You are here:

Running a Restaurant/Questions Answered by Expert David Foster

SubjectDate Asked
Restaurant Operations Help4/5/2017
  Q: Mr. Foster, I hope you can give me some much-needed help. I own an independent, full-service ...
  A: I do understand your frustration. We get a great number of inquiries like yours, especially from ...
Food Court Concept1/16/2017
  Q: Mr. Foster, I have been looking for a Restaurant Consultant to help me and I'm so glad I ran across ...
  A: I will do my best to help you. Food courts can be a great way to bring a new concept to the market, ...
Revenue Percentages9/21/2016
  Q: During what time frame is the 51% food versus 49% alcohol measured? Each event/day or over a year? ...
  A: Each state and often each county may have their own rules and procedures concerning what license is ...
Opening restaurant in a food court.6/9/2016
  Q: I'm Alex, 32 years old french guy (trying to type good english), I'm running a fast food in France ...
  A: I will do my best to answer your questions. First, congratulations on accomplishing what you have ...
Food Kiosk in Food Court4/25/2016
  Q: I'm looking for a food court space either in mall or university for food kiosk. Ideally, location ...
  A: Opening a food court concept that is successful takes every bit as much planning and thought as a ...
Sensor Door Systems for Restaurant.4/15/2016
  Q: Do you recommend Sensor Door Systems for Restaurant?. Thanks Prashant
  A: Whether or not an auto-opening door is right for you will depend upon your location, concept and ...
Business cards Dropbox for customers.4/14/2016
  Q: Do you feel it could be useful to have a central business cards dropbox or on each dining table for ...
  A: While an old-fashioned "fishbowl" for people to drop in their business cards can still be effective ...
Aquarium fish tanks in Restaurants.4/11/2016
  Q: Do you recommend to keep few Aquarium fish tanks in Restaurant which may add Business value?. ...
  A: It all depends upon your budget and the type of concept that you have. Aquariums can be a very ...
Multilingual Restaurant Website.4/5/2016
  Q: Do you feel there can be Business Benefits in Designing a Multilingual Restaurant Website?. Thanks ...
  A: Yes, there are benefits to offering a multilingual menu. There are costs involved as well, so I ...
Interactive voice recognition system for Restaurant.4/2/2016
  Q: Do you support to implement IVR system for Restaurant?. Thanks Prashant
  A: Interactive Voice Response systems can be very useful for restaurants, especially when it comes to ...
Saucing pizzas4/1/2016
  Q: Do they make instruments that resemble small window squeegees that can help sauce sheet pizzas as ...
  A: Most pizza makers use "spoodles" to sauce and then use the bottom of this utensil to spread the ...
Seats Reservation on Restaurants website.3/31/2016
  Q: Require your inputs regarding Seats reservation on restaurants website by customers in advance if ...
  A: How you handle reservations will all depend upon the type of concept you want to have as well as ...
Portable Vacuum cleaner for Restaurants.3/29/2016
  Q: Do you feel Portable vacuum cleaner product could be useful for Restaurant cleaning maintenance ...
  A: Any restaurant with carpeted floors will require some type of vacuum cleaner. It would need to be ...
Restaurants rooms sections.3/25/2016
  Q: Do you recommend separate rooms designed for vegetarian and non vegetarian serving food for ...
  A: I would absolutely NOT recommend separate rooms. The primary reason I would not recommend this is ...
Electronic panel in Restaurants.3/13/2016
  Q: Do you feel it could be useful for customers to have a Electronic lcd or Led panel displaying ...
  A: I will need some clarification to answer your question as well as I would like to answer it. Given ...
Best food processor for the job9/11/2015
  Q: Mr Foster I would like to benefit from your long experience in this business. I am looking for a ...
  A: I want to be able to help you, but there are a few more pieces of information that I will need in ...
HELP Labor laws7/19/2015
  Q: "Hello, and thank you for reading my question. I am from Mexico and buy a restaurant in Miami a year ...
  A: I live in Missouri, so I can't speak for Florida's unemployment laws. But I can tell you some ...
Propelling Pizzeria, maketing ideas?6/27/2015
  Q: I own a small pizzeria in Quito, Ecuador and I am trying to grow the business at a faster rate. I´ve ...
