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Displaying Matches 41 thru 60 of 623 Found.  FIRSTBACK NEXTLAST

Which Version of QuickBooks® Is Right for Your Restaurant?
by John Nessel
Which Version of QuickBooks® Is Right for Your Restaurant?While the dominance of QuickBooks within the independent restaurant community remains steady, its usage is changing. QuickBooks online version is not simply a Web-enabled version of the QuickBooks desktop version but a unique program. This article compares and contrasts features of both flavors to assist you in making an informed decision on the best way to meet your current and future financial reporting needs. . . . more >>


DOWNLOAD: Interview Rating Sheet
DOWNLOAD: Interview Rating SheetThe Interview Rating Sheet helps you determine the candidate's suitability for the position as you conduct the interview. Use this form to help in the evaluation process when hiring new employees. . . . more >>


How to Respond to a Food Safety Emergency
by Alisa Pittman Cleek Esq., and Clay Mingus Esq.
How to Respond to a Food Safety EmergencyPrepare your staff and management to prevent and deal with a food safety emergency. This article addresses measures you should take to reduce the chances of a food illness outbreak and how to best respond should this emergency occur. . . . 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 managers 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 >>


How to Design the Seating Capacity of a Restaurant Dining Room
by Chris Tripoli
How to Design the Seating Capacity of a Restaurant Dining RoomHow do you configure a new dining room? One of the industry's top startup consultants shows how to make the most of what you have and avoid making any major mistakes. . . . more >>


WEBCAST: How to Create & Use a Mission Statement: The Foundation for Creating a Highly Successful Restaurant
WEBCAST: How to Create & Use a Mission Statement: The Foundation for Creating a Highly Successful RestaurantIn this webcast with David McClaskey you'll learn how to develop and deploy a mission statement that gets everyone and everything you do focused on delighting customers in a way that promotes repeat business and positive referrals while increasing your bottom line. . . . more >>


Why Restaurants Fail
by Howard Riell
Why Restaurants Fail The reasons restaurants fail are many and varied and, in some cases, not the least bit obvious. It was nearly seven years ago that Dr. H.G. Parsa decided he wanted to know why and spearheaded a landmark study to seek the answers. Seven years after that study was released, we talk to Parsa about the study, its "back story," and what he's learned since. . . . more >>


How to Foster a Positive Working Relationship Between Front and Back of House
by Kelly Hartman
How to Foster a Positive Working Relationship Between Front and Back of HouseCamaraderie and cooperation between front- and back-of-the house staff is critical to a smooth shift. Many operators unwittingly allow this relationship to be sabotaged. Here is how to fix the communication errors that create animosity between the kitchen and wait staff. . . . more >>


SURVEY: How Independent Operators Are Using Management Incentive Programs
SURVEY: How Independent Operators Are Using Management Incentive ProgramsMore independent operators are taking what used to be a "chain-only" practice and profiting on several levels by using management incentive programs. Learn what works and what doesn't from the comments and insights of nearly 100 independent operators. . . . more >>


DOWNLOAD: Restaurant Internal Control Checklist
DOWNLOAD: Restaurant Internal Control ChecklistIndependent restaurants lose lots of money due to fraud & theft often because of poor or non-existent internal controls. Improve your controls & reduce your exposure to losses by implementing these essential restaurant internal controls in the areas of cash, purchasing, payroll and accounting. . . . more >>


How One Family Pulled Together To Create a Restaurant Success Story
How One Family Pulled Together To Create a Restaurant Success StoryIn 2003, Misty & Gary Young used their life savings to purchase a small, 45-seat breakfast café in Truckee, CA. With no restaurant experience, they put it all on the line. Their story, as told by their eldest daughter, Shila, is as heartwarming and inspiring as it is instructive. . . . more >>


DOWNLOAD: Menu & Recipe Cost Spreadsheet Template
DOWNLOAD: Menu & Recipe Cost Spreadsheet TemplateKnowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. This comprehensive spreadsheet template will give you an easy-to-use tool to calculate and maintain the current cost of your menu and recipes. . . . more >>


How to Create a Realistic Budget For Your Restaurant
by Joe Erickson
How to Create a Realistic Budget For Your RestaurantThe vast majority of restaurant failures can be attributed to the absence of a plan or practical budget upon which decisions, accountability and actions are based. A budget focuses management on considering changing conditions and forces them to adapt their operations to maintain profitability and consistency of product and service. . . . more >>


Why Chain Restaurants Use a Four Week Accounting Period (& why your restaurant should too)
by Jim Laube
Why Chain Restaurants Use a Four Week Accounting Period (& why your restaurant should too)There are inherent shortcomings in examining monthly restaurant P&Ls, so much so that every chain operator I know will not even consider preparing their financial statements on a monthly cycle. Learn why & what you can do instead. . . . more >>


How to Reward Staff for Outstanding Behavior Without Breaking the Bank
by Howard Riell
How to Reward Staff for Outstanding Behavior Without Breaking the BankIn a business in which service consistency and quality can make or break you, high-quality employees may well be a restaurant's most valuable feature. And in a business in which margins are tight and you have to watch every penny, rewarding top performers isn't always easy. The good news is operators needn't break the bank to accomplish this. . . . more >>


How to (Systematically) Deliver a Better, More Consistent Guest Experience
by Joe Erickson
How to (Systematically) Deliver a Better, More Consistent Guest ExperienceWhy in the world would we want to spend so much effort on marketing simply to gain first-time customers, unless we are certain that we can deliver a guest experience good enough to make them want to come back? If you want to ensure you consistently exceed guest expectations you must focus your attention on improving the systems that impact your customer's experience the most. . . . more >>


WEBCAST: The Power of Culture: How to Put the #1 Driver of Restaurant Success to Work in Your Operation
WEBCAST: The Power of Culture: How to Put the #1 Driver of Restaurant Success to Work in Your OperationIn this webcast, you'll learn how restaurants, just like yours, have dramatically improved the way they do business and are now achieving significantly better results because of the changes they've made in leading and managing their people. . . . more >>


Smart Shopping Tips for Purchasing Kitchen Equipment
by Stephani Robson
Smart Shopping Tips for Purchasing Kitchen EquipmentBuying foodservice equipment is kind of like buying a car; it doesn't take a lot of experience or skill to make a good purchase as long as you are clear about what you are looking for. This article gives you a starting point for evaluating your needs and making informed decisions when buying kitchen equipment for your restaurant. . . . more >>


How to Make Your Profit-&-Loss Statement One of Your Most Important Management Tools
by Jim Laube
How to Make Your Profit-&-Loss Statement One of Your Most Important Management ToolsFinancially astute operators know that every decision and activity that takes place on the operational side of their restaurant is eventually reflected in their numbers and the one report that is most indicative of how well (or how poorly) their restaurant is being managed is their profit-and-loss statement (P&L). . . . more >>


State Restaurant Association Membership
by Barry Shuster
State Restaurant Association MembershipState restaurant associations must work for membership with as much vigor as they fight to influence legislation and provide valuable benefits to their members. What are they doing to earn their keep, and what benefits and value do they offer you? . . . more >>


Displaying Matches 41 thru 60 of 623 Found FIRSTBACK NEXTLAST

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Mission Bay Foods
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