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Business & Financial continued

Displaying Matches 73 thru 96 of 166 Found.  BACK NEXT

What to Consider BEFORE Going From One to Two Restaurants
by Jay Goldstein
What to Consider BEFORE Going From One to Two RestaurantsNow that you have one successful restaurant you may be contemplating #2. Before you jump in with both feet, there are several key principals required for successful growth. Learn what you need to consider, how to be sure you're ready, and who can help you . . . more >>


Why Restaurants Fail
by Howard Riell
Why Restaurants Fail The reasons restaurants fail are many and varied and, in some cases, not the least bit obvious. It was nearly seven years ago that Dr. H.G. Parsa decided he wanted to know why and spearheaded a landmark study to seek the answers. Seven years after that study was released, we talk to Parsa about the study, its "back story," and what he's learned since. . . . more >>


WEBCAST: A Sneak Preview of the NEW Uniform System of Accounts for Restaurants
WEBCAST: A Sneak Preview of the NEW Uniform System of Accounts for RestaurantsRestaurantOwner.com and RS&G are updating the NRA's largest selling book, the Uniform System of Accounts for Restaurants. Get a first hand look at the changes in the new edition and send us your questions, comments and feedback for consideration in the final edition. . . . more >>


WEBCAST: How to Renegotiate Your Restaurant's Lease
As the economy struggles so does the restaurant industry. To find relief, many operators are seeking assistance from a traditionally unlikely source...their landlords. Learn how to determine if asking for a rent concession makes sense for you and if so, how to go about it in a way that improves your chances of success. Our guest is real estate attorney, Larry Green. . . . more >>


DOWNLOAD: Food Cost Yield Calculator
DOWNLOAD: Food Cost Yield CalculatorThe Food Cost Yield Calculator is a flexible Microsoft Excel? set of spreadsheets designed to aid restaurant owners, chefs, and managers in determining the true cost of the raw products used to produce menu items. . . . more >>


Credit Card Compliance and What This Means to the Independent Restaurant Owner
by Joe Erickson
Credit Card Compliance and What This Means to the Independent Restaurant OwnerTo protect customer data and your own peace of mind review the key compliance points of the recent credit card industry security requirements. The "PCI/DSS" is an independent body that oversees data security standards for merchants. . . . more >>


How to Negotiate a Restaurant Lease: What you need to know to protect your business & get the best terms
by Moe Shrikian
How to Negotiate a Restaurant Lease: What you need to know to protect your business & get the best termsNegotiating a restaurant lease is a lot like walking through a mine field. If you're not careful, your greatest potential assets can become a major liability. Attorney Moe Shrikian reveals his insider tips and insights he's gleamed from negotiating hundreds of restaurant leases. . . . more >>


DOWNLOAD: Period Sales and Labor Log Sheet
DOWNLOAD: Period Sales and Labor Log SheetUse this Excel spreadsheet form to quickly and easily keep track of daily sales, check average, sales per labor hour and much more. Each worksheet has space to record daily totals for up to five weeks each period - all on one form. Built-in formulas keep daily, weekly and period totals for several key profitability indicators . . . more >>


Restaurant Catering: How to Create A Marketing Action Plan
by Michael Attias
Restaurant Catering: How to Create A Marketing Action PlanWith typical catering check averages hovering at two hundred dollars or more, catering represents the best chance of making up for lost sales. Learn why more chain operations have big catering plans for 2010 and why you should too. . . . more >>


How to Manage Your Restaurant's Cash Flow
by Jim Laube
How to Manage Your Restaurant's Cash Flow Even operations that are profitable are not immune from occasional cash deficits and can unexpectedly find themselves scampering to cover a potential bank overdraft situation. See how you can protect your business from getting into cash flow problems in the first place and how to get a handle on what your cash situation is likely to be weeks and even months down the road. . . . more >>


Management Bonus Plans That Work
by Chris Tripoli
Management Bonus Plans That WorkWant your managers to think and act more like owners? Tie more of their compensation to actual results. Here's a look at the management incentive plan process that examines why some work and others don't. Learn what types of plans work best and support both the short term and long term well-being of your business. . . . more >>


DOWNLOAD: Weekly Planning Guide Template
DOWNLOAD: Weekly Planning Guide TemplateCarrying out your restaurant's annual plan is done one week at a time. Managers who excel in weekly planning tend to be more knowledgeable of unit profitability and shift preparedness. Use this template as a guide to create your own weekly agenda form. . . . more >>


How Low Can You Go? Winning the Menu Pricing Game
by Dave Pavesic
How Low Can You Go? Winning the Menu Pricing Game There are numerous factors to be considered when setting menu prices; some involve the costs associated with the item, but you cannot base your pricing solely on cost. The author offers some major pointers to heed when determining the lower end of the pricing continuum. . . . more >>