  A: I will be happy to try to help you. Since you are on a limited budget, one of the least expensive ...
NEGOTIATING A GOOD DEAL FOR A STORE IN A FOOD COURT IN A MALL5/9/2015
  Q: My name is Stoian and I am a co-owner of a small business located in Los Angeles. I am thinking of ...
  A: I will do my best to help you. Getting into a good mall with a new food court concept can be ...
Labor questions..4/3/2015
  Q: I am from Mexico and my family recently acquired a restaurant in Miami. The personnel was ...
  A: I apologize for being slow to reply. I must have missed the original email. One of the first things ...
Wait Times1/12/2015
  Q: I manage a small family owned restaurant on the river in Florida. We have a very small kitchen but a ...
  A: It is good that you have the problem of lots of guests, but certainly challenging if your kitchen is ...
Discipline11/10/2014
  Q: I am a fifty two year old woman with 25 years experience in the service industry. I was recently ...
  A: It sounds as though it is good that you left. I see this kind of thing in all kinds of businesses, ...
insurance11/8/2014
  Q: Opening up a small hole in the wall cafe. Doing proforma. What would be a target for insurance on ...
  A: To give you an informed answer, I would need to know more. Are you leasing the building? If so, ...
Stand Alone or Food Court2/17/2014
  Q: We own a building that has been used as a restaurant for the last 20 years or so. Our most recent ...
  A: It will be my pleasure to try to help you. I do have a few questions for you that will help me to ...
food courts leasing12/5/2013
  Q: I am trying to lease a food courts in mall at Johnson City Tennessee Region. This is the biggest ...
  A: My apologies for being slow to respond. I simply missed seeing the email from All Experts. It is a ...
Restaurant contests12/3/2013
  Q: I've been running a restaurant for about a year now and I'm thinking of organizing a contest as a ...
  A: It may not be this way in your country, but in many places you cannot require a purchase in order ...
ticket times11/11/2013
  Q: Running ticket time if you are busy ? how long on app,entrees ? 12 tickets in the window
  A: It would be great to have more info - for instance the type of restaurant (casual dining, family ...
Staying in business10/29/2013
  Q: I am moving to Northern Arizona from Atlanta when I retire shortly and want to know what the biggest ...
  A: I have been in the restaurant industry for over 45 years (including the last 15 years as a ...
Restaurant Revenue6/24/2013
  Q: I am needing advice on information regarding Food cost, gross earnings per year for restaurants. Our ...
  A: I can help. We have a process we go through when doing financial projections that is probably a lot ...
How to structure a partnership agreement6/12/2013
  Q: I have a restaurant that has been successfully operating for 2 1/2 years now and I am approached all ...
  A: My apologies for being slow to reply. Sometimes I miss these in my email, and this was one of those ...
advise5/29/2013
  Q: I am a Mexican chef that will partner up with one person in Boston. I want to know how much % of ...
  A: My pleasure to try to help you. There are a hundred different ways to create a partnership like you ...
Food Court Leasing4/23/2013
  Q: I have a food concept that I am looking to execute in different food courts and airports starting ...
  A: We have had experience with a lot of food courts although none were in NYC. As an independent ...
Opening a new Cafe/Deli4/22/2013
  Q: I'm looking at a new concept with a live/work environment, and one shop is reserved for a small ...
  A: For me to give you a fee quotation, I will need to know a little more about your vision for the ...
Food, Liquor, Labor, Prime Cost4/15/2013
  Q: I started a full service 125 seat inside restaurant with 125 seats seasonally outside May-Sept in ...
  A: You have no idea how much I appreciate the fact that you have given me enough information to answer ...
Preparing a business plan - determining costs and finding sample spreadsheets4/4/2013
  Q: I'm looking into starting a small fast casual restaurant and am putting together a business plan. I ...
  A: Starting a new concept is a daunting task, even for industry veterans. For someone with little or ...
Unique retail Ice Cream concept3/11/2013
  Q: The concept would broaden the product offering away from the unique ice cream ice cream to ...
  A: Erik, My apologies for taking this long to reply. I simply missed the All Experts email telling me ...
