This is the newest version of our popular business plan financial models. This latest edition is set up to handle a variety of common restaurant sales channels including take-out, drive-thru, curbside, delivery, and other revenue centers.... more >>

Would you know who to call if one of your employees is badly injured? Every restaurateur should keep this important document in the employee's file.... more >>

The interview template is designed to be a comprehensive assessment of a candidate's capability to serve in a particular position. The template provides the means to assess potential employees on a broad array of critical characteristics in an organized and professional manner.... more >>

First impressions last. Your guests' experience with your restaurant begins well before they taste your food. These touchpoints include your website and social media promotion which are all part of a successful first impression.... more >>

New Year, New Wages: While the federal minimum wage has remained steady for the past 10 years at $7.25/hour, the minimum wage in a number of cities and states crept upward on January 1st, putting additional pressure on independent operators to maintain a sustainable prime cost percentage.... more >>

You can spend time and money on hiring quality people but if the culture in your restaurant doesn't nurture and support their success it will only be a matter of time until you end up with a group of dispirited, mediocre employees at best. Here's how to change your culture and change your restaurant - for the better!... more >>

In the RestaurantOwner.com Learning System, managers can take online courses and short training videos on proven methods for controlling food and labor costs, how to hold themselves and others accountable, and most importantly, how to build their leadership skills.... more >>

A good closing is a lot more about setting the restaurant up for a successful tomorrow than it is about putting food away and locking up the facility for the night. Learn how a simple checklist at closing time aids the opening process the next day.... more >>

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 >>

Join host Chris Tripoli and guests for a podcast for anyone who is starting a restaurant business, growing an independent restaurant business, or dreaming about starting an independent restaurant business. Learn from successful restaurateurs who share their stories WHY they got into the business and HOW they created and built their winning concepts.... more >>

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

Every restaurant's success depends to a great degree on having a unique Experience Proposition that appeals to a sufficient number of people within their local market area. Use this worksheet to identify, clarify and fortify your restaurant's unique experience proposition.... more >>

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

This month's article features menu items from the California Table Grape Commission, more information is available at www.grapesfromcalifornia.com. Tom Bruce of Central Coast Food & Beverage worked with the National Honey Board to create the recipe mapping for these dishes.... more >>

Inaccurate payroll records can cost operators thousands of dollars in back pay, taxes, and fines. Use the Payroll Hours Confirmation Log as a tool to quickly identify and record payroll hours discrepancies.... more >>

Manage Shared Learning... more >>

With the economic slowdown, the always dynamic restaurant industry has become even more so. Like you, your competition is making changes. Here's a tool to find out what the other restaurants in your immediate market area are doing so you can develop strategies to compete with them more effectively.... more >>

Wine is very sensitive to temperature, whether too high or too low. Just as you should expect your produce to arrive in a refrigerated truck, you should also set expectations for the manner in which your wine arrives at your restaurant's back door.... more >>

Delivering a superior guest experience is the key to creating loyal, repeat guests. And this applies to ALL your guests, whether they're being served in your dining room or ordering delivery or take-out online or on the phone. Every type of guest should experience competent service and genuine hospitality.... more >>

If you're not selling gift cards or certificates you're probably missing out on an easy low-cost way to improve your sales & profit. In the gift certificate survey our members reveal valuable, proven strategies they use to maximize their gift certificate sales and increase their cash flow.... more >>