You absolutely must have systems in place for every phase of your operation. In this article we'll discuss the systems and controls necessary for controlling food and beverage cost, many of which are used by the big chain operators. Used regularly, these systems will help you recognize and reduce your overall food and beverage cost.... more >>

Download this QSR template to quickly create a custom training manual for this position.... more >>

A good recipe for home cooking doesn't always work out when you attempt to replicate it in the restaurant. Startup restaurateurs find out quickly that a recipe intended to yield four, six or even 10 servings might not be practical when feeding dozens or even hundreds of guests - every day... 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 >>

Get design, content and other ideas for your own restaurant business plan from our sample plan for Paulie's Pizza, a family-owned neighborhood pizzeria.... more >>

If your restaurant can't run properly without you being there, you're limited. You're limited in how much your business can grow & you won't have much of a life outside of your restaurant either. Learn how to get your managers to do a more effective job of "running the restaurant" so you can focus more on other business building activities & have more of a life too.... more >>

This directory contains over 50 categorized kitchen management resources to help you get started implementing the six main kitchen management systems to keep your restaurant operating profitably and consistently.... more >>

Some would argue that the financial projection is the business plan. Why bother building a restaurant if it's not going to make any money? For potential investors and lenders, the financials are often viewed as the heart of the business plan... more >>

Selecting a POS system is one of the most important decisions a restaurant operators makes. The POS Evaluation Worksheet lists the many features to consider in choosing a POS. Use it as a tool to organize and compare the features of different POS systems.... more >>

Make your first-time manager read this! Your first management position sets the stage and becomes the springboard for your entire career. Whether you want to be a general manager one day, own your own restaurant, move to another position or just want to be the best in your profession, it is wise to reflect upon where this promotion fits within your long term career plans and how to make the most of it.... more >>

While the war on labor cost may never be totally won, the day-to-day battles can. The key to winning is to view each and every shift as an individual battle. You must have a battle plan if you expect to win more than you lose. Likewise, you must consistently execute the plan to accomplish your objectives.... more >>

This is the Spanish version of our popular Guest Comment Card download. Ideal for use in markets where Hispanic populations are the predominant demographic. Everything is in Spanish except the return mailing address... more >>

Good restaurant managers don't wait for something to break. Here is a review of daily, weekly and monthly repair and maintenance tasks that you can perform to ensure consistency and profits.... more >>

This report summarizes input gathered from 1,190 independent restaurant owners from around the world regarding over 100 different brands of POS systems, focusing on several critical aspects including cost, installation and support experience, and features. The results of this survey provide unique insight into the POS system market and emerging trends, all of which are valuable to independent restaurant owners.... more >>

Performance expectations should be defined and documented for every position in your restaurant. But more importantly, they need to be communicated regularly. The job of communicating expectations to your staff falls to management. The job of communicating these to management lies with the owner.... more >>

It's crucial that employees who check in products at your back door understand the importance of what they do. Use this form to ensure that those people know exactly what is expected by having them review and sign this document & place it in their personnel file.... more >>

Don't get caught with the potential liability of a wrongful termination case. Use this checklist to standardize the evaluation process for each pending termination to ensure thoroughness, fairness and consistency.... more >>

One of the reasons the restaurant business is difficult is due to its approach to inventory control. Restaurants are both retailers and manufacturers, yet many of the principles for controlling inventory in retailing and manufacturing simply don't apply to restaurants.... more >>

A well-conceived, professional restaurant business plan is your greatest single asset for turning your restaurant dreams into reality. It's the key to convincing anyone to invest money, make a loan, lease space or do business with you prior to opening.... more >>

The Period End Journal Entries can be used at the end of each accounting period to help standardize the monthly process. A routine procedure can be established by a bookkeeper and maintained by an administrative assistant or a management person.... more >>