Food Court Consultant2/20/2013
  Q: I am leasing some space in a shopping centre which is expected to be built by mid 2014. As the time ...
  A: I am sorry that I have been slow to respond. We have a great deal of experience in mall food court ...
taking over Bar and Grill at a golf course1/23/2013
  Q: My wife and I just recently purchased a golf course that has a full bar and grill with full menu. ...
  A: For novices, the restaurant business can be very, very tough. Here are a few suggestions. 1) Try ...
culinary project1/22/2013
  Q: I found your name when researching food cost percentages on the Internet. I am in culinary school ...
  A: You are wise to recognize that the food cost will most likely be higher because of the higher end ...
Selling an existing business12/18/2012
  Q: Mr. Foster: I currently own and operate a 220 seat restaurant for the past 10 years. We have had it ...
  A: I believe I can help, but I may need a bit more information to give you the best possible answer. I ...
Worksheets11/17/2012
  Q: I'm getting ready to take ownership of a turnkey. I was wondering if you had any worksheets or forms ...
  A: I am sure that there are many, many documents that you will need to have on hand to effectively ...
Ideal Food cost11/13/2012
  Q: I would like to know hoe do you figure the ideal food cost by providing an example of the ...
  A: First, let's look at how we calculate food cost in general. Take your beginning inventory, ...
Taking over a mid night moveout restaurant?11/5/2012
  Q: first and foremost, I have really appreciated the wealth of knowledge on this site. Now for my ...
  A: I have some HUGE concerns that you need to think about before even considering moving forward with ...
food costs10/30/2012
  Q: when determining the 33% food cost target, does it include paper products, disposables, cleaning ...
  A: The food cost target should include all foods, non-alcoholic beverages (unless you serve alcohol and ...
restaurant staffing10/25/2012
  Q: Active Adult Retirement Community has Clubhouse with three venues for dining: a breakfast and lunch ...
  A: Your labor cost as a percentage of sales is definitely high. Many, many factors determine labor ...
restaurants for sale10/20/2012
  Q: I'am trying to get a grant or funding for a restaurant as I'am 52 young and need a job so thinking ...
  A: Sherry, The restaurant business is challenging at best and downright brutal at worst. The economy ...
operating costs10/13/2012
  Q: I operate a small 45 seat cafe in a small town. We took over an existing cafe and renamed it and ...
  A: This is a much more in depth question (or series of questions) than we usually answer on here, but I ...
Questions on cost control9/15/2012
  Q: "I along with two other partners are starting a restaurant. The location is a turnkey operation with ...
  A: I apologize for taking so long to get back to you on this. We typically respond much more quickly ...
Bar cost9/11/2012
  Q: How or does a high inventory ever effect liquor cost?
  A: Yes, high inventory can have a negative impact on liquor costs. There is a psychological effect ...
Ticket Times8/21/2012
  Q: What are acceptable ticket times for: 1. Greeting 2. Drink Orders 3. Appetizers 4. Entrees 5. ...
  A: Acceptable ticket times can vary tremendously dependent upon the concept. Fine dining will be at a ...
starting a food court business7/29/2012
  Q: Hey there... I am David Regmi from south bay area California and currently working as a restaurant ...
  A: Are you already open for business? It would help to know. I know it may sound good to offer ...
Opening a Cafe & Wine Bar5/19/2012
  Q: I'm looking into a small place for a Wine and beer bar in Westchester County, Ny. I have restaurant ...
  A: You have done a good job thinking this through. The next step is to actually create spreadsheets ...
Opening a cafe/restauant5/18/2012
  Q: Me and my partner thinking of opening a small cafe/restaurant, 1,200 sq. ft. of Latin food in Miami, ...
  A: Javier, There are a lot more monthly bills than just rent. Your food cost, your labor cost, your ...
restaurant partnership5/7/2012
  Q: I am getting close to opening my first restaurant. I have been a chef for 15 years and am bringing ...
  A: Congratulations on your upcoming venture. Assuming you both are contributing equally to the ...
Purchase of existing restaurant with property5/4/2012
  Q: I have an opportunity to purchase an existing 100 seat restaurant, with a seasonal courtyard (which ...
