T he restaurant business is challenging in the best of times.When the economy is soft, it becomes even tougher, particularly if your business isn’t in top shape. If you are currently evaluating your operating practices to prepare for a trough in the business cycle, getting ready to expand your business, and/or trying to find ways to build revenue and cut costs, THIS COMPREHENSIVE ONE-DAY SEMINAR WAS DESIGNED FOR YOU! Restaurant Startup & Growth magazine and www.RestaurantOwner.com have teamed up with Sam’s Club to offer you a one-of-a-kind seminar and workshop for restaurateurs who know they’ll have to be at their best to succeed in these turbu- lent times. Join us for this information-packed, no-punches-pulled, how-to program that will hand you effective and proven management tools that could PUT TENS OF THOUSANDS OF DOLLARS MORE IN THE BANK AND HELP YOU RIDE THE CREST OF THE ECONOMIC CYCLE. Enroll Online at restaurantowner.com/seminar.htm or call 1-866-293-0077. Recession Proofing Your Restaurant: How to Tune up & Grow a Restaurant in Tough Times Recession Proofing Your Restaurant: How to Tune up & Grow a Restaurant in Tough Times Restaurant STARTUP & GROWTH SEPTEMBER 15, 2008 A One-day, comprehensive, how-to seminar for restaurateurs who are ready to succeed and grow in a soft economy. For more information, call 866-293-0077 Sponsored By Sam’s Club ® PRESENTS RSG Restaurant Seminar Brochure.qxd 8/6/08 4:34 PM Page 1
Transcript
The restaurant business is challenging in the best of times.When the economy issoft, it becomes even tougher, particularly if your business isn’t in top shape. Ifyou are currently evaluating your operating practices to prepare for a trough in
the business cycle, getting ready to expand your business, and/or trying to find ways tobuild revenue and cut costs, THIS COMPREHENSIVE ONE-DAY SEMINARWAS DESIGNED FOR YOU!
Restaurant Startup & Growth magazine and www.RestaurantOwner.comhave teamed up with Sam’s Club to offer you a one-of-a-kind seminar and workshopfor restaurateurs who know they’ll have to be at their best to succeed in these turbu-lent times. Join us for this information-packed, no-punches-pulled, how-to program that will hand you effective and proven management tools that could PUT TENS OFTHOUSANDS OF DOLLARS MORE IN THE BANK AND HELP YOU RIDETHE CREST OF THE ECONOMIC CYCLE.
The restaurant business is challenging in the best of times.When the economy issoft, it becomes even tougher, particularly if your business isn’t in top shape. Ifyou are currently evaluating your operating practices to prepare for a trough in
the business cycle, getting ready to expand your business, and/or trying to find ways tobuild revenue and cut costs, THIS COMPREHENSIVE ONE-DAY SEMINARWAS DESIGNED FOR YOU!
Restaurant Startup & Growth magazine and www.RestaurantOwner.comhave teamed up with Sam’s Club to offer you a one-of-a-kind seminar and workshopfor restaurateurs who know they’ll have to be at their best to succeed in these turbu-lent times. Join us for this information-packed, no-punches-pulled, how-to program that will hand you effective and proven management tools that could PUT TENS OFTHOUSANDS OF DOLLARS MORE IN THE BANK AND HELP YOU RIDETHE CREST OF THE ECONOMIC CYCLE.
Here’s an opportunity to gain realisticapproaches and proven tools to help you and your managers to be more productive and more profitable. GAIN THE MANAGEMENT TOOLS AND FINANCIAL SKILLS YOU NEED TO SURVIVE.You’ll learn how to: • Fine-tune your concept and menu to be appropriate
for your market right now.
• Cut your costs while continuing to please your guest.
• Control the Three M’s that can make or break yourrestaurant — Menu, Management & Marketing.
• Beat the chains using their own proven techniques.
• Prevent the costly mistakes that can turn your business from dream to nightmare.
…and more.
Risk-Free, Money-Back GuaranteeIf you’re serious about therestaurant business, this full-day seminar guarantees thatyou or your managers will gainoperational insights and knowledge that will help thembecome more efficient andprofitable.We’re convinced thisworkshop will be so useful to you that if you’re not completely satisfied with thecontent and take-home workbook materials, we’llrefund your entire seminar fee.
Recession Proofing Your Restaurant: How to Tune up
& Grow a Restaurant in Tough Times
Recession Proofing Your Restaurant: How to Tune up
& Grow a Restaurant in Tough Times
RestaurantSTARTUP & GROWTH
PLUS you’ll receiveproven and complete businessplan templates to apply to your own business.
