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RS&G Archives continued

Displaying Matches 49 thru 64 of 484 Found.  BACK NEXT

Six Ways to Drive Sales during Seasonal Slumps
by Joe Abuso
Six Ways to Drive Sales during Seasonal SlumpsKeeping your restaurant full during certain times of the year can be a challenge as we all deal with the ebb and flow of the business cycle. To get large groups of new customers through your doors during the slowest times of the year, think outside the normal scope of your operations. . . . more >>


Clean Enough to Eat Off Of
by Joe Abuso
Clean Enough to Eat Off OfFew things can bring your business to an immediate, grinding halt more effectively than actually hurting customers with your food. With all this in mind, let's look at the issue of kitchen sanitation in a practical way, broken down into 10 critical points that will be easy to apply in our restaurants. . . . more >>


How to Calculate & Track Your Marketing ROI
by Joe Erickson
How to Calculate & Track Your Marketing ROIRestaurant operators may differ on how they market and promote their restaurants, but nobody wants to throw money down the drain. Learn how to plan and track your marketing investment dollars so that you can clearly determine what marketing activities are worth repeating and which ones should be modified or dropped. . . . more >>


Traits of Effective Multiunit Operators
by Howard Riell
Traits of Effective Multiunit OperatorsAs soon as you become multiunit -- even just going to two restaurants -- all of a sudden you need to be able to use systems and methods of measurement that are of an entirely different nature. . . . more >>


When to Raise Prices and How to Do It
by Joe Erickson
When to Raise Prices and How to Do ItMany restaurant operators worry that raising menu prices will scare away customers - especially in uncertain economic times and in the age of rampant discounting by chains. This article explains strategies and illustrates techniques to assist you in knowing how and when to implement this necessary, sometimes unavoidable step to improve profitability. . . . more >>


How to Develop a Great Kitchen Manager
by Joe Erickson
How to Develop a Great Kitchen Manager Here we provide a proven checklist of the various kitchen management systems and forms necessary for a kitchen manager to be successful. Whether you are in the the start-up phase of a new restaurant or you've been in the business for decades, this checklist provides an exhaustive and timeless resource for every restaurant kitchen. . . . more >>


The Downsides and Upsides of Curbside
by Amelia Levin
The Downsides and Upsides of CurbsideOnce the exclusive territory of fast-food purveyors, curbside service has expanded its advantages to casual concepts of all sizes, and independents -- even upscale -- are figuring out how to build sales by offering convenience with curbside pickup. Here's how. . . . more >>


How to Prepare For and Profit From St. Valentine's and Mother's Day Traffic
by Joe Abuso
How to Prepare For and Profit From St. Valentine's and Mother's Day TrafficFor many restaurants, St. Valentine's Day and Mother's Day are the two biggest days of the year. With a little planning and strategy these holidays have the potential to turn an otherwise lackluster February and May into real bright spots on your annual sales picture. Let's examine several best practices other operators have used successfully for these important restaurant connected holidays. . . . more >>


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 >>


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 >>


Displaying Matches 49 thru 64 of 484 Found BACK NEXT

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