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

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



Financial Reporting Systems
Marketing Systems
People Systems
Operations Systems



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



Checklist Generator
Online Staff Training
Prime Cost Wizard



Visit our Online Store.



More Headlines continued

Displaying Matches 65 thru 79 of 463 Found.  BACK NEXT

Four Things Every Independent Operator Should Know About Restaurant Numbers
by Jim Laube
Four Things Every Independent Operator Should Know About Restaurant NumbersIn this article we review some important financial concepts that are particularly relevant in the current economic environment. If you keep these four items in mind as you manage your restaurant's finances, you'll be in much better control of your business. . . . more >>


DOWNLOAD: Restaurant Labor Schedule Template
DOWNLOAD: Restaurant Labor Schedule TemplateThe Restaurant Schedule Template is a Microsoft Excel® workbook consisting of a simple to use set of spreadsheets designed to reduce the time it takes to prepare staffing schedules. User defined descriptions, designed to eliminate typing of repetitive data, can be entered as needed for up to 20 different departments, 50 shifts, and 100 employees. . . . more >>


Ten Ways to Increase Your Menu Profitability
by Joe Abuso
Ten Ways to Increase Your Menu ProfitabilityFocus on 10 things you can do to increase profitability without lowering the quality of your customers' experience, and in one way or another, actually enhance it. This article scrutinizes 10 aspects of your operation that typically have room for improvement by increasing efficiency and guest satisfaction. . . . more >>


DOWNLOAD: Restaurant P&L Trend Analysis
DOWNLOAD: Restaurant P&L Trend AnalysisA Profit & Loss Statement Statement is one of the most important financial tools that a restaurant owner has but is of limited value when only a single month is viewed. Using the P&L Trend Analysis Worksheet will greatly enhance your understanding of what's actually going on in your restaurant by comparing current percentages and per guest ratios to prior periods and the same month or period last year. . . . more >>


Measurable Improvement: A Three-Phase Approach to Increasing Profits With Food Cost Control Systems
by Joe Erickson
Measurable Improvement: A Three-Phase Approach to Increasing Profits With Food Cost Control SystemsYou absolutely must have systems in place for every phase of your operation. In this article we'll discuss the systems and controls necessary for controlling food and beverage cost, many of which are used by the big chain operators. Used regularly, these systems will help you recognize and reduce your overall food and beverage cost. . . . more >>


Five Restaurant Repair and Maintenance Best Practices
by Joe Erickson
Five Restaurant Repair and Maintenance Best PracticesGood restaurant managers don't wait for something to break. Here is a review of daily, weekly and monthly repair and maintenance tasks that you can perform to ensure consistency and profits. . . . more >>


DOWNLOAD: Bartender Training Manual
DOWNLOAD: Bartender Training ManualThorough, complete and easy-to-understand employee training manuals are a must for any restaurant wanting to create superior dining experiences for every guest. Download our complete Bartender Training Manual to get ideas for creating your own training manuals. . . . more >>


Why Prime Cost Is the Most Important Number (That Should Be) on Your P&L
by Jim Laube
Why Prime Cost Is the Most Important Number (That Should Be) on Your P&LPrime cost (food, beverage & labor) consumes in excess of 60% of sales in most restaurants. They are your largest and most volatile costs. Without good Prime Cost controls even high volume restaurants can have profitability problems. Learn what your Prime Cost should run and how to keep excess Prime Cost from choking your profit. . . . more >>


Word-of-Mouth Marketing: How to Get More Guests to Spread the Word About Your Restaurant
Word-of-Mouth Marketing: How to Get More Guests to Spread the Word About Your RestaurantGive your guests something to talk about! Don't ignore or leave this critical aspect of restaurant marketing to chance. This article discusses ways independent operators can encourage your guests to spread the word about your restaurant in ways that generate sincere and enthusiastic testimonials and more customers. . . . more >>


DOWNLOAD: Restaurant Marketing Planning Calendar
DOWNLOAD: Restaurant Marketing Planning CalendarToday, sales growth doesn't just happen, it requires proper planning and execution! Take control of your marketing plan with this great tool to organize your promotions for the entire year onto a single spreadsheet that shows the dates of each promotion and the tasks required to make them happen . . . more >>


AUDIO: Are You Ready to Grow? What Every Operator Should Know BEFORE Expanding Their Concept
It's natural for successful restaurant operators to want to expand and grow their business. But along with new opportunities, growth rarely comes without a host of new challenges and inherent risks. This audio program addresses these issues and some key elements of a successful growth plan. . . . more >>


How a Culture of Service Enhances Success & Ways to Create It In Your Restaurant
How a Culture of Service Enhances Success & Ways to Create It In Your RestaurantWhen the most recent recession hit, restaurants had to make some serious changes to their budget, costs, menus, operations, branding and more. Regardless of these changes there have always been two constants to enduring success: great food and great service. . . . more >>


