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Cooking & Restaurant Management/Questions
| Subject | Date Asked | Expert |
| managing partner salary profit | 12/22/2011 | Jeffrey Summers |
| Q: I appreciated your past answers so I came to you. This is going to a bit long. I thank you in ... A: Too much is missing here. It's important to understand the structure of the deal, in order to better ... | ||
| doctor's note to return to work | 12/1/2011 | Jeffrey Summers |
| Q: If I ask to go home early, after clocking in, because of a severe sinus and head cold that kept me ... A: 1. By looking up the number to the local labor office in your city or county. Or use the number(s) ... | ||
| doctor's note to return to work | 11/29/2011 | Jeffrey Summers |
| Q: If I ask to go home early, after clocking in, because of a severe sinus and head cold that kept me ... A: Check your local labor authority since you don't say where you are from, but in the US, if an ... | ||
| restaurant rules and regulations for OR. | 10/27/2011 | Jeffrey Summers |
| Q: I have a few questions. 1 can a restaurant owner charge there cooks for all mistakes made in the ... A: 1. "Can a restaurant owner charge there cooks for all mistakes made in the kitchen while cooking ... | ||
| Executive Chef Interference | 8/1/2011 | Jeffrey Summers |
| Q: I am the manager of a brand new 6-star restaurant. Owner/Chef is constantly haraunging my wait staff ... A: Print this page out and show it to him. You have got to talk to him and see if there's any way he ... | ||
| why only restaurants? | 7/13/2011 | Mike Handy |
| Q: I am planning to include not only restaurants but any other vendor who wishes to take their order ... A: Delivering groceries is not profitable. Most people would rely on you only for the little things ... | ||
| Help | 7/11/2011 | Jeffrey Summers |
| Q: As an employee in a bakery you are responsible for preparing everything in the shop prior to ... A: An hourly employee should never be the one opening the business - there is simply too much liability ... | ||
| Help | 7/10/2011 | Jeffrey Summers |
| Q: In examining a recent profit and loss statement a foodservice manager notices that labor costs are ... A: The causes can be legion: - Poor Training - Poor Coaching - Poor Scheduling - Poor Sales & Traffic ... | ||
| Help | 7/9/2011 | Jeffrey Summers |
| Q: As manager for a restaurant you are hiring several new employees. What government standards, laws ... A: Your question involves too much information and too many variables to deal with in this forum. As a ... | ||
| US food distribution | 2/7/2011 | Jeffrey Summers |
| Q: How are you ? I teach International Business at a private university in Illinois. My students and I ... A: "Foreign based" has very little to do with the growth strategy needed to achieve success in your ... | ||
| Fee to Restaurants and selling the idea to them | 11/26/2010 | Mike Handy |
| Q: I have read some of your answers but have not found what im looking for yet, although all were ... A: Hey James, Firstly, what area are you in? Your info said China. Signing restaurants is one of ... | ||
| with holding credit card tips | 11/2/2010 | Jeffrey Summers |
| Q: I work for a hotel who has recently switched its management companies. The new company is based in ... A: I'm not familiar enough with Nebraska state law to address the witholding issue, but a quick call to ... | ||
| serving 250 people | 7/8/2010 | Jeffrey Summers |
| Q: I am cooking at a charity event. Chicken & sausage gumbo. i want to cook the soup part in adavance ... A: Yes you need to cook the chicken and sausage in the Gumbo. If you can remove it, then you can ... | ||
| RDS competition | 7/1/2010 | Mike Handy |
| Q: Mike, We recently opened up in a market where there is an existing RDS. We didn't do this on ... A: Hey, Opening where there is competition is not necessarily a bad thing. If they are doing well, ... | ||
| Chef Compensation | 6/28/2010 | Jeffrey Summers |
| Q: I am starting a new restaurant concept in the Dallas, Texas area. I have never owned or operated a ... A: No, there is not. There is what you negotiate based on the individuals talent, experience and value ... | ||
| Pastry Chef/Baker Versus Line Cook/Saute/Sous Chef/Cook: Who Earns More? | 6/13/2010 | Jeffrey Summers |