  A: You have done an excellent job of providing me sufficient information to give you a satisfactory ...
sweat equity disagreement5/2/2012
  Q: There are 3 partners in our restaurant concept. We have 3 locations of a casual dining restaurant. ...
  A: This is tough. The very first thing for Partners 2 and 3 to do would be to review the initial ...
Kitchen labor cost cunundrum5/2/2012
  Q: I am the corporate chef for our multiple concept restaurant group and am having problems with labor. ...
  A: Did ownership and/or the GM tell you how they came upon the target percentage that they are using as ...
Opening a Bar & Grill4/28/2012
  Q: I'm opening a bar and grill in Myrtle Beach South Carolina and I'm trying to put together an ...
  A: I believe I just sent an email to you in response to your email. I will go ahead and do my best to ...
Leasing a restaurant/bar4/3/2012
  Q: I have an opportunity to lease a restaurant/bar. Is this a good idea? What questions should I ask ...
  A: In order to give you a sound answer, I will need more information. It is impossible to know if this ...
Good Deal?3/9/2012
  Q: Long story short, $50K for 1/2 the business. $500 a week salary to manage the business a minimum of ...
  A: I just received this. It is good to have additional info. Based upon what you have shared with me, ...
Is this not a great deal?3/9/2012
  Q: Foster, Last year I offered an employee of 10 years that was looking to find another job an ...
  A: Diana, Several things stand out here. It is good that you were willing to make this employee a ...
costing out draft beer3/6/2012
  Q: I have recently been given the bar supervisor position at my restaurant. I can cost out everything ...
  A: I'm not sure where you live, but the prices you are paying for your keg beer seem relatively high. ...
Should I hire delivery driver as contractor or as an employee?2/4/2012
  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 ...
themes1/19/2012
  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 ...
rfp12/6/2011
  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 ...
Food Court buisness10/26/2011
  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 ...
Custard Restaurant10/5/2011
  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 ...
Taking over a restaurant7/1/2011
  Q: My husband and I are discussing leasing an existing restaurant from a friend of a friend. We both ...
  A: I will be happy to try to help you. I am a bit confused, though. Will you be leasing the ...
FOOD court/center6/30/2011
  Q: My dream is to esterbilish a food count in my country although I'm an Entrprenuer student residing ...
  A: Tyno Jim Oguama, Here in America food courts are typically found in shopping malls, airports and ...
Restaurant Troubles6/22/2011
  Q: Our situation is a bit different because we are in West Africa, business here is a little bit ...
  A: I do agree with you that marketing is important. In today's competitive environment, it is not only ...
Restaurant (idea)6/19/2011
  Q: Mr.Foster I am an immigrant(Haiti) in Montreal. My community is in the restaurant business, their ...
  A: I can think of a few services that you might consider offering. Some may be more practical for you ...
Opening My Business6/14/2011
  Q: I have been in the food and hospitality business for almost 10 years now, as either a cook, hostess, ...
  A: It sounds as though you do have significant experience in the hospitality industry. It is good to ...
Restaurant Concept/Investor5/15/2011
  Q: I am chef by profession and been working for the past 24 odd years. I am 48 years old. Worked in ...
  A: I wish there were an easy answer, but there just isn't. There are some steps, however, that I would ...
Food Court Traffic4/18/2011
  Q: I am looking into opening an eatery within an SF Bay Area shopping mall's enclosed food court. While ...
  A: We have a lot of experience with food court concepts and concepts located in other non-traditional ...
resturaunt staffing4/10/2011
  Q: I am opening a multi-complex restaurant/event center my question is what would my staffing be on a ...
  A: I want to make certain I understand your question correctly. You will be opening a ...
budget for start-up kitchen supplies4/4/2011
  Q: I am working on business plan for bar/restaurant. Have all equipment, i.e. ovens, stoves, fryers, ...
  A: I will do the best I can with the info you have given me. Since it is a bar/restaurant I am ...
Seasonal Cleaning List3/24/2011
