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Running a Restaurant/Questions
| Subject | Date Asked | Expert |
| Should I hire delivery driver as contractor or as an employee? | 2/4/2012 | Sartaj Bedi |
| Q: I am considering adding delivery services to my restaurant. Should I hire the delivery as ... A: Sam, I will not be able comment on legal liability issues in your country. However, I have a few ... | ||
| Should I hire delivery driver as contractor or as an employee? | 2/4/2012 | Adam Hegsted |
| Q: I am considering adding delivery services to my restaurant. Should I hire the delivery as ... A: If hired as a contractor it must go through a third party which will usually charge you a fee or ... | ||
| Should I hire delivery driver as contractor or as an employee? | 2/4/2012 | Larry Edger |
| Q: I am considering adding delivery services to my restaurant. Should I hire the delivery as ... A: Sam; Most delivery services are provided by a contractor just to avoid many of the issues raised ... | ||
| Should I hire delivery driver as contractor or as an employee? | 2/4/2012 | David Foster |
| Q: I am considering adding delivery services to my restaurant. Should I hire the delivery as ... A: Sam, While I am not a labor attorney and I do not live in California, I think I can give you some ... | ||
| Managing a Bar | 2/1/2012 | Stuart Mullis |
| Q: I manage a Pub and Brewery that is located in a Resort. Two of my biggest issues are COGS and labor ... A: . Are you saying combined that your labor and COGS should be 20% or less.. that would be very very ... | ||
| potential partner | 2/1/2012 | Rick Dudasik |
| Q: Rick, I opened my own place 5 years ago. I have been in the industry for 25 years at every level ... A: My heart goes out to you!!! Your between a rock and a hard place !!! The son of the landlord would ... | ||
| Liquor Licensing for a small cafe | 1/28/2012 | Larry Edger |
| Q: I am in the planning stages of opening a cafe/lounge type restaurant. I am in Florida, and will ... A: Kayla; Sorry for the delay in answering this question. Traveling! Certainly, the easiest way is to ... | ||
| themes | 1/19/2012 | David Foster |
| Q: how do you know which theme you want for your restaurant? A: The best approach is to look at the community where you want to locate your restaurant and see who ... | ||
| Investment opportunity | 1/14/2012 | Rick Dudasik |
| Q: There is a unique small restaurant that has been open for roughly 18 months in my city. There is a ... A: I tend to advise investors in this industry to be very familiar with it and all of it's details. ... | ||
| rfp | 12/6/2011 | David Foster |
| Q: I currently own a small cafe that has been providing catering services for a large corporation and ... A: An "RFP" can be intimidating. It is a formal "Request for Proposal" and as such is typically a very ... | ||
| Multi-unit corporate staff | 12/6/2011 | Rick Dudasik |
| Q: I've recently joined a 5 store chain of casual dining restaurants as CFO. I've had prior experience ... A: From my experience, a 5 unit chain is pretty much a one man band in the "office" Unless those units ... | ||
| Restaurant Operational Audit & Quantitative Reconciliation | 12/6/2011 | Rick Dudasik |
| Q: I have recently taken a project as a consultant for local franchise of "Butler's Chocolate Cafe", ... A: Good luck my friend !!! What you need is a "POS" system that can do all of that work for you. It ... | ||
| Fast casual startup not enjoying the onset of winter | 11/29/2011 | Larry Edger |
| Q: I'll make this as short and sweet as I can. I opened an upscale hot dog stand that sells locally ... A: John; Let's be miserable together! Your e-mail prompted me to check sales yesterday for my ... | ||
| Business plan | 11/28/2011 | Rick Dudasik |
| Q: Rick, I am looking into opening a Dairy Queen Limited in a strip center. I have made contact with ... A: Congrats on your new adventure!!! The only way I can help you is to advise you to do your own ... | ||
| Tips | 11/21/2011 | Stuart Mullis |
| Q: I have a few questions. I am part of the wait staff at a Club in Texas and make $2.13 per hour plus ... A: Monica It all depends on the amount of tips that you are making,in short Number of hours worked ... | ||
