Preparing the proper quantity of food products is a critical function in any kitchen. Prep too much & you have spoilage & waste. Don't make enough and you lose sales opportunities and disappoint your guests. This tool will help your people plan and control production of your food products.... more >>

The practice of discounting and the use of coupons has grown substantially in recent years and some operators have expanded their use of discounts and coupons to the point that discounted sales sometimes run well in excess of 10% of gross sales. As discount sales make up a larger portion of gross sales, how they are accounted for and reported on a restaurant's income statement can potentially affect how certain cost and margin levels are viewed and evaluated... more >>

How does your Kitchen Manager or Chef know if they're meeting expectations for their bonus plan if you never tell them? Use the Chef-Kitchen 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 >>

Consistent service time is one of the cornerstones of great customer service. Use this form to evaluate your restaurant's average order preparation time and to identify causes and solutions for excessive service times.... more >>

The Bartender final written test provides matching, fill-in-the-blank, and multiple-choice questions that cover key aspects of the training program to measure the knowledge and competence of the trainee.... more >>

There is a strong case to be made for carefully considering the security system for your startup during the design phase rather than waiting until the construction phase. See why preplanning can save you money and headaches... more >>

Build engagement with your restaurant managers and team members through our RestaurantOwner Learning System... more >>

Pat Vaselakos' quick serve restaurant's sales were stagnant and even declined for 4 years after opening. Then, she started a birthday club and her sales went up OVER 50% in three years! In her amazing success story, she'll show you exactly how she did it and how you can too.... more >>

These interview templates are designed to provide a comprehensive assessment of a candidate's capability to serve in specific positions typically found in a table-service restaurant. Using data and research from the US Department of Labor, these templates provide the means to assess potential employees on a broad array of critical characteristics in an organized and professional manner.... more >>

Following the Domino's YouTube fiasco restaurant operators became aware of the downside risks of unofficial social media activities by their employees. The first step in protecting your restaurant is by informing your employees with a thorough, easily understood policy about what is appropriate use of social media sites and what is not.... more >>

The Menu Item Quality Review Template is an excellent tool for documenting random evaluations of your everyday menu offerings. This scaled grading system enables owners, managers, or anyone familiar with the items on your menu, to judge if guest perception of your menu offerings meets your high standards... more >>

Use these templates for servers to keep track of guest orders in an organized manner prior to input on POS... more >>

Use these MS Excel worksheets to organize, streamline and standardize your ordering functions. Successful use of these forms will result in a more organized and thorough purchasing process.... more >>

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.... more >>

You think you've found the perfect location so you want to start negotiating a deal with the landlord. Get the negotiations off to a good start by presenting the landlord with a NON-BINDING LETTER of INTENT (Triple Net Lease). It will help document the negotiations & gets the relevant issues on the table.... more >>

Calculating prime cost every week is one of the profitable activities any restaurant can do. If prime cost is too high it's VERY difficult for any restaurant to generate a profit. Our weekly prime cost worksheets make it easy to track and control your biggest and most volatile costs.... more >>

A real estate lease agreement is one of the most important and far-reaching document you'll ever sign. Our Restaurant Real Estate Leasing Checklist is designed to help you ask the right questions and obtain the necessary information you need to obtain the best possible terms.... more >>

The Red Envelope Template part of a step-by-step, easy to implement promotion that gives your Customers a reason to return during a slow month. This is an easy and very effective way to boost your sales and a fun way to engage your regulars.... 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 >>

ATTENTION QUICKBOOKS USERS - Using a restaurant industry standard chart of accounts is one of the smartest things an independent operator can do. An industry standard chart of accounts will give you financial information in a much more useful format and enable you to compare your P&L numbers with other restaurants. This specially-formatted Excel file is ready for easy import to QuickBooks using the File Import utility for QuickBooks.... more >>