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	<title>Restaurant Success Monthlyrestaurant cost control | Restaurant Success Monthly</title>
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	<description>Start or Grow Any Restaurants Sales and Profits</description>
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		<title>Sticky Fingers &#8211; Spotting the Fingerprints of Bartender Theft</title>
		<link>http://restaurantsuccessmonthly.com/sticky-fingers-spotting-fingerprints-of-bartender-theft</link>
		<comments>http://restaurantsuccessmonthly.com/sticky-fingers-spotting-fingerprints-of-bartender-theft#comments</comments>
		<pubDate>Thu, 12 May 2011 17:08:38 +0000</pubDate>
		<dc:creator>Jonathan Munsell</dc:creator>
				<category><![CDATA[Financial Management]]></category>
		<category><![CDATA[restaurant cost control]]></category>
		<category><![CDATA[Restaurant Cost Reduction]]></category>
		<category><![CDATA[Restaurant Issues]]></category>

		<guid isPermaLink="false">http://restaurantsuccessmonthly.com/?p=3935</guid>
		<description><![CDATA[If you're waiting for a rise in your  pour cost to alert you to a potential bartender theft problem, you may be out of  luck To find  telltale signs of theft, scrutinize sales Bar productivity, as it's called, is  calculated by dividing the bartender's gross sales by the number of hours he or  she worked ]]></description>
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		<title>Understand Your Food Cost Target</title>
		<link>http://restaurantsuccessmonthly.com/understand-your-food-cost-target</link>
		<comments>http://restaurantsuccessmonthly.com/understand-your-food-cost-target#comments</comments>
		<pubDate>Mon, 28 Mar 2011 16:03:17 +0000</pubDate>
		<dc:creator>rcrews</dc:creator>
				<category><![CDATA[restaurant cost control]]></category>

		<guid isPermaLink="false">http://restaurantsuccessmonthly.com/?p=3857</guid>
		<description><![CDATA[Do you know your Food Cost Target?  ]]></description>
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		<slash:comments>0</slash:comments>
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		<title>House approves The Small Business Jobs and Credit Act of 2010 &#8211; What does it mean to you?</title>
		<link>http://restaurantsuccessmonthly.com/house-approves-the-small-business-jobs-and-credit-act-of-2010-what-does-it-mean-to-you</link>
		<comments>http://restaurantsuccessmonthly.com/house-approves-the-small-business-jobs-and-credit-act-of-2010-what-does-it-mean-to-you#comments</comments>
		<pubDate>Fri, 24 Sep 2010 12:16:05 +0000</pubDate>
		<dc:creator>Jonathan Munsell</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Financial Management]]></category>
		<category><![CDATA[restaurant cost control]]></category>
		<category><![CDATA[Restaurant Cost Reduction]]></category>
		<category><![CDATA[AWESOME FREE CONTENT >>>>]]></category>

		<guid isPermaLink="false">http://restaurantsuccessmonthly.com/?p=3398</guid>
		<description><![CDATA[House approves small business bill The  Small Business Jobs and Credit Act of 2010, which includes provisions  that proponents say would provide restaurants and other small businesses  with tax relief while increasing access to capital, was approved  Thursday in the House by a vote of 237 to 187. ]]></description>
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		<title>FEDERAL HIRE ACT &#8211; Can This Put Extra Money In Your Pocket This Year?</title>
		<link>http://restaurantsuccessmonthly.com/federal-hire-act</link>
		<comments>http://restaurantsuccessmonthly.com/federal-hire-act#comments</comments>
		<pubDate>Wed, 24 Mar 2010 20:34:08 +0000</pubDate>
		<dc:creator>Jonathan Munsell</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Financial Management]]></category>
		<category><![CDATA[restaurant cost control]]></category>
		<category><![CDATA[Restaurant Cost Reduction]]></category>
		<category><![CDATA[Human Resources]]></category>

