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Monthly Archives: April 2012

Be Extra Cautious Of What You Eat!

The following article is a guest post from Felicia Baratz-Savage who is a writer and graphic artist living in Indianapolis, IN. As a contributor for Cooks & Travel Books,  she specializes in travel, culture and education.

You’re out for dinner with your family at your favorite cozy restaurant. You’ve looked forward to this meal all week. This is your chance to relax and unwind, to enjoy your kids and, best of all, you don’t have to clean the kitchen afterwards. Then you notice your mouth is starting to itch. You know you have food allergies, but you were so careful to choose only the foods from the menu that you knew were safe for you to eat. So, what’s going … Keep reading

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How Buying Restaurant Scales Will Put Money in Your Pocket

Do you know your food cost, down to the nearest 1%? If not, you better learn what it is now and then figure out what it should be, or you are leaving money on the table- maybe enough to be the difference between making it and losing it every month.

OK- now, do you know where your food cost overage is going? Well, do you have scales?

If the answer is no then you probably aren’t going to be able to get your numbers in line- at least not nearly as in line as they should be.

There are lots of places to you can see your food cost climb above where it should be and using scales is the … Keep reading

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Restaurant Franchise Lending in Growth Mode

The biggest category for franchising is restaurant franchising and it looks like lending for the business model America pioneered is on the upswing.

The advantage of franchising is the business plan is already laid out for you- your job is simply good execution. This should appeal to people who want to get into the industry but have little or no experience and aren’t sure how to create a concept or manage the business.

That said, a franchise is not an automatic money machine. You must keep a close eye on things and make sure you match the business with the right location or you are in for a rough road. Spend time talking to other existing unit owners and make … Keep reading

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Is Your Restaurant Really Clean?

The following article is a guest post from Felicia Baratz-Savage who is a writer and graphic artist living in Indianapolis, IN. As a contributor for Cooks & Travel Books,  she specializes in travel, culture and education.

How to Keep Employees and Customers Happy with Effective Restaurant Cleaning Techniques

Restaurant cleanliness is one of the major factors that affect how customers perceive your company. On the milder end, a dirty restaurant will affect the taste and quality of the food, and on the extreme end, it could even inflict your customers with food poisoning. Not only will it affect your appeal, but also the flow of business and the general satisfaction of your employees. No matter what size your restaurant is, … Keep reading

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3 Young Restaurant Business Owner Success Stories

I love a good restaurant success story. In the article below, there are three, and they are even more notable for the young ages of the new restaurant owners. In one case, the owner is literally right out of high school.

I feel these stories are inspiring and demonstrate that anyone can open a restaurant if they put their mind to it, have a good plan and are persistent enough to overcome the challenges they will face along the way.

In Spartanburg County, a number of dining establishments have closed due to financial difficulties and other reasons.

But the game has changed recently. During the past year, a new group of young restaurateurs has stepped up to the mark … Keep reading

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Market Research for the Restaurant Breakfast Segment

I’ve written in the past about why it makes a lot of sense from a financial perspective to add breakfast to your restaurant business plan– primarily because your sales rise while your fixed costs stay the same which means you can put more money from each dollar toward the bottom line.

But here’s another reason- people want to buy breakfast at a restaurant. Mostly fast food restaurants but that isn’t the only place people will go.The market research data below supports the idea that now fewer people even have time for the morning meal at home and are willing to grab it on the go.

This explains why so many more places are now offering it, even those you … Keep reading

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Smartphone Users and Restaurants- Infographic

Cell phones and restaurants- infographic. Source here.

Personally, I try not to use my phone at a restaurant at all if I am with someone, and if I am alone I only use it to read email or browse the web- never to have loud phone conversations with people. But I may be in a dwindling minority…

Quoted Article Source Link: BingKeep reading

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Proof Groupon-style Deals Stole $115M from Restaurants in 2011

Don’t do it. That’s all I have to say. And now the numbers bear it out- daily deal sites including the biggie- Groupon- are not helping people build great relationships with repeat customers- they are killing small businesses.

Not every time but it isn’t worth the risk because the odds are against you.

You are better off creating your own special coupons and doing your own marketing to actually build a loyal customer base and create new business. Here are some better restaurant marketing suggestions that will serve your business much better over the long haul than anything a daily deal site is going to bring you.

Visits to independent restaurants were down by 4% in 2011, but Groupon-like deals … Keep reading

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Go Green: Donate Your Restaurant Equipment!

The following article is a guest post from Felicia Baratz-Savage who is a writer and graphic artist living in Indianapolis, IN. As a contributor for Cooks & Travel Books,  she specializes in travel, culture and education.

So, your restaurant is growing successfully and soon you’ve found that you need to upgrade your equipment to bigger or more efficient models. If you’ve ever seen Top Chef, you know how exciting using and buying new restaurant equipment is! But what about your extant stoves and whatnot? They are in great or like-new condition so it’s silly to just send them to the recycling center and they’re too big to ship even if you sell them on eBay. Why not donate them to … Keep reading

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Starting a Pop Up Restaurant Business: Success Stories

Another … Keep reading

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