| Accounting for a restaurant | 11/17/2011 | Sartaj Bedi |
| Q: I would like some accounting advice regarding a restaurant. Which accounting approaches would be ... A: accounting accounting method is one small part of the overall control process. Accounting is also is ... | ||
| Payroll Cost | 11/15/2011 | Stuart Mullis |
| Q: I operate a 200 Seat Island theme Bar and grill with a large menu. We sale seafood,beef and a lot of ... A: Michael.. Food cost is High, but I am sure that has a lot to do with the discounts that you ... | ||
| Labor cost | 11/15/2011 | Rick Dudasik |
| Q: I run the kitchen of a 250 seat restaurant, I am always having meetings that are labor cost are to ... A: Labor costs vary depending on the type of menu, the volume, and the skill of the workers. I am ... | ||
| remotely Controlling an Overseas Business | 11/12/2011 | Jeffrey Summers |
| Q: Good day, I just got an opportunity of taking over a small restaurant business as part of a debt ... A: You can't manage the business by visiting just 2 days a month. Is anyone there in the position to ... | ||
| Remotely Controlling an Overseas Business | 11/12/2011 | Adam Hegsted |
| Q: Good day, I just got an opportunity of taking over a small restaurant business as part of a debt ... A: This is a very difficult thing to do. I am not sure of your restaurant background or if you have ... | ||
| Remotely Controlling an Overseas Business | 11/12/2011 | Stuart Mullis |
| Q: Good day, I just got an opportunity of taking over a small restaurant business as part of a debt ... A: Yazan.. You seem to be answering your own question.. the logistics of having good control of a ... | ||
| Remotely Controlling an Overseas Business | 11/12/2011 | Sartaj Bedi |
| Q: Good day, I just got an opportunity of taking over a small restaurant business as part of a debt ... A: The most important question is why you want to open a restaurant. The reason I'm asking is whether a ... | ||
| Remotely Controlling an Overseas Business | 11/12/2011 | Chase LeBlanc |
| Q: Good day, I just got an opportunity of taking over a small restaurant business as part of a debt ... A: You did not indicate the type of restaurant or the country in question, but it seems as if this ... | ||
| Remotely Controlling an Overseas Business | 11/12/2011 | Larry Edger |
| Q: Good day, I just got an opportunity of taking over a small restaurant business as part of a debt ... A: Yazan; My overall response to you is don't do it! While the attractive package of a successful ... | ||
| POS and Web Integration | 11/5/2011 | Sartaj Bedi |
| Q: I would want to integrate the menus of restaurants POS Systems with my Application.So how can I get ... A: What I understand you want to create a seamless integration between point-of-sale and your ... | ||
| Assuming/buying a running restaurant | 11/2/2011 | Jeffrey Summers |
| Q: Jeff, Thanks for taking my question. My husband and I are buying a restaurant that is currently ... A: If you have concerns about all of those issues, you need to hire a consultant to help you do it all. ... | ||
| average customers | 11/2/2011 | Adam Hegsted |
| Q: I have a restaurant with 40 tables that can seat 120 customers. For the first six months of starting ... A: It really depends on the type of restaurant you have. In a fine dining setting you may get two turns ... | ||
| Cost % | 10/27/2011 | Larry Edger |
| Q: I have a question with regards to the food side cost of running a restaurant. I know that the break ... A: Jon; I am not trying to be difficult here - just helpful. I think you are on the right track to ... | ||
| New Analyst looking to be Restauranteur | 10/26/2011 | Larry Edger |
| Q: I am in a bit of a pickle here Larry and could use some advice. Within the past year and a half, I ... A: Matt; Sorry to take so long to answer your questions. Had a router melt down that was hard to track ... | ||
| Cost % | 10/26/2011 | Larry Edger |
| Q: I have a question with regards to the food side cost of running a restaurant. I know that the break ... A: Jon; Think about what you are asking me to do. I have to guess at the type of restaurant, ... | ||
