Specializing in Restaurant Start Ups, Restaurant Turnaround, and Profit Improvement




     Ron's Tip Jar/Insights - Published by Ron Santibanez   

January 6, 2014


In This Issue:

Put Your Cost Control Program in Place

Coach Employees Strengths

Quick Tip

Put Your Cost Control Practice in Place

You must put your cost-control program into effect the first day you open your doors....although it actually begins when you start incurring expenses for the planning and development of your restaurant. Converting to a cost-control; program when the business has been losing money often comes to late to turn things around. Remember: Cost controls in and of themselves are not a guaranteed formula for financial success. You must have the entire package in place to be successful today.

Thought For The Day

"Thank God for competition. When our competitors upset our plans or outdo our designs, they open infinite possibilities of our own work to us."

~ Gil Atkinson

Starting a Restaurant? Want to Improve Your Profits? Call Us Today. 866-903-5875


Coach Employees Strengths

Coaching an employee should not be limited to job performance aspects that involve a problem, or to those situations in which an employee is not meeting expectations or standards. Coaching applies to all areas of skills, attitudes, and knowledge, and is just as important for star performers who want to go beyond average performance standards and exceed your expectations. 

Quick Tip

Scheduling - The Basics

The overall objective in scheduling is to place the most efficient employee at the job and time where he/she will achieve maximum productivity at minimum expense. The greatest tool you have in controlling labor cost is scheduling, and yet it is most often so poorly done that it becomes more a part of the problem than the solution. So often, the employee’s schedule is scribbled on a piece of paper, or worse verbally communicated with little though of what is actually needed.

Properly preparing a schedule for a restaurant must take into account different factors, such as:

  • The number of covers and large parties expected each day.
  • At what time maximum production must take place.
  • The skill and productivity of each employee.
  • The employee’s desired schedule. Days off, availability, etc.

One other thing….don’t get caught short on trained personnel.


You can now read todays Restaurant Business News on our website .  


Additional "Tips" are now available on "Ron's Blog."



Follow me on Twitter @ronsantibanez. I post frequent tips and suggestions to Improve Your Profitability.

Visit our web site RestaurantExperts.  You can view additional tips and techniques in addition to restaurant industry news that is regularly posted on our web site.


 We encourage you to contact us if there are specific subjects you would like to see addressed in "Ron's Tip Jar/Insights".

"Ron's Tip Jar/Insights" is a newsletter discussing issues that affect your restaurants profitability delivered by Ron Santibanez. You may also view past issues of "Ron's Tip Jar/Insights" by clicking here.

Contact us at RonSantibanez@gmail.com

For information regarding our start-up and profit improvement services, call us at 866-903-5875. You may also reach me by email at RonSantibanez@gmail.com



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