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MEMBERS ONLY CONTENT. The content you are trying to view is reserved for members of RestaurantOwner.com. Learn more about becoming a member and see how we can help turn your good restaurant into a greatbusiness.
HOSPITALITY TRAINING CHECKLIST The hospitality skills of your service staff often have a greater impact on the perception of your guests’ experience than the quality of your food or service. Servers need to know more than just the mechanical and technical aspects of service. Use this checklist as a training tool for new servers so they feel confident and supported to create a competitive advantage in your local market. HOW TO CREATE A REALISTIC BUDGET FOR YOUR RESTAURANT How to Create a Realistic Budget For Your Restaurant. "If you don't know where you are going, any road will get you there." For restaurant owners there are three "financial" roads, each leading to a different destination. The most preferred route is to take the road to profitability and success. Another, less desirable road is that whichleads
INSTANTLY RAISE THE LEVEL OF ACCOUNTABILITY IN YOUR If you stop asking "why" and "why not," you can raise the level of accountability in your restaurant, instantly! Instead, ask these three simple questions to improve the accountability in your restaurant, overnight. A lack of accountability will drive away good employees, negatively impact profitability and hurt your guest experience. JIM LAUBE - RESTAURANTOWNER.COM Jim Laube is the founder and president of RestaurantOwner.com. He has a diverse 30 year career in the restaurant business as a server, bartender, manager, controller and CFO for a regional restaurant chain. Over the past 15 years, he has been an advisor to literally hundreds of independent restaurants in the U.S. and Canada primarily on issues dealing with profit enhancement, financial HOW TO DEVELOP A GREAT KITCHEN MANAGER PROFIT TIP: DON’T LET SLOW TICKET TIMES DESTROY YOUR GUEST Don't Let Slow Ticket Times Destroy Your Guest Experience. Customers expect their food to be served within a "reasonable" amount of time. What's reasonable can depend on the meal period, occasion, type of concept, individual guest needs and other factors. When actual service times don't conform to guest expectations, people begin to get PROFIT TIP: GAINING CONTROL OVER COMPS, DISCOUNTS AND PROMOS Gaining Control Over Comps, Discounts and Promos. Many of our members have asked, "What is an industry acceptable percentage of comps and discounts in relation to our sales?As is the case with most industry comparisons, there's not a one-fits-all answer.However, by implementing some basic systems, restaurant operators can gain control over their effect to the bottom-line. (THIS PAGE INTENTIONALLY BLANK) -4- Business Concept Concept Description and Statement Blue Fish Grill will be a moderately priced seafood restaurant featuring family style service of Gulf Coast specialties. Grilled and fried selections of shrimp, fish, oysters, chicken tenders and stuffed RESTAURANT BUSINESS PLANS, SYSTEMS, CHECKLISTS & TRAININGMEMBER LOGINABOUT USLEARNING SYSTEMRESOURCE LIBRARYJOIN NOWCOVID-19 RESOURCES Now, comes the real challenge, making money at it. We can give you insights and tools to help you turn your restaurant into a better, more profitable business and operate the way it should without you having to be there all the time. One or more crucial mistakes atMEMBER LOGIN AREA
MEMBERS ONLY CONTENT. The content you are trying to view is reserved for members of RestaurantOwner.com. Learn more about becoming a member and see how we can help turn your good restaurant into a greatbusiness.
