll get is just the opposite. . . . more >>


How to Use Weekly Prime Cost Tracking in Your Restaurant
by Joe Erickson
How to Use Weekly Prime Cost Tracking in Your RestaurantOperators who monitor their prime cost - the combined cost of food, beverage and labor - on a weekly basis, as opposed to just once a month, typically add anywhere from 2 to 5 percent or more to their bottom line. Restaurants that use daily and weekly systems to control costs create a culture of awareness that permeates throughout the staff. . . . more >>


The Pros and Cons of Going Franchise or Independent
by Howard Riell
The Pros and Cons of Going Franchise or IndependentAs a startup restaurateur, are you more interested in "putting your own stamp" on your business or buying into a proven brand? Not every independent restaurant owner can make it - or would want to - in a franchise system and there are creative individuals who can create their own restaurant concepts from scratch. This article will help you determine which is a better fit for you. . . . more >>


How to Take Your Restaurant Products to Retail
by Amelia Levin
How to Take Your Restaurant Products to RetailRestaurants have been hit really hard over the past few years and have been searching for alternative revenue streams. Selling your food products at retail may be the answer. This article will describe the process and potential pitfalls of bringing restaurant products to retail. . . . more >>


How Independents Win Concession Contracts and Make Them Work
by Howard Riell
How Independents Win Concession Contracts and Make Them WorkOver the last decade, large concession management firms have sought out local, popular independent concepts to include in their managed facilities. Local diners find that their favorite burrito place has a presence at the ballgame, or airport or hospital. Exciting, yes, but taking a local restaurant and translating its concept to a stadium concession, for example, is an operational feat. . . . more >>


How to Steer Around the Legal, Marketing and Operational Challenges of Modern Mobile Foodservice
by Amelia Levin
How to Steer Around the Legal, Marketing and Operational Challenges of Modern Mobile FoodserviceWith the mobile food truck craze sweeping the nation, wannabe restaurateurs and even longtime operators are looking to expand beyond the confines of the brick-and-mortar restaurant. This article examines a number of "rules of the road" to consider before getting behind the wheel. . . . more >>


Displaying Matches 33 thru 48 of 484 Found BACK NEXT

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