| Subject | Date Asked |
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| wine cost | 11/13/2009 |
Q: i want to update my pour list,the owner thinks that taking the 17.99 bottle mark it up 250% then ...
A: Tony.. Good Morning Lets see what the numbers say... and we don't know what size pour that you give ...
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| house charge or promo check | 11/10/2009 |
Q: I'm the new bar manager,so they are counting on my keeping the costs down. the owner will come in ...
A: Tony... A tough spot for sure.. If the accounting people will give you the 25% credit toward your ...
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| liquor costs | 10/28/2009 |
Q: I own a small 10 stool bar and 65 seat restaurant in a very busy town in Morristown NJ. I am ...
A: Good Morning Todd As you know there are many variables in the battle to correctly/ cost/price your ...
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| take-out shop | 10/27/2009 |
Q: how many employees do you need for a take-out shop
A: Roxanne.. The simple answer is not as many as if you were a seated restaurant The more complex ...
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| Spills | 10/9/2009 |
Q: Hey there.. I own a bar and my manager's pay is dependant on his ability to keep liquor costs under ...
A: Jonathan.. This really hits a nerve with me, counting and then basically allowing spills, is ...
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| kitchen labor | 10/5/2009 |
Q: I run the kitchen at a bar and grille in the Cincinnati, Ohio area. We have a 364 person max. ...
A: Adam, sounds as if you have a low cost(for the customer) menu, mostly appetizers, burgers, and ...
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| dinner for boy scouts | 10/1/2009 |
Q: I'm new to scouting and am in charge of a spaghetti dinner for 60 young adults. How many lbs. of ...
A: John, one of the key words that you wrote was "young adults", if they are teenagers they can eat ...
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| starting a restaurant | 9/25/2009 |
Q: how do i gain competitive advantage in a Fast Foods Industry
A: Felicia.. You MUST have a unique factor.. What can the public get at your restaurant that is not ...
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| Payroll % for BOH & FOH | 9/21/2009 |
Q: I'm trying to figure out what the correct payroll percent would be for an Oregon business in ...
A: Dave.... Thoughts on Payroll, Many Variables based on the type of restaurant and the service level ...
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| renting out a lounge/bar | 9/4/2009 |
Q: .I have a little spot lounge/bar that can hold up to 75 people. We are located in northern Va in ...
A: Nancy, the simple answer is "as much as you can get" The real answers are many, you must cover your ...
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| pricing | 9/1/2009 |
Q: on buying a 30 pack of beer for 28.00 how much should I charge per drink?
A: Amy first you must know what your main competitor is charging, also what your overhead cost are, do ...
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| food cost | 8/22/2009 |
Q: How much % is ideal labour cost out of your Gross sale
A: The ideal has many variables, depending on the style of your restaurant, if you have lots of table ...
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| rent per sq ft | 8/15/2009 |
Q: what is the formula to figure how much rent is to low or to high is based on my menu pricing or i ...
A: Jesse, There is no real formula that I know of.. The reasons why some rents are higher because ...
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| Price Discounts-Mulligan Needed | 8/14/2009 |
Q: Stuart, I'm so sorry I was not clear. I was asking a question on price promotions. If you run a ...
A: Bob, I have seem it done two ways, 1. There is a line item on the yearly budget for promotion and ...
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| Price Discount-GAP Question | 8/12/2009 |
Q: In the CPG industry all price discounts are placed above the line creating gross price and net ...
A: Bob, Discounts in the restaurant business are in direct proportion to the size of your operation. ...
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| Retail Alcohol Sales | 5/17/2009 |
Q: I manage a billiard room in Florida with a 4COP license. I understand that with this license we can ...
A: your best source will be the liquor(wholesale distributors) in Florida, simply go to a package store ...
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| labour vs sales ratio | 5/4/2009 |
Q: my name is Nathan and i own and run a restaurant/ live music venue called Baha in Rye, Vic. ...
A: Nathan.. In my days our goal was 25% or less, I would think if you were doing 20% or less you would ...
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| Adding liquor to restaurant. | 4/25/2009 |
Q: I am adding liquor to my restaurant and in the process of figuring out my liquor cost. I will have ...
A: Jackie... The most influental thing in pricing for a bar is competetion..and the need for profit. ...
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| need help in finding partner | 4/25/2009 |
Q: i am a trained chef with 20 years experience in indian cuisine, thai, fusion chinese, italian and ...
A: asha, I think your question is how do you go about finding a partner/investor in a restaurant?? ...
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| monthly inventory contols | 4/21/2009 |
Q: My book keeper is adjusting the difference in totals from my wine inventory from the 1st and last ...
A: Robert.. You and your bookkeeper, need to have a long talk, and you both should totally and ...
