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RS&G Archives continued

Displaying Matches 65 thru 80 of 484 Found.  BACK NEXT

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 >>


Let's Do Lunch..or Not. Using Break-Even Analysis
by Dave Pavesic
Let's Do Lunch..or Not. Using Break-Even AnalysisThe decision to add or drop lunch should not be determined solely on costs. How it affects staff retention and your customers' perception should be considered as well. This article examines the implications from all sides of the equation. . . . 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 >>


Head Off Problems with the Preshift Line Check
by Chef Brian Poor
Head Off Problems with the Preshift Line CheckThe line check ensures that the food you serve is consistent and of high quality. It requires you to use all your senses and be in control of every corner of your kitchen. Here's how it should work. . . . 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 >>


How Restaurants Lose Money Working with Food
by Jim Laube
How Restaurants Lose Money Working with FoodThe last place you want leaks to occur is in your cash flow. If you think you'll be able to spot these leaks without knowing what to look for, you might be in for a rude awakening. On the surface, they can be very small and escape detection and if enough of them develop, they can bleed your restaurant dry. No place is this more true than in your food production process. . . . more >>


SPECIAL REPORT: The 10 Common Practices of Highly Successful Independent Restaurants
by Jim Laube
SPECIAL REPORT: The 10 Common Practices of Highly Successful Independent RestaurantsOne of the smartest ways to succeed in anything is to find out what the best are doing & then do it yourself. This Special Report examines 10 of the most common practices that many highly profitable restaurants engage in to produce exceptional results year after year. . . . more >>


Marketing Success: 3 Independent Operators Reveal How They Grow Sales & Profit In Their Restaurants
Marketing Success: 3 Independent Operators Reveal How They Grow Sales & Profit In Their RestaurantsThree successful independent operators reveal their most profitable marketing activities. Get valuable ideas to use in your restaurant from their candid insights as they explain what marketing strategies and promotions worked best, what didn't and the processes and methods they used. . . . more >>


How to Boost Productivity to Control Labor Costs
by David Pavesic
How to Boost Productivity to Control Labor CostsEven though the recession has meant more potential workers, labor issues remain a major concern of most restaurant owners and managers. Learn how to maintain good service with with no more labor hours than you really need. . . . more >>


New Ways of Developing and Maintaining Customer Relationships
by Diana Lambdin Meyer
New Ways of Developing and Maintaining Customer RelationshipsIs social media bringing people in the door and building a basis of customer relationships that will keep your business growing? Instead of telling your fans and followers what you're doing, ask them what they want, and then do it. . . . more >>


The Chef as Accountant: How the Kitchen Controls Food Cost
by Joseph Abuso
The Chef as Accountant: How the Kitchen Controls Food Cost The restaurant business is one of tight margins, and of these food cost is one that must be understood, controlled and manicured. Of course, the restaurant operator must keep a hawk's eye out for sound purveyor prices, but there are other aspects of food cost that are primarily in the hands of the chef or kitchen manager. See how the kitchen controls food costs . . . more >>


Displaying Matches 65 thru 80 of 484 Found BACK NEXT

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