Save 10% on your labor cost - Save $44,000 on your food cost - Increase the size of every check - Five steps that will fix your finances - Five quick management concepts - 5 interviews with successful owners - Identify and market your unique sizzle - Beef up your menu with better pricing - Get your staff motivated and excited - A crash course in meat and seafood - How people decide where to eat out - Food safety. This manual was given the "acid test" with real restaurant operators who were having serious problems - and it passed with flying colors. The manual, Restaurant Turnaround, was first designed as a seminar for restaurant operators. Before offering it in a manual I wanted to make sure it would pass the test in real life situations. I have presented it at food shows in various parts of the country with huge success and great feedback. For example: A woman who was previously a United States District Judge, opened a restaurant and was having a difficult time making it work. After the Restaurant Turnaround seminar she said it was the most helpful information she has come across in all of the research she did prior to opening her business. She said that if she had this simple formula before starting her restaurant she would have saved hundreds of hours and thousands of dollars. Another restaurant owner in North Kansas was about to close her doors. She came to the food show and looked me up prior to my seminar. She was in tears as she said she was about to lose her restaurant due to declining sales and increasing costs. She asked for my help and we sat down together for about an hour. We went over the formula in the Restaurant Turnaround seminar and came up with a plan that not only gave her the ideas she needed to increase her customer count and check size, but also how to lower her rent, lower her food cost and lower her labor cost. She went back fully armed with the information and plan to turn her business around and start enjoying being a restaurant owner again. Another restaurant in Kansas had two owners who attended the seminar. They were two of the restaurant's wait staff and recently bought the business. They didn't have any idea about how to run their newly bought restaurant and it was even more obvious by the questions they asked during the workshop. I told them they needed to stay after the seminar and get some additional help. In less than an hour (and a yellow pad full of notes) they felt fully confident about how to operate their business. In Knoxville a restaurant owner drove 3 hours for the sole purpose of attending the seminar. He and I continued our conversation after the seminar and he said one of the ideas about scheduling alone will save him thousands of dollars a year and will return him 100 times the cost of the trip. In Cleveland a restaurant owner attended the seminar and sent me the following email: "If people attended your seminar and took away just one of your many good ideas, they would make more money than any purchasing savings they might gain at the food show!" How to cut your cost to the bone and begin increasing your revenue starting within 60 minutes or less... An empty plate... * Many restaurant owners believe that low food cost is the key to their success, yet on a $10.00 menu item the cost to put out an empty plate without any food on it is more than $7.00. How can you better control those $7.00? Control labor cost... * There is a simple formula that will show you how to zero in on your labor cost and be able to maintain your cost at any percentage you want. A huge mistake... *After visiting several thousand restaurants nearly all of them made this huge mistake with some of the delivery drivers that ended up costing thousands of dollars year after year. A clever idea... * A very clever idea a successful chain restaurant uses that could end up saving you thousands on your food cost. How employees take cash... *Employee theft has always been a huge problem with independent restaurants, however, 80% of your losses come from only 5 employee theft techniques. Cost of waste... * By using a certain example you can learn a new way of looking at the amount of money your shrink and waste actually costs you over the course of a year. Portion control examples... * Your sales people are already talking to you about portion control , however, by reading these examples you will really know the facts. No specials... *One restaurant operator in St Louis was so impressed with the concept of selling features that he said he was able to pay for a new condo he and his wife had purchased on the Gulf Coast. Saved $44,272... *An example of how one small restaurant save $44,272 by applying five simple ideas that were so effective they completely turned the restaurant into a profitable operation. Unethical competitors... *You need to know that there are some companies in our industry that are programming their computers to create an unfair profit and unfair selli