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| Bar floor mats | 4/11/2009 |
Q: Recently, my GM decided to abolish the use of our floor mats behind the bar, saying that it was a ...
A: Nick, the easiest way to find out the requirements is to contact the local health department. I ...
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| Liquor cost formula | 4/9/2009 |
Q: .liquor 37 wine 28 beer 41..5 taps 10 varietys of bottled beer..we run a 2 for 1 on fri. Sat ...
A: Rich, your cost are high, and you are right to make them better, it is your money, always remember ...
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| food marging | 3/30/2009 |
Q: run a golf and conference centre currently achieving 76% i was always shown to get to this figure i ...
A: Howard, again very difficult to answer without knowing for each meal what your labor cost is. What ...
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| food marging | 3/28/2009 |
Q: run a golf and conference centre currently achieving 76% i was always shown to get to this figure i ...
A: Howard, I am going to have to have a little more information. Achieving 76% ? is this gross profit ...
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| Restaraunt Startup Costs | 3/20/2009 |
Q: I am looking to start a small restaraunt leasing a space about 1500 sq ft, what should be my rent ...
A: Naaman.. There are a lot of variables in any business, the man cause for this variations are ...
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| opening a cafe-bar in england | 3/17/2009 |
Q: I want to open a cafe-bar in England. My question would be from where i can obtain all the necessary ...
A: Danielle, I have never operated in England, so my advise will not be worth much, but here in the ...
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| How much rent is to much | 3/9/2009 |
Q: My partner and I run a small local restaurant. The dwelling is owned by the family. Our Annual sales ...
A: Debby, I think your assement is correct, you are supporting the retired parent. In todays economy ...
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| average liquor sales | 2/27/2009 |
Q: What are estimated average liquor sales in the Daytona Beach, FL area during non-event seasons vs ...
A: Angel, I have never owned or operated a business in Daytona Beach, so I would have no idea. As the ...
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| Beer, Wine, Liquor Costs | 2/24/2009 |
Q: I run a small restaurant, which has a bar. Last June we renovated the bar and added 6 draft beers ...
A: Natalie.. Sit down with your suppliers and tell them they HAVE to help. The one that looks the most ...
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| Rural Store and Inn | 2/20/2009 |
Q: I am presently looking at the potential of purchasing this inn, store, restaurant and campsite. The ...
A: Ray, My first question is why would someone want to sell something so profitable? 33% WOW My ...
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| Cogs and labor for italian place | 2/5/2009 |
Q: I am considering taking over an Italian restaurant for only 35,000 down and an equipment lease. I am ...
A: Ari... Sounds like a decent deal to me.. The cost that you have done are what I would think. One ...
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| Leasing a license | 1/12/2009 |
Q: If you want to lease a bar and its license but not transfer the license...I understand we would be ...
A: Connie, I think you would be very vulnerable in that type scenario.He could ruin your place, your ...
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| Leasing a license | 1/12/2009 |
Q: If you want to lease a bar and its license but not transfer the license...I understand we would be ...
A: Connie, it is called liability insurance, and make sure you talk to a licensed insurance agent about ...
|
| Restaurant delivery | 1/6/2009 |
Q: I would like to know how i may get info regarding delivery for my restaurant. we do take out but ...
A: Mike, My first stop would be my insurance person, to find out what that coverage will cost and all ...
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| End of month cost equations | 12/10/2008 |
Q: Stuart, i need a little help. My corp office of a small chain is giving me a P + L that adds all ...
A: The simple answer to your question is yes, if you give an employee a 50% break on food and you have ...
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| Price of pruduct | 12/8/2008 |
Q: What is the average cost of product at a pizza buffet
A: Esmeralda, First you would have to tell me what is on your pizza buffet, then you would have to cost ...
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| Managerial advice | 12/6/2008 |
Q: I have been in F&B for about 10 years. I have held positions in both front and back of the house ...
A: Jennifer.. They want to hear you say how you can make them money. Tell them what you know about ...
|
| Opening a bar | 12/4/2008 |
Q: I am looking in opening a bar and would like to know how much on average it is going to cost to ...
A: April, Liquor and beer cost will vary wildly from town to town. but here are some thoughts: Check ...
|
| Labor, payroll and taxes | 11/26/2008 |
Q: I own a bar and have been running it for over a year. Lately, we seem to be slowly losing money ...
A: Kristen.. Sounds like you have a lot of employess, remember, that you are also paying payroll taxes ...
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| FOOD COST | 11/18/2008 |
Q: What is the formula for food cost? Can you please show an example?
A: Glenn.. Our rule of thumb was that we always wanted our food cost to be 38% of the food sales or ...
|
| bar profit percentage on drinks | 11/17/2008 |
Q: How do you price your drinks when you start a bar? Is there a universal equation that you ...
