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Displaying Matches 80 thru 94 of 462 Found.  BACK NEXT

DOWNLOAD: Prime Vendor Forms
DOWNLOAD: Prime Vendor FormsA prime vendor program can be one of the easiest ways to lower your food cost & reduce non-productive purchasing time. Here are all the forms you need to help you choose the right distributor & get the best deal. . . . more >>


DOWNLOAD: Restaurant Preventative Maintenance Calendar
DOWNLOAD: Restaurant Preventative Maintenance CalendarAs your kitchen equipment and building get older, your cost for repair and maintenance keep growing. This template will help you quickly create a preventative maintenance program helps to keep things in working order longer and keep repair expenses in check . . . more >>


DOWNLOAD: Recipe Quick-reference Template
DOWNLOAD: Recipe Quick-reference TemplateUse this tool to provide your kitchen staff with a quick-reference chart of the proper portion sizes and ingredients for each of your menu items. Display the charts at each cooking station so that cooks can quickly verify the correct recipe portions. . . . more >>


Download: Restaurant Receiving Checklist
Download: Restaurant Receiving ChecklistReceiving is an area where the lethal combination of poor systems, carelesness and greed can add up to big losses in any restaurant. Use this checklist to reveal and correct your weaknesses so you stop risking your hard earned profit whenever a delivery truck pulls up. . . . more >>


Spot Food Cost Problems by Knowing Your Ideal Food Cost
by Joe Erickson
Spot Food Cost Problems by Knowing Your Ideal Food Cost "What should my food cost be?" - this is one of the most often asked questions by restaurant operators. Considering that food cost, along with labor cost, make up 60-70% of all restaurant expenditures, knowing what your restaurant's food cost "should be" is the first step towards controlling it . . . more >>


How to Create a Winning Restaurant Business Plan
How to Create a Winning Restaurant Business PlanMany RO.com members cite that having a sound business plan was the single most important ingredient in making their new business a reality. During the startup phase, your business plan will have a direct bearing on your ability to get a loan, obtain investors and even secure a lease. Learn how to prepare an impactful restaurant business plan. . . . more >>


FAQs on the Employer Shared Responsibility Provisions of Obamacare
Brought to you by Shepard & Walton Life
FAQs on the Employer Shared Responsibility Provisions of ObamacareIn December 2012 the IRS issued the following legislative brief on the Affordable Care Act "pay or play" requirements on large employers who do not offer coverage or offer coverage that is either unaffordable or does not provide minimum value. The brief contains the IRS' questions and answers on this topic. . . . more >>


What Do Customers Want?
What Do Customers Want?Sigmund Freud is often quoted as saying, "What do women want?" He never figured it out, but you may do better in figuring out what customers want. This list provides you with a list of customers' desires that you can emphasize in your restaurant. . . . more >>


Restaurant Failure Rates Recounted: Where Do They Get Those Numbers?
by G. Sidney
Restaurant Failure Rates Recounted: Where Do They Get Those Numbers?Failure and attrition is a fact of life in business. Painting an unrealistic picture of restaurant startups may build drama on television (NBC's "The Restaurant"), but it does little to support the hopes and dreams of those wanting to enter and improve the restaurant landscape. . . . more >>


DOWNLOAD: Employee Performance Evaluation Forms
DOWNLOAD: Employee Performance Evaluation FormsHow do employees know how they're doing if you never tell them? Use the Employee Performance Evaluation to give your employees constructive feedback on how they are doing and ways to improve (and document) their performance. . . . more >>


Critical Numbers: A Weekly Report Every Restaurant Should Prepare
by Jim Laube
Critical Numbers: A Weekly Report Every Restaurant Should PrepareChain operators are serious about what they do. Here's one report that every chain restaurant prepares each week and how they use it keep their key costs areas in check. Find out an easy way you can do it and add 2%-4% of your sales to your bottom line! . . . more >>


The Easiest Way to Cut Your Food Cost 10%
by Bill Marvin, The Restaurant Doctor
The Easiest Way to Cut Your Food Cost 10%Contrary to what most of us, who have grown up in this business have been taught, an ongoing competitive bidding program that revolves around using lots of vendors, comparing bids, price shopping and buying from the lowest bidder NOT only doesn't save you any money but ends up costing you in several ways. . . . more >>


DOWNLOAD: Customer Database Template
DOWNLOAD: Customer Database TemplateThis download features an Excel spreadsheet that can be used to build your own customer database for birthday clubs and other promotions. It also includes a printable form for customers to fill in their contact information. . . . more >>


ONLINE WORKSHOP: How a Simple Birthday Club Results in 50% More Sales!
ONLINE WORKSHOP: How a Simple Birthday Club Results in 50% More Sales!Pat Vaselakos' quick serve restaurant's sales were stagnant & even declined for 4 years after opening. Then, she started a birthday club & her sales went up OVER 50% in three years! In her amazing success story, she'll show you exactly how she did it and how you can too. . . . more >>


How to Calculate & Track Your Marketing ROI
by Joe Erickson
How to Calculate & Track Your Marketing ROIRestaurant operators may differ on how they market and promote their restaurants, but nobody wants to throw money down the drain. Learn how to plan and track your marketing investment dollars so that you can clearly determine what marketing activities are worth repeating and which ones should be modified or dropped. . . . more >>


Displaying Matches 80 thru 94 of 462 Found BACK NEXT

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