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Food & Beverage continued

Displaying Matches 65 thru 80 of 152 Found.  BACK NEXT

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 >>


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 >>


WEBCAST: Essential Food Cost Controls for Independent Restaurants
WEBCAST: Essential Food Cost Controls for Independent RestaurantsIn this comprehensive 2-part program, you and your entire staff can learn how to "significantly" improve the management and control of your entire food production process from purchasing, receiving, storage, preparation to settlement. . . . more >>


Increase Inventory Turnover, Lower Food Cost
by Jim Laube
Increase Inventory Turnover, Lower Food CostAlthough there are very few "absolutes" in the restaurant business, if there is one this it is. Increasing inventory turnover means lower food cost. Period. Every time we've seen operators reduce their inventory levels, thereby increasing inventory turnover, their food cost goes down. Find out why and how you can this in your restaurant. . . . more >>


How Better Inventory Management & Weekly Food Costing Can Lower Your Food Cost
How Better Inventory Management & Weekly Food Costing Can Lower Your Food CostWhether you operate a takeout delicatessen or a full-service restaurant, the quality of your food and the amount of money you make depends to a sizable degree on how well you manage your food cost & inventory. . . . 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 >>


Receiving: How Bad Receiving Practices Can Kill Your Food Cost & What You Can Do About It
Receiving: How Bad Receiving Practices Can Kill Your Food Cost & What You Can Do About ItReceiving is an area where the combination of poor systems, carelessness, mistakes and good old fashioned greed adds up to big losses for many restaurants. If you have solid controls everywhere else, but are lax about what happens at your back door, chances are high that it's costing you plenty of money. Learn how to control your back door and receive your deliveries the right way. . . . more >>


DOWNLOAD: Weekly Prime Cost Worksheets
DOWNLOAD: Weekly Prime Cost WorksheetsCalculating prime cost every week is one of the profitable activities any restaurant can do. If prime cost is too high it's VERY difficult for any restaurant to generate a profit. Our weekly prime cost worksheets make it easy to track and control your biggest and most volatile costs. . . . more >>


DOWNLOAD: Foodborne Illness/Complaint Report
DOWNLOAD: Foodborne Illness/Complaint ReportDon't expose yourself to additional legal liability & bad publicity when you receive a complaint claiming foodborne illness. Get the facts and writing down exactly what was said. Use this form as a checklist of what to ask and a permanent record to document the claims and facts surrounding these types of potentially serious complaints. . . . 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 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 >>


DOWNLOAD: Kitchen Ticket Time Analysis Form
DOWNLOAD: Kitchen Ticket Time Analysis FormConsistent service time is one of the cornerstones of great customer service. Use this form to evaluate your restaurant's average order preparation time and to identify causes and solutions for excessive service times. . . . more >>


DOWNLOAD: Restaurant Line Check Template
DOWNLOAD: Restaurant Line Check TemplateSmart kitchen managers and chefs know that advance preparation is the key to a smooth shift. This completely customizable check list can be tailored to reflect your unique cook line, enabling chefs and managers to quickly perform a quality check for each item on the line. . . . more >>


DOWNLOAD: Alcohol Management Program
DOWNLOAD: Alcohol Management ProgramA comprehensive Alcohol Management Program is essential to providing responsible alcohol service. The material offered in this program is intended to be used as a guide and educational tool to develop a responsible, knowledgeable staff with regard to serving alcoholic beverages. . . . more >>


WEBCAST: Menu and Recipe Costing Basics
WEBCAST: Menu and Recipe Costing BasicsView the recording of our 60 minute webcast workshop, using resources available in our Download Library. Presenters Jim Laube and Joe Erickson detail the step-by-step process for accurately calculating and maintaining up-to-date menu and recipe costs . . . more >>


Portion Control: How to Cut Your Food Cost & Improve Consistency in Your Kitchen
by Chef Michael Tsonton
Portion Control: How to Cut Your Food Cost & Improve Consistency in Your KitchenMore effective portion control can increase your bottom-line, maintain product freshness and ultimately improve guest satisfaction. Here are some effective, practical ways to improve your portion controls. . . . more >>


Displaying Matches 65 thru 80 of 152 Found BACK NEXT

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