This free 4-week mastermind series is presented by our friends David Scott Peters, author of The Restaurant Prosperity Formula and Anne Gannon, CPA and founder of The Largo Group accounting firm.... more >>

RTS Founder and Chaos Strategist Fred LeFranc recently led a roundtable discussion that ranged widely. Panelists --operators, vendors, and an attorney -- offer ways their businesses are surviving the pandemic.... more >>

Fred LeFranc addresses the impact of the novel coronavirus on restaurants. In several states restaurants have been shutdown except for takeout and delivery services. Fred lays out the tough options for restaurant executives, which will require difficult financial decisions.... more >>

To survive the impact of dwindling revenue, we're suggesting restaurant operators think like grocers, offering a range of packaged goods to customers. Sound odd? Perhaps, but these foodservice experts will show you how it's done.... more >>

Cash is king in the restaurant business. Today, there is precious little of it without the revenue your dining-room provides. The RTS experts below use spreadsheets to show how small- and medium-sized restaurants can strategically manage their cash flow to survive the impact of Covid-19.... more >>

What is the Emergency Paid Sick Leave Act (EPSLA)? The EPSLA is a temporary law that applies only to businesses with fewer than 500 employees and mandates up to 10 days of paid leave for full-time and part-time employees that need time off for various coronavirus-related reasons.... more >>

Mark Murphy of LeadershipIQ has these great tips for restaurant owners and managers being called upon to lead their teams during the COVID-19 pandemic.... more >>

Featured Articles
To Their Health by Ann Marchiony
Hand Sanitation Tips and Techniques to Protect Your Guests
Building Your Empire by Lindsey Danis
How to Scale Your New Concept for Multiple Units
Clean Machines by Howard Riell
Selection and Maintenance of Ware Washing Equipment
... more >>

Featured Articles
At Cross Purposes by Lindsey Danis
Could Cross-Training Be Your Secret Weapon Against Labor Shortages?
Out of Sight, Top of Mind by Howard Riell
A Startup Operator's Guide to Selecting, Using and Maintaining Your Restaurant's HVAC System
Startup University by Stephani Robson, Ph.D.
ProPASH: Could This Be the Most Informative Measure of Restaurant Success?
... more >>

Your staff may be using words and phrases that make them appear distant, cold and even uncaring to your guests. Learn language that will produce more positive connections with your guests. 10 Things Your Guests Should NEVER Hear. Words matter Ten Things Your Guests Should Never Hear... more >>

Featured Articles
A Shattered Peace by Lindsey Danis
How to Protect Your Staff and Reduce Your Liability from Customer Harassment and Violence
The Three Pillars of Restaurant Success: The Team. The Money. The Systems by Barry Shuster
A 2020 Vision for Succeeding as an Independent Restaurateur
Fresh off the Forum by RS&G Staff
What is the Best Concept for Restaurant Near College Campus?
... more >>

In this course, we'll show you how to establish your realistic target food cost -- what we call your "Ideal Food Cost". Ideal food cost (often called theoretical cost) is the cost expected for a given sales mix over a period of time, assuming proper portioning and normal waste and yields. How to Know What Your Food Cost Should Be... more >>

Featured Articles
Labor Pains by Howard Riell
Ways to Stem the Rising Cost of Labor
For Love or Money by Lindsey Danis
Reducing Turnover with Employee Rewards and Benefits
Fast Five by Liz Barrett Foster
Fast Forward: Forward-Thinking Restaurant Technology
... more >>

Featured Articles
Plugged In by Lindsey Danis
Staff Communication and Scheduling Tools
Walk Right In by Stephani Robson
The Rules of Getting the Most Out of Your Walk-In Refrigerator
Fast Five by Liz Barrett Foster
Eventful: Creating Successful Events
... more >>

Featured Articles
Ghost Story by Howard Riell
The Operational Challenges of 'Dark' Kitchens
You've (Still) Got Mail by Lindsey Danis
Why Email Marketing is Still Relevant in the Age of Social Media and How to Make it Work for Your Concept
Fast Five by Liz Barrett Foster
The Long View: Never Settle for Less than The Best
... more >>

Nobody likes to get a complaint, but in the restaurant business, mistakes and complaints are going to happen. That's just a fact. So, if you know they're coming shouldn't you and your entire team be prepared to respond in the best possible way? How to Handle Mistakes and Complaints... more >>

Featured Articles
Going Beyond Salads by Lindsey Danis
How to Make the Plant-based Menu Trend Actually Work in Your Concept
Breaking with Tradition by Howard Riell
How to Target Non-traditional Venues as Your Growth Strategy
Fast Five by Liz Barrett Foster
The Revolving Door: Managing Employee Turnover
... more >>

Featured Articles
Banking on Banquets by Lindsey Danis
How to Diversify Your Revenue Stream and Maximize Your ROI with Banquets
Restaurateur, Can You Spare a Dime? by Howard Riell
How to Manage Charitable Requests (with Grace and Wisdom)
Chef Training by Chef Michael Tsonton
Same As it Ever Was: Managing the Recipes and the Yield
... more >>

Featured Articles
A Necessary Evil? by Lindsey Danis
Independent Operators Speak Out on Third-Party Delivery
Interior Motives by Stephani Robson
Trending Restaurant Interior Design to Consider for Your First or Next Buildout or Redo
Equipment Notes by Tad Wilkes
Cool Deal! Making the Most of Your Ice Making Gear
... more >>

Labor cost is the biggest expense for most restaurants. Learn how to improve your scheduling and labor budgeting practices using tools you already have. Receive practical tips to create an ideal labor budget unique to your restaurant. How to Create the Ideal Labor Budget... more >>