  Q: Can you give examples of what would be considered a seasonal cleaning job for a restaurant? Like... ...
  A: Okay, here are a few items that are "seasonal" and/or periodic cleaning items for restaurants: ...
management of restaurant3/5/2011
  Q: 2. Assume that a group of investors are planning to open a restaurant offering family meals in the ...
  A: Bharati, I am afraid that this is a homework question rather than a question that is truly relevant ...
Restaurant All Inclusive Food Costs2/3/2011
  Q: Greetings David. I have been handed the opening of a cheesesteak restaurant in Dallas. I have my ...
  A: What is typically done (well, what SHOULD be done) is to break out your food purchases (and ...
Average Food Costs2/2/2011
  Q: We just opened a panini sandwich shop which also offers extra's like chips, pop, coleslaw, salads ...
  A: Mary, Your food cost is going to be determined by your portion cost (which in turn is determined by ...
Restaurant ownership1/16/2011
  Q: I have some very good friends that approach me with the idea of putting a Mexican restaurant along ...
  A: Along with having a liquor license in your name goes a LOT of potential liability. I understand ...
Determining Underlying Assumptions1/11/2011
  Q: I am a member of the business organization DECA, and my team and I aspire to compete at a national ...
  A: If I understand correctly, you are looking for a source or sources that can help you determine ...
Labor percentages1/8/2011
  Q: I have owned a full service pizza restaurant for several years. My labor guidelines are 6% for the ...
  A: Your numbers are very reasonable. I do like to look at a TOTAL labor cost as well, which means that ...
Startup Restaurant business1/8/2011
  Q: I am starting a fast food restaurant business (Shish Kebab). a friend wants to get into this as a ...
  A: Partnerships can be tough. Often, each party believes they contribute more than the other. In ...
purchase price1/6/2011
  Q: I am the guy from 11/15 question wanting to buy a 75 seat grill. The owner has already failed one ...
  A: Steve, I do recall answering your previous question. I won't reiterate my concerns from the past ...
Investment Question12/14/2010
  Q: I am in the process of opening a restaurant. I have someone who wants to invest 50k into it. How ...
  A: Shawn, There are many, many options available to both of you. Ultimately, the best terms are going ...
restaurant12/8/2010
  Q: here are some questions that i have for my feasability analysis. -how much would rent cost for a ...
  A: Eduardo, You have many, many questions here. Asking how much it will cost to open a restaurant is ...
Garbage cans on line. BOH12/6/2010
  Q: One of my employees came in one day and told me that we could not have garbage cans on the line and ...
  A: Michele, I am not aware of anything in ServSafe that prohibits you from having a trash can on the ...
opening a resturant12/5/2010
  Q: i am 22 years old i have always wanted to open my own vegetarian restaurant but the problem ifs i ...
  A: If you want to eventually open your own restaurant, vegetarian or otherwise, I would encourage you ...
Food Cost/Pricing12/2/2010
  Q: I manage the kitchens of a regional 5-unit upscale/casual restaurant chain. Our combined sales are ...
  A: There are several things you can do. First, make certain that your current buying program is the ...
purchase of existing business11/15/2010
  Q: I am looking at buying a 75 seat grill in a medium sized city with ten beer taps. It is almost two ...
  A: It sounds as though you have asked a lot of the right questions that will help you make an informed ...
free standing restaurant11/7/2010
  Q: my name is Gian, i own a 3500 sqf restaurant in Northern Va, is successfull, but I think me and my ...
  A: I will do my best to help you. I have no way of knowing whether or not the rent for the building ...
fast foods interior decoration11/7/2010
  Q: how can i design my fast food resturent,area is 30'*18' sq feet area,please advice me
  A: Ashish, In order to give you a good answer, I need more information. Is the dimension you gave me ...
Restaurant breakdown of costs10/19/2010
  Q: I own an independent restaurant in Canada where the minimum wage is $9.25/hr. We do approx $1.5 ...
  A: I apologize for taking so long to respond. I simply missed the question in my email. There are so ...
marketing and design10/9/2010
  Q: I just bought a restaurant in manhattan NY. its a running business. the people who i bought it from ...
