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Displaying Matches 80 thru 94 of 608 Found.  BACK NEXT

DOWNLOAD: Restaurant Marketing Promotion Tracking Template
DOWNLOAD: Restaurant Marketing Promotion Tracking TemplateMany restaurants spend from 2-4% of revenue on marketing. The most successful ones track their promotions so they "know" which ones work & which don't. Use this template so you can concentrate your efforts & dollars on your most productive marketing activities. . . . more >>

WEBCAST: Marketing Best Practice - No Peeking / Scratch Ticket Promotion
WEBCAST: Marketing Best Practice - No Peeking / Scratch Ticket PromotionWatch as veteran operator Peter Troutman shows you his variation of the 'secret envelope' promotion that's resulted in a 30%+ year to year sales increase in one of his slowest months. Learn in detail what he does, his results, costs, prizes, changes he's made over the years, and more. . . . more >>

DOWNLOAD: Restaurant Checklists
DOWNLOAD: Restaurant ChecklistsSuccessful restaurants use checklists to ensure consistent execution throughout their operation. Includes opening, closing, shift change, purchasing, receiving, storage, preparation, cleaning checklists and our most popular download, the Customer Service Checklist. . . . 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 >>

Taco Box uses RO.com Templates to Address Employee Cell Phone and Social Media Abuse
Taco Box uses RO.com Templates to Address Employee Cell Phone and Social Media AbuseYounger employees and technology created an obstacle to success for Tom Martin at his two Taco Box quick service restaurants. His solution - clearly written and easily understood policy templates from RO.com that he quickly customized and implemented. . . . more >>

Inventory Control Basics: A Systematic Guide for Controlling Inventory in Your Restaurant
by Joe Erickson
Inventory Control Basics: A Systematic Guide for Controlling Inventory in Your RestaurantOne of the reasons the restaurant business is difficult is due to its approach to inventory control. Restaurants are both retailers and manufacturers, yet many of the principles for controlling inventory in retailing and manufacturing simply don't apply to restaurants. . . . more >>

How to Diversify Your New Unit with a Cooking School
By Diana Lambdin Meyer
How to Diversify Your New Unit with a Cooking SchoolMore people in general are becoming interested in the topic of home cooking. Folks not only want to eat your creations, they want to know how to make them at home. If your chef or kitchen crews have the right appeal, then maybe you should start a cooking school . . . more >>

Don't Flirt with a Lawsuit: How to Prevent Sexual Harassment in Your Startup
by Alisa Pittman, Esq.
Don't Flirt with a Lawsuit: 
How to Prevent Sexual Harassment in Your StartupAlthough no industry is immune from workplace sexual harassment claims, restaurants particularly are vulnerable. Find out why you should consider adding a sexual harassment policy for your restaurant . . . more >>

How to Make Your Dishes Visual as Well as Gastronomic Successes
by Chef Michael Tsonton
How to Make Your Dishes Visual as Well as Gastronomic SuccessesGuests expect to be wowed by your presentation. With all the new food "bling-bling" flashing around today's kitchens and menus, figuring out what makes the plate perform best for the concept, the guest and the bottom line is indeed a challenge. . . . more >>

The Daily Closing Checklist: Setting Up Your Restaurant for a Successful Tomorrow
by Chris Tripoli
The Daily Closing Checklist: Setting Up Your Restaurant for a Successful TomorrowA good closing is a lot more about setting the restaurant up for a successful tomorrow than it is about putting food away and locking up the facility for the night. Learn how a simple checklist at closing time aids the opening process the next day. . . . more >>

How to Help Your Staff Divide and Conquer Side Work
By John Richardson
How to Help Your Staff Divide and Conquer Side WorkGetting your staff to do sidework can sometimes be maddening. Here are a few tips for getting your servers to do the things that they don't get tipped for . . . more >>

Working With Local Charities to Build Business and Respect in the Community
by Patricia Luebke
Working With Local Charities to Build Business and Respect in the CommunityThere are plenty of good reasons to become involved with charitable activities, and giving back to the community is one of the best. . . . more >>

Using the POS to Manage the Kitchen
by Chef Michael Tsonton
Using the POS to Manage the KitchenPOS are best known for keeping track of guest checks, sales , and sending orders to the kitchen. Savvy kitchen managers and chefs have learned to use the reporting features to track product usage and create specials that sell . . . more >>

Take Advantage of Prepared and Speed-Scratch Items
by Chef Michael Tsonton
Take Advantage of Prepared and Speed-Scratch ItemsRunning a kitchen efficiently is a common goal for all foodservice operations. The issue, however, for most kitchens is maintaining a high level of quality without preparing all components of a dish from scratch. . . . more >>

Immigration Legal Issues for Restaurant Startups
By Jorgelina E. Araneda, Esq.
Immigration Legal Issues for Restaurant StartupsForeign national labor is a boon to the restaurant industry, but you may have to jump through some hoops. Proper documentation is essential when it comes to hiring foreign workers . . . more >>

Displaying Matches 80 thru 94 of 608 Found BACK NEXT

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