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Food & Beverage continued

Displaying Matches 49 thru 64 of 152 Found.  BACK NEXT

DOWNLOAD: Waste/Spill Tracking Sheet
DOWNLOAD: Waste/Spill Tracking SheetThis form provides the means to track food and bar waste as it occurs. Designed for clipboards, this form can be placed in the kitchen or bar so that re-cooks, spills, and wrong orders can be accounted for. . . . more >>


Safe Handling of Vegetables and Why it Matters
by Chef Michael Tsonton
Safe Handling of Vegetables and Why it MattersIt's helpful to have a proper understanding of proper purchasing, storage and safe handling for the diverse selection of vegetables found on today's menus . . . more >>


A Startup Primer for Choosing and Using the Right Slicing Equipment
by Robert N. Rossier
A Startup Primer for Choosing 
and Using the Right Slicing EquipmentChoosing which type of slicer to purchase for your startup restaurant can a daunting task. However, the more you know about slicers the better equipped you are to ask the right questions. Here are some insights that will help you to be a more informed shopper . . . more >>


Keep a Running Inventory on Your Key Products
Keep a Running Inventory on Your Key ProductsKeeping a running inventory on some of your key products is one of the most fundamental and effective of all inventory controls, yet many operators don't do it. If you are one of those who doesn't, chances are you have an opportunity to cut your food cost and start making more money beginning tomorrow. . . . more >>


Take the Worry Out of Weekly Food Inventory
by Joe Erickson
Take the Worry Out of Weekly Food InventoryMost independent restaurants calculate their food cost only once a month. Yet, virtually all the major chain restaurants calculate their food cost each week. According to industry averages, chain restaurants (before corporate expenses) are two to three times as profitable as independent restaurants. While weekly food costing isn't the entire the reason, it's part of it. . . . more >>


DOWNLOAD: Recipe Quick-reference Template
DOWNLOAD: Recipe Quick-reference TemplateUse this tool to provide your kitchen staff with a quick-reference chart of the proper portion sizes and ingredients for each of your menu items. Display the charts at each cooking station so that cooks can quickly verify the correct recipe portions. . . . more >>


Download: Restaurant Receiving Checklist
Download: Restaurant Receiving ChecklistReceiving is an area where the lethal combination of poor systems, carelesness and greed can add up to big losses in any restaurant. Use this checklist to reveal and correct your weaknesses so you stop risking your hard earned profit whenever a delivery truck pulls up. . . . more >>


DOWNLOAD: Purchase Order Form
DOWNLOAD: Purchase Order FormDon't get quoted one price and end up a higher price on the invoice. This can & does happen unless you check. Use this form to ensure that all purchases have been ordered and you're being charged the correct, quoted prices. . . . more >>


Pantry Common Sense: Where Great Meals Begin
by Chef Michael Tsonton
Pantry Common Sense: Where Great Meals BeginMany aspiring young chefs begin their career in the pantry, with their eye on the hot line and eventual a chef's position . . . more >>


ONLINE SEMINAR: Profitable Preparation Practices
ONLINE SEMINAR: Profitable Preparation PracticesLearn creative ways to improve product utilization and lower food cost; best ways to server "hot" food "hot"; how to reduce employee nibbling; ways to improve portion controls; how to create standard recipes. . . . more >>


Spot Food Cost Problems by Knowing Your Ideal Food Cost
by Joe Erickson
Spot Food Cost Problems by Knowing Your Ideal Food Cost "What should my food cost be?" - this is one of the most often asked questions by restaurant operators. Considering that food cost, along with labor cost, make up 60-70% of all restaurant expenditures, knowing what your restaurant's food cost "should be" is the first step towards controlling it . . . more >>


Stay Sharp: The Art of Maintaining a Sharp Knife
by Chef Michael Tsonton
Stay Sharp: The Art of Maintaining a Sharp KnifeFor people working in a professional kitchen, nothing happens without knives. Learn how a sharp knife can save you money and help you hire knowledgeable cooks . . . more >>


How to Find Garden-Fresh Vegetables
by Chef Michael Tsonton
How to Find Garden-Fresh VegetablesAll restaurateurs buy produce of one type or another. However, if you want really fresh produce you need to know what it looks like and know where to get it . . . more >>


Critical Numbers: A Weekly Report Every Restaurant Should Prepare
by Jim Laube
Critical Numbers: A Weekly Report Every Restaurant Should PrepareChain operators are serious about what they do. Here's one report that every chain restaurant prepares each week and how they use it keep their key costs areas in check. Find out an easy way you can do it and add 2%-4% of your sales to your bottom line! . . . more >>


The Easiest Way to Cut Your Food Cost 10%
by Bill Marvin, The Restaurant Doctor
The Easiest Way to Cut Your Food Cost 10%Contrary to what most of us, who have grown up in this business have been taught, an ongoing competitive bidding program that revolves around using lots of vendors, comparing bids, price shopping and buying from the lowest bidder NOT only doesn't save you any money but ends up costing you in several ways. . . . more >>


The New Operator's Guide to Choosing and Caring for Tabletop Linens
by Patricia Luebke
The New Operator's Guide to 
Choosing and Caring for Tabletop LinensThe rise of upscale casual theme restaurants has helped to blur the line between casual and fine dining. Even so, linen cost remains a significant operating expense that start-up restaurants need to control. In this article, fellow restaurateurs offer some valuable advice you need to hear . . . more >>


Displaying Matches 49 thru 64 of 152 Found BACK NEXT

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