  A: Talha, To give you a good answer I would really need more info but I will do the best I can with ...
food service commisary9/14/2010
  Q: I am starting a mobile food service truck,and need a commissary(somewhere to prepare food, get fresh ...
  A: If you can tell me where you plan on locating (city and state) that would help me to do a better job ...
NA Cost9/10/2010
  Q: What do you think would be a typical Non Alcoholic drinks cost? I.E. bottled (no fountain) sodas, ...
  A: Most of the time restaurant operators will set food menu prices based more upon cost (and profit ...
labor costs8/20/2010
  Q: How much should my labor costs be in a full service restaurant that operates 12 hours a day 7 days a ...
  A: There is no "set" percentage of labor cost that I can suggest is right for your operation. What I ...
How to advertize myself7/24/2010
  Q: I'm the chef (19 years of experience) of my own restaurant in Italy. I became a chef just for fun, ...
  A: I went to your Facebook page and looked at your wonderful food. I grew up in the restaurant ...
dedicated F & B7/21/2010
  Q: i have a full service, full liquor, casual florida restarant . 1.5 mill p.a. + 60 staff. am adding ...
  A: I will do my best to give you a solid answer. First of all, a bit about my restaurant operations ...
Finding a chef7/17/2010
  Q: My partner and I(I'm the one with the restaurant background)are negotiating for an existing ...
  A: It is, as you have said, extremely important to have the right person in the kitchen. Not only does ...
Pickles7/16/2010
  Q: This question isn't so much about the restaurant business, but about ingredients. There didn't seem ...
  A: There are certain varieties of cucumbers that make better pickles than others. Your best bet is to ...
trash costs7/15/2010
  Q: We are trying to standardize our trash chargebacks to our retailers, which includes full-service ...
  A: My only experience with this comes from CAM (common area maintenance) charges passed through from ...
Restaurant Partnership?7/10/2010
  Q: Should I take on a new partner? I have an upscale casual, 160 seat, (and 30+ seat patio, six months ...
  A: CC, until I learn more about your restaurant I can't say that taking on a partner is a good idea or ...
% of gross income for various budget catagories6/14/2010
  Q: Can you tell me what the average costs are for the various (obvious) expenditure categories? Food ...
  A: Before I give you "average" percentages I have to put in a disclaimer that these will vary greatly ...
Second Location5/31/2010
  Q: How do you know when? I currently have a 80 seat restaurant that will do ~$575,000 this year. Our ...
  A: Expanding is both exciting and frightening. You are wise to hesitate and think things through. ...
Location n Menu5/24/2010
  Q: I have heard that location is everything. My concept is vegetarian fast casual style food. What ...
  A: I apologize for the delay in answering your question. I was attending the National Restaurant ...
Partnership5/13/2010
  Q: I am the sole owner of a successful fine dining restaurant sales 1M. Exec Chef has been i position ...
  A: Two very important things to remember BEFORE entering into a business partnership. First, make sure ...
Payroll percentage4/22/2010
  Q: I own a pizzeria, bar Italian restaurant. My food vs liquor sales are about 50/50. I have 55 seats ...
  A: My apologies for taking so long to reply. I have been out of the office. If your labor cost ...
normal food cost percentage4/11/2010
  Q: i just wanna ask you the normal food cost percentage in this industry. thanx
  A: As far as "normal" food and labor costs, there are so many variables it is difficult to say. ...
opening a cafe4/7/2010
  Q: I am thinking about putting a bid on a small cafe that seats about 15 people. It does only breakfast ...
  A: There are a lot of things to think about when considering the purchase of a restaurant. A small ...
Staffing4/5/2010
  Q: I am working for the owner of 2 restaurants with combined annual sales of 11 million dollars. I ...
  A: I tend to agree with you that this is going to require more than just a few hours a week. Not ...
Labor and Food cost percents4/3/2010
  Q: I was wondering for a small restaurant (15 tables, 56 seats) what a good food cost percent and labor ...
  A: When you calculate food cost, make certain that you follow this procedure: Start with an accurate ...
operating cost ratios3/22/2010
  Q: lease a building to a former waitress who is strugling to make it. daily sales only $1000 in a 70 ...
