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RS&G Archives continued

Displaying Matches 49 thru 64 of 482 Found.  BACK NEXT

How to Add Partners and Shareholders to Your Venture
by David Denney
How to Add Partners and Shareholders to Your VenturePerhaps you need to raise operating capital and relations with your current partners have soured, you want to buy them out but do not have the cash or borrowing power to do so. Either way, there's plenty to consider before bringing in a new partner. . . . more >>


Don't Let Theft Happen in YOUR Business: What Every Independent Operator Should Know About Essential Restaurant Controls
by Jim Laube
Don't Let Theft Happen in YOUR Business: What Every Independent Operator Should Know About Essential Restaurant ControlsRestaurants are prime targets for theft. You've got what thieves want; namely food, liquor &, of course, CASH. The National Restaurant Association estimates that the typical independent restaurant loses 4% to 5% of sales to theft every year. This article gives you practical, easy to implement controls and procedures that every operators needs to know to protect their valuable products and cash. . . . more >>


How to Promote Seasonal Holiday Business
by Howard Riell
How to Promote Seasonal Holiday Business Tradition versus innovation is a tightrope every restaurateur has to walk, and at no time is that rope pulled tighter than in the last couple months of the year when patrons also feel the tug between love of tradition and the thirst for the new. Here is how some of your peers keep their balance during this season. . . . more >>


How to Manage Online Customer Reviews
by Amelia Levin
How to Manage Online Customer ReviewsFor better or for worse, Yelp, TripAdvisor, Zagat and other online user review sites are here to stay, just as social media continues to become the wave of the future. If you're doing everything right - your food is good, your service top notch, your house is clean and running smoothly - you'll get great reviews, if not, it's time to take a closer look at your restaurant. . . . more >>


Recipe Costing Basics: How To Calculate The Cost of Your Menu Items
Operators who commit to an ongoing, accurate menu costing discipline have vital information to make intelligent business decisions which directly impact their food cost and bottom line. In this article, we look at how to put in place a "cornerstone" business practice of the restaurant industry. . . . 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 >>


How to Develop a Management Incentive Program for Your Restaurant
by Joe Erickson
How to Develop a Management Incentive Program for Your RestaurantGive your manager's a stake in how well your restaurant performs by implementing an effective incentive compensation program. Get a sample of what some successful organizations are doing to reward and motivate key team members. . . . 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 >>


Legal Aspects of Using Other People's Money
by David T. Denney, Esq.
Legal Aspects of Using Other People's Money When a marriage between "Business Savvy" and "Other People's Money" works, it has all the romance of a love story, with all parties benefiting financially. That said, there are significant legal pitfalls to avoid, especially when considering private investors to finance your startup. . . . more >>


How Your Independent Pizzeria Can Compete (& Win) Against the Chains
by Dave Ostrander
How Your Independent Pizzeria Can Compete (& Win) Against the Chains Most franchises succeed because they offer proven recipes, training, marketing, purchasing, legal, accounting, and brand-name recognition to their franchisees. The best pizza doesn't always win. The best-run business does. A well-run independent pizzeria is a beautiful and profitable thing. . . . 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 >>


How to Choose the Right Opening and Make It Work
by Howard Riell
How to Choose the Right Opening and Make It WorkThe truism that you never get a second chance to make a good first impression became a truism for a good reason. The way a restaurant debuts can have a major impact on the future of the business. Review various opening strategies and important factors to ensure your success. . . . more >>


November 2011 Restaurant Startup & Growth
November 2011 Restaurant Startup & GrowthFeatured Articles
Brand Consciousness by Howard Reill
How to Harness the Power of the Brand -- Positively
Food for Thought by Amelia Levin
How to Make Your Menu Satisfy Your Guests' Palate and Conscience
Name That Tune by Stephani Robson
Selecting the Right Music for Your Operation
Initial Sources by Howard Reill
A Touch of Glass: Selecting and Sourcing the Right Wine Glasses for Your Concept
. . .
more >>


The Host & The Technician: Improving the Two Basic Roles of All Good Servers
by Joe Abuso
The Host & The Technician: Improving the Two Basic Roles of All Good ServersThe first step toward providing good service is to clearly define it. During the course of a typical shift, a server's responsibilities cover a variety of interrelated tasks. They can be broken down into two basic roles: the host and the technician. Once you master those, the third role - salesperson - follows naturally. . . . more >>


October 2011 Restaurant Startup & Growth
October 2011 Restaurant Startup & GrowthFeatured Articles
The Weakest Links by Amelia Levin
How to Prevent the Most Common Breakdowns In the Food Safety Chain
Downsizing by Howard Reill
How to Close One of Your Units Without Damaging Your Concept
When Less is More by Joe Abuso
How to Accommodate Guests and Create an 'All-Day' Day Part With Smaller-Portion Menu Items
In-House Council by Wayne Bunch
One Smooth Ride: The Five Spokes of Balanced Franchisor/Franchisee Relationships
. . .
more >>


How to Revamp Your Kids' Menu
by Amelia Levin
How to Revamp Your Kids' MenuKids and their parents are more aware than ever to favor eating healthier, fresher and more wholesome foods. This trend is confirmed by recent surveys of children's menus nationwide and is expected to continue. Savvy restaurant operators are beginning to target this long overlooked area to drive sales and build customer loyalty. . . . more >>


Displaying Matches 49 thru 64 of 482 Found BACK NEXT

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