Displaying Matches 49 thru 72 of 156 Found. BACKNEXT
DOWNLOAD: Daily Sales & Receipts Use this form to record your daily sales, receipts, deposits and other DSR numbers for easy entry into your accounting system. This form also simplifies the bank
reconciliation process by breaking out credit card deposits by day and type and. . . . more >>
DOWNLOAD: Closing Your Restaurant Business Checklist Unfortunately, some restaurants don't make it and at some point closing the doors may seem like the only option. Use this checklist to help you create a closing plan for the many tasks you'll encounter such as paying employees, filing your last tax reports, dealing with unpaid vendors, closing bank and credit card accounts, and evaluating bankruptcy options. . . . more >>
WEBCAST: RO.com's Prime Cost Wizard The Prime Cost Wizard is a web-based financial tool that combines several of our most popular resources (Weekly Prime Cost Worksheet, Daily Sales Report Templates, Daily Sales Plus Labor Summary) into a single, simple-to-use program that integrates with Quickbooks and Peachtree accounting systems. . . . more >>
ONLINE SEMINAR: Getting the Most Out of Your Financial Information The benefits of using the National Restaurant
Association's "Uniform System of Accounts;" the best way to format your
financial projections in loan packages; why you should be using a 28 day
accounting period; reduce time to take a physical inventory. . . . more >>
Why You Must NEVER, EVER Let Your Bookkeeper Handle Cash All too many restaurant operators have lost small and even large fortunes to a dishonest bookkeeper. Here's an example of what can (and does) happen when owners lose sight of following basic internal controls associated with this important function. . . . more >>
10 Restaurant Financial Red Flags by John Nessel Financial problems don't just suddenly happen. There are signs that can alert operators to potential problems ahead. Recognizing these ten financial "Red Flags" in your restaurant can point to where the current problems are and where future problems are likely to emerge. . . . more >>
ONLINE SEMINAR: Cash Flow Competence Restaurant Numbers: Part 3 features understanding your
balance sheet; what your P&L isn't telling you (that you need to know); how to
anticipate cash shortfalls and not get "surprised"; creative ways to keep cash
flow challenges from becoming major problems. . . . more >>
DOWNLOAD: Catering/Event Worksheet Catering and other special events can be a very profitable source of additional business especially when operators accurately estimate their costs and set prices accordingly. The Catering/Event Worksheet is a tool to help you quickly estimate the food, beverage, paper, equipment and staffing costs for a particular event. . . . more >>
What to Consider BEFORE Going From One to Two Restaurants by Jay Goldstein Now 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 >>
Why Restaurants Fail by Howard Riell The reasons restaurants fail are many and varied and, in some cases, not the least bit obvious. It was nearly seven years ago that Dr. H.G. Parsa decided he wanted to know why and spearheaded a landmark study to seek the answers. Seven years after that study was released, we talk to Parsa about the study, its "back story," and what he's learned since. . . . more >>
WEBCAST: A Sneak Preview of the NEW Uniform System of Accounts for Restaurants RestaurantOwner.com and RS&G are updating the NRA's largest selling book, the Uniform System of Accounts for Restaurants. Get a first hand look at the changes in the new edition and send us your questions, comments and feedback for consideration in the final edition. . . . more >>
WEBCAST: How to Renegotiate Your Restaurant's Lease As the economy struggles so does the restaurant industry. To find relief, many operators are seeking assistance from a traditionally unlikely source...their landlords. Learn how to determine if asking for a rent concession makes sense for you and if so, how to go about it in a way that improves your chances of success. Our guest is real estate attorney, Larry Green. . . . more >>
DOWNLOAD: Food Cost Yield Calculator The Food Cost Yield Calculator is a flexible Microsoft
Excel? set of spreadsheets designed to aid restaurant owners, chefs, and
managers in determining the true cost of the raw products used to produce menu
items. . . . more >>
Credit Card Compliance and What This Means to the Independent Restaurant Owner by Joe Erickson To protect customer data and your own peace of mind review the key compliance points of the recent credit card industry security requirements. The "PCI/DSS" is an independent body that oversees data security standards for merchants. . . . more >>
DOWNLOAD: Period Sales and Labor Log Sheet Use this Excel spreadsheet form to quickly and easily keep track of daily sales, check average, sales per labor hour and much more. Each worksheet has space to record daily totals for up to five weeks each period - all on one form. Built-in formulas keep daily, weekly and period totals for several key profitability indicators . . . more >>
Four Things Every Independent Operator Should Know About Restaurant Numbers by Jim Laube In this article we review some important financial concepts that are particularly relevant in the current economic environment. If you keep these four items in mind as you manage your restaurant's finances, you'll be in much better control of your business. . . . more >>
Restaurant Catering: How to Create A Marketing Action Plan by Michael Attias With typical catering check averages hovering at two hundred dollars or more, catering represents the best chance of making up for lost sales. Learn why more chain operations have big catering plans for 2010 and why you should too. . . . more >>
How to Manage Your Restaurant's Cash Flow by Jim Laube Even operations that are profitable are not immune from occasional cash deficits and can unexpectedly find themselves scampering to cover a potential bank overdraft situation. See how you can protect your business from getting into cash flow problems in the first place and how to get a handle on what your cash situation is likely to be weeks and even months down the road. . . . more >>
Managment Bonus Plans That Work by Chris Tripoli Want your managers to think and act more like owners? Tie more of their compensation to actual results. Here's a look at the management incentive plan process that examines why some work and others don't. Learn what types of plans work best and support both the short term and long term well-being of your business. . . . more >>
DOWNLOAD: Weekly Planning Guide Template Carrying out your restaurant's annual plan is done one week at a time. Managers who excel in weekly planning tend to be more knowledgeable of unit profitability and shift preparedness. Use this template as a guide to create your own weekly agenda form. . . . more >>
How Low Can You Go? Winning the Menu Pricing Game by Dave Pavesic There are numerous factors to be considered when setting menu prices; some involve the costs associated with the item, but you cannot base your pricing solely on cost. The author offers some major pointers to heed when determining the lower end of the pricing continuum. . . . more >>
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