HOSPITALITY TRAINING CHECKLIST The hospitality skills of your service staff often have a greater impact on the perception of your guests’ experience than the quality of your food or service. Servers need to know more than just the mechanical and technical aspects of service. Use this checklist as a training tool for new servers so they feel confident and supported to create a competitive advantage in your local market. HOW TO CREATE A REALISTIC BUDGET FOR YOUR RESTAURANT How to Create a Realistic Budget For Your Restaurant. "If you don't know where you are going, any road will get you there." For restaurant owners there are three "financial" roads, each leading to a different destination. The most preferred route is to take the road to profitability and success. Another, less desirable road is that whichleads
INSTANTLY RAISE THE LEVEL OF ACCOUNTABILITY IN YOUR If you stop asking "why" and "why not," you can raise the level of accountability in your restaurant, instantly! Instead, ask these three simple questions to improve the accountability in your restaurant, overnight. A lack of accountability will drive away good employees, negatively impact profitability and hurt your guest experience. JIM LAUBE - RESTAURANTOWNER.COM Jim Laube is the founder and president of RestaurantOwner.com. He has a diverse 30 year career in the restaurant business as a server, bartender, manager, controller and CFO for a regional restaurant chain. Over the past 15 years, he has been an advisor to literally hundreds of independent restaurants in the U.S. and Canada primarily on issues dealing with profit enhancement, financial HOW TO DEVELOP A GREAT KITCHEN MANAGER PROFIT TIP: DON’T LET SLOW TICKET TIMES DESTROY YOUR GUEST Don't Let Slow Ticket Times Destroy Your Guest Experience. Customers expect their food to be served within a "reasonable" amount of time. What's reasonable can depend on the meal period, occasion, type of concept, individual guest needs and other factors. When actual service times don't conform to guest expectations, people begin to get PROFIT TIP: GAINING CONTROL OVER COMPS, DISCOUNTS AND PROMOS Gaining Control Over Comps, Discounts and Promos. Many of our members have asked, "What is an industry acceptable percentage of comps and discounts in relation to our sales?As is the case with most industry comparisons, there's not a one-fits-all answer.However, by implementing some basic systems, restaurant operators can gain control over their effect to the bottom-line. (THIS PAGE INTENTIONALLY BLANK) -4- Business Concept Concept Description and Statement Blue Fish Grill will be a moderately priced seafood restaurant featuring family style service of Gulf Coast specialties. Grilled and fried selections of shrimp, fish, oysters, chicken tenders and stuffed BEST PRACTICE: HOW (& WHY) TO PREPARE NOW FOR THE COVID-19 Resource How to Prepare NOW for the Restaurant Revitalization Fund. As of this writing, some of the details of the widely publicized Restaurant Revitalization Fund (RRF) are fuzzy -- including when the application period officially starts. PRACTICAL WAYS TO REDUCE FOOD WASTE, IMPROVE QUALITY Here are some best practices to start the year with prep and labor savings that encourage your staff and remind you to keep repeating the message that wage increases and bonuses are tied to efforts that cut waste and save on labor. RESTAURANT EMPLOYEE HANDBOOK TEMPLATES A comprehensive Employee Handbook is crucial to the success of your business and the retention of your people. Use this template to develop one of the most important documents in any restaurant. Put your own unique set of employee policies, procedures and practices in writing so that everyone on your staff knows the rules and yourexpectations.
RESTAURANT OWNER RESOURCES FOR TACKLING THE LABOR CRISIS Restaurant Owner Resources for Tackling the Labor Crisis There's one thing none of us were prepared for: the immediate labor crisis. It has always been a challenge to find, hire and keep staff, but now Restaurant Owners are having to resort to unheard-of me . . . RESTAURANT JOB DESCRIPTIONS Job descriptions define the role you are trying to fill when recruiting. They allow you to accurately describe to an applicant the details of a position before they are hired so they have a realistic preview of what the job entails and what they need to do to become a successful employee in your restaurant. HOW TO DEVELOP A MANAGEMENT INCENTIVE PROGRAM FOR YOUR How to Develop a Management Incentive Program for Your Restaurant. Ask any restaurateur for the key ingredients of a successful restaurant and you'll probably get a litany of responses; however, one of the most agreed-upon responses will be this: to have a successful RESTAURANT QUALITY ASSURANCE PROGRAM As restaurant organizations grow, maintaining quality and consistency in each location becomes more of a challenge to control and maintain. The Restaurant Quality Assurance Program template is a series of inspection points and checklists to evaluate adherence to HOST/HOSTESS TRAINING MANUAL Use this training manual template as a guide to create your own detailed training manual for this position. Having a complete and thorough training manual for every position is critical to ensure consistent training when people are hired and for correct, consistent execution in the restaurant. RESTAURANT BREAK-EVEN CALCULATION WORKSHEET Summary of Features & Benefits: Provides a way to quickly estimate a restaurant's break-even based on historical P&L amounts. Once break-even is calculated, the worksheet also allows quickly estimating Net Income at sales volumes above break-even sales volume. Can be quickly and easily tweaked or modified as new information becomesavailable.