WEBCAST: State of Your Restaurant Survey Results - How RO.com Members Are Fighting Back at the Current Recession
WEBCAST: State of Your Restaurant Survey Results - How RO.com Members Are Fighting Back at the Current RecessionIn August, RO.com conducted a survey to find out how the recession is affecting independent restaurants and what operators are doing differently to survive in this tough economic climate. Jim Laube reports on how operators are adapting and what many have done to not only survive but achieve sales and profit improvements in 2009. . . . more >>


DOWNLOAD: Rent Reduction Request Letter
DOWNLOAD: Rent Reduction Request LetterHaving a hard time paying your rent? It may be time to talk to your landlord for relief. As demand for lease space softens, national chains as well as independents are obtaining rent reductions of 10%, 20% and even more. Use this template to notify your landlord, make your case and set the tone for a successful outcome. . . . more >>


The Restaurant Owner's Financial Management Scorecard
by Jim Laube
The Restaurant Owner's Financial Management ScorecardNo unhappy guests is always JOB ONE but, a restaurant that's regularly filled with happy customers isn't necessarily a successful one. It's got to make money, too. Find out how well you're paying attention to the financial side of your restaurant. . . . more >>


DOWNLOAD: Catering Agreement Template
It's important to communicate your catering bids and proposals in a professional, clear and organized manner. The Catering Proposal template includes a cover letter, proposal form and a quick catering/event agreement which are referred to as your restaurant's "Catering Policies." . . . more >>


How to Organize & Maintain Your Restaurant's Employee Files
by Emily Durham
You can't afford to have a slip-shod, unorganized employee record-keeping & filing system. Employment laws & potential legal exposure can mean serious damages to employers who don't maintain complete and up-to-date information on every person working at your restaurant. This article describes the key points of an effective employee file system for your restaurant. . . . more >>


Break-Even: It's Like Having Your Own Financial Crystal Ball
by Jim Laube
Break-Even: It's Like Having Your Own Financial Crystal BallOne of my sharpest restaurant clients, nearly aways knew what his monthly net income would be for each of his three restaurants before he saw the P&L. Using a simple break-even approach, he could accurately estimate his profit just by knowing each restaurant's sales volume. Here's how he did it. . . . more >>


If It Walks Like a Franchise and Talks Like a Franchise... The Dangers of Hidden Franchises and How to Avoid Them
by Wayne Bunch, Esq.
If It Walks Like a Franchise and Talks Like a Franchise... The Dangers of Hidden Franchises and How to Avoid Them Do you know when your business arrangement actually contains all the elements to be considered a franchise relationship? Regardless of what the agreement is called or the pretexts it was drawn under, you could mistakenly enter into a franchising settlement that is governed by the FTC Franchise Rule. Learn how to avoid the legal pitfalls of the "accidental" or "unintended" franchise. . . . more >>


WEBCAST: How to Protect Your Restaurant From Theft & Fraud
WEBCAST: How to Protect Your Restaurant From Theft & FraudThe struggling economy is bringing another threat for small businesses - rising employee fraud. Restaurants are always prime targets for fraud & theft and now may be even more so. You've got what thieves want; food, liquor &, of course, CASH. This multimedia program will give you practical, easy to implement controls and procedures to protect your business. . . . more >>


AUDIO: The Crack Cocaine of Restaurant Marketing - How Coupons Can Destroy Your Restaurant & What To Do Instead
AUDIO: The Crack Cocaine of Restaurant Marketing - How Coupons Can Destroy Your Restaurant & What To Do InsteadAs the economy slows many operators are tempted to lure in more guests with discounts. DON'T DO IT! There is a big difference between serving more customers and making more profit. Learn why discounting can be hazardous to your restaurant's health and what to do instead. . . . more >>


How to Manage Your Restaurant's Opening Budget
by Chris Tripoli
How to Manage Your Restaurant's Opening BudgetRestaurant Economics: How restaurant operators can schedule and manage the initial budgeting process with more success and less pain. This article looks at how two restaurant concepts determined the amount of money needed and how they managed the preopening process. . . . more >>


DOWNLOAD: Restaurant Internal Control Checklist
DOWNLOAD: Restaurant Internal Control ChecklistIndependent restaurants lose lots of money due to fraud & theft often because of poor or non-existent internal controls. Improve your controls & reduce your exposure to losses by implementing these essential restaurant internal controls in the areas of cash, purchasing, payroll and accounting. . . . more >>


Displaying Matches 73 thru 96 of 166 Found BACK NEXT

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