One of my sharpest restaurant clients, nearly aways knew what his monthly net income would be for each of his three restaurants before he saw the P&L. Using a simple break-even approach, he could accurately estimate his profit just by knowing each restaurant's sales volume. Here's how he did it....more >>

Too many owner/operators are not tracking sales accurately, not posting costs by category correctly, and/or vewing a cash balance at the end of the month as profit. In this article, we discuss how to setup and interpret your financial reports to help you identify how your restaurant is really performing....more >>

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

Birthday and Anniversary mailings are proven winners. This postcard invites the customer to celebrate their birthday by bringing in this card that offers a free entrée on their next visit. The easiest way to get more business is to get your existing customers to come back more often and the mailer gives them an incentive to do so....more >>

When it comes to selecting trainers, if you scout your trainer prospects based solely on their talent as a server, (e.g. how much money they bring in or how many guest compliments they receive) you might want to rethink your criteria....more >>

The first and most fundamental restaurant rule of thumb is "every independent restaurant is unique." However, rules of thumb regarding the financial and operational aspects of restaurants ca...more >>

Most restaurants prepare some type of flash report each day or for the week. You must be able to measure what you want to control. There is no one right way to design a flash report, but here are some hints and an example that will enable you to use this valuable management tool....more >>

Use this template to create a menu slideshow for your training programs. This template was created using PowerPoint. The slide master layout includes a title slide, menu section, menu item descriptio...more >>

A positive culture will create better job experiences than those in a negative culture. Positive cultures are characterized by attitudes and behavior, such as optimism, engagement, teamwork and respect. Creating a stronger culture, one that will respond well to some disruption in the status quo, is essential and will make all the difference in the world....more >>

Now that your startup restaurant is open, are you ready to manage the various transitions you will encounter? Like all businesses, your restaurant has a life cycle that has several phases. Taking a proactive approach to managing that cycle can help ensure long term success....more >>

There's not a one-fits-all protocol for restaurant operators to follow when an employee tests positive for COVID-19. While most operators agree that health and safety of their guests and staff is the ...more >>

If you want to know what the market pay rates are for restaurant staffing in your area, begin by finding out what your competition is paying. Use this form to collect and record the pay rates of area restaurants for simlilar job positions...more >>

More independent operators are taking what used to be a "chain-only" practice and profiting on several levels by using management incentive programs. Learn what works and what doesn't from the comments and insights of nearly 100 independent operators....more >>

The Accountability Card Template is designed for General Managers, HR Directors, and/or the person responsible for facilitating and organizing the training and orientation for new hires within the restaurant....more >>

Prepare your staff and management to prevent and deal with a food safety emergency. This article addresses measures you should take to reduce the chances of a food illness outbreak and how to best respond should this emergency occur....more >>

When negotiating a restaurant lease agreement you've got to know when to sign and when to walk away. If you don't understand the language and terms of the contract you don't know what you're getting into. An experienced real estate attorney explains the key terms, conditions and negotiating points....more >>

Consistent, high-quality food and service is essential to building loyalty and repeat business. Ultimately, the guest experience your customers receive depends on your staff's menu knowledge and abili...more >>

Implementing your annual plan is done one week at a time. See how planning and proper use of checklists can improve productivity and increase profitability...more >>

Understanding and considering this one ratio may be the key to keeping you from making an unwise startup decision. Learn how chain operators use this ratio to identify marginal locations and reduce the risk of failure....more >>