KEEPING HOT FOOD HOT AND COLD FOOD COLD The adage, "hot food on hot plates, cold food on cold plates" rings true still. One of the most basic functions in any professional kitchen is making sure that plates are properly heated, chilled, or at room temperature. The degree to which a plate is heated or chilled is also important. Overheated plates will ruin a sauce, especiallydelicate
RESTAURANT BUSINESS PLANS, SYSTEMS, CHECKLISTS & TRAINING Now, comes the real challenge, making money at it. We can give you insights and tools to help you turn your restaurant into a better, more profitable business and operate the way it should without you having to be there all the time. One or more crucial mistakes atMEMBER LOGIN AREA
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20235 N. Cave Creek Rd. Suite 104 Phoenix, AZ 85024 Phone: (877) 533-4449 info@restaurantowner.com HOSPITALITY TRAINING CHECKLIST The hospitality skills of your service staff often have a greater impact on the perception of your guests’ experience than the quality of your food or service. Servers need to know more than just the mechanical and technical aspects of service. Use this checklist as a training tool for new servers so they feel confident and supported to create a competitive advantage in your local market. MENU & RECIPE COST SPREADSHEET TEMPLATE The Menu & Recipe Cost Template is a Microsoft Excel® set of spreadsheets designed to help you prepare an accurate costing for all your menu items and recipes. Once you've completed the setup for each menu item then all you need to do is to enter current purchase prices for ingredients you buy, then watch as each recipe and menu item is JIM LAUBE - RESTAURANTOWNER.COM Jim Laube is the founder and president of RestaurantOwner.com. He has a diverse 30 year career in the restaurant business as a server, bartender, manager, controller and CFO for a regional restaurant chain. Over the past 15 years, he has been an advisor to literally hundreds of independent restaurants in the U.S. and Canada primarily on issues dealing with profit enhancement, financial PROFIT TIP: GAINING CONTROL OVER COMPS, DISCOUNTS AND PROMOS Gaining Control Over Comps, Discounts and Promos. Many of our members have asked, "What is an industry acceptable percentage of comps and discounts in relation to our sales?As is the case with most industry comparisons, there's not a one-fits-all answer.However, by implementing some basic systems, restaurant operators can gain control over their effect to the bottom-line. PROFIT TIP: DON’T LET SLOW TICKET TIMES DESTROY YOUR GUEST Don't Let Slow Ticket Times Destroy Your Guest Experience. Customers expect their food to be served within a "reasonable" amount of time. What's reasonable can depend on the meal period, occasion, type of concept, individual guest needs and other factors. When actual service times don't conform to guest expectations, people begin to get EXPENSE DICTIONARY ** PRELIMINARY Expense Dictionary ** PRELIMINARY - FOR REVIEW AND DISCUSSION ONLY ** Pension Plan Expenses Employee Benefits - Insurance and Retirement - Retirement/Pension Plan Expenses Employee Benefits - Insurance and Retirement - Retirement/Pension Plan Expenses Employee Benefits - Insurance and Retirement - Retirement/Pension Plan Expenses (THIS PAGE INTENTIONALLY BLANK) -4- Business Concept Concept Description and Statement Blue Fish Grill will be a moderately priced seafood restaurant featuring family style service of Gulf Coast specialties. Grilled and fried selections of shrimp, fish, oysters, chicken tenders and stuffed RESTAURANT BUSINESS PLANS, SYSTEMS, CHECKLISTS & TRAININGMEMBER LOGINABOUT USLEARNING SYSTEMRESOURCE LIBRARYJOIN NOWCOVID-19 RESOURCES Now, comes the real challenge, making money at it. We can give you insights and tools to help you turn your restaurant into a better, more profitable business and operate the way it should without you having to be there all the time. One or more crucial mistakes atMEMBER LOGIN AREA
MEMBERS ONLY CONTENT. The content you are trying to view is reserved for members of RestaurantOwner.com. Learn more about becoming a member and see how we can help turn your good restaurant into a greatbusiness.
