home | faq | join now | member login
  
Downloads | Business Plans | Discussion Forum | Testimonials | Contact Us

Become a member & get immediate access to all of our resources.


Take a Free Tour


Who Should Join
Contributors
Download Resources
Member Benefits
Open a Restaurant
Privacy Policy
Success Stories
Terms of Use
Member Comments
FAQ



Discussion Forum


Business & Financial
Business Plans
Restaurant Accounting
Food & Beverage
Staffing
Bar Management
Menu
Customer Service
Marketing
Social Media/Web 2.0
Startup & Growth
Technology



Online Seminars


RS&G Archives
Online Seminars
Audio Programs
Discussion Forum
Download Library
Industry Surveys
Inner Circle Resources
Recipe Mapping®
Spanish Resources
Success Focus Videos
Videos & Webcasts
My Membership
Help



Checklist Generator
Online Staff Training
Prime Cost Wizard



Visit our Online Store.



RS&G Archives continued

Displaying Matches 65 thru 80 of 482 Found.  BACK NEXT

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 >>


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 >>


How to Select the Right POS System in 10 Easy Steps
by Joe Erickson
How to Select the Right POS System in 10 Easy StepsWith a myriad of choices facing you when selecting a point-of-sale system, you might wonder where to start. We'll help you navigate this sea of technology, including asking the right questions and analyzing your business's requirements when it comes time to purchase or upgrade your system. . . . more >>


How to Have Restrooms That Enhance, Rather Than Hurt, Your Reputation
by Howard Riell
How to Have Restrooms That Enhance, Rather Than Hurt, Your Reputation Few things can turn diners off as quickly or as permanently as a disgusting bathroom. On the other hand, clean, attractive, even entertaining bathrooms can make a strong statement about an establishment's personality and commitment to quality customer service. . . . more >>


Your Landlord Doesn't Want to Re-Lease Your Space: How to Renegotiate Your Lease
by Larry Green, Esq.
Your Landlord Doesn't Want to Re-Lease Your Space: How to Renegotiate Your Lease Well, things aren't looking good. Staff is at a minimum, inventory is threadbare, and marketing has gone down the drain. Revenue plots illustrate an ominous downhill turn for the worse. What do you do now? Relief must come from reduced expenditures, but there is little else you can cut without compromising your business. It might be time to renegotiate your lease with your landlord, and remember, your landlord is your business partner, not your adversary . . . more >>


How to Profit From Frozen Desserts
By Amelia Levin
How to Profit From Frozen DessertsRarely will you see a dessert menu without some kind of frozen dessert on it. This overview helps you choose the right equipment, ingredients and marketing strategies to maximize your ability to profit on these trendy, yet time-tested treats. . . . more >>


How to Effectively Introduce New Menu Items
by Mark Laux
How to Effectively Introduce New Menu ItemsHow to develop, test, position, and market new products that will help you grow your restaurant by keeping your guests coming in to see what's new. Tips and techniques that are tried and tested methods for successfully launching new menu items. . . . more >>


Displaying Matches 65 thru 80 of 482 Found BACK NEXT

Advanced Search