  A: The lower the sales volume the more difficult it is for a restaurant to be profitable. It sounds as ...
Running A Restaurant3/16/2010
  Q: How is a good restaurant ran?
  A: Well, this is a pretty broad question, but I think I can give you a meaningful answer. A "good" ...
pricing of desserts3/3/2010
  Q: This is a multiple layered question. I am looking for costing certain desserts for use in a ...
  A: I am not completely sure what you are asking, but I will do my best with my reply. In order to cost ...
Pour cost for draft beer2/28/2010
  Q: What would be an acceptable pour cost in a local restaurant for a pint of Bud and a 60oz pitcher? ...
  A: Not knowing what you are paying for a keg of Bud makes it difficult to answer this, but I can still ...
Lease2/23/2010
  Q: I am reviewing a lease for a 70 seater. In the lease the landlord is asking for a % of gross annual ...
  A: Leases are almost always negotiable. The deal you will get from a landlord most often hinges on how ...
Restaurant standards2/22/2010
  Q: I am in the process of putting together a business plan for a 211 seat restaurant with a bar - my ...
  A: Your food cost will, of course, be determined by your menu (both pricing and content), the portions ...
P & L v. QB2/21/2010
  Q: Foster. I read your response regarding an excel sheet for a P & L for another query. I have beeen ...
  A: I will send you the spreadsheet files. I can't attach them here, so I will need an email address ...
liquor cost/beer cost2/6/2010
  Q: We are buying a restaurant here in Canada. Our pricing is a little different over here cause of the ...
  A: When faced with the need to take price increases, there is no "painless" way, especially during ...
P&L1/29/2010
  Q: I was wondering if you had an example of a P%26L form that you believe is best for restaurant use. ...
  A: I do have a template that I recommend using and I have attached that Excel file. To get a really ...
wing night1/25/2010
  Q: We have a 42 seat wing and beer restaurant. We have two wing nights where we offer 2 for one. Our ...
  A: There are several things to consider when you are making the decision as to whether or not to ...
Payroll1/8/2010
  Q: My labor cost is 38%. To calculate the labor cost for my restaurant I add my wages including the ...
  A: Many restaurants report labor without benefits, reporting benefits (social security, etc) as a ...
4COP SRX LICENCE1/6/2010
  Q: IN FLORIDA I HAVE A 4COPSRX LICENCE. WHAT HAPPENS IF YOU DO NOT MAINTAIN THAT 51 TO 49 FOOD TO ...
  A: I may be of limited assistance since I do not live in the state of Florida, but from the research I ...
Assistant Restaurant Manager Interview question12/11/2009
  Q: Sir, I have my interview just after 2 days. kindly help me by sending me the points in which i have ...
  A: I have been traveling so I just received this question and will do my best to give you a good ...
restaurant12/7/2009
  Q: need help putting a weekly plan togather that will work
  A: I am not sure what all you want your weekly plan to encompass, but I will give you an idea of things ...
take over restaurant12/4/2009
  Q: I am buying a Pizzeria restaurant that was close for about 3 weeks. Now that I goight to take over, ...
  A: I will take your questions one at a time. In my opinion, if the pizzeria closed due to lack of ...
inventory12/1/2009
  Q: Whose responsibility is inventory, and is this a responsibility that the lowest paid employee should ...
  A: Each restaurant owner may set his or her inventory preferences and procedures differently than ...
Who controls the money in the Bank11/13/2009
  Q: This is my first time acting as a Silent Partner in the restaurant business. I would like to know ...
  A: It would be very helpful to know how your business is set up. Is it an LLC or a Sub-Chapter "S" ...
labor and food costing10/27/2009
  Q: Okay I am a chef in a private club in a gated community. We cater mainly to the residents of the ...
  A: The "normal" target range for combined food and labor costs is from 55% to 65%. If you are not ...
business10/7/2009
  Q: In Restaurant and cafe business how long will normally take to get money back what ever you spend ...
  A: This is a difficult question in that the length of time it takes to recapture your investment will ...
restaurant10/6/2009
  Q: how important do you think it is to have restaurant experience before entering the business as an ...
  A: It is very important to have experience before becoming an owner or operator of a restaurant. The ...

