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Displaying Matches 1 thru 20 of 617 Found.   NEXTLAST

Using Tableside and Tabletop Technology to Boost Service and Sales
by Howard Riell
Using Tableside and Tabletop Technology to Boost Service and SalesFor many independent operators, the knee-jerk response to the idea of adopting table technology ordering and payment systems into their concept is "that's fine for the quick-service and casual chains, but not in my place -- we're here to serve the guest." These restaurant technology developers and consultants, however, believe that tableside and tabletop technology has a place in independent and full-service concepts, and gives waitstaff more time to serve and drive sales -- with caveats. . . . more >>

Survey: Finding & Keeping Good Employees
Survey: Finding & Keeping Good EmployeesThese survey results include specific comments on how other independent restaurants are improving their culture and how changes in the labor market over the past two years might affect their operations if their staffing situation does not improve. You may be surprised to see the benefits some operators are offering in order to retain their staff. . . . more >>

How to Standardize, Measure and Continually Improve Your Restaurant Through Systems Development
by Jim Laube and Joe Erickson
How to Standardize, Measure and Continually Improve Your Restaurant Through Systems DevelopmentWithout standardized systems in place you are likely to allow operational inefficiencies to continue unidentified that negatively impact your guest experience. Customer feedback is critical and the first step to identify and "systematize" a solution to address and fix the problem. . . . more >>

Piecing Together a Culture of Quality
by Jim Laube
Piecing Together a Culture of QualityA positive culture will create better job experiences than those in a negative culture. Positive cultures are characterized by attitudes and behavior, such as optimism, engagement, teamwork and respect. Creating a stronger culture, one that will respond well to some disruption in the status quo, is essential and will make all the difference in the world. . . . more >>

Why Culture Is a Major Driver of Business Success and How To Improve It In Your Restaurant
by Jim Laube
Why Culture Is a Major Driver of Business Success and How To Improve It In Your RestaurantYou can spend time and money on hiring quality people but if the culture in your restaurant doesn't nurture and support their success it will only be a matter of time until you end up with a group of dispirited, mediocre employees at best. Here's how to change your culture and change your restaurant - for the better! . . . more >>

How to Open a Restaurant Resource Guide
How to Open a Restaurant Resource GuideOne of the most often asked questions we get is on how to open a restaurant. Whether you are a newbie to the industry or a seasoned veteran, the requirements for "running" a restaurant differ from those needed to "open" a restaurant. The How to Open a Restaurant Resource Guide is a listing of resources and tools we offer to help wouldbe restaurateurs systematically prepare and execute a successful restaurant development plan and opening. . . . more >>

How Effective Systems Can Transform Your Restaurant (and Your Life) From Ordinary to Extraordinary
by Jim Laube
How Effective Systems Can Transform Your Restaurant (and Your Life) From Ordinary to ExtraordinaryWhile there are many, many factors, both tangible and intangible, that go into building a successful restaurant, we believe one of the most profound ingredients is the type of "systems" they choose to deploy. The processes, steps and methods a restaurant chooses to use every day have a tremendous impact on its customers and whether they decide to return. . . . more >>

How to Avoid 10 Common Restaurant Architectural Mistakes
by Stephani Robson
How to Avoid 10 Common Restaurant Architectural MistakesHere are the 10 most common architectural design mistakes the author sees in new restaurants. Each of these problems can be prevented if your architect has a good understanding of what you need the restaurant to be able to do and if you have selected the right space to lease to begin with. . . . 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 >>

DOWNLOAD: Restaurant Marketing Planning Calendar
DOWNLOAD: Restaurant Marketing Planning CalendarToday, sales growth doesn't just happen, it requires proper planning and execution! Take control of your marketing plan with this great tool to organize your promotions for the entire year onto a single spreadsheet that shows the dates of each promotion and the tasks required to make them happen . . . more >>

How to Use the Power of Checklists to Improve Your Restaurant's Consistency and Efficiency
by Gary S. Worden
How to Use the Power of Checklists to Improve Your Restaurant's Consistency and EfficiencyIn the hubbub of a busy restaurant, with many, many moving parts, it is easy to overlook little items. Consider everything that goes through a new server's head as he or she approaches a table of six diners. Water, bread service, remembering the daily specials…We're only human. And that's why we need checklists. . . . more >>

DOWNLOAD: Restaurant Order Guide Form
DOWNLOAD: Restaurant Order Guide FormAn effective ordering system has added benefits that go beyond the simple goal of maintaining sufficient product to serve your guests. Proper ordering procedures also help to keep fresh product in stock and serves as a backup just in case the person doing the ordering isn't there. . . . more >>

Moving Up:Turning a Line Cook Into a Sous-Chef
by Joe Abuso
Moving Up:Turning a Line Cook Into a Sous-ChefThe position of sous-chef or assistant kitchen manager is one of the most important slots for a restaurateur to have to fill. Here we look at the kind of skills you should be developing in your cooks to step into this role. . . . more >>

DOWNLOAD: QSR Training Manual Templates
DOWNLOAD: QSR Training Manual TemplatesHaving comprehensive, easy-to-understand training manuals for every position in your QSR is vital for new employees to learn to perform their jobs the "right way." Use these templates as a guide to create your own detailed training manuals for cashier/counter, drive-thru, lobby, prep cook, line cook, expediter . . . more >>

The Case for Creating a Mobile App for Your Restaurant
by Allison Wollam
The Case for Creating a Mobile App for Your RestaurantThe question for every independent in the digital age is can you afford not to take advantage of changes in how people find and review where they want to dine out. You have to ask yourself how your restaurant might build sales on the back of this well-established shift. . . . more >>

DOWNLOAD: Speed Interview Rating Form
DOWNLOAD: Speed Interview Rating FormA spin off on speed dating, speed interviewing is a series of short, individual conversations between a job candidate and some of the restaurant's hourly team members. Giving a candidate the chance to speak with employees is a smart way to test for likeability and compatibility from a perspective an owner or manager might miss. . . . more >>

DOWNLOAD: Restaurant Marketing Promotion Tracking Template
DOWNLOAD: Restaurant Marketing Promotion Tracking TemplateMany restaurants spend from 2-4% of revenue on marketing. The most successful ones track their promotions so they "know" which ones work & which don't. Use this template so you can concentrate your efforts & dollars on your most productive marketing activities. . . . more >>

How to Cope With Minimum-Wage Increases
by Joe Erickson
How to Cope With Minimum-Wage IncreasesAll but five states have an established minimum wage above the federal level, which was increased to $7.25 in 2009, with recent legislative proposals to increase this to $10.10 per hour. These increases hit restaurateurs particularly hard. How should you manage these ever-rising labor costs? . . . more >>

WEBCAST: How to Turn Donation Requests Into More Sales & Lots of New Customers
WEBCAST: How to Turn Donation Requests Into More Sales & Lots of New CustomersListen as Bob Batley shows you how his Stadium Grille Restaurants turn their donation requests into a win-win proposition for both the requesting organizations and his two restaurants. This is an easy way for virtually any restaurant to boost their sales & build goodwill with their existing customers & their entire community. . . . more >>

DOWNLOAD: Restaurant Labor Schedule Template
DOWNLOAD: Restaurant Labor Schedule TemplateThe Restaurant Schedule Template is a Microsoft Excel® workbook consisting of a simple to use set of spreadsheets designed to reduce the time it takes to prepare staffing schedules. User defined descriptions, designed to eliminate typing of repetitive data, can be entered as needed for up to 20 different departments, 50 shifts, and 100 employees. . . . more >>

Displaying Matches 1 thru 20 of 617 Found  NEXTLAST

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