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Displaying Matches 21 thru 40 of 623 Found.  FIRSTBACK NEXTLAST

Moving Up:Turning a Line Cook Into a Sous-Chef
by Joe Abuso
Moving Up:Turning a Line Cook Into a Sous-ChefThe position of sous-chef or assistant kitchen manager is one of the most important slots for a restaurateur to have to fill. Here we look at the kind of skills you should be developing in your cooks to step into this role. . . . more >>

DOWNLOAD: QSR Training Manual Templates
DOWNLOAD: QSR Training Manual TemplatesHaving comprehensive, easy-to-understand training manuals for every position in your QSR is vital for new employees to learn to perform their jobs the "right way." Use these templates as a guide to create your own detailed training manuals for cashier/counter, drive-thru, lobby, prep cook, line cook, expediter . . . more >>

The Case for Creating a Mobile App for Your Restaurant
by Allison Wollam
The Case for Creating a Mobile App for Your RestaurantThe question for every independent in the digital age is can you afford not to take advantage of changes in how people find and review where they want to dine out. You have to ask yourself how your restaurant might build sales on the back of this well-established shift. . . . more >>

DOWNLOAD: Speed Interview Rating Form
DOWNLOAD: Speed Interview Rating FormA spin off on speed dating, speed interviewing is a series of short, individual conversations between a job candidate and some of the restaurant's hourly team members. Giving a candidate the chance to speak with employees is a smart way to test for likeability and compatibility from a perspective an owner or manager might miss. . . . more >>

DOWNLOAD: Restaurant Marketing Promotion Tracking Template
DOWNLOAD: Restaurant Marketing Promotion Tracking TemplateMany restaurants spend from 2-4% of revenue on marketing. The most successful ones track their promotions so they "know" which ones work & which don't. Use this template so you can concentrate your efforts & dollars on your most productive marketing activities. . . . more >>

How to Cope With Minimum-Wage Increases
by Joe Erickson
How to Cope With Minimum-Wage IncreasesAll but five states have an established minimum wage above the federal level, which was increased to $7.25 in 2009, with recent legislative proposals to increase this to $10.10 per hour. These increases hit restaurateurs particularly hard. How should you manage these ever-rising labor costs? . . . more >>

WEBCAST: How to Turn Donation Requests Into More Sales & Lots of New Customers
WEBCAST: How to Turn Donation Requests Into More Sales & Lots of New CustomersListen as Bob Batley shows you how his Stadium Grille Restaurants turn their donation requests into a win-win proposition for both the requesting organizations and his two restaurants. This is an easy way for virtually any restaurant to boost their sales & build goodwill with their existing customers & their entire community. . . . more >>

DOWNLOAD: Restaurant Labor Schedule Template
DOWNLOAD: Restaurant Labor Schedule TemplateThe Restaurant Schedule Template is a Microsoft Excel® workbook consisting of a simple to use set of spreadsheets designed to reduce the time it takes to prepare staffing schedules. User defined descriptions, designed to eliminate typing of repetitive data, can be entered as needed for up to 20 different departments, 50 shifts, and 100 employees. . . . more >>

How to Select the Right POS System in 10 Easy Steps
by Joe Erickson
How to Select the Right POS System in 10 Easy StepsWith a myriad of choices facing you when selecting a point-of-sale system, you might wonder where to start. We'll help you navigate this sea of technology, including asking the right questions and analyzing your business's requirements when it comes time to purchase or upgrade your system. . . . more >>

Why Skimming Cash Is NOT a Restaurant Best Practice
Why Skimming Cash Is NOT a Restaurant Best PracticeAlthough not the most publicly discussed restaurant topic, the fact remains that there are some operators who have no problem pocketing some portion of their cash sales and not reporting it. You've probable heard some stories yourself about the schemes owners have devised to avoid paying the tax man. One creative restaurateur did this by . . . more >>

What's Your Purple Cow? Ways to Differentiate Your Independent Restaurant In a Crowded Field
by Howard Riell
What's Your Purple Cow? Ways to Differentiate Your Independent Restaurant In a Crowded FieldThe essence of the "purple cow" -- the reason it would shine among a crowd of perfectly competent, even undeniably excellent cows -- is that it would be remarkable. Something remarkable is worth talking about, and worth paying attention to. Boring stuff quickly becomes invisible. So … does your restaurant have any "purple cows"? . . . more >>

WEBCAST: Social Media Basics
WEBCAST: Social Media BasicsYou know your restaurant should have more of a presence on social media but you've been too busy running your restaurant and now you don't know where to start or you've started but know you could be doing it better. If so, then this webcast is for you! . . . more >>

DOWNLOAD: Restaurant-Specific Chart of Accounts for QuickBooks
DOWNLOAD: Restaurant-Specific Chart of Accounts for QuickBooksATTENTION QUICKBOOKS USERS - Using a restaurant industry standard chart of accounts is one of the smartest things an independent operator can do. An industry standard chart of accounts will give you financial information in a much more useful format and enable you to compare your P&L numbers with other restaurants. This specially-formatted Excel file is ready for easy import to QuickBooks using the File Import utility for QuickBooks. . . . more >>

How to Overcome Typical Startup Challenges in the First Six Months of Operation
by Joe Erickson
How to Overcome Typical Startup Challenges in the First Six Months of OperationIssues at recently opened restaurants are often unique situations but by listening to numerous voices of experience the author has seen many of the same challenges over and over again. This article will increase your awareness of and prepare you to deal with these common problems. . . . more >>

How to Turn Complaining Customers Into Loyal Guests
How to Turn Complaining Customers Into Loyal GuestsComplaints can wear you out because they so often feel like a personal attack on your integrity and wallet; but if you're able to listen patiently to what your customers are telling you it may alert you to situations that need your attention. See how to realize the positive effect complaints can have on your bottom line . . . more >>

No MBA, No Problem - Creating Your Startup's Marketing Plan
No MBA, No Problem - Creating Your Startup's Marketing PlanIncrease the profitability of your restaurant by identifying your operations strengths, weaknesses, opportunities and threats with a targeted marketing plan. . . . more >>

What to Consider BEFORE Going From One to Two Restaurants
by Jay Goldstein
What to Consider BEFORE Going From One to Two RestaurantsNow that you have one successful restaurant you may be contemplating #2. Before you jump in with both feet, there are several key principals required for successful growth. Learn what you need to consider, how to be sure you're ready, and who can help you . . . more >>

WEBCAST: YELP! Love It or Hate It, Here's How to Deal With It
WEBCAST: YELP! Love It or Hate It, Here's How to Deal With ItRegardless of whether you love them or hate them, Yelp is a force to be reckoned with. This webcast will provide you with specific tactics and recommendations to resolve issues with Yelp and gain the maximum benefits from your presence on their website... . . . more >>

Ten Menu Mistakes You Can Avoid
by Mark Laux
Ten Menu Mistakes You Can AvoidA well-engineered menu should be your most effective marketing tool. One reason for badly designed menus is that computers have seduced operators to go it alone in the engineering and design process. With a few pointers you can avoid the most common menu mistakes and significantly improve your profitability. . . . 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 >>

Displaying Matches 21 thru 40 of 623 Found FIRSTBACK NEXTLAST

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