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Startup & Growth continued

Displaying Matches 49 thru 60 of 60 Found.  BACK

Want To Franchise Your Concept? Ask Yourself These 10 Key Franchising Questions First
by Jay Goldstein
Want To Franchise Your Concept? Ask Yourself These 10 Key Franchising Questions FirstGetting into franchising is an expensive, time-consuming proposition and not every successful restaurant translates into a successful franchising business. Use these 10 key questions as a reality check to determine whether your business is a good candidate for franchising or not. . . . more >>


Grab Your Brand by the Horns: How to Build Your Brand
by Patricia Luebke
Grab Your Brand by the Horns: How to Build Your BrandBranding is not just for huge companies. Independent restaurants need to develop a brand too. Learn why establishing your own unique brand is important to your success. . . . more >>


Planning the Opening of Your Restaurant: Unless You Have Your 'Ducks in a Row,' Opt for a Soft Opening
by Chris Tripoli
Planning the Opening of Your Restaurant: Unless You Have Your 'Ducks in a Row,' Opt for a Soft OpeningWe find that many restaurant operators open to the public before they are fully prepared. Unlike other businesses, restaurants cannot simply open when the construction is over. You only get one chance to open and there is so much at stake. . . . more >>


How to Make a Good Impression with Outdoor Signage
by Patricia Luebke
How to Make a Good Impression with Outdoor SignageYour restaurant sign does so much more than announce the name of your restaurant. Your sign can hinder or help you attract new customer. Find out how to maximize the value of your exterior signage. . . . more >>


Finding the Right Blender: Mixer Savvy Includes Using the Right Tool for the Job and a Bias for Safety
Finding the Right Blender: Mixer Savvy Includes Using the Right Tool for the Job and a Bias for SafetyOne of the most useful and timesaving appliances found in the kitchen is the mixer. Whether it's used for pastry or pizza crust, meatloaf or meringue, soup stock or spaghetti sauce, the ubiquitous mixer shaves hours off what would be laborious and time-consuming kitchen work. . . . more >>


Reasonable Restaurant Wine Pricing: Weighing Cost, Concept, and Competition, And Never Losing Sight of Your Customer
by Joyce Angelos Walsh
Reasonable
Restaurant Wine Pricing:
Weighing Cost, Concept, and Competition,
And Never Losing Sight of Your CustomerIngredients in your wine pricing decision include your "cost of goods," your restaurant concept, the amount of money and effort you've invested in your wine program, and your competitor's pricing, sprinkled with a pinch of common sense, instinct and experience. . . . more >>


Ice: The Hard, Cold Facts for Startup Restaurateurs
by Kurt Allanson
Ice: The Hard, Cold Facts for Startup RestaurateursBehind those stainless steel panels and bins are a variety of technology, feature and functions. You need to understand your restaurant's needs, in terms of ice production, storage capacity, maintenance, and what to do if your ice machine goes on strike. . . . more >>


Scratch or Pre-Made?
by Elizabeth Sidor
Scratch or Pre-Made?Rarely do you find restaurants that are either all "scratch" or all "pre-made." Most everyone else uses a mixture of the two approaches. Certainly the balance between pre-made and scratch can change over time, but you want to have an understanding of the advantages and disadvantages of each approach. Figuring out the right balance of customer acceptance, kitchen staff and equipment capabilities, storage space, menu pricing and food costs all play a part in whatever combination you use. . . . more >>


AUDIO: How to Improve Your Chances of Getting a Loan
Robert Palacios is a Business Development Officer at one of the top SBA and restaurant lending institutions in the country. He has made loans to both independent and franchised restaurants throughout the United States. . . . more >>


How to Design Your Restaurant
by Chris Tripoli
We have all heard the age-old question, "Which came first, the chicken or the egg?" When it comes to designing a restaurant, a familiar question is . . . more >>


10 Commandments to Open Your Own Restaurant
by Chris Tripoli
10 Commandments to Open Your Own RestaurantFrom my years of opening my own restaurants and those of my clients, here are 10 factors that often contribute the most to the ultimate success or failure of any new restaurant. . . . more >>


How to Find the Right Spot
by Chris Tripoli
How to Find the Right SpotEvaluating the market and selecting the right location is as important as creating the menu or designing the restaurant. A good deal on a location may be a bad deal in the long run, because the wrong location is rarely overcome by good food. . . . more >>


Displaying Matches 49 thru 60 of 60 Found BACK 

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