| Subject | Date Asked |
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| Buying an existing restaurant | 10/23/2009 |
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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| ventilation | 9/23/2009 |
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 |
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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| buying an existing restauant | 9/21/2009 |
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 |
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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| Challenges Starting a Restaurant. | 9/10/2009 |
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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| Recent Partnership cash call | 9/3/2009 |
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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| Coding Soda to Food or Beferage | 8/22/2009 |
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 |
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 |
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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| Temakeria in NYC | 8/2/2009 |
Q: I saw that you answered a question about a brazilian temakeria, and was wondering your opinion on ...
A: Gabriel; Just go to Google, Yahoo and Bing. Search "temaki restaurants". You will find listings ...
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| Temakeria in NYC | 8/1/2009 |
Q: I saw that you answered a question about a brazilian temakeria, and was wondering your opinion on ...
A: Gabriel; I would agree that the fixed costs in the main business districts of New York City may be ...
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| Buffet service | 7/20/2009 |
Q: I would like to know how many waiters I would need to run a buffet style restaurant (they basically ...
A: Karla; In a semi-casual full service restaurant, we would assume a waiter/server could handle 4 ...
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| Buffet service | 7/20/2009 |
Q: I would like to know how many waiters I would need to run a buffet style restaurant (they basically ...
A: Karla; It is a little difficult to answer your question without more detail. How many tables ...
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| Incentives for kitchen | 7/15/2009 |
Q: I am about to replace a chef and want to offer an attractive package to my next head chef. I planned ...
A: Karene; The simple way, of course, is to set a budget and offer an incentive for all amounts below ...
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| Liquor licence's | 7/8/2009 |
Q: I was wondering if you could explain the different types of liquor license's to me. Why can some ...
A: Suzi; Sorry for the delay in answering this question. I am traveling and this is the first ...
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| Temakeria | 6/21/2009 |
Q: Edger Hope you remember me! Sorry this is a bit long and it is a two part question. Its been 10 ...
A: Elissar; I remember you very well. You inspired me to do some research on the growing Japanese ...
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| Insustry Books | 5/28/2009 |
Q: Larry in your opinion what is the one or two must read books for someone looking to buy and build up ...
A: Gabriel; This question is too easy! I am going to give you a very prejudiced answer! One of the top ...
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| Kitchen size approx | 5/24/2009 |
Q: Barbecue business for 15 years. Sauce in stores see at(sauce4u.com)Lots of catering, blessed with ...
A: Gene; Sounds like you have a growing successful business going. Based on the information above, I ...
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| moving to new location | 5/11/2009 |
Q: My lease is up in 2 1/2 years and there is another bar/restaurant for sale right across the street ...
A: Phil; Dealing with an uncooperative and/or unreasonable landlord can be a detriment to your ...
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| finding a chef | 5/1/2009 |
Q: We are a 50 room resort-3+star-that just lost our CIA Hyde Park trained chef coming into peak ...
A: Bob; While not really a question I can answer here, may I suggest you check one of the culinary ...
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| starting a new restaurant | 4/23/2009 |
Q: I am studying management so that I may start my own restaurant one day, what can I expect my annual ...
A: Pam; I hope you realize your dream one day. The restaurant business is one of the most challenging ...
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| Liquor License Lawyer | 4/21/2009 |
Q: Larry, I will be opening up a bar in Philadelphia and am currently looking for a location and ...
A: George; Best wishes on your planned venture. You are in the most important stages of the process. ...
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| tips/wagesand taxes | 3/13/2009 |
Q: does the owner of the restaurant pay taxes on the tips their employees make and how are the tips ...
A: Here are the basics. The owner of the restaurant pays social security taxes (FICA) on the gross ...
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| restaurant delivery service | 3/13/2009 |
Q: I am a new start up company looking for a few answers before I begin operation. How does a mid-west ...
A: Best wishes on your new venture! There are a couple of business models for restaurant delivery ...