| Q: I am planning on taking courses in the culinary arts. Do bakers/pastry chefs earn more money, or do ... A: #1. Depends on a lot of variables...demand, level of service, location, talent and ability, etc... ... | ||
| Withholding tips? | 6/6/2010 | Jeffrey Summers |
| Q: A few months ago I got a job at a local pizza parlor. I started out making pizza, then cooking, then ... A: It is illegal for employers to withhold pay, tips, etc...in order to make up for losses of any kind ... | ||
| Call Center | 5/27/2010 | Mike Handy |
| Q: I appreciate you taking my questions. I've been following the RDS industry for a few years now but ... A: I would not recommend using a call center until you get to about 50 orders per day. You should be ... | ||
| lobster cheese stew recipe | 5/6/2010 | Ginger Moreno |
| Q: years ago a friend of a friend came over to cook a very rich and simply one of a kind lobster ... A: I think the only recipe which uses cheese and is a "stew" would be Lobster Thermidor -and here is ... | ||
| signing restaurants | 4/30/2010 | Mike Handy |
| Q: I was wondering what works regarding talking to restaurant owners about signing up for my delivery ... A: Although the process is difficult, if you execute correctly, you should be successful. Here are ... | ||
| Improve my business really high asap | 4/11/2010 | Ginger Moreno |
| Q: I'm a very young supervisor with loads of experience so far, although, with the restaurant im ... A: Freddie - I do not own a restaurant - however, it seems to me that perhaps advertising to the ... | ||
| Career Interview | 3/26/2010 | Ginger Moreno |
| Q: What do you actually do in your job? A: Erin - I am just a housewife who loves to cook and learn as much as I can about this passion of ... | ||
| fees charged and merchant account | 3/12/2010 | Mike Handy |
| Q: I am starting an RDS and I am in the process of finalizing the figures and numbers and finish my ... A: Hey Brian, Here are your answers. 1. 2% plus 20 cents is very common. The only way you do better ... | ||
| Demographics | 2/10/2010 | Mike Handy |
| Q: Understanding "economy of scale"..Would you have a number that would be a "minimum" number of ... A: Right now are smallest market is 45,000 but they are doing just as well as the other areas that have ... | ||
| fajitas | 11/14/2009 | Ginger Moreno |
| Q: best way to make fajitas? buy precooked chicken/beef strips or make fresh and what cuts of meats do ... A: Forgive me for not answering sooner - but let me get right to your question. OK - fajitas - I use ... | ||
| new job | 11/6/2009 | Jeffrey Summers |
| Q: I was recently offered a position as a full time restaurant greeter at nice hotel. I will be ... A: Honesty also requires transparency. Tell them you are going home for Christmas and then make your ... | ||
| new job | 11/6/2009 | Jeffrey Summers |
| Q: I was recently offered a position as a full time restaurant greeter at nice hotel. I will be ... A: Why is this a problem? Why does it require so much thinking? You're already, quickly proving that ... | ||
| Waitressing / Serving | 8/27/2009 | Jeffrey Summers |
| Q: I just got a part-time job as a server in a pizza restaurant. There is no training, and I was told ... A: No I can't because I have no idea how bad your goofball owner has things disorganized. What I will ... | ||
| Starting a Barbecue Buffet Restaurant | 7/27/2009 | Jeffrey Summers |
| Q: I'm currently working on re-opening what used to be a successful barbecue restaurant in my home ... A: Buffets use what is referred to as the "ABC" inventory method. This method holds that you have three ... | ||
| investor | 7/25/2009 | Jeffrey Summers |
| Q: I am chef by professional, looking for a opportunity to start own fast food joint, i got an offer ... A: Answer 1. I don't know the details so I can't say. Answer 2. I don't know the details so I can't ... | ||
| RDS | 7/13/2009 | Mike Handy |
| Q: I have been contacted by Datawedge RDS Software. What distinguishes Datadreamers from Datawedge? A: Hey Kevin, The differences are basic but important. Some positives about Datawedge is they have ... | ||
| what software do i need | 6/22/2009 | Mike Handy |
| Q: what software to i need to start a restarent delivery service and what are the exact legal papers i ... A: The software I recommend is the Data Dreamers Software. It has been around 10 years and works for ... | ||
| what insurance companies?? | 6/22/2009 | Mike Handy |
