AboutLarry Edger Expertise Happy to answer questions about all aspects of managing, marketing and operating restaurants. Not a for hire consultant, just a restaurant owner helping others. Most "consultants" have little actual experience in all aspects of owning, operating and developing their own restaurants. I know what you have gone through and how to fill those empty seats. Particular expertise "in-depth" marketing rather than wasting valuable dollars on advertising that won't work.
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
Question i own a small 9 hole golf course with a clubhouse with a restaurant and bar facility. I have leased out the restaurant and bar and no one has been successful for the past 12 years. I would like to control the buying-but pay the mgr., chef, and all help. I need assistance in trying to figure this situation out. Thank you, Ivy
Answer Ivy;
To give you a good answer, I would have to know more about your operation. Things like number of seats, previous revenues, type of cuisine and previous guest counts.
If you take over the operation, there could be considerable savings. However, it is hard to have a chef and someone else control the purse strings. That may stifle creativity. Perhaps you don't need an executive chef, just a person with managerial, beverage and cooking experience.
Perhaps it is time to change the concept or lease out the bar and restaurant facility to someone like a caterer who has other sources of revenue.
Another option is to partner with another good restaurant in another part of town. It should be someone who already has established their brand. Their reputation may boost your operation into the black and be profitable for both of you.
Sorry I can't be more helpful. If you want to send more information, I would be happy to give you more specific ideas.
