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Business & Financial continued

Displaying Matches 49 thru 72 of 172 Found.  FIRSTBACK NEXTLAST

Sales, Use and Local Taxes
You don't have to love collecting state sales taxes but in most states operators are required to collect, remit and track them. . . . more >>


WEBCAST: Your Path To Better Numbers - How to Use the Uniform System of Accounts for Restaurants
WEBCAST: Your Path To Better Numbers - How to Use the Uniform System of Accounts for RestaurantsManagement of your organization requires a financial and operational reporting format that reflects the restaurant industry's unique requirements. In this webcast, RestaurantOwner.com Founder and President, Jim Laube and Vice President, Joe Erickson will highlight the recent updates in the NRA's Uniform System of Accounts for Restaurants, a leading guide for preparing and reporting restaurant financial results for 50 years . . . more >>


The Domino Theory: Business Failure is Often the Result of Little Problems that were Ignored or Poorly Managed
by Barry Shuster
The demands (and rewards) of serving as editor of this magazine do not leave much time for other professional pursuits, which in my case, has include . . . more >>


A Premises Liability Primer for Startup Restaurateurs
by Barry Shuster
A Premises Liability Primer for Startup RestaurateursYou have a full house, and business is humming. As you survey the dining room with satisfaction, your peace of mind is pierced by commotion in the parking lot. You rush out the front door to find one of your patrons clutching her ankle. She clearly had too much wine with dinner. Her concerned companions complain about the inadequate handrails at your business entrance. . . . more >>


Restaurant Profitability Calculator
Restaurant Profitability CalculatorUse the Profitability Calculator to compare your restaurant's sales and profit ratios to industry averages. The Annual Sales section calculates the annual sales per sq. ft. for your restaurant and then returns the profit percentage expectations for restaurants with equivalent sales volume. The Annual Profit and Loss section compares your restaurant's financial performance to industry averages. . . . more >>


How to Read a Restaurant Balance Sheet
by Jim Laube
How to Read a Restaurant Balance SheetYour P&L doesn't tell you everything you need to know about the financial health of your business. Knowing how to read your restaurant's balance sheet will give you a better understanding of how your business is doing and enable you to make better business decisions. . . . more >>


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. This is important to protect yourself from a liability standpoint and is the first step in fixing a potentially dangerous situation. . . . 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 >>


Salary vs. Hourly - Is Your Restaurant at Risk for Unpaid Overtime?
by Barry Shuster
Salary vs. Hourly - Is Your Restaurant at Risk for Unpaid Overtime?Did you know about the 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 >>


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