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Business & Financial continued

Displaying Matches 49 thru 72 of 166 Found.  BACK NEXT

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 >>


DOWNLOAD: Restaurant P&L Templates
DOWNLOAD: Restaurant P&L TemplatesA profit and loss statement represents the end result of all of your efforts from marketing to operations to cost control. These sample summary and detailed P&L templates will give you ideas and a starting point for designing your own P&L. . . . more >>


WEBCAST: Best Management Practices of Multi-Unit Restaurants
WEBCAST: Best Management Practices of Multi-Unit RestaurantsIn this webcast, Joe Erickson and Jim Laube show how multiunit restaurant operators are using their web-based tool - the Prime Cost Wizard - to improve their store communications, reduce food, beverage and labor cost, eliminate duplicate data entry and spreadsheet dependency, tighten up cash accountability and spot theft warning signs, and establish the seamless transfer of sales and purchase data to the home office accounting system. . . . more >>


Restaurant Catering: How to Create a Lucrative, New Profit Center for Your Business
by Amelia Levin
Restaurant Catering: How to Create a Lucrative, New Profit Center for Your BusinessAfter a hard-hitting recession prompted many restaurants to re-examine their cash flow and profit margins, finding ways to increase revenue without a large capital outlay makes adding catering to your restaurant seem like a good idea. This article will explore some of the catering challenges as well as opportunities. . . . more >>


Online Workshop: The Durbin Amendment Has Lowered Debit Card Fees - Who's Getting YOUR Savings, You or Your Processor?
Online Workshop: The Durbin Amendment Has Lowered Debit Card Fees - Who's Getting YOUR Savings, You or Your Processor?As a result of the Durbin Amendment, debit card interchange fees have been reduced by about half starting on October 1st. BUT don't expect those savings to be automatically reflect in your fees. Some processors are expected to keep the savings and not pass them on to merchants like you. Listen to this program to get these cost reductions passed on to YOU and NOT YOUR PROCESSOR! . . . more >>


ONLINE WORKSHOP: How to Account for Discounts & Comps
ONLINE WORKSHOP: How to Account for Discounts & CompsThe practice of discounting and couponing has grown substantially in many restaurants in recent years to the point that in some restaurants, discount transactions run as high as 10% of gross sales and even more. Learn how accounting for discounts can affect your numbers and the interpretation of your key costs and margins so you can make an informed decision about what method would work best in your restaurant. . . . more >>


DOWNLOAD: Multi-Unit Inspection Checklist
DOWNLOAD: Multi-Unit Inspection Checklist This template is a great tool for evaluating each of your restaurants for cleanliness, safety, R&M and operational excellence. This Microsoft Excel workbook can be used for both table service and QSR type restaurants, and easily be tailored to fit your unique operation. . . . more >>


WEBCAST: Menu and Recipe Costing Basics
WEBCAST: Menu and Recipe Costing BasicsView the recording of our 60 minute webcast workshop, using resources available in our Download Library. Presenters Jim Laube and Joe Erickson detail the step-by-step process for accurately calculating and maintaining up-to-date menu and recipe costs . . . more >>


SPECIAL REPORT: The 10 Common Practices of Highly Successful Independent Restaurants
by Jim Laube
SPECIAL REPORT: The 10 Common Practices of Highly Successful Independent RestaurantsOne of the smartest ways to succeed in anything is to find out what the best are doing & then do it yourself. This Special Report examines 10 of the most common practices that many highly profitable restaurants engage in to produce exceptional results year after year. . . . more >>


DOWNLOAD: Purchase Existing Restaurant Checklist
DOWNLOAD: Purchase Existing Restaurant ChecklistBuying an established restaurant requires careful evaluation & consideration of a variety of facts and areas. This 99 point checklist will help guide you through the valuation, inspection, and change of ownership, when considering the purchase of an exisiting restaurant. . . . more >>


DOWNLOAD: Pizza Restaurant Business Plan Financial Model
DOWNLOAD: Pizza Restaurant Business Plan Financial ModelThis series of Excel worksheets specifically designed for pizza delivery & take-out restaurants will give you a complete and detailed tool to quickly consider the essential elements that impact the financial feasibility of a proposed restaurant and present it in your business plan in a straightforward, understandable and impactful format. . . . more >>


DOWNLOAD: Daily Voids Log Sheet
DOWNLOAD: Daily Voids Log SheetTheft prevention 101 - never let your bartenders, servers or cashiers void items after they have been rung up. It's ok to give them the ability to void (item correct) an item "while" they are in the process of ringing the check; however, once the check has been recorded (saved or printed) then only management should be allowed to perform a void function. . . . more >>


DOWNLOAD: Restaurant Startup & Feasibility Model (Tableservice version)
DOWNLOAD: Restaurant Startup & Feasibility Model (Tableservice version)Whether you're planning to open your first restaurant or add another location, analyzing the financial feasibility of the project is essential. These series of linked spreadsheets have been refined over several years on a wide variety and number of actual restaurant ventures and formal restaurant business plans. . . . more >>


Your Landlord Doesn't Want to Re-Lease Your Space: How to Renegotiate Your Lease
by Larry Green, Esq.
Your Landlord Doesn't Want to Re-Lease Your Space: How to Renegotiate Your Lease Well, things aren't looking good. Staff is at a minimum, inventory is threadbare, and marketing has gone down the drain. Revenue plots illustrate an ominous downhill turn for the worse. What do you do now? Relief must come from reduced expenditures, but there is little else you can cut without compromising your business. It might be time to renegotiate your lease with your landlord, and remember, your landlord is your business partner, not your adversary . . . more >>


DOWNLOAD: Confidentiality Agreement
DOWNLOAD: Confidentiality AgreementConfidentiality Agreements with employees are a must for every business, especially restaurants. Recipes, operating systems, policies and procedures are just some of the valuable information that deserves to be protected. Having a confidentiality agreement in place, is your first step to . . . . . more >>


What Every Restaurant Operator Should Know About Managing Cash Flow
For many restaurant owners one of the most perplexing and frustrating aspects of running their business is getting a handle on the ebbs and flows of their cash flow. All too often cash balances can be more than sufficient one week only to turn into a shortfall and potential overdraft situation the next . . . more >>


ONLINE SEMINAR: Restaurant Numbers - Understanding & Managing the Financial Side of Your Restaurant
ONLINE SEMINAR: Restaurant Numbers - Understanding & Managing the Financial Side of Your RestaurantSuccessful operators understand and know how to manage "the numbers" side of their business too. In Part 1 of our 5 part series you'll learn how to systematically and accurately assess the profit potential of any restaurant. . . . more >>


DOWNLOAD: Closing Your Restaurant Business Checklist
DOWNLOAD: Closing Your Restaurant Business ChecklistUnfortunately, 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
WEBCAST: RO.com's Prime Cost WizardThe 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
ONLINE SEMINAR: Getting the Most Out of Your Financial InformationThe 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
Why You Must NEVER, EVER Let Your Bookkeeper Handle CashAll 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
10 Restaurant Financial Red FlagsFinancial 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
ONLINE SEMINAR: Cash Flow CompetenceRestaurant 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
DOWNLOAD: Catering/Event WorksheetCatering 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 >>


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