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	<title>Restaurant Success MonthlyRestaurant Cost Reduction | 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>

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		<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>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>Why You Should Raise Your Prices</title>
		<link>http://restaurantsuccessmonthly.com/why-you-should-raise-your-prices</link>
		<comments>http://restaurantsuccessmonthly.com/why-you-should-raise-your-prices#comments</comments>
		<pubDate>Fri, 04 Jun 2010 20:16:35 +0000</pubDate>
		<dc:creator>Jonathan Munsell</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Financial Management]]></category>
		<category><![CDATA[Restaurant Cost Reduction]]></category>
		<category><![CDATA[Restaurant Menu Design]]></category>
		<category><![CDATA[Restaurant Menu Engineering]]></category>

		<guid isPermaLink="false">http://restaurantsuccessmonthly.com/?p=3262</guid>
		<description><![CDATA[(info from an article on Price increases) The quickest, easiest way to increase your income is to raise your prices Now you raise your price  by 5 percent to $21.00 per unit and, as a result, you lose 10 percent of your customers. Price Per Unit: $20.00 Price Per Unit: $21.00 ]]></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>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>
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		<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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		<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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