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Unlock the Enormous Potential of your Pub, Restaurant or Cafe Today!
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 Join our Members Library and access more than 2000 Powerful Business Tools that will help you Plan, Develop, Open and Manage the most successful business possible. Join more than 1000 other businesses and download Forms, Checklists, Calculators, Speadsheets, Articles & Templates to help attract customers, increase profits and grow your business strategically. Today!
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 The Buy or Make Decision: When to Buy in and When to Make in-house
Is it better to make products from scratch, or to buy them ready-made? This is a common question in the industry, and it is referred to as the Make or Buy Decision. The general public will agree that homemade is best, and in almost all cases it’s cheaper to make something homemade than to buy it ready-made. But sometimes it actually does make more sense to pay the extra money to buy a product premade. more>>
 The Bar & Restaurant Owner's Guide to Using & Marketing with Twitter
Twitter is the simplest, most effective, and cheapest (free) tool you have ever had to communicate with your customers. The smart restaurateurs and bar owners are using it to build and interact with a community of loyal customers and fans, get feedback on new menu items, products, promote events and promotions, take reservations and even hire staff. more>>
 The Complete Orientation & Training Package
If as many as 88% of employees who leave your employment do so because of poor training and induction, isn't it time you established the systems to keep your employees and to stop wasting money on unnecessary employee turnover costs. more>>
 Labour Time Tracking: Manual or Electronic?It can be difficult to ensure that there are 'just enough' staff on -- so that the customers get good service, but also so you are not spending more on labor than you need to. So what is the best way to track your labor? Manually or electronically? There are pros and cons to both methods. more>>
 How To Keep Your Fixed Costs Low In A Recession
Whether you are running a bar or a restaurant, controlling costs is one of the key elements to success. Read how you can keep your fixed costs low during a recession.more>> How To Calculate Your Beverage Costs Simply And Quickly
Calculating your beverage cost (or ‘pour cost’, as it is commonly referred to in the bar business) is a simple procedure that every restaurant or bar owner should know how to do. more>> Food Cost Made Simple - How To Easily Calculate Your Margins Because food cost is usually one of the highest cost percentages in any establishment, it is important to know how to calculate it. Whether you run a steak and seafood restaurant, a family restaurant, a pub or a martini bar, you need to know what your food cost is. more>>
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 What Is Your Theoretical Food Cost?
If you don’t know, you may not have enough control over your food cost. You could be incurring higher losses than necessary. more>>
 The Importance Of Counting Your Customers
Keeping track of your customer counts is something that many restaurant and bar owners already do. It is important to know how many people you are serving during any given month, day, or meal period, but are you using your customer counts to manage the controllable areas of your business? more>> Percentage Or Margin: Pricing Your Menus Effectively
As an operator, you already know the importance of costing your menus properly. Did you know that you can use one of two strategies to set your selling prices? The key to good menu pricing is setting your selling prices to ensure that you earn your desired profit, and also to ensure that your customers perceive value. There are two ways to set your selling prices: by percentage & by margin. more>>
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Much more in our Members Library>>
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