| Subject | Date Asked | Expert |
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| wine cost | 11/13/2009 | Stuart Mullis |
Q: i want to update my pour list,the owner thinks that taking the 17.99 bottle mark it up 250% then ...
A: Tony.. Good Morning Lets see what the numbers say... and we don't know what size pour that you give ...
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| house charge or promo check | 11/10/2009 | Stuart Mullis |
Q: I'm the new bar manager,so they are counting on my keeping the costs down. the owner will come in ...
A: Tony... A tough spot for sure.. If the accounting people will give you the 25% credit toward your ...
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| Time Sheet rights | 11/6/2009 | Tony Figurelli |
Q: I work in a restaurant in California. I have worked there for almost a year now.. In this year, I ...
A: I know that California is very strict regarding employee breaks, and there are many instances where ...
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| wanna know | 11/4/2009 | Tony Figurelli |
Q: do we need to register our trademark or logo anywhere? what is the tax principle applicable to our ...
A: You should register your name and your logo if possible. Don't understand your other question...you ...
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| liquor costs | 10/28/2009 | Stuart Mullis |
Q: I own a small 10 stool bar and 65 seat restaurant in a very busy town in Morristown NJ. I am ...
A: Good Morning Todd As you know there are many variables in the battle to correctly/ cost/price your ...
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| take-out shop | 10/27/2009 | Stuart Mullis |
Q: how many employees do you need for a take-out shop
A: Roxanne.. The simple answer is not as many as if you were a seated restaurant The more complex ...
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| Buying an existing restaurant | 10/23/2009 | Larry Edger |
Q: I am looking into buying an existing restaurant. I have never owned one, but food and service are my ...
A: Vera; Buying an existing restaurant is always risky. Be cautious and make sure your due diligence ...
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| Spills | 10/9/2009 | Stuart Mullis |
Q: Hey there.. I own a bar and my manager's pay is dependant on his ability to keep liquor costs under ...
A: Jonathan.. This really hits a nerve with me, counting and then basically allowing spills, is ...
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| kitchen labor | 10/5/2009 | Stuart Mullis |
Q: I run the kitchen at a bar and grille in the Cincinnati, Ohio area. We have a 364 person max. ...
A: Adam, sounds as if you have a low cost(for the customer) menu, mostly appetizers, burgers, and ...
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| Headquarter Overhead | 10/2/2009 | Tony Figurelli |
Q: Perhaps it's different by concept, but in a large restaurant chain or multi-concept organization ...
A: Obviously you are going to have to account for all expenses of a HQ/Corporate office and it should ...
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| dinner for boy scouts | 10/1/2009 | Stuart Mullis |
Q: I'm new to scouting and am in charge of a spaghetti dinner for 60 young adults. How many lbs. of ...
A: John, one of the key words that you wrote was "young adults", if they are teenagers they can eat ...
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| starting a restaurant | 9/25/2009 | Stuart Mullis |
Q: how do i gain competitive advantage in a Fast Foods Industry
A: Felicia.. You MUST have a unique factor.. What can the public get at your restaurant that is not ...
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| restaurant location | 9/23/2009 | Tony Figurelli |
Q: I am looking to purchase a small breakfast/lunch cafe. The places I am looking at are located ...
A: If they show you tax returns or sales tax returns you can be assured of the numbers. You are ...
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| ventilation | 9/23/2009 | Larry Edger |
Q: Larry, I just got off of the phone with the State Mechanical inspector and I received some bad ...
A: Scott; Almost everything is negotiable between buyer, seller and landlord. However, under most ...
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| buying an existing restauant | 9/22/2009 | Larry Edger |
Q: My wife and I are thinking of buying an existing cafe. It has been in business for 20 years. The ...
A: Scott; Sounds like you are on top of things. One point that should be made - the purchase of the ...
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| Payroll % for BOH & FOH | 9/21/2009 | Stuart Mullis |
Q: I'm trying to figure out what the correct payroll percent would be for an Oregon business in ...
A: Dave.... Thoughts on Payroll, Many Variables based on the type of restaurant and the service level ...
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| What are your thoughts on this opportunity? | 9/21/2009 | Jeffrey Summers |
Q: I live in a town that has a population of 15000 in the city with a county population of 35000 and ...
A: This is a great question but it lacks enough detail to answer you with anything but a general ...
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| buying an existing restauant | 9/21/2009 | Larry Edger |
Q: My wife and I are thinking of buying an existing cafe. It has been in business for 20 years. The ...
A: Scott; Generally building codes are implemented by municipal and/or county authorities. To ...
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| buying an existing restauant | 9/21/2009 | Larry Edger |
Q: My wife and I are thinking of buying an existing cafe. It has been in business for 20 years. The ...
A: Scott; Here are some things to look at when buying an existing and operating restaurant: 1) Make ...
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| leasing a resturant | 9/17/2009 | Rick Dudasik |
Q: I am a residential real estate agent and have very little knowledge of commercial real estate. My ...
A: All of my experience with liquor licenses is that you have to purchase them. Nearly every state has ...