All Questions in This Category

Running a Restaurant

All Answers


Answers by Expert:


Ask Experts

Volunteer


David Foster

Top Expert on this page

Expertise

We have been in the restaurant industry for over 40 years and consult with restaurants, casinos, food court concepts, bars and hotels nationwide. We love helping restaurant operators succeed and can answer any questions related to restaurant start-ups, business plans, operations, labor costs, food costs, liquor costs, employee turnover, marketing, operational improvements, franchising etc.

Experience

I am a seasoned foodservice veteran with nearly 50 years experience in the industry. My extensive background includes overseeing multi-unit, multi-concept restaurant operations ranging from cafeterias to fine dining, and everything in between. I have a strong hands-on operations and marketing background that give me a unique insight into the “Real World” challenges of the restaurant industry. I have extensive concept development, menu and recipe development and kitchen layout and design expertise. I am effective in analyzing operational needs and identifying practical solutions in today’s very dynamic foodservice environment. In the industry, I am respected by my peers and have served on the Board of Directors of the Missouri Restaurant Association and have been a featured speaker on the subject of Home Meal Replacement at various national events. I also served on the Culinary Advisory Board of the Ozark Technical College as well as serving on the Board of Directors of Big Brothers, Big Sisters of the Ozarks.

Organizations
Member of the National Restaurant Association, Past Board Member of the Missouri Restaurant Association, Past Board Member of Big Brothers, Big Sisters of the Ozarks

Publications
The Consultant, Seasoned Views (a trade magazine for the restaurant industry, QSR - a publication dedicated to quick serve and fast casual concepts.

Education/Credentials
Attended Drury University, Springfield, MO, Varsity Management, SRI

Awards and Honors
I have had restaurant projects featured in The Consultant (a magazine for foodservice consultants with worldwide circulation). I was honored for achieving the highest level of management competence by the Selection Research Institute.

Past/Present Clients
Sugar Creek Casino, Classic Rock Coffee Company, Mark Twain Brewing Company, Springfield Brewing Company, Bruegger's Bagels, M&M Grill, Paco Joe's, Holiday Inn, Hilton Garden Inn, Buffalo Run Casino, Golden Corral Corporation, Crosswinds Café, Chinese Chef, Mr. Dunderbak's Old World Market & Café, Bullfeather’s Wings and Grille, Mainstreet Market, Bear Rock Café, Cartoon's Oyster Bar & Grill, T's Redneck Roadhouse, Jim's Steakhouse, Neighbor's Mill Bakery & Café, Crazy Vine, San Francisco Oven, Maria's Mexican Restaurant, Andy's Frozen Custard, The Granite Club, Umi Japanese Steak, Seafood and Sushi, Springfield Grocer Company, US Foodservice, Premium Standard Farms, Smithfield, Dakota Organic, Kraft Foods, Allens, Inc.

©2017 About.com. All rights reserved.

[an error occurred while processing this directive]