| Q: why discussing starting a restaurant food delivery service..how where the insurance companies to ... A: The Insurance you want is "Owned and Non-Owned Auto Insurance" and "Liability Insurance". You can ... | ||
| signing the restaurants | 6/20/2009 | Mike Handy |
| Q: How do I get the restaurants to sign up with me if you are new this? I have already have sent out ... A: A face the face meeting is the only way I ever sign them. Remember, these are managers and owners ... | ||
| Signing the restaurant | 6/20/2009 | Mike Handy |
| Q: I have a website setup how do I get the restaurants to sign up with me if you are new this? A: It's not easy, but you will need to establish some credibility. Let them know that you have done ... | ||
| job as operational manager of upscale restaurant | 6/13/2009 | Jeffrey Summers |
| Q: where on the net is the best place to look for a postion as the operation manager of an upscale New ... A: By finding a recruiter who has great connections and using them to find an opportunity. Any ad ... | ||
| school | 6/3/2009 | Ginger Moreno |
| Q: how long did you to school to be a cook A: Trenton - I never went to school to be a cook - I learned through osmosis - from my grandmother, my ... | ||
| Starting a home cooking business | 4/6/2009 | Chef Wendy Perry |
| Q: i have an idea to start a home cooking business for busy families that do not have time to cook a ... A: What you are talking about is a personal chef. There is an entire industry out there and thousands ... | ||
| question about reservation verbage | 3/16/2009 | Jeffrey Summers |
| Q: My question would be, how to respond to a guest that is calling to make reservations for our weekend ... A: "I'm sorry Mr. ___ or Mrs. _______ or Ms._______, but we no longer offer the (weekend) brunch. We do ... | ||
| chef career | 2/10/2009 | Chef Wendy Perry |
| Q: I want to ask you some questions about what you do as a chef. What made you decide to become a chef? ... A: I am a personal chef... quite different from a typical chef. Did not attend any culinary school. ... | ||
Cooking & Restaurant Management
Answers by Expert:
Jeffrey Summers
Top Expert on this page
Expertise
I am the Founder & Owner of Summers Hospitality Group. We have over 300 years of successful experience in operating and consulting with chain, franchise and independent restaurant & hotel operators around the world. Check us out on the web for more information at http://SHGWW.com or call us toll free at 888-9988-SHG(744).
Experience
We have experience on any topic related to the restaurant & hospitality industry - from Menu R&D, Menu Engineering, Marketing Strategies, New Store Openings, P&L Analysis, Lease Negotiations, Staffing, Policies & Procedures, Building & Design, Site Location, Branding, PR & Promotions, Multi-Unit Development, and any other area effecting the operation of your business.
Organizations
The National Restaurant Association.
The Society of Hospitality Management.
The Gerson Lehrman Leisure & Lodging Council
The Professional Business Coaches Alliance
The International Council on Hotel, Restaurant and Institutional Education
Several state restaurant & hotel associations.
Publications
My articles and opinion pieces have been featured on several industry websites, magazines, blogs and forums including: The Wall Street Journal, USA Today, RestaurantOwner.com, RestaurantEdge.com, FoodService.com, RestaurantReport.com, Restaurant Startup & Growth Magazine, Money Mgazine, American Express' Briefing Newsletter, Nation's Restaurant News, 22 State Restaurant Association Magazines, and much more.
Education/Credentials
I hold degrees in Economics, English, Culinary Arts and industry certifications in Hospitality Management and Restaurant & Catering Management.
Past/Present Clients
Here's a list of some of the brands we have worked with: Hardee's Super X Drug Stores Connie's Pizza Burger King Chili's Long John Silver's The Purple Sage Bistro Applebee's Shoney's T.G.I. Friday's Century 21 House of Realty La Dolce Vita Pastries & Catering Wal Mart 5 Seasons Sports Clubs Wendy's Bennigan's Riverside Publishing Godfather's Pizza Ovations Dining & Entertainment Romaine's Stew's Microbrewery & Eatery Xerox Food Service Double D's Sourdough Pizza and literally hundreds of other Independent Operations.
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