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Displaying Matches 76 thru 90 of 446 Found.  BACK NEXT

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 >>

Recipe Costing Basics: How To Calculate The Cost of Your Menu Items
Operators who commit to an ongoing, accurate menu costing discipline have vital information to make intelligent business decisions which directly impact their food cost and bottom line. In this article, we look at how to put in place a "cornerstone" business practice of the restaurant industry. . . . more >>

Your Path to Better Numbers: Why You Should Be Using the NRA's Uniform System of Accounts for Restaurants
by Jim Laube
Your Path to Better Numbers: Why You Should Be Using the NRA's Uniform System of Accounts for RestaurantsGet more value and information about how your restaurant is actually performing by using the Uniform System of Accounts for Restaurants. Learn why this book is a must for anyone serious about making their restaurant a financial success. . . . more >>

How to Determine If a Prime Vendor Program Is Right for Your Restaurant
By Lee Plotkin
How to Determine If a Prime Vendor Program Is Right for Your RestaurantSetting up a purchasing program that's a good fit for your concept is important in today's competitive marketplace, especially as costs continue to soar. This article examines strategies to effectively reduce costs without diminishing quality and service. . . . more >>

DOWNLOAD: Menu & Recipe Cost Spreadsheet Template
DOWNLOAD: Menu & Recipe Cost Spreadsheet TemplateKnowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. This comprehensive spreadsheet template will give you an easy-to-use tool to calculate and maintain the current cost of your menu and recipes. . . . more >>

DOWNLOAD: Hourly Guest Count Tracking Template
DOWNLOAD: Hourly Guest Count Tracking TemplateThe Hourly Guest Count Tracking template is a guest count forecasting tool for tracking and forecasting guest counts down to half-hour intervals. . . . more >>

DOWNLOAD: Staffing Guideline Chart
DOWNLOAD: Staffing Guideline ChartA staffing chart can be a valuable tool in determining the number of staff needed to provide a high level of customer service. . . . more >>

DOWNLOAD: Restaurant Schedule Template - Simple
DOWNLOAD: Restaurant Schedule Template - SimpleThis version of our Restaurant Schedule Template has a simple design and is ideally suited for use as a labor budgeting tool. It can be used to create schedules and labor budgets for virtually any type of food and beverage establishment, including full service, counter service, fine dining and bars . . . more >>

Receiving: How Bad Receiving Practices Can Kill Your Food Cost & What You Can Do About It
Receiving: How Bad Receiving Practices Can Kill Your Food Cost & What You Can Do About ItReceiving is an area where the combination of poor systems, carelessness, mistakes and good old fashioned greed adds up to big losses for many restaurants. If you have solid controls everywhere else, but are lax about what happens at your back door, chances are high that it's costing you plenty of money. Learn how to control your back door and receive your deliveries the right way. . . . more >>

WEBCAST: What You Should Know About the New Facebook Timeline Design
WEBCAST: What You Should Know About the New Facebook Timeline DesignFacebook has just adopted a new business page design and has changed to the new Timeline design. Watch this webcast recording to find out what Facebook is doing and learn how to take advantage of the new features to make your Facebook page even better. . . . more >>

WEBCAST: How to Create an Ideal Labor Budget
WEBCAST: How to Create an Ideal Labor BudgetIn this comprehensive hands-on program, you and your management team can learn how to significantly improve your restaurant's labor cost as we demonstrate how to create an ideal labor budget based on guest count trends and show you effective methods for "staying in budget" . . . more >>

DOWNLOAD: Catering Marketing Letter Templates
DOWNLOAD: Catering Marketing Letter TemplatesNeed a creative boost to jump-start your catering sales? Use these ready-to-use marketing letters to introduce your restaurant to prospective catering clients. These templates include five sample introductory letters that you can send to your direct mail or email list of prospects. Also includes our day after Thanksgiving, Black Friday, sales letter template. . . . more >>

How to Develop a Management Incentive Program for Your Restaurant
by Joe Erickson
How to Develop a Management Incentive Program for Your RestaurantGive your manager's a stake in how well your restaurant performs by implementing an effective incentive compensation program. Get a sample of what some successful organizations are doing to reward and motivate key team members. . . . more >>

Displaying Matches 76 thru 90 of 446 Found BACK NEXT

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