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Running a Restaurant/Questions Answered by Expert Denis Sparagis
| Subject | Date Asked |
| Sweat Equity Partnership | 7/15/2010 |
| Q: My friend has been in business since 1983 for the dinner menu. He wants me to partner up with him ... A: Eli, He basically wants you to be his operating partner. Many restaurants have this type of ... | |
| Sports Bar / Restaurant | 3/12/2010 |
| Q: I'm hoping you can give me some quick insight for a Sports Bar/Restaurant I plan to start up. I ... A: Darren, You don't need a chef; too expensive. You need a good kitchen manager whose job description ... | |
| Sports Bar / Restaurant | 3/11/2010 |
| Q: I'm hoping you can give me some quick insight for a Sports Bar/Restaurant I plan to start up. I ... A: Darren, Your food cost should be 25-30% (based on menu and sales mix, what you will be charging, ... | |
| costs | 3/4/2010 |
| Q: I was wondering what these percentage on average are or a range in many restaurant are, please? ... A: Chris, It all depends on what type of restaurant you are operating. A casual dining full service ... | |
| Food cost and inventory | 1/6/2010 |
| Q: 163What items should I include in the food cost percentage? Should chemicals and paper products be ... A: Chris, Food cost should only contain food items (food, soda, tea, etc.) This helps calculate a ... | |
| Restaurant | 9/13/2009 |
| 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 ... | |
| Mom and Me Cafe | 9/1/2009 |
| 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 ... | |
| turning a profit | 7/29/2009 |
| Q: I am a chef /owner of a Casual to upscale Italian Restaurant, and have had this for 13 years. ... A: Joe, As I do not have all the information and facts about your operation, including financials, I ... | |
| New restaurant and economy | 7/25/2009 |
| Q: Considering a new start up restaurant and have been hearing good and bad with our present economy. ... A: You are absolutely correct in stating that there are many restaurants closing and others doing very ... | |
| Impact on P&L | 7/5/2009 |
| Q: What are the four things that affect a p & l statement the most? A: Here are what i think are the four things that affect the P&L the most (for a restaurant): 1) Sales ... | |
| Inventory | 6/20/2009 |
| Q: I am looking for software that will make it easier for me to do wine inventory at our restaurant. ... A: When I operated my restaurant, I outsourced the inventory count and reporting to a company ... | |
| Liquor Cost | 6/11/2009 |
| Q: The question I have regarding liquor cost is some what techincal. I am looking for an equation that ... A: Damien, When I operated my restaurant, I always calculted my liquor cost with gross sales (which I ... | |
Running a Restaurant
Answers by Expert:
Denis Sparagis
Top Expert on this page
Expertise
All restaurant operational issues. Accounting, human resources, purchasing, menu planning, marketing, start-up and/or sale. Currently working for Restaurant Accounting Services, national accounting firm based in Massachusetts.
Experience
Currently marketing and sales manager of Restaurant Accounting Services. Owned/started/operated restaurant for 7 years.
Organizations
National Restaurant Association
Education/Credentials
College accounting degree. Marketing studies overseas.
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