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Something To Think About

What is the reason a restaurant goes out of business? Is it because of poor service or bad management?

The real reason is they couldn’t cover their costs. Remember it’s not how much you make, but how much you keep.

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Tips for Success

Marketing / Sales

• The Pricing Objective - Quick Tip #12 
• Increase Your Sales
• The Pricing Decision
• The Importance of Knowing your Trading Area
• How to Manage a Successful Promotion

Cost Control

• Improving Labor Productivity - Quick Tip #15
• Labor Cost Must Be Precontrolled 
• How Much Inventory Should You Keep On Hand?
• Restaurant Profitability - The Managers Role  Quick Tip #14 
• Do You Have a Food Cost Problem? 
• Why Your Food Cost May Be Too High - Quick Tip #13 
• How Often Should You Take Inventory?
• Menu Variety - Quick Tip #7 
• Make Cost Control Part Of Your Business Culture
• Keeping Track
• Inconsistent Portion Sizes - Quick Tip #5
• Why Standardize Your Recipes?
• Food Cost - Quick Tip #2
• Why You Need A Weekly Budget
• Ten Steps - Taking Inventory
• Four Faces Of Food Cost
• 20 Food Cost Tips
• Protecting Your Profits
• 100 Reasons For High Food Costs Part 1
• 100 Reasons For High Food Costs Part 2
• 100 Reasons For High Food Costs Part 3
• How to Protect Your Profits
• Food Costs
• Your Receiving Practices May Be Contributing to your Food Cost Problem

Human Resources

• Improve Productivity - Quick Tip #16
• Delegate With Caution 
• Seek Results.....Not Activities 
• 12 Points to Consider When Conducting Employee Evaluations
• Scheduling (The Basics) - Quick Tip # 9 
• Presence and Service - Quick Tip #8 
• The Top 10 Interviewing Mistakes Restaurant Operators Make 
• Delegation - Quick Tip # 3
• 8 Barriers To Effective Communication
• Establishing Standards In Your Restaurant
• The Restaurant Manager - Quick Tip #1
• Problems With An Employee's Performance
• Employee Training And Motivation
• 7 Ways Your Staff Can Help You Make More Money
• 12 Ways To Criticize Effectively
• 9 Ways To Improve Your Employees Performance
• 7 Tips To Reduce Turnover In Your Restaurant
• What to Look For in Potential Restaurant Employees
• Create a Positive Environment for Learning
• How To Make Your Employees Feel Indispensable

Miscellaneous

• Vendor's - It's Not Just About Price
• The Value of Quality & Training - Quick Tip # 11 
• Respect - Quick Tip #6 
• Common Sense Service
• The Perception Of Value - Quick Tip #4
• How To Solve Problems In Your Restaurant
• What's Keeping You Up At Night?
• Something to Think About
• Business Plan - The Basics

Restaurant Start - Up

• Restaurant Start Up - The First Six Months 
• Restaurant Start Up - Timely Financial Reporting
• Restaurant Start up - Kitchen Design and Equipment
• Restaurant Start Up - The Menu
• Opening a Restaurant - The Mystique of Working Capital 
• Major Points to Consider When Selecting Menu Items - Quick Tip # 10 
• How Much Does It Cost To Start A Restaurant?
• How To Start A Restaurant (Part 6)
• How To Start A Restaurant (Part 5)
• How To Start A Restaurant (Part 4)
• How To Start A Restaurant (Part 3)
• How To Start A Restaurant (Part 2)
• How To Start A Restaurant (Part 1)
• The Principles Of Restaurant Site Selection