RESOURCE LIBRARY
20235 N. Cave Creek Rd. Suite 104 Phoenix, AZ 85024 Phone: (877) 533-4449 info@restaurantowner.com HOSPITALITY TRAINING CHECKLIST The hospitality skills of your service staff often have a greater impact on the perception of your guests’ experience than the quality of your food or service. Servers need to know more than just the mechanical and technical aspects of service. Use this checklist as a training tool for new servers so they feel confident and supported to create a competitive advantage in your local market. MENU & RECIPE COST SPREADSHEET TEMPLATE The Menu & Recipe Cost Template is a Microsoft Excel® set of spreadsheets designed to help you prepare an accurate costing for all your menu items and recipes. Once you've completed the setup for each menu item then all you need to do is to enter current purchase prices for ingredients you buy, then watch as each recipe and menu item is JIM LAUBE - RESTAURANTOWNER.COM Jim Laube is the founder and president of RestaurantOwner.com. He has a diverse 30 year career in the restaurant business as a server, bartender, manager, controller and CFO for a regional restaurant chain. Over the past 15 years, he has been an advisor to literally hundreds of independent restaurants in the U.S. and Canada primarily on issues dealing with profit enhancement, financial PROFIT TIP: GAINING CONTROL OVER COMPS, DISCOUNTS AND PROMOS Gaining Control Over Comps, Discounts and Promos. Many of our members have asked, "What is an industry acceptable percentage of comps and discounts in relation to our sales?As is the case with most industry comparisons, there's not a one-fits-all answer.However, by implementing some basic systems, restaurant operators can gain control over their effect to the bottom-line. PROFIT TIP: DON’T LET SLOW TICKET TIMES DESTROY YOUR GUEST Don't Let Slow Ticket Times Destroy Your Guest Experience. Customers expect their food to be served within a "reasonable" amount of time. What's reasonable can depend on the meal period, occasion, type of concept, individual guest needs and other factors. When actual service times don't conform to guest expectations, people begin to get EXPENSE DICTIONARY ** PRELIMINARY Expense Dictionary ** PRELIMINARY - FOR REVIEW AND DISCUSSION ONLY ** Pension Plan Expenses Employee Benefits - Insurance and Retirement - Retirement/Pension Plan Expenses Employee Benefits - Insurance and Retirement - Retirement/Pension Plan Expenses Employee Benefits - Insurance and Retirement - Retirement/Pension Plan Expenses (THIS PAGE INTENTIONALLY BLANK) -4- Business Concept Concept Description and Statement Blue Fish Grill will be a moderately priced seafood restaurant featuring family style service of Gulf Coast specialties. Grilled and fried selections of shrimp, fish, oysters, chicken tenders and stuffed EMPLOYEE SATISFACTION SURVEY MEMBERS ONLY CONTENT. The content you are trying to view is reserved for members of RestaurantOwner.com. Learn more about becoming a member and see how we can help turn your good restaurant into a greatbusiness.
RESTAURANT OWNER RESOURCES FOR TACKLING THE LABOR CRISIS There’s one thing none of us were prepared for: the immediate labor crisis. It has always been a challenge to find, hire and keep staff, but now Restaurant Owners are having to resort to unheard-of measures to keep their businesses open. RESTAURANT TRAINING MANUAL TEMPLATES The Restaurant Employee Training Manual Templates are downloadable in MS Word (.docx) file format. Get immediate access to the Restaurant Employee Training Manual Templates PLUS hundreds of additional articles, operational forms, manuals & spreadsheet templates and MUCH, MUCH MORE when you join RestaurantOwner.com. RESTAURANT OWNER RESOURCES FOR TACKLING THE LABOR CRISIS Restaurant Owner Resources for Tackling the Labor Crisis There's one thing none of us were prepared for: the immediate labor crisis. It has always been a challenge to find, hire and keep staff, but now Restaurant Owners are having to resort to unheard-of me . . . HOW TO CREATE A REALISTIC BUDGET FOR YOUR RESTAURANT How to Create a Realistic Budget For Your Restaurant. "If you don't know where you are going, any road will get you there." For restaurant owners there are three "financial" roads, each leading to a different destination. The most preferred route is to take the road to profitability and success. Another, less desirable road is that whichleads
