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RS&G Archives continued

Displaying Matches 33 thru 48 of 482 Found.  BACK NEXT

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 >>


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
by Amelia Levin
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 >>


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 >>


How to Create a Winning Restaurant Business Plan
How to Create a Winning Restaurant Business PlanMany RO.com members cite that having a sound business plan was the single most important ingredient in making their new business a reality. During the startup phase, your business plan will have a direct bearing on your ability to get a loan, obtain investors and even secure a lease. Learn how to prepare an impactful restaurant business plan. . . . more >>


Six Ways to Drive Sales during Seasonal Slumps
by Joe Abuso
Six Ways to Drive Sales during Seasonal SlumpsKeeping your restaurant full during certain times of the year can be a challenge as we all deal with the ebb and flow of the business cycle. To get large groups of new customers through your doors during the slowest times of the year, think outside the normal scope of your operations. . . . more >>


Clean Enough to Eat Off Of
by Joe Abuso
Clean Enough to Eat Off OfFew things can bring your business to an immediate, grinding halt more effectively than actually hurting customers with your food. With all this in mind, let's look at the issue of kitchen sanitation in a practical way, broken down into 10 critical points that will be easy to apply in our restaurants. . . . more >>


How to Calculate & Track Your Marketing ROI
by Joe Erickson
How to Calculate & Track Your Marketing ROIRestaurant operators may differ on how they market and promote their restaurants, but nobody wants to throw money down the drain. Learn how to plan and track your marketing investment dollars so that you can clearly determine what marketing activities are worth repeating and which ones should be modified or dropped. . . . more >>


Traits of Effective Multiunit Operators
by Howard Riell
Traits of Effective Multiunit OperatorsAs soon as you become multiunit -- even just going to two restaurants -- all of a sudden you need to be able to use systems and methods of measurement that are of an entirely different nature. . . . more >>


Displaying Matches 33 thru 48 of 482 Found BACK NEXT

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