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About Jeffrey Summers
(Top Expert on this page)

Expertise
I am the Founder & Owner of Restaurant Coaching Solutions, Inc. 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. Check us out on the web for more information at www.RestaurantCoachingSolutions.com or call us toll free at 877-535-2324.

Experience
I am the Founder & Owner of Restaurant Coaching Solutions, Inc. 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. Check us out on the web for more information at www.RestaurantCoachingSolutions.com or call us toll free at 877-535-2324.

Organizations
The National Restaurant Association Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry. Together with the National Restaurant Association Educational Foundation, the Association's mission is to represent, educate and promote a rapidly growing industry that is comprised of 925,000 restaurant and foodservice outlets employing 12.5 million people. The Society of Hospitality Management The Society for Hospitality Management is an education and professional development association and organization serving the hospitality industry. The SHM is a network of hospitality professionals committed to the education, training, and professional development of employees at all levels in the industry. Through training and educational programs, products, and services, industry professionals grow personally and professionally and in the process improve the performance of the properties and companies they serve. The Gerson Lehrman Leisure & Lodging Council The Gerson Lehrman Group Councils are global networks of executives, physicians, scientists, engineers, attorneys, and other professionals who deliver expertise and decision-making assistance to businesses, governments and investment leaders from around the world. The Professional Business Coaches Alliance The Professional Business Coaches Alliance is a knowledge sharing and peer coaching organization that concentrates on the delivery of effective business coaching - with an emphasis on usable strategies and tools - for the small business owner. The International Council on Hotel, Restaurant and Institutional Education Founded in 1946, the International Council on Hotel, Restaurant, and Institutional Education is the global advocate of hospitality and tourism education for schools, colleges, and universities offering programs in hotel and restaurant management, foodservice management and culinary arts.

Publications
My articles and opinion pieces have been featured on several industry websites, magazines, blogs and forums including: Building Better Restaurants.com RestaurantOwner.com RestaurantEdge.com FoodService.com Ezinearticles.com RestaurantReport.com Restaurant Startup & Growth Magazine American Express' Briefing Newsletter Nation's Restaurant News and tons 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 teams Jeffrey has coached! 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.

   

You are here:  Experts > Education > Votech Education > Cooking & Restaurant Management

SubjectDate AskedExpert

slow days12/3/2008Jeffrey 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. ...
Christmas promotion11/4/2008Jeffrey 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 ...
Home dessert business11/3/2008Chef 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 ...
Starting a Fast food Business10/28/2008Jeffrey 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 ...
Menu pricing10/24/2008Jeffrey 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 ...
wages, mistakes, and tips10/21/2008Jeffrey 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 ...
how much10/20/2008Chef 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 ...
Cooking from Home Business10/14/2008Ginger 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 ...
Remoddeling/reno'ing a pool hall10/9/2008Jeffrey 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 ...
Cooking10/7/2008Chef 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 ...
General Manager Salaries10/6/2008Jeffrey 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, ...
Chef bonus/ salary structure9/30/2008Jeffrey 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 ...
restaurant delivery service9/28/2008Mike 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 ...
Can you charge a server for mistakes?8/18/2008Jeffrey 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 ...
starting out8/13/2008Chef 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 ...
Food suplies control8/12/2008Jeffrey 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 ...
selling foods made in home kitchens7/23/2008Jeffrey 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 ...
freezing half-prepped food7/14/2008Chef 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 ...
freezer burn7/13/2008Chef 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 ...
Question about selling home cooked meals7/8/2008Ginger 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 ...
restructuring7/2/2008Jeffrey 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 ...
Small Catering Business6/29/2008Chef 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 ...
marketing ideas for pizza restaurant5/20/2008Jeffrey 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 ...
the disadvantages of RDS5/18/2008Mike 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 ...
marketing ideas for pizza restaurant5/18/2008Jeffrey 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 ...
How could increase sale and drive customer in5/17/2008Jeffrey 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. ...
Finding a balance5/9/2008Jeffrey 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 ...
Hawaiian BBQ3/29/2008Aaron 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 ...
Starting Ezy-E's Takeout Delivery3/19/2008Mike 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 ...
Restuarant Turnover2/9/2008Aaron 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 ...
Organizational Turnover2/9/2008Jeffrey 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 ...
Restuarant Turnover2/9/2008Aaron 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 ...
organizational chart1/21/2008Jeffrey 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. ...
Where to begin on trying to open my own small restaurant1/20/2008Aaron 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 ...
is it too late?1/9/2008Aaron 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 ...
Packaging12/24/2007Chef 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 ...
Apprenticeship/Culinary school12/8/2007Aaron 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 ...
coach others in job skills11/21/2007Jeffrey 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 ...
low sales11/18/2007Aaron 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 ...
Opening a Mexican Restaurant11/17/2007Mike 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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