| Subject | Date Asked | Expert |
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| slow days | 12/3/2008 | Jeffrey Summers |
Q: Two and a half months ago we opened a southern barbeque restaurant here in Canada. Weekends we are ...
A: Why is that your only two options? 1. Mon - Wed are your slowest nights of the week everywhere. ...
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| Christmas promotion | 11/4/2008 | Jeffrey Summers |
Q: We have a Japanese restaurant in the heart of London. It's coming up to Christmas, and we are ...
A: Simply answer the question; "What does Christmas mean to the Japanese?" Then you must answer this ...
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| Home dessert business | 11/3/2008 | Chef Wendy Perry |
Q: Due diabetes and heart disease, my wife has reworked a number of dessert recipes and even invented ...
A: That's a tough one to answer since there are SO many sources for recipes of all types, and so many ...
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| Starting a Fast food Business | 10/28/2008 | Jeffrey Summers |
Q: I want to start a fast food business/Stall. I need your guidance in this regard. I don't have ...
A: My advice is to find another business that you have experience in. No experience in this business is ...
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| Menu pricing | 10/24/2008 | Jeffrey Summers |
Q: How many ways are there to calculate a menu price and which is most commonly used please? Thanks
A: Sadly, there are as many ways as there are operators! I wouldn't want the most commonly used ...
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| wages, mistakes, and tips | 10/21/2008 | Jeffrey Summers |
Q: I'm a server/bartender in a small restaurant in WA state. Its been brought to my attention that the ...
A: First, I have to say if you have that many questions about how your employer treats your service, I ...
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| how much | 10/20/2008 | Chef Wendy Perry |
Q: i work for the hilton hotels and im one step away from sous chef but i want more and thats too own ...
A: If you are asking about the Personal Chefs Network book, please conatct them directly. I am no ...
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| Cooking from Home Business | 10/14/2008 | Ginger Moreno |
Q: I love to BAKE! I have always cooked and baked for family and friends and received rave reviews for ...
A: Well my baking skills are not in your ballpark - you sound like a whiz! I've gone as far as red ...
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| Remoddeling/reno'ing a pool hall | 10/9/2008 | Jeffrey Summers |
Q: I'm living in Yellowknife, NT(Canada) and my "day job" is selling insurance. I'm 21 years old. I ...
A: Your first and only priority right now, should be to get experienced help - either a consultant or a ...
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| Cooking | 10/7/2008 | Chef Wendy Perry |
Q: I was just wondering if you had to have a degree or a certificate to have your own catering service ...
A: Nope, but you do have to meet local criteria for your health department and they vary from one ...
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| General Manager Salaries | 10/6/2008 | Jeffrey Summers |
Q: Generally, what is the base pay for general managers of high volume restaurants? I am looking for a ...
A: They vary based on several factors, not the least of which is geography, type of concept, ...
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| Chef bonus/ salary structure | 9/30/2008 | Jeffrey Summers |
Q: I am an owner of a 1.75 mil sales casual restaurant. My business partner and I started from nothing ...
A: There is no formula. You need to call around and find out what the prevailing wage is for the ...
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| restaurant delivery service | 9/28/2008 | Mike Handy |
Q: I would like to get some information on restaurant delivery service. How much money do I need ...
A: One of the great things about starting a Restaurant Delivery Service is that you can start it with ...
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| Can you charge a server for mistakes? | 8/18/2008 | Jeffrey Summers |
Q: I am a restaurant manager. Daily reports are filled out for our lunch and dinner shirt. My owner ...
A: This is a culture problem. Which means it's a leadership problem. Legally, you cannot charge them ...
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| starting out | 8/13/2008 | Chef Wendy Perry |
Q: I have a culinary degree and fifteen years in the restaurant industry. I am now looking to get into ...
A: First off, personal cheffing and catering are two entirely different concepts so i recommend you ...
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| Food suplies control | 8/12/2008 | Jeffrey Summers |
Q: I bought pizza restaurant recently and because i do another business at the same time i can't all ...
A: The bottom line is that somebody has to be onsite driving the type of culture you need in order to ...
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| selling foods made in home kitchens | 7/23/2008 | Jeffrey Summers |
Q: I have a great recipe that, everywhere I take it, people seem to love it. I've recently been ...
A: 1. Is this legal? No. Not without the proper licensing and permits. 2. Do I have to have my kitchen ...
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| freezing half-prepped food | 7/14/2008 | Chef Wendy Perry |
Q: I'm running a Tex-Mex and American restaurant overseas. I'm one of those fools who started from ...
