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this month in RS&G...

All Systems Wow! How to Systematically Deliver the Ultimate Guest Experience

The success or failure for most restaurants is typically tied to operations. If you want to ensure your customers receive the ultimate guest experience you must focus your attention on improving the systems that most influence your guests -- your operational systems.

BONUS CONTENT - Why Do Restaurants Fail?
By Howard Riell
BONUS CONTENT - Why Do Restaurants Fail? In the inaugural issue of Restaurant Startup & Growth magazine in February 2004, our magazine challenged the 90% first-year restaurant failure rate that was being passed off as "common knowledge" inside and outside the industry. RS&G conducted its own research, which suggested that the first-year failure rate was closer to 25%. Not great, but not much different than the failure rate in any sector. . . . keep reading
The New Uniform System of Accounts for Restaurants is HERE!
The New Uniform System of Accounts for Restaurants is HERE! The National Restaurant Association's Uniform System of Accounts is back in print. This latest edition contains many updates, changes and enhancements from previous editions. Follow this link to order your copy today. . . . keep reading
BONUS CONTENT - Fifty Ways to Cut Costs in Your Restaurant without Reducing Quality or Guests' Experience
Jim Laube
BONUS CONTENT - Fifty Ways to Cut Costs in Your Restaurant without Reducing Quality or Guests' Experience Here are 50 proven practices that restaurants large and small have found to be effective in reducing losses and as a result put more of their hard earned sales dollars on their bottom line. . . . keep reading
How to Influence the Value of Your Restaurant
By Barry K. Shuster
If I ask you to estimate the value of your house, you might research listings and selling prices of comparable properties in your neighborhood or town. Given the current state of the housing market, you might be seriously dismayed over the value of your home compared, let's say, with what you had projected its value would be today three years ago; however, I doubt you would say, "I poured my heart and soul into that property, and, the market be damned, I expect to be compensated for it," or "I'm getting divorced, and I need to get enough money to pay my alimony." . . . keep reading
Tito's Handmade Vodka Announces Partnership with Shiftgig to Launch Program for Children of Restaurant Employees
Tito's Handmade Vodka, America's original craft vodka, is proud to announce their new partnership with Shiftgig, the largest online community for the service and hospitality industries in the country. Tito's Handmade Vodka and Shiftgig will launch a 12-month program, beginning March 24, 2014, that will seek out worthy recipients of Children of Restaurant Employees (CORE) services. . . . keep reading
MICROS Announces World-Class Collaboration with Microsoft, Dell and Intel that will Transform Employee and Customer Mobile Interactions in Hospitality and Retail
Columbia, MD - January 9, 2014 MICROS System . . . keep reading
Built to Last: The Pub of Nashville, Tennessee
Nick Sanders prefers to open in mixed-use, master developments in groupings with three or four other independent and interesting restaurants. And he prefers to begin with an empty shell. . . . keep reading

EAGLE, Idaho (Jan. 8, 2014) Consumers are on the hunt for sweet potatoes on restaurant menus. Now, foodservice operators can satisfy their customers and have the opportunity to win $50,000 through "The Peel Deal" stickers found on select Lamb Weston® Sweet Things® cases. . . . keep reading
Restaurant Startup & Growth Editorial Index 2004 to Present
2004 February The Element . . . keep reading
5 Tips to Get Ready for 2014
It's almost 2014 and very soon references to 2013 will make you appear out-of-date and may leave a negative impression that you're not paying close attention to your business. It's also a good time to check on a couple of important dates that you can't afford to forget. Here's a short list of things to note as we begin the New Year. . . . keep reading
John Scroggins Receives Foodservice Editorial Council's Top Award
The International Foodservice Editorial Council (IFEC) is proud to announce John Scroggins, vice president, Noble, as the recipient of the 2013 Betty Bastion Outstanding Service Award. . . . keep reading
Should You Pre-Screen Employees?
A member shared how one of his cashiers took advantage of a guest who left his credit card behind. . . . keep reading
Teach Fastidious Hand Washing
Training your staff to frequently and correctly wash their hands is one of the simplest things you can do to insure good sanitation in your kitchen. First, do your job as a manager by always having hand soap and paper towels available at each hand sink, and insuring that each hand sink is supplied with ample hot water. . . . keep reading
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