| Subject | Date Asked |
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| Hawaiian BBQ | 3/29/2008 |
Q: See L&L growing, like to open the Hawaiian BBQ restaurant. I got a great deal, the owner runs a ...
A: This is a risky venture in general. Costs are rising at a very rapid rate right now. I would not ...
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| Restuarant Turnover | 2/9/2008 |
Q: Within different classifications of restuarant business', i.e. Quick Service, Fast Casual, high ...
A: Kelly, I can't imagine any reason a restaurant - in any category - would want higher turnover. It ...
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| Restuarant Turnover | 2/9/2008 |
Q: Within different classifications of restuarant business', i.e. Quick Service, Fast Casual, high ...
A: Each category has a slightly different average turnover rate. The reason primarily revolves around ...
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| Where to begin on trying to open my own small restaurant | 1/20/2008 |
Q: I wanted to know where i should begin on trying to start my own small restaurant , i saw a vacant ...
A: There are different state laws so some of the details depend on where you are located. As a first ...
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| is it too late? | 1/9/2008 |
Q: All my life I have done data entry/office work but while stuck at my desk, I always have the Food ...
A: Yes, that is a perfectly acceptable route to take. In fact, some CEO's of top restaurant companies ...
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| Apprenticeship/Culinary school | 12/8/2007 |
Q: I'm 35 years old and considering a career change from IT into a culinary field. I love to cook. I ...
A: The restaurant industry is the largest non-government, non-agricultural employer in the United ...
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| low sales | 11/18/2007 |
Q: We have a 90+ cover family style restaurant with home delivery in Lucknow ; India. our sales are ...
A: Such a dramatic drop is likely from a serious perception issue. It is unlikely competition alone or ...
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| Restaurants and Charity | 10/9/2007 |
Q: I am the CEO of Food for Orphans, a charity that provides food to starving orphans in the neediest ...
A: I would strongly suggest you contact the state and national restaurant associations. They will ...
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| Starting a Restaurant Business | 9/25/2007 |
Q: Allen, I've been in the IT business for the last ten years, however, I've taken some training in the ...
A: Yes, it could be very profitable, but there are a million variables that need to be considered. The ...
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| opening a restaurant...education? | 8/6/2007 |
Q: Allen, let me apologize in advance for my poor grammar/spelling I've been in classes pursuing a ...
A: I would highly recommend on the job training before you make your final decision. The best kind of ...
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| Opening a Restaurant | 5/17/2007 |
Q: I am currently looking at opening a 2 story restaurant/bar, more emphasis on the bar end, the ...
A: I would recommend going with specialization over proxemity. There may be someone in the DC area ...
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| Opening a Restaurant | 5/17/2007 |
Q: I am currently looking at opening a 2 story restaurant/bar, more emphasis on the bar end, the ...
A: The average build out is between $85 - $300 per square foot. Depending on the size of the space, ...
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| Potential bakery | 5/16/2007 |
Q: It has been my dream to eventually open a bakery. I have just moved to Colorado Springs which is a ...
A: Never let anyone or anything hold you back from your dreams. Passion, hard work, commitment and ...
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| Love of baking | 5/12/2007 |
Q: Anytime I see friends I have baked something for them - cake, brownies, cookies, etc etc. I take ...
A: I certainly wouldn't want to discourage you from your dream, but please know there is a lot more to ...
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| High school aspiring chef | 4/30/2007 |
Q: I am currently a junior in high school and aspire to open my own bakery and/or resturant. What would ...
A: I would definitely encourage you to contact the Rosen School of Hospitality. It is one of the best ...
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| cooking and restaurant management | 4/23/2007 |
Q: how much money do restaurant owners make?
A: The average restaurant in the U.S. nets approximately 5% profit. Many strive for higher profits and ...
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| where to start | 1/15/2007 |
Q: In the past year I have bean really enjoying cooking. I'm always looking for a reason to try a new ...
A: Early in my career I had some terrific people that helped point me in the right direction and I will ...
