11 Steps to a Successful Promotion
What are the steps in putting together a successful promotion? This booklet takes you step-by-step through the process. A must have before you plan your next marketing campaign. Click here to view and download.
7 Ways to Improve Your Food Cost Controls
What does it take to manage and control that ever-changing food cost? This booklet gives you seven procedures you can implement today that will save you thousands of dollars on your food cost. This is our most popular booklet. Click here to view and download.
How to Develop a Restaurant Budget
This booklet makes a daunting task, manageable. This booklet contains everything you need to know about developing a restaurant budget. Click here to view and download.
How to Start a Restaurant
Step by step instructions for starting a new restaurant. Valuable information for those wishing to enter the challenging world of restaurant ownership. This booklet provides you with step by step instructions for starting-up or acquiring a new restaurant. Click here to view and download.
How to Develop a Restaurant Business Plan
Step by Step Instructions on Developing a Comprehensive Business Plan. A comprehensive business plan is a required tool in the development and expansion of a restaurant business. Click here to view and download.
“Ron Santibanez, President of the Southern California-based restaurant consulting group Profit Line Consulting, says he strongly encourages his clients to venture into merchandising. Whether it''s something as small as homemade pasta sauce behind a display case, or as big as a dedicated area with items like aprons, mugs and bread mixes, Mr. Santibanez says retail only adds to a restaurant''s appeal.”
~ Silicon Valley/San Jose Business Journal
But it’s not a matter of “build it and they will come.” Without the proper amount of thought, offering patio dining can work against you, says Ron Santibanez, CEO of Profit Line Consulting, Inc.
~ Pizza Today
The proliferation of fast food restaurants has primed the American palate so that we have come to expect a virtual smorgasbord in any urban or semi-urban setting, said Ron Santibanez, a California based restaurant consultant.
~ The Sacramento Bee