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| inventory management scale/software | 3/8/2009 |
Q: We have been working with the third party inventory audit company Bevinco, our company's owner has ...
A: David; I rarely recommend a particular company unless I have a long term relationship and know they ...
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| HELP | 2/27/2009 |
Q: Do you think tou can help me out with a school project, it is about creating a restaurant.... Or if ...
A: Based on your numbers above, the restaurant will have 46 seats. The number of employees will vary ...
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| HELP | 2/27/2009 |
Q: Do you think tou can help me out with a school project, it is about creating a restaurant.... Or if ...
A: Jacqueline; What kind of help do you need? You may also want to go to ...
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| deli buffet | 2/1/2009 |
Q: I am catering a weekend event for 40 women. I am doing a deli buffet for one of the meals. I am ...
A: Carrie; The answer is dependent on what you are serving along with the deli meat. If you are ...
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| seasonal restaurant | 1/15/2009 |
Q: My question is do you have any suggestions on what to do to prepare for the season that will ...
A: Mike, you don't say what type of seasonal environment you are in. However, I am going to assume you ...
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| Restaurant Manager Share | 12/19/2008 |
Q: Someone wants me to take over their restaurant as manager. I think I want 10 percent share. ...
A: Ryan; My first reaction to your question is whatever you do, get it in writing. Verbal agreements ...
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| Food Cost % | 12/17/2008 |
Q: i manage a casual dining resturant and my food cost is running at 38% thats food to food.How do i ...
A: Food cost control is always a big part of managing a restaurant. However, there is no guide to the ...
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| Starting my own restaurant | 11/19/2008 |
Q: I have always worked in finance and feel now i need to divert away from the desk and do something a ...
A: Marie; Sorry for the delay in answering your question. I have been traveling in an area where there ...
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| country club restaurant | 11/13/2008 |
Q: i own a small 9 hole golf course with a clubhouse with a restaurant and bar facility. I have leased ...
A: Ivy; You have a very challenging situation. One reason your cost of goods is out of control is ...
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| country club restaurant | 11/13/2008 |
Q: i own a small 9 hole golf course with a clubhouse with a restaurant and bar facility. I have leased ...
A: Ivy; To give you a good answer, I would have to know more about your operation. Things like number ...
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| Advertising | 11/12/2008 |
Q: I am happy that I found you and I am hoping that you can help me. I bought a restaurant 16 months ...
A: Anna; Good luck on your renovations. I am building my fourth restaurant right now and the ...
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| BOOSTING SALES | 11/6/2008 |
Q: ) I'VE GONE TO SOME LOCAL CAR DEALERSHIPS AND HOSPITALS AND OFFERED THEM SPECIALS DISCOUNTS TO BOOST ...
A: Laura; It looks like you understand what is necessary to bring new guests into the restaurant. ...
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| seating and dishes | 10/30/2008 |
Q: I figure that a 1500 sq ft kitchen is good enough for my moderately upscale full service dine-in ...
A: Martin; Good luck on your new venture! I will try to give you my perspective on each of the issues ...
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| Alcohol Inventory | 10/6/2008 |
Q: I hope you’re a man of many hats. As you might remember I am thinking of opening up a poolroom in ...
A: I have worn many hats - almost a necessity in this business! While you don't say, I am going to ...
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| Restaurant Startup Costs | 10/6/2008 |
Q: If the menu is where it starts, then let us start with one that is similar to a small diner. ...
A: Let's start with your food inventory. You should open your restaurant with three full days of food ...
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| labor costs | 10/3/2008 |
Q: What is the industry standard for labor costs versus sales?
A: I can give you the easy answer first and then the explanation that renders the easy answer almost ...
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| startup | 9/29/2008 |
Q: Considering starting a small 10-12 seat breakfast place open F,S,Sn only til noon. You think that's ...
A: The costs to open a small 10-12 seat operation depends on what you plan to serve. A juice bar may be ...