The Restaurant Business – An Overview• You’re not alone, it’s tough all over.• Average returns in today’s restaurant business and what you
should expect with the right practices.• The “triangle of success” in the restaurant business.• Ten rules of operating a restaurant you must follow.
Is Your Concept the Right One for Tough Times• Differentiate or die – how to stand out from the crowd.• Focusing your idea.• Creating and testing new menu items.• How to maximize your location’s appeal.• Occupancy costs – know the percentages to survive.• Doing an operations check-up.
Reviewing the Business Plan – a Key Ingredient to Success• Why do restaurants fail, and what is the rate and reasons for
restaurant failure?• Is it time to revise your business plan? What are the elements
of a good plan? • Making QuickBooks® and other software programs work for you.• “Black-belt” budgeting.• Figuring your breakeven and why it is so important
in today’s market.• Figuring top-line sales.• Specific percentages and why they’re important.• Don’t leave anything out.• Uniform Restaurant Code accounting and how to do it.
Working Lunch Provided
Setting Up Systems• If you can count it, you can’t manage it.• Controlling costs.• Restaurant consultants and their role.
Building Profits Through Your Menu• Menu points of difference.• Usage variety “sometimes less is more.”• Pricing strategy:
1. Item cost2. Sales mix3. Marketability
• Layout and design “dos and don’ts.”• Kids menu, desserts and table tents.
Building Sales Through Marketing That Works• First impressions count, last impressions are critical.• Developing customer “loyalty.”• Branding, the building of your image.• Local store marketing, media, public relations.
4:00 p.m.Reception and Tour of Sam’s Club Business Center(Transportation Provided)
The Restaurant Business: Success is in the Details
There’s still a lot of opportunity in today’s restaurant business, but the current economic times make it essential foryou to review every detail of your operation. Rising food costs,rent factors, immigration issues, personnel shortages, increasedchain competition and a myriad of other issues have combinedto provide the perfect storm for most independents.
The three keys to restaurant success are menu, managementand marketing and the purpose of this seminar is to help you review, modify and learn what you can do to prosper nomatter what’s going on with the economy.
The foodservice industry has over $511 billion in sales with some 925,000 locations serving morethan 70 billion meals and snacks.This is a big, big industry and that means there are good opportunitiesfor those who follow the rules of successful restaurant entrepreneurship. This one-day intensive restaurant seminar will give you the tools of the trade and help you gain the knowledge you need to bea more successful restaurateur.
WHAT’S INCLUDED IN THE SEMINAR:In addition to the program, the seminar also includes materialsthat will help you plan and develop your startup restaurant:
• A working lunch.• A complete, in-depth course workbook of all presented seminar materials including spreadsheets, reference articles,resource guides and a restaurant consultant’s directory.
• A monthly one-year subscription to Restaurant Startup & Growth magazine.
• A coupon for a $50 membership discount to www. restaurantowner.com and its extensive downloadablelibrary of spreadsheets, articles, checklists and restaurant business plans.
September 15, 2008Hilton Houston Southwest6780 Southwest Freeway, Houston,TXSEMINAR TIME: 8:30 a.m.FOR MORE INFORMATION: Call 866-293-0077Seating is limited.
SEMINAR COST: $25 for Sam’s Club Members$49.95 for Non-Members
Full Money-Back Guarantee if You’re Not Completely Satisfied.
Why Restaurants Fail…and How Your Business Can Avoid Becoming a Statistic
Every year it is estimated that some 38,000 restaurantsshut their doors.You don’t want to be one of them and that’swhy this seminar can help you better understand and reviewthe dynamics of restaurant failures. Understanding failures canbe a key to making you a successful restaurateur because youcan learn from the mistakes of others. Knowing the failurepoints and reasons why restaurants go out of business helpsyou understand what not to do.
This down-to-earth, back-to-basics seminar explores howto avoid the restaurant killers.These and many other factorsare thoroughly discussed and analyzed during this program.There is even an in-depth questionnaire in the seminar work-book that helps you predict your “failure rate potential.”
Your Seminar Lead: Chris TripoliChris Tripoli has over 30 years of experience inthe restaurant industry as an owner/operator andadviser to hundreds of restaurants throughoutthe United States. Chris will lead this intensiveone-day “everything you need to know” seminar.
Sam’s Club Business Center2827 Dunvale Rd, Houston, TX713-780-3494
