After Jeff Bennethum, owner of Bennethum's Northern Inn, began focusing intently on the relationship between the employee and guest experience he has witnessed dramatic increases in sales volume, bottom line profits and word of mouth advertising...... more >>

Don't expose yourself to additional legal liability & bad publicity when you receive a complaint claiming foodborne illness. Get the facts and write down exactly what was said. Use this form as a checklist of what to ask and a permanent record to document the claims and facts surrounding these types of potentially serious complaints.... more >>

Checklists are great organizational tools. They can help managers maintain focus and function in a more orderly, thorough manner. Checklists also remind your people to perform critical tasks that must be performed every day.... more >>

Every restaurant owner wishes to deliver the highest level of customer service to their guests; and, they depend on their staff to do so. Have you ever wondered how your restaurant stacks up when it comes to attaining guest satisfaction? More importantly, what does your staff think about the level of customer service your restaurant offers?... more >>

How does your manager know if they're meeting expectations for their bonus plan if you never tell them? Use the Management Bonus Plan Evaluation/Review to provide constructive feedback on how they are doing and ways to improve their performance. This form will help you step back and look at how they are performing in all the major areas of responsibility.... more >>

The Manager's Shift Change Checklist is a template you can customize to identify who is responsible for what and a timetable for accomplishing mission-critical functions before the dinner rush begins. Using this form will help your managers become more organized and thorough in the shift change process.... more >>

We're sorry to see you go, but if you wish to cancel your account please contact us or use this page.... more >>

The right mission statement, properly used, can be one of the most powerful ingredients in creating and sustaining success. For many companies it's an invaluable tool in providing direction, focus and consistency throughout their organization. Use this worksheet for crafting or improving your mission.... more >>

Give your managers a stake in how well your restaurant performs by implementing an effective incentive compensation program. Get a sample of what some successful organizations are doing to reward and motivate key team members.... more >>

Customer loyalty is the key to sustainable profit and growth in the restaurant business and you can create more of it, IF, you respond to what your customers love and don't love about your restaurant. Use the Ultimate Customer Comment card to get the best feedback you'll ever get about how to improve the customer experience in your operation.... more >>

If you consider selling wine by the glass a necessary evil to please guests who are too cheap to buy a bottle, you're not alone. You're wrong, but at least you've got company. Many restaurateurs tolerate but do not promote wine-by-the-glass sales, in belief that these programs generate only a fraction of the revenue reaped by bottle sales. You need to understand how much a wine-by-the-glass program can influence what your customers talk about, taste and buy. And when strategically priced, promoted and stocked, a wine-by-the-glass program can be profitable and a boon to your overall wine sales.... more >>

One of the most important aspects of running a restaurant is training your front-of-the-house employees. These folks are the primary determining factor in gaining repeat customers. A memorable experience as well as fantastic food will almost guarantee a return visit.... more >>

This form can help you keep track of repairs by providing a log of each service call for each piece of major equipment you own. Create a form for each and place them in a binder for quick reference.... more >>

You can't see everything. So how do your employees REALLY perform (when you're not watching)? How do your employees think about their own job performance & that of their co-workers? By seeing your employees through the eyes of your staff, you'll be better informed on the things each employee does well and which areas need improvement.... more >>

Suspect you have a liquor cost problem? Find out for sure and how big of a problem you have by using the Liquor Control Worksheet. This Excel spreadsheet template has helped scores of operators cut their liquor losses and keep their margins in check.... more >>

When Ponti's Restaurant & Bar owners, Matt and Jessica Borza, saw their profitability suffer in spite strong sales growth they implemented Prime Cost tracking and educated their entire staff on industry benchmarks. This enabled corrective action and also increased understanding of the business.... more >>

"What should my food cost be?" - this is one of the most often asked questions by restaurant operators. Considering that food cost, along with labor cost, make up 60-70% of all restaurant expenditures, knowing what your restaurant's food cost "should be" is the first step towards controlling it... more >>

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.... more >>

Training your employees to fill their co-worker's shoes can help keep you out of the weeds, build camaraderie, improve skills, and increase morale.... more >>

Deciding on whether to hire (or pass) on a job candidate is one of the most important decisions you make. Here are 10 interview questions for probing prospective restaurant employees. A description of both positive and negative responses to each questions makes it easy to spot a potential eagle or turkey BEFORE they are on your payroll.... more >>