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Displaying Matches 65 thru 79 of 447 Found.  BACK NEXT

Don't Let Theft Happen in YOUR Business: What Every Independent Operator Should Know About Essential Restaurant Controls
by Jim Laube
Don't Let Theft Happen in YOUR Business: What Every Independent Operator Should Know About Essential Restaurant ControlsRestaurants are prime targets for theft. You've got what thieves want; namely food, liquor &, of course, CASH. The National Restaurant Association estimates that the typical independent restaurant loses 4% to 5% of sales to theft every year. This article gives you practical, easy to implement controls and procedures that every operators needs to know to protect their valuable products and cash. . . . more >>


Industry Survey: How Much Does it Cost to Open a Restaurant?
Industry Survey: How Much Does it Cost to Open a Restaurant?If you're planning on opening a restaurant you'll want to learn from the opening experiences of over 700 operators. These independents reveal, in detail, what it cost to open their restaurant as well as other highly insightful opening information. . . . more >>


DOWNLOAD: New Restaurant Opening Manual
DOWNLOAD: New Restaurant Opening ManualWhile every new restaurant opening has it's unique requirements, this 50 page manual can be a useful guide to anticipate, organize and plan the primary activities that every new restaurant must execute well to have a successful opening. Includes weekly checklists, forms, schedules for procuring products, services, marketing activities, employee hiring, training & more. . . . more >>


DOWNLOAD: Tip Pooling Worksheet
DOWNLOAD: Tip Pooling WorksheetUse this form for calculating tip pooling distributions. This flexible, multi-plan tip sharing worksheet simplifies the process of calculating and distributing tips based on jobs and hours worked. . . . more >>


DOWNLOAD: Restaurant Job Descriptions
DOWNLOAD: Restaurant Job DescriptionsComplete and accurate job descriptions for each position in your restaurant is a necessity today. Job descriptions describe the role you're asking your people to play in your restaurant and they help your employees to understand their duties, responsibilities and the results and standards of work they need to achieve. . . . more >>


How to Manage Online Customer Reviews
by Amelia Levin
How to Manage Online Customer ReviewsFor better or for worse, Yelp, TripAdvisor, Zagat and other online user review sites are here to stay, just as social media continues to become the wave of the future. If you're doing everything right - your food is good, your service top notch, your house is clean and running smoothly - you'll get great reviews, if not, it's time to take a closer look at your restaurant. . . . more >>


WEBCAST: Why Your Restaurant Should Have a Facebook Page & How to Get Started
WEBCAST: Why Your Restaurant Should Have a Facebook Page & How to Get StartedNo matter the type of restaurant, your business would likely benefit from having a Facebook page. Many RO.com members tell us their Facebook page helps them stay in touch with their current customers and get new ones.Learn how to setup a new Facebook page that will save you time and effort and help you maximize your Facebook page's value and effectiveness. . . . 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 >>


Accounting Methods for Discounts and Comps
Accounting Methods for Discounts and CompsThe practice of discounting and the use of coupons has grown substantially in recent years and some operators have expanded their use of discounts and coupons to the point that discounted sales sometimes run well in excess of 10% of gross sales. As discount sales make up a larger portion of gross sales, how they are accounted for and reported on a restaurant's income statement can potentially affect how certain cost and margin levels are viewed and evaluated . . . more >>


How to Avoid 10 Expensive Mistakes That Most Beverage Operators Make
by Robert Plotkin
How to Avoid 10 Expensive Mistakes That Most Beverage Operators MakeWhat you don't know can hurt your restaurant, especially if you sell adult beverages. Here is our list of ten expensive errors many beverage operators make and how to avoid them. . . . more >>


DOWNLOAD: Customer Complaint/Response Letters
DOWNLOAD: Customer Complaint/Response LettersNobody's perfect, so how a restaurant handles customer complaints can make a big difference to their future sales and profits. Whether you're responding letter, email or online, these templates can help you respond quickly and appropriately to show you care about your guests' experience and give you a shot at turning those disappointed diners into loyal customers. . . . more >>


DOWNLOAD: Bartender Checklists
DOWNLOAD: Bartender ChecklistsUse the Bartender Checklists for creating your own unique set of checklists for opening, closing, and maintaining your bar operations. Includes separate daily lists for opening, shift change and closing duties. It also has a weekly checklist for periodic cleaning and maintenance of the bar area and equipment. . . . 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 >>


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 >>


The Best Way to Format Your Restaurant's P&L
by Jim Laube
The Best Way to Format Your Restaurant's P&LOne of most valuable tools and controls in any restaurant is your Profit & Loss Statement (P&L). Your P&L should tell you how well (or how bad) your restaurant is doing and if there are problems, where those problems are and how worried you should be. But not all P&L formats are created equal. Here's how your P&L should look like to get the most benefits. . . . more >>


Displaying Matches 65 thru 79 of 447 Found BACK NEXT

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Mission Bay Foods
San Francisco, CA


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The Bisbee Grille
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