RESTAURANT CHECKLISTS Restaurant Checklists. Use the restaurant checklists as a guide for deciding what should be happening in every area of your restaurant to create the quality products, dining experience and operating results you expect. They will help you get organized and become aware of the essential tasks, procedures and practices that need to be performed in RESTAURANT RULES OF THUMB: HOW DOES YOUR OPERATION MEASURE Online Course How to Format & Read a Restaurant P&L. There is a big difference between running a restaurant and building a profitable business. This program will give you and your managers practical, common-sense guidance in managing the financial side of your restaurant by maximizing the value and use of the information contained in the P&L. HOW TO DEVELOP A GREAT KITCHEN MANAGER Conduct a first "phone screen" or face-to-face interview to see if the salary is acceptable and the skills and experience match your profile. The second interview should be a "working" interview. The candidate should dress in his/her whites and spend a few hours in the kitchen observing. This action helps you, the hiring manager, get an idea of FOOD HANDLING AND STORAGE Most fresh pasta is made with raw eggs, so working neatly and in a sanitized area is a must. Start by scrubbing the prep table well with soapy hot water, and finishing with a local health department-approved sanitizer. Working in a clean space is always important, but when spreading out flour, raw eggs and water, the area should be spotless PROFIT TIP: HOW MUCH INVENTORY SHOULD YOUR RESTAURANT CARRY? For example, if you spend $18,000 per month in food purchases, then the on hand food inventory value should range from a low of $3,000 ($18,000 ÷ 6) to a high of $4,500 ($18,000 ÷ 4). Compare that with turning your inventory over only three times a month resulting in about $6,000 in inventory on hand and a $1,500 to $3,000 cashdifference.
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WE HELP INDEPENDENT RESTAURANT OWNERS BUILD SUCCESSFUL BUSINESSES Learn More COVID-19 Resources WE HELP INDEPENDENT RESTAURANT OWNERS BUILD SUCCESSFUL BUSINESSES Learn More COVID-19 Resources WE HELP INDEPENDENT RESTAURANT OWNERS BUILD SUCCESSFUL BUSINESSES Learn More COVID-19 Resources OPERATE A RESTAURANT? If you own or manage a restaurant, you know that getting it open was the easy part. Now, comes the real challenge, making money at it. We can give you insights and tools to help you turn your restaurant into a better, more profitable business and operate the way it should without you having to be there all the time.Learn More
OPENING A RESTAURANT? One or more crucial mistakes at this stage can doom your restaurant before it even opens. No amount of business skills and promotional savvy can overcome poor startup planning and decision-making. Our opening resources can help you evaluate the soundness of your plan to move forward with greater clarity, organization and significantly improve your chances of successLearn More
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MORE SUCCESS STORIES Insights, Tools & Training To build a... BETTER RESTAURANT, BETTER BUSINESS, BETTER LIFE 3 Skills for Sustainable Restaurant SuccessBUSINESS
Many independent restaurants are not good businesses. While they may have great food and service, they struggle financially and don't provide a quality lifestyle for their owners. Knowing how to run a restaurant isn't enough, improve your financial skills to control costs, manage profit margins and make sound business decisions.CULTURE
Your employees are your most important asset because it takes happy employees to create happy customers. Your employee experience drives your guest experience and your guest experience drives guest loyalty, word of mouth and sales. Improve your leadership skills to create a quality working environment and build a culture of hospitality, excellence and accountability.SYSTEMS
You can have the greatest concept, recipes and talent but if your restaurant can't deliver a quality guest experience consistently, people won't come back. Better systems not only ensure a more predictable guest experience, but also make the restaurant less dependent on the owner's constant involvement in daily operations. I OPERATE A RESTAURANT If you own or manage a restaurant, you know that getting it open was the easy part. Now, comes the real challenge, making money at it. We can give you insights and tools to help you turn your restaurant into a better, more profitable business and operate the way it should without you having to be there all the time.Learn More I'M OPENING A RESTAURANT One or more crucial mistakes at this stage can doom your restaurant before it even opens. No amount of business skills and promotional savvy can overcome poor startup planning and decision-making. Our opening resources can help you evaluate the soundness of your plan to move forward with greater clarity, organization and significantly improve your chances of successLearn More I HAVE A RESTAURANT DREAM Can't get the idea of owning a restaurant out of your mind? Unless you've actually owned one, you can't possibly imagine what you're getting into. We've seen too many restaurant dreams turn into financial nightmares. Let us help you get a better sense of " restaurant reality " so you make a more informed decision about whether opening a restaurant is the right business move for you.LearnMore
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