		<guid isPermaLink="false">http://restaurantsuccessmonthly.com/?p=2739</guid>
		<description><![CDATA[President Obama has signed into law the Hiring Incentives to Restore Employment (HIRE) Act, which is focused on accelerating the hiring of unemployed workers. The legislation immediately enhances employers’ cash flow by permitting employers to retain the employer portion of the Social Security tax ordinarily remitted. Social Security Tax Exemption ]]></description>
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		<title>Video Blog: Where Can Restaurants Best Control Cost or Cut Cost?</title>
		<link>http://restaurantsuccessmonthly.com/video-blog-where-can-restaurants-best-control-cost-or-cut-cost</link>
		<comments>http://restaurantsuccessmonthly.com/video-blog-where-can-restaurants-best-control-cost-or-cut-cost#comments</comments>
		<pubDate>Wed, 03 Mar 2010 15:50:14 +0000</pubDate>
		<dc:creator>Jonathan Munsell</dc:creator>
				<category><![CDATA[Financial Management]]></category>
		<category><![CDATA[restaurant cost control]]></category>
		<category><![CDATA[Restaurant Cost Reduction]]></category>
		<category><![CDATA[Restaurant Issues]]></category>

		<guid isPermaLink="false">http://restaurantsuccessmonthly.com/?p=2711</guid>
		<description><![CDATA[Video Blog Where Can Restaurants Best Control Cost or Cut Cost? Hey it’s Jonathan Munsell with Restaurant Success Systems.  I wanted to talk about a question that I get asked fairly often and it’s something that we all need to be conscious of and it has to do with cutting costs. ]]></description>
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		<title>10 strategies that are working in the tough restaurant economy</title>
		<link>http://restaurantsuccessmonthly.com/10-strategies-that-are-working-in-the-tough-restaurant-economy</link>
		<comments>http://restaurantsuccessmonthly.com/10-strategies-that-are-working-in-the-tough-restaurant-economy#comments</comments>
		<pubDate>Tue, 23 Feb 2010 19:41:04 +0000</pubDate>
		<dc:creator>Jonathan Munsell</dc:creator>
				<category><![CDATA[restaurant cost control]]></category>
		<category><![CDATA[Restaurant Marketing]]></category>
		<category><![CDATA[Low Cost No Cost Restaurant Marketing]]></category>

		<guid isPermaLink="false">http://restaurantsuccessmonthly.com/?p=2668</guid>
		<description><![CDATA[Over the last couple decades, while drive-thru burger joints have kept their prices flat, the typical bill at casual dining chains has multiplied three or four times Casual dining chains are some of the most aggressive national advertisers out there Lunch is when the fast-food joints and casual restaurants go head to head--and where casual dining loses out T ]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Expert Interview: Jonathan Munsell Interviews Equipment Specialist Lenny Douglas from Tundra Specialties</title>
		<link>http://restaurantsuccessmonthly.com/expert-interview-jonathan-munsell-interviews-equipment-specialist-lenny-douglas-from-tundra-specialties</link>
		<comments>http://restaurantsuccessmonthly.com/expert-interview-jonathan-munsell-interviews-equipment-specialist-lenny-douglas-from-tundra-specialties#comments</comments>
		<pubDate>Fri, 20 Nov 2009 18:05:51 +0000</pubDate>
		<dc:creator>Jonathan Munsell</dc:creator>
				<category><![CDATA[Financial Management]]></category>
		<category><![CDATA[restaurant cost control]]></category>
		<category><![CDATA[Restaurant Cost Reduction]]></category>
		<category><![CDATA[cost saving restaurant measures]]></category>
		<category><![CDATA[jonathan munsell]]></category>
		<category><![CDATA[Restaurant Business Planning]]></category>
		<category><![CDATA[restaurant cost control measures]]></category>
		<category><![CDATA[restaurant cost controls]]></category>
		<category><![CDATA[Restaurant Design and Merchandising]]></category>
		<category><![CDATA[restaurant owner]]></category>
		<category><![CDATA[restaurant owners]]></category>
		<category><![CDATA[Restaurant Start-up]]></category>
		<category><![CDATA[Restaurant Success mon]]></category>
		<category><![CDATA[restaurant success monthly]]></category>
		<category><![CDATA[restaurant success system]]></category>
		<category><![CDATA[Restaurant Systems & Operations]]></category>

