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Deadbeat Employees Cost You Money

Deadbeat Employees Cost You Money

Deadbeat employees will work their way into any organization.  But how long they last in the organization is completely up to management! “It’s Easier To Give Birth Than Resurrect The Dead” is a Proactive Approach to Managing Employees.  Written by Ted Duboise, drawing from his 40 years of managing people in the restaurant industry, the […]

Control Prime Cost and Put More Money in the Bank

Control Prime Cost and Put More Money in the Bank

Knowing your restaurant’s prime costs each week is critical to your success. Cost of Goods Sold plus Labor Cost are the most controllable costs in your operation. Monitor, track, and control these costs and you’ll put more money to your bottom line and in the bank! Plus, by doing inventory each week, you’ll be able […]

Restaurant Food Ordering Made Easy

Restaurant Food Ordering Made Easy

Simple. Easy. Accurate. Do you struggle each week when you do your food order? Are you worried that you’ll order too much of one item and not enough of another? Do you over order just to make sure you don’t run out of a product before your next delivery? Well, fret no more. Here is […]

Measure Conversion Table

Measure Conversion Table

Here is a simple recipe measure conversion table to help you remember different measures. MEASURE CONVERSION TABLE 1 pinch = 1 dash = Less than 1/8 teaspoon 1 dash (liquid) = a few drops 1 tablespoon = 3 teaspoons = 1/2 ounce 3 teaspoons = 1 tablespoon = 1/2 ounce 4 tablespoons = 1/4 cup […]

New Book: Restaurant Profit Dingers

New Book: Restaurant Profit Dingers

Book Release: Restaurant Profit Dingers: Hidden Food Waste A Restaurant Manager’s Guide to Controlling Hidden Food Waste. Columbus, GA – On Point! Publishers announced the release today of the company’s first book.   “Restaurant Profit Dingers: Hidden Food Waste” is a handbook for restaurant managers and food service operators.  Written by Ted Duboise, a 30-year veteran […]

Restaurant Menus 101 – Food

Restaurant Menus 101 – Food

Atlanta, GA, (RM101) – In 2007, Huddle House realized it had a problem. With over 400 family-dining restaurants around the country, the chain wasn’t in danger of going bankrupt, but the owners knew they had to do something to buck the economy. People weren’t opening their wallets the way they were in the halcyon days […]

Taking Table Reservations

Table Reservations | RestaurantMgmt101.com If your restaurant accepts table reservations, you must be prepared when a customer calls.  Table reservations must be taken seriously.  Plan how and who will take the reservation.  Here are some pointers to help you ensure the table reservation process flows smoothly and professionally. Answering the phone Never allow the phone […]

Everify

Everify

E-Verify Information for Employers  A new, updated version of E-Verify is now available to all businesses. E-Verify has become a popular program used to help verify new hire eligibility.   If you have tried E-Verify in the past and it seemed confusing to use, they have redesigned the system to be more user friendly. E-Verify is […]

Summer Time Hiring

Summer Time Hiring

Two Types of Summer Time Job Applicants | RestaurantMgmt101.com Although we are technically two months from summertime, you should be hiring now to fill the slots needed.    According to the US Department of labor, the national unemployment rate is at 8.2%, with some states sitting at a much higher percentage.    The huge influx of promising […]

Food Cost 101 Module 1

Food Cost 101 Module 1

Food Cost 101 | RestaurantMgmt101.com In this Coaching Workshop, Food Cost 101, Module 1 is the introduction to Food Cost 101. It is the first step in learning about Food Cost.  Written in layman terms, it is simple, easy to understand and easy to comprehend.  You will learn quickly!  Soon, you will advance to the […]

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