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| Landlord vs Tenant Responsibilities | 9/17/2009 | Jeffrey Summers |
Q: Hey Jeff, I purchased a older building a little over a year ago which has housed a home cooking ...
A: If you own it, you're responsible for it. You didn't say whether or not the restaurant's equipment ...
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| Restaurant | 9/13/2009 | Denis Sparagis |
Q: I want to start a restaurant that caters to a specific cuisine initially and later expand to other ...
A: Getting start-up funds is always challenging when it comes to restaurants. I would start with a ...
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| Building Business | 9/10/2009 | Jeffrey Summers |
Q: I've just taken over operations of a beautiful martini/sushi bar venue that has had a rocky start ...
A: 2 words - Public Relations. Advertising is useless. Focus on re-engineering the guest experience ...
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| Challenges Starting a Restaurant. | 9/10/2009 | Larry Edger |
Q: Edger, I have been working as a Marketing Manager for a Consumer Durables company in India since 4 ...
A: Rohan; You indeed have some valuable skills needed to enjoy success in the restaurant business. One ...
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| raising restaurant capital for expansion | 9/5/2009 | Tony Figurelli |
Q: I currently own a quick service breakfast and lunch restaurant now for 4 yrs. The restaurant is 2000 ...
A: It is much easier for an established restaurateur as yourself to raise capital for future ...
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| renting out a lounge/bar | 9/4/2009 | Stuart Mullis |
Q: .I have a little spot lounge/bar that can hold up to 75 people. We are located in northern Va in ...
A: Nancy, the simple answer is "as much as you can get" The real answers are many, you must cover your ...
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| Recent Partnership cash call | 9/3/2009 | Larry Edger |
Q: I opened a restaurant with 3 partners in dec of 08. I am the chef and have worked with the same ...
A: John; Since I know you probably aren't going to like my answer, just remember this little phrase ...
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| pricing | 9/1/2009 | Stuart Mullis |
Q: on buying a 30 pack of beer for 28.00 how much should I charge per drink?
A: Amy first you must know what your main competitor is charging, also what your overhead cost are, do ...
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| Mom and Me Cafe | 9/1/2009 | Denis Sparagis |
Q: I'm interested in starting a small cafe. It would be specifically targeted for the moms in the area ...
A: Pamela, Before anything, including the idea of starting something new, sit down and run your ...
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| soup | 8/25/2009 | Jeffrey Summers |
Q: I've been following your previous post re soup. I have product, label, UPC and nutrition labeling, ...
A: No, but I have some questions: 1. Are you licensed to manufacture out of your place of business? 2. ...
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| food cost | 8/22/2009 | Stuart Mullis |
Q: How much % is ideal labour cost out of your Gross sale
A: The ideal has many variables, depending on the style of your restaurant, if you have lots of table ...
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| Coding Soda to Food or Beferage | 8/22/2009 | Larry Edger |
Q: For years I have coded Tea & Coffee into food cost & Soda into bar cost. What is typical in this ...
A: Rob; For the sake of clearly looking at the profitability of various areas of your operation, I ...
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| opening a a restaurant | 8/20/2009 | Larry Edger |
Q: Mr. Edger I am looking into starting a restaurant that is based around health. My vision is to ...
A: Matt; You have set some lofty goals for yourself, but not impossible targets. Some of the best new ...
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| Experience Opening a Restaurant | 8/17/2009 | Larry Edger |
Q: I graduate from a 4 year accredited college with a degree in Hotel, Restaurant, and Institutional ...
A: Katie; You have a stellar background and exceptional experience in the restaurant industry. ...
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| Labor, food and liquor costs | 8/17/2009 | Jeffrey Summers |
Q: I have a 180 restaurant serving casual food in a resort beach town. We just opened in July. I am ...
A: The question isn't whether it 'sounds correct', the question is 'Is it right for your business?" ...
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| Labor costs | 8/17/2009 | Rick Dudasik |
Q: I have a 180 restaurant serving casual food in a resort beach town. We just opened in July. I am ...
A: Congrats on your new place !! It's gonna take 3-4 months for things to "settle down" The costs ...
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| rent per sq ft | 8/15/2009 | Stuart Mullis |
Q: what is the formula to figure how much rent is to low or to high is based on my menu pricing or i ...
A: Jesse, There is no real formula that I know of.. The reasons why some rents are higher because ...
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| Price Discounts-Mulligan Needed | 8/14/2009 | Stuart Mullis |
Q: Stuart, I'm so sorry I was not clear. I was asking a question on price promotions. If you run a ...
A: Bob, I have seem it done two ways, 1. There is a line item on the yearly budget for promotion and ...
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| Price Discount-GAP Question | 8/12/2009 | Stuart Mullis |
Q: In the CPG industry all price discounts are placed above the line creating gross price and net ...
A: Bob, Discounts in the restaurant business are in direct proportion to the size of your operation. ...
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| Taking over an existing Deli | 8/7/2009 | Tony Figurelli |
Q: So, my husband has been in the food industry for 20+ years, we've happened to come across the ...
A: Unfortunetly my advice to you is to stay away from this deal. Owning a restaurant can be a moneypit ...
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