Recent Articles in Operations

Member Content How to Determine Effective Rent for Your Restaurant
May 29, 2013
Effective rent is important to help you analyze the real cost of the leased space. Here are some when and why tips.
Member Content What's Your Restaurant Worth?
May 23, 2013
What does it take to have a successful restaurant, and what's that worth?
Member Content Pointers for Keeping Your Restaurant's Financials Under Control
May 17, 2013
It doesn't take long for a restaurant's financials to spiral out of control. Here are some pointers to keep that from happening - both on the revenue side and on the cost side.
Member Content 10 Essentials Your Restaurant Should Have in its Kitchen
May 15, 2013

Here are ten items that your restaurant's kitchen should not do without.
Member Content The 7 Critical Systems to Building a Million Dollar Catering Business out of Your Restaurant
May 10, 2013
The bottom line that came out of this call is that there are countless dollars waiting to be grabbed by folks who do restaurant catering right.
Member Content Looking After Your Regulars - What's Your "Comp" Strategy?
May 8, 2013
Regulars are critically important to your business. How are you making sure that they feel appreciated and valued?
Member Content Boosting Your Restaurant Business With Online Ordering
Apr 29, 2013

We talk with David Litchman, owner of Pockets - which has 10+ locations in the Chicago area. David is also the owner of iMenu360, an online ordering website system for restaurants. A must listen.
Member Content 7 Deadly Sins of a Bartender
Apr 29, 2013
Theft happens in bars all over America on a regular basis. The question is, are you as a bar manager/owner aware of when it happens. Mark takes you on a journey through some of the "tricks of the trade."
Member Content How to Greatly Reduce Your Fees with Your Credit Card Processing Program - Audio Seminar
Apr 27, 2013

Learn how to evaluate your present processor program; what fees that you should be paying and fees that you should not; what type of systems that you should be on to reduce or eliminate many charges, and more. (75 minutes)
Member Content 4 Pointers to Make Payroll Less Aggravating
Apr 23, 2013

Debbie talks about the right tools and techniques to make payroll easier and faster to deal with.
Member Content 13 Steps to Writing a Fool-Proof Schedule
Apr 23, 2013

Early in his career, David discovered that writing a schedule could be as easy as putting a simple puzzle together.  He shares with you the 13 steps he developed to writing a fool-proof schedule.
Member Content Five Commonly Overlooked Areas Where Restaurants Can Improve Sustainability
Apr 22, 2013
Strategies for reducing waste and improving product lifecycles.
Member Content Opening a Restaurant: It All Starts With Passion
Apr 19, 2013

The common denominator for all those that I have met who have succeeded can be reduced to one defining characteristic: passion.
Member Content Bookkeeping Tips for the Number-Challenged
Apr 16, 2013

You need to be sure that the bookkeeping is handled both efficiently and well. Cara shares some tips.
Member Content 5 Ways to Lower your Credit Card Rate
Apr 16, 2013

To avoid statement shock, here are 5 steps that you can take to better negotiate and lower your credit card rate.
Member Content How To Hire a Consultant
Apr 16, 2013
At some point in their restaurant lives, most restaurant owners
will either retain a consultant or work with one on a project.
Here is a primer to help you make more profitable use of a consultant.
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