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Business & Financial continued

Displaying Matches 49 thru 72 of 173 Found.  FIRSTBACK NEXTLAST

Success Focus Video: How to Use the Weekly Prime Cost Worksheets
Success Focus Video: How to Use the Weekly Prime Cost WorksheetsAs a restauranteur, the importance of a weekly Prime Cost discipline cannot be understated. Prime Cost is the total of your food and beverage cost combined with your labor cost, including taxes and benefits. . . . more >>


Success Focus Video: Running Inventory
Success Focus Video: Running InventoryA running inventory is one of the most basic and fundamental food cost controls in our industry but surprisingly it's one that many independent restaurants simply don't do. . . . more >>


Success Focus Video: 3 Rules for Computing Cost of Sales
Success Focus Video: 3 Rules for Computing Cost of SalesMany operators erroneously assume that what they spend on purchases in a given week is their ACTUAL cost of sales -- but this assumption is wrong! Accurately calculating your cost of sales requires that these three very important rules are followed. If you aren't following these rules you have no way of knowing if cost of sales is accurate. . . . more >>


DOWNLOAD: Accident Report Form
DOWNLOAD: Accident Report FormUse this report form to document any personal injuries, near misses or dangerous occurances that take place at your restaurant. . . . 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 >>


Success Focus Video: Ideal Food Cost - Part 1
Success Focus Video: Ideal Food Cost - Part 1This video explains how to calculate the ideal cost for your restaurant and how comparisons to actual cost reveal cost control issues for you to address. . . . more >>


Success Focus Video: Ideal Food Cost - Part 2
Success Focus Video: Ideal Food Cost - Part 2This video explains how to calculate the ideal cost for your restaurant and how comparisons to actual cost reveal cost control issues for you to address. . . . more >>


Success Focus Video: Using the Manager's Shift Card
Success Focus Video: Using the Manager's Shift CardLearn how this simple, easy-to-use form, is used for conducting shift meetings, recording logbook notes and as a key tool for controlling labor cost on a shift-by-shift basis. . . . 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 >>


FAQs on the Employer Shared Responsibility Provisions of Obamacare
Brought to you by Shepard & Walton Life
FAQs on the Employer Shared Responsibility Provisions of ObamacareIn December 2012 the IRS issued the following legislative brief on the Affordable Care Act "pay or play" requirements on large employers who do not offer coverage or offer coverage that is either unaffordable or does not provide minimum value. The brief contains the IRS' questions and answers on this topic. . . . more >>


Avoiding Legal Pitfalls
by Barry Shuster
Hiring isn't child's play. In the typically high-turnover restaurant business, the pressures can be crushing. In the fray, you can easily lose sight of the legal issues, which frequently bite new restaurateurs who lack hiring experience and are uninformed about the relevant laws. . . . more >>


The New Overtime Laws
by Barry Shuster
The New Overtime LawsDid you know about the recent changes to the Fair labor Standards Act? If not, you're not alone. Now is the time for all good restaurateurs to review their exempt employees . . . more >>


DOWNLOAD: Restaurant Business Plan Financial Models
DOWNLOAD: Restaurant Business Plan Financial ModelsTo the majority of potential lenders and investors, the financial section will be the most important part of your business plan. Even if the other sections of your plan are impeccable, the financials will still make or break your presentation. Use this series of Excel worksheets to prepare a comprehensive, professional and convincing financial section for your business plan. . . . more >>


ONLINE SEMINAR: Key Industry Averages-How Does Your Restaurant Stack Up?
ONLINE SEMINAR: Key Industry Averages-How Does Your Restaurant Stack Up?How does your restaurant's financial performance stack up to the industry? Get industry averages and rules of thumb to evaluate your sales, food cost, beverage costs, mangement and hourly labor cost, employee benefits, operating expenses, rent and occupancy costs, inventory levels and much more. . . . more >>


Accounting Methods for Discounts and Comps
Accounting Methods for Discounts and CompsThe practice of discounting and the use of coupons has grown substantially in recent years and some operators have expanded their use of discounts and coupons to the point that discounted sales sometimes run well in excess of 10% of gross sales. As discount sales make up a larger portion of gross sales, how they are accounted for and reported on a restaurant's income statement can potentially affect how certain cost and margin levels are viewed and evaluated . . . more >>


The Best Way to Format Your Restaurant's P&L
by Jim Laube
The Best Way to Format Your Restaurant's P&LOne of most valuable tools and controls in any restaurant is your Profit & Loss Statement (P&L). Your P&L should tell you how well (or how bad) your restaurant is doing and if there are problems, where those problems are and how worried you should be. But not all P&L formats are created equal. Here's how your P&L should look like to get the most benefits. . . . more >>


WEBCAST: Restaurant Accounting for QuickBooks
WEBCAST: Restaurant Accounting for QuickBooksTips and Techniques for Using the Uniform System of Accounts with QuickBooks This is a hands-on demonstration on how to optimize your QuickBooks settings to use the Uniform System of Accounts for Restaurant and other helpful Quickbooks functions. . . . more >>


How to Determine If a Prime Vendor Program Is Right for Your Restaurant
By Lee Plotkin
How to Determine If a Prime Vendor Program Is Right for Your RestaurantSetting up a purchasing program that's a good fit for your concept is important in today's competitive marketplace, especially as costs continue to soar. This article examines strategies to effectively reduce costs without diminishing quality and service. . . . more >>


DOWNLOAD: Weekly Prime Cost Worksheets
DOWNLOAD: Weekly Prime Cost WorksheetsCalculating prime cost every week is one of the profitable activities any restaurant can do. If prime cost is too high it's VERY difficult for any restaurant to generate a profit. Our weekly prime cost worksheets make it easy to track and control your biggest and most volatile costs. . . . more >>


DOWNLOAD: Prime Cost Projection Worksheet
DOWNLOAD: Prime Cost Projection WorksheetThe Prime Cost Projection Worksheet is a tool that helps to estimate the prime cost for your existing or proposed restaurant. Use this tool when pricing your menu to see the affects that price changes will have on your overall profitability . . . more >>


The Top 10 Myths of Restaurant Profitability
by Jim Laube
The Top 10 Myths of Restaurant ProfitabilityConventional wisdom in the restaurant business is often anything but wise or good for your bottom line. Here are 10 so-called undeniable restaurant truths that could be costing you big money. . . . more >>


10 Common Restaurant Startup Mistakes (and how to avoid them)
10 Common Restaurant Startup Mistakes (and how to avoid them)In any new business venture good decision-making is vital. Opening a new restaurant requires so many decisions that it's not hard to make some bloopers along the way. The key is not totally missing the mark on the really important issues that can make or break your chances for success. Here are 10 of the most common & potentially fatal missteps new owners make and what you can do to avoid making them. . . . more >>


Restaurant POS Survey
Restaurant POS Survey Selecting a POS system is one of the most critical decisions any restaurant operator makes. You can compare the ratings and gain an edge in picking your next POS by learning from the candid comments and first-hand experiences of more than 1500 RO.com members on nearly 100 of the top restaurant POS systems. . . . more >>


Displaying Matches 49 thru 72 of 173 Found FIRSTBACK NEXTLAST

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