| Q: Has poaching replaced sautéing? I saw "Burnt" recently, a movie where Bradley Cooper plays a ... |
A: I am not the right person to ask. Perhaps, it would be best if you found a working chef and ask what ...
| Q: The hospital i work at just franchised a subway . i am currently in the process of making a poster ... |
A: Sorry for the delay - I had some family time away for the holiday. I'm not sure what you are looking ...
| Q: Unsure if you can help with this but closest I've found in the categories. I've owned nightclubs for ... |
A: Sorry for the delay - I was just now ping'd about the pending question - must not have received your ...
| Q: I have owned nightclubs for 20 years, my biggest problem always employee theft. I just sold my last ... |
A: I have many contacts who use old and new POS and usually they have trouble merging old with new. ...
| Q: I was wondering if you calculate the food cost and kitchen labor cost percentage base on the total ... |
A: Reza, Thanks for the question - I'm unable to give you a long or short answer at the moment as I'm ...
|spacing for customers at restaurants||11/27/2012|
| Q: i am having difficulty here. Some people say 12 square feet per person others say 6 by 8 ect. I am ... |
A: In the States the local government sets the occupancy for any space - from the number of exits/fire ...
| Q: I was involved in opening my first restaurant with 2 other partners. Unfortunately, days before we ... |
A: Nik, Thank you for the question. I’m sorry to hear of your 1st restaurant difficulties. It seems as ...
|2 Restaurants 1 Mall: Good Idea?||5/11/2012|
| Q: So I am trying to open a Pizzeria in a strip-mall where another restaurant exists. The owner of the ... |
A: My answer might not be what you looking for – because the answer is - it depends. There are many ...
|From employee to owner||4/24/2012|
| Q: My name is James and I live in Kentucky but help manage a bar in Tennessee, which is only 10 minutes ... |
A: I’m just back from driving through KY & TN – beautiful country. I’m going to probably come up with ...
| Q: I have to have a project done today for my GM and I need help badly. It has me so nervous I am in ... |
A: Shelia, Thanks for the question. Usually, I try and give well thought out answers - but because of ...
| Q: Currently, I live in Chicago and in the process of starting my own investment firm, and looking to ... |
A: I need some clarification – are you planning on moving to SoCal – if not - there is no “hands on” ...
|Remotely Controlling an Overseas Business||11/12/2011|
| Q: Good day, I just got an opportunity of taking over a small restaurant business as part of a debt ... |
A: You did not indicate the type of restaurant or the country in question, but it seems as if this ...
|Co-ownership and yearly profit||8/23/2011|
| Q: I am very close to starting my own italian-american restaurant. Is it a good idea to make it italian ... |
A: Congratulations! Starting a business is a very exciting time – I wish you nothing but the best. In ...
|2 COP liquor license in MN||7/8/2011|
| Q: How old does the manager on duty have to be in MN with a beer/wine 2COP liquor license? |
A: Unfortunately, I would only be guessing at an answer. I might suggest that you contact the MN ...
| Q: I Have an opportunity to open a restaurant with some life long friends and i am the only one with ... |
A: First, get a lawyer you can trust and then plan the divorce before the first kiss! All business ...
| Q: Our situation is a bit different because we are in West Africa, business here is a little bit ... |
A: Corinne, Hello and thank you for the question. Unfortunately, I have never worked in your part of ...
| Q: For over 8 years my family and I have been thinking of the need for a Spanish sandwich shop in our ... |
A: I don’t know that I will be able to answer all your questions in great detail in this forum, but ...
|Frequency of pay||3/29/2011|
| Q: My question deals with the frenquency of paying staff. I don't know if it varies by state, but in ... |
A: I have not worked in every state/locale and you have not indicated where you are located, so I ...
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Top Expert on this page
I am the author of the new book, HIGH IMPACT HOSPITALITY: Upgrade Your Purpose, Performance and Profits!http://amzn.to/guebkx I am also the founder and CEO of Leadagers LLC http://leadagers.com/ (leaders who manage, managers who lead, "leed/i/jers") a hospitality industry consultancy. Our primary focus is in upgrading the purpose, performance and profits of restaurants, bars, food & beverage outlets and/or nightclubs. We have expertise in operations, start-ups, training, in-house leadership development and positive customer service experiences. 720.269.9537
My 30+ year hospitality career started as owner/operator of a nightclub development and management company. After successfully selling that business, I led within a variety of national and global operations as General Manager and multi-unit Regional Manager and I have also served corporations as Vice President and President. My extremely broad range of experiences includes leading training stores, entertainment complexes, fine dining establishments, high-volume theme restaurants, quick-service restaurants, dance/night clubs, comedy clubs, college taverns, dueling piano bars, pizzerias, high-volume sport’s bars, live music showrooms, retail stores and gift shops, fast-food concessions, catering/banquet facilities and high-volume arcades.
"Staffing Doctor" columnist for Hotel F&B Magazine http://www.hotelfandb.com/blog/?p=819#more-819 Top 10 - FastCasual.com http://www.fastcasual.com/article/140233/Top-10-ways-to-motivate-your-managers Core Hospitality - Quick Serve Leader - http://quickserveleader.com/article/making-hospitality-core-your-restaurant-brand-expert-corner Wise Words - Inside F&B http://insidefandb.com/2012/01/wise-words/ And have been a featured blogger for FohBoh.com In addition to my new book High Impact Hospitality,http://amzn.to/guebkx I have been a contributing writer for and/or my properties have been featured in Cheers, F&B, Food Service News, Hot Spots America, Military Club & Hospitality, Nation’s Restaurant News, Night Club & Bar and Top Shelf.
Attended the University of Colorado for three years and left to open my first nightclub at the age of 21.