		<guid isPermaLink="false">http://restaurantsuccessmonthly.com/?p=2299</guid>
		<description><![CDATA[Best Practices for Restaurant Owners and Industry Professionals Monthly Benchmarking and Money-making Teleseminar: How To Insure You Have The Best Restaurant Supply, Parts and Equipment Company For Your Start-up and Existing Restaurant Jonathan Interviews Lenny Douglas with Tundra Specialties. ]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Health Care Reform Continues to Be a Moving Target</title>
		<link>http://restaurantsuccessmonthly.com/health-care-reform-continues-to-be-a-moving-target</link>
		<comments>http://restaurantsuccessmonthly.com/health-care-reform-continues-to-be-a-moving-target#comments</comments>
		<pubDate>Tue, 27 Oct 2009 14:35:10 +0000</pubDate>
		<dc:creator>Jonathan Munsell</dc:creator>
				<category><![CDATA[restaurant cost control]]></category>
		<category><![CDATA[Financial Management]]></category>
		<category><![CDATA[Health & Energy Management]]></category>
		<category><![CDATA[jonathan munsell]]></category>
		<category><![CDATA[restaurant cost]]></category>
		<category><![CDATA[restaurant cost control measures]]></category>
		<category><![CDATA[restaurant cost control tactics]]></category>
		<category><![CDATA[restaurant cost controls]]></category>
		<category><![CDATA[Restaurant Issues]]></category>
		<category><![CDATA[save money]]></category>

		<guid isPermaLink="false">http://restaurantsuccessmonthly.com/?p=2167</guid>
		<description><![CDATA[As many of you know I am a Board Member of the North Carolina Restaurant and Lodging Association as well as an active Restaurant Owner.  This is hot off the presses from the NCRLA and I think it does a great job of quickly and clearly explaining where we are as a nation on health care reform and how it effects the business owners like you and I.  Your state may have a couple other options or a slightly different spin on this but as a whole it applies nationally to all of us. The Health Care reform debate has dominated news headlines in recent months.  It is a difficult issue and many dollars are being spent on both sides of the debate ]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Restaurant Success Story: Creative Compensation In Your Restaurant</title>
		<link>http://restaurantsuccessmonthly.com/restaurant-success-story-creative-compensation-in-your-restaurant</link>
		<comments>http://restaurantsuccessmonthly.com/restaurant-success-story-creative-compensation-in-your-restaurant#comments</comments>
		<pubDate>Sat, 24 Oct 2009 22:04:51 +0000</pubDate>
		<dc:creator>Jonathan Munsell</dc:creator>
				<category><![CDATA[Financial Management]]></category>
		<category><![CDATA[restaurant cost control]]></category>
		<category><![CDATA[Restaurant Cost Reduction]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Customer Service]]></category>
		<category><![CDATA[jonathan munsell]]></category>
		<category><![CDATA[restaurant cost control measures]]></category>
		<category><![CDATA[restaurant operations]]></category>
		<category><![CDATA[Restaurant Success Secrets]]></category>
		<category><![CDATA[Restaurant Success Stories]]></category>
		<category><![CDATA[restaurant training management]]></category>

		<guid isPermaLink="false">http://restaurantsuccessmonthly.com/?p=2148</guid>
		<description><![CDATA[I was just reading a reading a great compensation article from Greg McGuire and the The Back Burner Blog and wanted to add in my two cents from a member I recently spoke with. The Back Story One of my coaching members was looking to reduce payroll.  He had done a lot this year to increase sales and manage costs ]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Immediately Effective Cost Control Tips &amp; Tactics &#8211; 91 &#8211; 100</title>
		<link>http://restaurantsuccessmonthly.com/immediately-effective-cost-control-tips-tactics-91-100</link>
		<comments>http://restaurantsuccessmonthly.com/immediately-effective-cost-control-tips-tactics-91-100#comments</comments>
		<pubDate>Wed, 29 Jul 2009 15:43:06 +0000</pubDate>
		<dc:creator>Jonathan Munsell</dc:creator>
				<category><![CDATA[Financial Management]]></category>
		<category><![CDATA[restaurant cost control]]></category>
		<category><![CDATA[restaurant marketing]]></category>
		<category><![CDATA[restaurant success system]]></category>
		<category><![CDATA[restaurant suppliers]]></category>

		<guid isPermaLink="false">http://restaurantsuccessmonthly.com/?p=1840</guid>
		<description><![CDATA[This is the 11th post in a number of posts I will be providing to offer cost effective tips and ideas for your restaurant biz. Included Categories: 1. Food Costs and Kitchen Management 2. Bar, Cellar and Beverages 3. Packaging, Paper and Consumables 4. Cleaning Costs 5. Labor Costs 6. General &#38; Administrative 7. Utilities...]]></description>
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		<slash:comments>0</slash:comments>
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