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Management Education for Restaurant Managers, Owners and Operators Who Are Serious About Succeeding in the Business

crewRESTAURANT STARTUP & GROWTH magazine is dedicated to presenting the BEST MANAGEMENT PRACTICES in all aspects of running an independent restaurant business. Founded in 2003, Restaurant Startup & Growth magazine is owned by RS&G, LLC, a subsidiary of Specialized Publications Company, Inc. of Kansas City, Missouri, and is the official magazine of RestaurantOwner.com.


 

If you own, operate or manage an independent restaurant or emerging chain — or are thinking of getting into the business — click here to sign up for a free trial subscription. Click here to learn more about RestaurantOwner.com.


restARE YOU REVIEWING YOUR P&L WEEKLY?

In a low-margin business in which sales can fluctuate, operators of consistently profitable restaurants don’t wait until the end of the month to learn how their restaurant performed. While their monthly or four-week financial statements are important, they’re used mainly to confirm what they already know. As one operator said, “If I waited until the end of the month to know how my restaurant was doing, it would be too late.” Learn more…

 


 

 

workshopARE YOUR MANAGERS WASTING TIME IN MEETINGS?

An independent restaurateur asks, “To coin a phrase, my managers are ‘dropping the ball’. They meet and talk but are unproductive. I like them, but too many important items aren’t being addressed nor followed up on. What do you suggest to make their meetings more productive and accountable?” In this business, there are no dumb questions.


 

JohnPearsonImageWHAT DOES THE EMV SHIFT MEAN TO YOU RESTAURANT?

The EMV credit card shift requires new technology, systems and training, all at a cost. John Pearson, director of security and compliance of NCR Corporation explains what it will mean for the independent operator.

 


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 DO YOU EVER WONDER IF YOU HAVE THE BEST CREDIT CARD PROCESSING DEAL?

The back-end of current credit card processing has never been more complex.  Likewise, choosing the right credit card processor for your restaurant has never been more important.  If you own or manage a restaurant, this article cuts through the confusion. 


mw1HOW WILL YOUR RESTAURANT HANDLE A MINIMUM WAGE INCREASE?

To strategically address current and proposed minimum wage increases requires reviewing staff scheduling, the pay scale for all your employees, and even your menu pricing. Here are some practical suggestions on how to approach this issue…  


 

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MENU MAKEOVER…

menuMenu engineering basics: How to make your menu your top salesperson. If you consider your menu simply a decorative price list, you’re grossly underestimating its value. A menu is your most powerful merchandising tool. Everything that makes your restaurant special and profitable flows from the pages of your menu — your atmosphere, concept, pricing and cost-control strategy, and service ethic. Couple an effective menu with a well-trained service staff that interacts effectively with guests and you’ve got a winning combination. Here are the basics… MenuMistakesIf your menu is broke, fix it! Here are 10 menu design mistakes you might be making in your restaurant and how to fix them… The Zen of menu sizing — how to know if you have the right number of items on your menu. It is a philosophical question every independent operator needs to contemplate. When it comes to the number of choices on a menu, is it better to have a something-for-everyone smorgasbord or a laser-focused list? PurpleCow

MARKETING MATTERS…

What’s your purple cow? You knew going into this business as a restaurant startup that the restaurant market is crowded with competition. What is it about your restaurant that puts it in a class of its own? Here are ways to differentiate your independent restaurant... Specials

CHEF TRAINING AND KITCHEN MANAGEMENT…

Menu ‘specials’ can develop and transform your menu. There is a reason your guests want to know about the specials. Using them more effectively to create interest that drives repeat patronage and profits…

How to make your dishes visual as well as gastronomic successes? Guests expect to be wowed by your presentation, leaving chefs wondering where to turn next. With all the new food “bling-bling” flashing around today’s kitchens and menus, figuring out what makes the plate perform best for the concept, the guest and the bottom line is indeed a challenge. KGraphlead

A busy kitchen can be chaos or a beautiful performance. Here, we look at the basics of organizing your kitchen for maximum efficiency.


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The quality and expertise of  Restaurant Startup & Growth’s content has been recognized by industry leaders, including the National Restaurant Association.

Our staff edited the most recent version of the Uniform System of Accounts for Restaurants, the benchmark accounting and financial reference in the U.S. restaurant industry.


 

Want to Change Your Results?

Watch the recording of the RestaurantOwner.com webinar entitled, “Ordinary to Extraordinary: How to Transform Your Restaurant Into a World-Class Business”.

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