A: Well, take a look in the grocery store freezer section. There's all sorts of things like you're ...
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| freezer burn | 7/13/2008 | Chef Wendy Perry |
Q: Can you successfully cook chicken that has some freezer burn on it. If you cut off the bad areas ...
A: You can, but you'll have less flavor. I would use it to make something like chicken salad or ...
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| Question about selling home cooked meals | 7/8/2008 | Ginger Moreno |
Q: My name is Adetinuke and i have dreams of one day owning my own Nigerian, west-African restaurant ...
A: First of all forgive me for not answering sooner, however, I was trying to research the answer for ...
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| restructuring | 7/2/2008 | Jeffrey Summers |
Q: i am pleased to find an experts like you to talk with and ask him i am working in a company ( food ...
A: What is happening that it needs to be restructured? How is it broken? You need to define the problem ...
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| Small Catering Business | 6/29/2008 | Chef Wendy Perry |
Q: My husband and I just completed a catering kitchen on our property where I plan to bake cakes, ...
A: I hope you first checked with your local health department and built that kitchen to their code ...
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| marketing ideas for pizza restaurant | 5/20/2008 | Jeffrey Summers |
Q: Our store is a franchise of a pizza corporation. LOCATION: It is located in a city surrounded by ...
A: I have no information on which to base a businesses marketing strategy. Only you do. No one could ...
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| the disadvantages of RDS | 5/18/2008 | Mike Handy |
Q: what puzzles me is all I here are GREAT things about owning and operating a RDS, what are some of ...
A: Hey Shay, Like any small business there are your typical challenges that relate to the owners ...
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| marketing ideas for pizza restaurant | 5/18/2008 | Jeffrey Summers |
Q: Our store is a franchise of a pizza corporation. LOCATION: It is located in a city surrounded by ...
A: Yes. Build a marketing plan that makes sense for your guests, involve them and learn what it is they ...
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| How could increase sale and drive customer in | 5/17/2008 | Jeffrey Summers |
Q: I'm Restaurant Manager in Asian Restaurant,e just open our business about last 3 month,Business is ...
A: You need to understand that you are in this position because you did not have a plan for success. ...
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| Finding a balance | 5/9/2008 | Jeffrey Summers |
Q: We own and operate a 2 year old, 65 seat white table cloth restaurant (3000 sq ft), serving dinner 5 ...
A: The number one question is, why aren't you considering raising prices? Other than that, I don't ...
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| Hawaiian BBQ | 3/29/2008 | Aaron Allen |
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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| Starting Ezy-E's Takeout Delivery | 3/19/2008 | Mike Handy |
Q: First of all let me thank you for being available and adding your expertise on this. I'm looking to ...
A: . What licenses', permits, ect will I need. I know this proly differs from state to state(in South ...
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| Restuarant Turnover | 2/9/2008 | Aaron Allen |
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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| Organizational Turnover | 2/9/2008 | Jeffrey Summers |
Q: Within different classifications of restuarant business', i.e. Quick Service, Fast Casual, high ...
A: Encouraged? Yes and no. It depends on a discussion of definitions. Yes in the aspect of needing to ...
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| Restuarant Turnover | 2/9/2008 | Aaron Allen |
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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| organizational chart | 1/21/2008 | Jeffrey Summers |
Q: I asked you a question earlier in response to a college project I'm involved in. If it helps, I'm ...
A: If you worked with them on an internship, surely you would have a resource to ask for that document. ...
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| Where to begin on trying to open my own small restaurant | 1/20/2008 | Aaron Allen |
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 | Aaron Allen |
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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| Packaging | 12/24/2007 | Chef Wendy Perry |
Q: What type of packaging options are available for personal chefs,and what are the nutritional ...
A: Sorry for the delay. I turned my computer off to spend time with my family over Christmas. There are ...
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| Apprenticeship/Culinary school | 12/8/2007 | Aaron Allen |
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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| coach others in job skills | 11/21/2007 | Jeffrey Summers |
Q: how do i train others in job skills
A: Thousands of books have been written on the subject and I could write one here too. Some of the ...
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| low sales | 11/18/2007 | Aaron Allen |
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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| Opening a Mexican Restaurant | 11/17/2007 | Mike Handy |
Q: I am planning to open a restaurant in India for Mexican and Lebanese cuisenes. How should I go about ...
A: Regardless of the Restaurant cuisine, the basics for managing a restaurant are the same. Cash ...
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