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| startup | 9/27/2008 |
Q: Considering starting a small 10-12 seat breakfast place open F,S,Sn only til noon. You think that's ...
A: I can only respond by saying anything is possible in this business. To properly answer your ...
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| Financing | 9/17/2008 |
Q: I have been in the F&B business for over 25 years starting from the bottom. The vast majority of the ...
A: John; Get ready for the biggest roller coaster ride of your life. My guess is you have had this ...
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| RE: Small Bakery Business | 9/17/2008 |
Q: Greeting, Thank you for taking time on this email. I have a few questions on starting a small ...
A: Good luck on your venture in New York. Your operation sounds more like a retail store than a ...
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| Stove Inquiry | 9/16/2008 |
Q: Just sourcing expertise on Given a choice between Induction stove (Hot Plate) and Microwave And ...
A: There is a great deal of difference between a microwave and a hot plate or induction plate. A ...
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| Bar & Restaurant Assumptions | 9/7/2008 |
Q: In writing the business plan for a new pool room in Orlando, Florida I need to make assumptions. ...
A: Essentially, you are correct. However, to be safe and accurate, you should estimate your sales for ...
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| Liquor to food ratios | 8/30/2008 |
Q: I'm currently in Orlando, FL looking to open up an upscale pool and billiard club. I want a sports ...
A: Rolando; Your investor is correct. Florida has a license known as a 4COP - SRX which is for ...
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| overall costs | 8/29/2008 |
Q: When managing a hotel restaurant what would be the first things you would look at to lower overall ...
A: Cody; Controlling costs in the restaurant business is a battle we fight constantly. However, the ...
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| cleaning companies | 8/25/2008 |
Q: I am in the process of starting a restaurant. I am trying to find a cleaning company but do not ...
A: Good luck on your new venture. Cleaning companies will do what you want them to do. Most come in ...
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| leasing a existing restaurant | 8/18/2008 |
Q: I am considering leasing a building which is currently permitted as a bar with a full liquor ...
A: You are getting into very complicated agreements to meet the goals of both parties. Again, I ...
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| leasing a existing restaurant | 8/17/2008 |
Q: I am considering leasing a building which is currently permitted as a bar with a full liquor ...
A: Kat; The first thing that comes to mind is - be cautious! A management agreement is used as a ...
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| getting business | 8/15/2008 |
Q: I work for a local health club. Recently I was hired on to change the lunch program around. Since we ...
A: Willie; Sounds like a great idea! I assume you will focus on healthy alternatives to the fast food ...
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| Temakeria | 8/10/2008 |
Q: In 20 days I’ll be opening my restaurant. It’s a new concept, all dishes will have the shape of a ...
A: The strongest form of marketing is word of mouth recommendations from customers. Studies show that ...
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| Temakeria | 8/5/2008 |
Q: In 20 days I’ll be opening my restaurant. It’s a new concept, all dishes will have the shape of a ...
A: Before evaluating my answer for implementation into your concept, let me give you my limited ...
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| Temakeria | 8/4/2008 |
Q: In 20 days I’ll be opening my restaurant. It’s a new concept, all dishes will have the shape of a ...
A: Congratulations on your new venture! The industry averages for restaurant marketing is 4 to 6 ...
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| starting up | 7/21/2008 |
Q: Recently, a very good friend of mine and I have been planning out maybe starting a restaurant ...
A: First let me say that once you get the restaurant bug, it is hard to get out of your mind. However, ...
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| your fav restaurant | 5/16/2008 |
Q: What would you like to see in your favourite restaurant? - in terms of service...?
A: Service is subjective. If I am at a four star restaurant in Chicago, I expect much more than a beach ...
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| estimates for opening a restaurant | 5/14/2008 |
Q: i have to do a project for school. and i want to know how much it would cost(estimate) if i wanted ...
A: Sarah; Since posting this reply, you may want to look at a new blog about starting a restaurant at ...
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