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| Public Relations | 1/5/2007 |
Q: We have recently opened an Italian Restaurant/Coffee Bar, we've been open 6 months. We have ...
A: Six months ago, we opened an Italian Restaurant/Coffee Bar. We have wonderful homemade dishes, ...
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| cooking frozen lobster | 1/1/2007 |
Q: how is the best way to prepare frozen lobster tails?
A: My specialization is more around overall restaurant management and strategic marketing, so I would ...
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| Members Bar/restaurant | 11/29/2006 |
Q: I am managing the opening of a new members bar with kitchen in London, which is an add-on to the ...
A: I would try offering them at very high-end auctions and charity events that reach your core ...
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| tip pools | 11/27/2006 |
Q: We have a restaurant that features a Sushi Bar and a Raw Bar. We are in a quandry about coming up ...
A: Often it depends on the wages currently offered to the sushi staff and the check average of the ...
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| Restaurant Management | 10/30/2006 |
Q: I am very interested in getting into restaurant management. I am 22 and have worked in restaurants ...
A: Here are a few sites I would recommend: www.chef2chef.net www.hcareers.com www.restaurant.org ...
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| restaurant opening | 10/21/2006 |
Q: How much would it cost to open an average fast food restaurant that sold burgers, fries, and drinks?
A: The average cost would be around $750l - $1m for the typical fast food restaurant. It can go higher ...
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| carreer | 8/11/2006 |
Q: I have had an interest in cooking for a long time due to personal and financial situations i have ...
A: Yes, this is more than a fad and will continue to grow by leaps and bounds. Organic and natural ...
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| How to get more customers | 7/29/2006 |
Q: I have just opened 9 months a Indian/CHinese restaurant. I get many customers during the weekend but ...
A: Here are a few ideas for you taken from one of the free articles available from my website... 10 ...
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| Some restaurant techniques | 7/28/2006 |
Q: I had a few questions that I would like to see if you could help with please. If your liquir volume ...
A: I would recommend an immediate survey of your current employees and a seperate survey of your ...
|
| ideal no. of waiters | 7/12/2006 |
Q: i want to know what's the ideal no. of tables per waiter per hour or per day?
A: Typically the number of servers various depending on the scale and style of service. In casual ...
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| should or shouldnt?? | 11/3/2005 |
Q: my question is...I have had a very successful seafood restaurant for 10 years now.my girlfriend who ...
A: Partnerships can be very messy. We see a lot of restaurants devestated by partnerships. The ...
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| waitress procedure | 9/22/2005 |
Q: I have a waitress who was asked by a customer to take "to go" order. The waitress who was out of her ...
A: I recommend giving the waitress that had the station a tip of 15% so she does not feel cheated. Let ...
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| Centralizing Purchasing Responsibilities | 1/8/2005 |
Q: Mr. Allen, What are your thoughts on what are the advantages and disadvantages of centralizing ...
A: However, this is outside of my core area of consulting - namely restaurant marketing and revenue ...
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| Resturants in the U.S. | 12/7/2004 |
Q: Mr Allen, This is my last qustion, again I hope your unique expertise can help. How can I find out ...
A: The New York Restaurant Association can provide you with a count of restaurants in NYC. Last count ...
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| 200 most important Chefs | 12/7/2004 |
Q: Mr. Allen, I'm doing research for a paper and hope you can lend your expertise. How are today's ...
A: Derek, "Most important" chefs is not a distinction. There are, of course, several accolades and ...
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| Restaurant marketing ideas? | 10/17/2004 |
Q: I have opened a new restaurant in Bangkok, Thailand serving Continental Thai Fusion Cuisine. We ...
A: We are working with restaurants across the United States and have several that had similar ...
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| college? | 8/21/2004 |
Q: my name is Alyssa. I'm 16 years old, and I was wondering how many years of college I am going to ...
A: I would recommend contacting the state restaurant association for your state. You can locate them ...
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