| expenses | 10/26/2011 | Adam Hegsted |
| Q: I have a 2500 square foot restaurant. 500 sq ft is for the kitchen and 2000 sq ft is for the dinning ... A: Kitchen seems a little small, but that's the way it goes sometimes. But you need to be aware of that ... | ||
| Food Court buisness | 10/26/2011 | David Foster |
| Q: I am thinking about starting a business in a Mall Food Court or outlying area, if possible in a mall ... A: It would be my pleasure to try to help. We have a great deal of experience working with mall food ... | ||
| 20,000 square feet restaurant | 10/25/2011 | Adam Hegsted |
| Q: If I have a 20,000 square feet restaurant how many tables and chairs could I fit? A: Well if the total restaurant is 20000, than 60% will be dining room and the other 40% will be ... | ||
| Restaurant Idea | 10/18/2011 | Larry Edger |
| Q: Good Morning Larry: I am very interested in opening a casual dining restaurant that would also ... A: I had to think about your answer overnight. You are asking my opinion about a relatively unique ... | ||
| Florida Restaurant Lienses | 10/17/2011 | Larry Edger |
| Q: In Brevard County, is there supposed to be someone on staff who is an alcohol beverage manager? A: Doug; I know of no state regulation that would require a separate person to be a "alcohol beverage ... | ||
| Soup Shop | 10/15/2011 | Rick Dudasik |
| Q: My husband & I are planning on relocating from Chicago area to NW Arkansas and would love to open a ... A: I really don't see a lot of demand for an extremely limited menu restaurant like you described. ... | ||
| Custard Restaurant | 10/5/2011 | David Foster |
| Q: I am considering purchasing a small custard (ice cream) business located in a busy walking district ... A: One of my clients is a frozen custard concept called Andy's Frozen Custard (www.eatandys.com). They ... | ||
| subsidies | 9/26/2011 | Jeffrey Summers |
| Q: I am a new cafe owner and have several questions regarding subsidizing our business. We are in a ... A: First, fewer and fewer companies are offering subsidies to their contracted foodservice operators. ... | ||
| restaurant's labor cost percentage | 9/23/2011 | Rick Dudasik |
| Q: I just started running a restaurant (actually a big alehouse) and have a big doubt. How much should ... A: The 16 % is in the ballpark for most US restaurants (Not counting management). There are however ... | ||
| Restaurant/Bar | 9/20/2011 | Adam Hegsted |
| Q: I am in Ohio. We have a local bar in town. It closed for a while when owner was getting divorce. ... A: It is really up the the owner of the license. The building only needs one license, and there is only ... | ||
Running a Restaurant
Answers by Expert:
Larry Edger
Top Expert on this page
Expertise
Multi concept restaurant owner. Just finished fourth restaurant. Can answer questions on all aspects of running, owning and starting a restaurant, cafe or hospitality operation. Enjoy helping other restaurant owners. Most "consultants" have no idea what a restaurant operator needs to be successful. Let me know if I can assist you finding answers to your operating and marketing questions. Accomplished chef and menu development a particular talent for upscale casual restaurants.
Experience
Owner and operator of several multi-concept restaurants. Successful entrepreneur, started businesses from scratch on many occasions. Know the problems with planning and running a restaurant. Always independent operations and not the product of chain restaurants.
Publications
As an author of The Restaurant Ebook, A Guide to Keeping Your Dream Off the Chopping Block, I have helped hundreds of restaurateurs to market and run a better restaurant.For more information visit http://www.therestaurantebook.com or http://www.onawait.com
Education/Credentials
Attended Ohio State University and have gone through many extended classes relating to marketing and management. Written many courses and training manuals.
Currently building fourth restaurant and created a blog to keep track of daily activities. Readers can see the various steps from leasing to opening. Visit http://www.startingarestaurantblog.com
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