WEBCAST: Your Path To Better Numbers - How to Use the Uniform System of Accounts for Restaurants
WEBCAST: Your Path To Better Numbers - How to Use the Uniform System of Accounts for RestaurantsManagement of your organization requires a financial and operational reporting format that reflects the restaurant industry's unique requirements. In this webcast, RestaurantOwner.com Founder and President, Jim Laube and Vice President, Joe Erickson will highlight the recent updates in the NRA's Uniform System of Accounts for Restaurants, a leading guide for preparing and reporting restaurant financial results for 50 years . . . more >>


DOWNLOAD: Restaurant Maintenance History Log
DOWNLOAD: Restaurant Maintenance History LogThis form can help you keep track of repairs by providing a log of each service call for each piece of major equipment you own. Create a form for each and place them in a binder for quick reference. . . . more >>


Restaurant Labor Scheduling: Essential Practices to Control Cost & Deliver Great Service
by Jim Laube
Restaurant Labor Scheduling: Essential Practices to Control Cost & Deliver Great ServiceProper scheduling is critical to attain the appropriate balance in labor cost, service levels and employee morale. Your effectiveness in this area will be clearly reflected in today's operating results AND tomorrow's sales. . . . more >>


Displaying Matches 65 thru 79 of 463 Found BACK NEXT

Advanced Search

 BEST PRACTICES
 TESTIMONIALS
Testimonials
"I am a small business owner. I must say this is the best tool I've ever subscribed to. I was suspicious at first, I did not expect much but this is awesome. Thank you so much."

Gesine Franchetti
The Topaz
Santa Rosa, CA


Your website and magazine have been extremely helpful to our growing business. We are just about finished with the construction of our new location. I have learned so much from your articles, the online seminars, the discussion forum and the spreadsheets are an invaluable asset. I continue to learn something new every day.

Belinda Self
Ginza Japanese Restaurants, Inc
Winston Salem, NC


"You are giving me a great education. I can't soak it up fast enough. The articles, templates and especially the online training are heading me in the right direction to having a great business."

Martin Hardy
City Bagel Café
Siloam Springs, Arkansas


"I've found everything on the site to be a big help. From the financial side to the menu, the amount of information has been a bargain for the price of a subscription!"

Eddie Scoggins
Tavern At The Village Green
Cleveland, TN


"I am now in my second year of being a member. My only regret being that I did not find you in my prior 8 years as I would have saved a lot of money and grey hairs from your tips and formats. Thank you for indirectly saving my restaurant & for the growth I now see."

Marc Cedron
Printer's Alley Bar & Grill
Memphis, TN


"Since becoming a member, I have literally changed the way I do business. My attitude has changed about every aspect of my restaurant and in implementing many new systems which you re-enforce on your website, I have seen drastic improvements. I'm making more money, my purveyors are making more money and my staff is making more money."

David Chicane
Pearle Restaurant & Oyster Bar
Dublin, NH


"RestaurantOwner.com is a wonderful asset, glad I discovered it. I’ve deleted two full time positions, reduced my inventory, & have been tracking everything much better. I am breaking even now instead of borrowing more money!"

Joleen Coles-Wilt
Matters of Taste Bakery Market Café
Honolulu, HI


"So far, we’ve revised our accounting system and introduced the prime cost concept. My prime costs are dropping because of focusing on both inventory and labor together. This will improve my contribution margin by $120,000!"

Brian Fitzgerald
Paddy's Brewpub & Rosie's Restaurant
Kentville, Nova Scotia


"Thank you for this site. Little guys like me need all the help we can get and it is wonderful to be able to get answers to questions here."

Margaret Williamson
Hizzoner's Uptown Deli
Bellingham, WA


"I have sung the praises of your site to many of my friends, associates, and suppliers. There is a wealth of information and material available from your site that is of tremendous benefit to all independent restaurateurs. We have used virtually everything you offer in some form or another, from the restaurant by the numbers material to all of the articles on service, management, training, etc. The templates for training manuals and various forms have saved us a lot of time which would have been spent compiling and organizing this vital information."

Robert Hodgson
Lefty's Restaurant
Parksville, B.C.


"This website is "exactly" what I've been looking for. I'm absolutely thrilled with what I've learned so far. My only regret is that I didn't join sooner."

Stan Lewis
Pappa's Bossier
Bossier City, LA


"I can't say enough about the site as well as RS&G. We're opening number 3 this fall and the resource has been priceless."

E.J. Carpenter
Route Restaurants
Burlington, CO


"I really enjoy your site. Finally, the little guy has the info and knowledge to compete with the big chains!"

Denis Leidholt
StageCoach Station
Miles City, MT


RestaurantOwner.com's business plan template absolutely hits the mark. Its contents are thorough, pertinent, applicable and text book perfect. My company literally saved thousands on a business plan by simply downloading RO.com's template.

Steve Paoli
Mission Bay Foods
San Francisco, CA


We're here in the 18th hour of putting together our business plan for our new and most expensive restaurant #3. Using your spreadsheets has made this the easiest business plan we've put together and we're all giggling at how much fun it is...this is the most value I have ever received for any membership in any organization....ever. Keep up the exceptional work!

Rob Page
The Bisbee Grille
Bisbee, AZ