A: Michael.. The most influental thing in pricing for a bar is competetion..and the need for profit. ...
|
| Liqour Inventory Software | 11/15/2008 |
Q: You were asked a question on 3/19/08 about liquor inventory. What liquor software did you use for ...
A: Darryl, When we started , there was not as much good equipment out there as there is now. We had a ...
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| End of month cost equations | 11/7/2008 |
Q: Stuart, i need a little help. My corp office of a small chain is giving me a P + L that adds all ...
A: Comps can be handled in two ways that I know of: The cost of the comps is shown as a deduction from ...
|
| Budgets | 11/1/2008 |
Q: How do I create a budget for a full service kitchen and what is in it? What time of year are budgets ...
A: Good Morning Chris The budget for a full service kitchen is like a budget for anything else. I ...
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| typical overheads | 10/29/2008 |
Q: I am very much interested in running my own winebar/restaurant and i'm at a stage in my business ...
A: Donnell, your is a very general question, so I will give you some general ideas. As for ongoing ...
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| Food and Labor costs % | 10/23/2008 |
Q: We have a small snadwich cafe- Does OK. Just extra income, I think. Gross about 5k mo, rent $800, ...
A: Dave, Your cost are very good, I don't understand why you think that you can only gross 6k per ...
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| Nightclub | 10/17/2008 |
Q: Hey Stuart, I'm in the process of working on a business plan to open up a club/ restaurant in my ...
A: Apphia, First of all good luck, if you have the music part of the nightclub solved, then you are ...
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| Food Cost | 10/9/2008 |
Q: We are a family law practice trying to determine the true top line sales for a casual dining, no ...
A: Jim, the best place for you to get very accurate information will be the National Restaurant Assoc. ...
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| Food Cost | 10/8/2008 |
Q: We are a family law practice trying to determine the true top line sales for a casual dining, no ...
A: Jim, I am not totally sure, that I understand yourWhat does the law practice have to do with the ...
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| ratios a restaurant should track | 10/4/2008 |
Q: Firstly, this site is awesome and I really admire what you guys do (for free!) for the wider ...
A: Aaron, I must apologize for my tardy reply, had a family emergency and had to travel out of town. ...
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| 15% of Bar Sales? | 9/21/2008 |
Q: I have been offered the opportunity to help vamp-up bar business in a restaurant that has been open ...
A: Jason, Make sure that you each understand clearly what you have agreed on, write it down both of ...
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| starting a resturant | 9/17/2008 |
Q: we are 5 friends,who wants to set up a restaurant in Sweden, we have a start up capital of ...
A: Suzzy, Here are some thoughts, nearly impossible to answer your question without much more ...
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| The ratio's and facts | 9/12/2008 |
Q: Mullis, I am starting to operate my own restaurant in a short time. As I count on the words of ...
A: Sorry for the slower response, took a bit of vacation. Never leave money on the tables, Yes, i ...
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| The ratio's and facts | 9/10/2008 |
Q: Mullis, I am starting to operate my own restaurant in a short time. As I count on the words of ...
A: Cuneyt.. 50% would be an Ok number if you do not pay very much for labor.. We strive for a cost of ...
|
| kitchen equipment | 9/8/2008 |
Q: I am considering opening a bbq restaurant. I will be purchasing a Southern Pride smoker bur what ...
A: Peter, really really be careful, don't go to fast..you want to be able when you open to put out the ...
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| % margins for running a restaurant that seats 120 | 8/23/2008 |
Q: I am wondering the general percentage margin breakdown for a restaurant serving lunch and dinner, ...
A: Tonya.. I think you are asking for profit margins, at least that is what I hope you are asking for.. ...
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| adding liquor sales | 8/15/2008 |
Q: We have a small mom & pop restaurant for the past 8 years and have decided to apply for our liquor ...
A: Cindy, the increase or not, will depend on a lot of things, the difference in the cost of the ...
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| Restaurant Consulting Agreement | 7/21/2008 |
Q: I own a Business and Marketing consulting firm in Louisiana. I am currently in discussions with a ...
A: Cleveland, you do know that as partner in this enterprise that you are also libel for debt as ...
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| liquor license and restrictions | 7/20/2008 |
Q: I currently own a restuarant with a current beer, wine, and liquor license. My question is does ...
A: Robert, that is truly a state by state item. Some states would allow you to others will not, you ...
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| Start a Resturant | 7/16/2008 |
Q: I am planning to start a multicusine resturantin Orlando, FL, can you help me as to where I should ...
A: Orlando is a very unique city, your success will depend a great deal on the tourist industry. ...
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| Liquor Inventory | 7/15/2008 |
Q: What is the simpliest way to run a liquor inventory system for a small bar/restaurant?
A: In our restaurant we had approx 35,000.00 in bar inventory. We counted every item every day. I ...
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| What are the 3 most expensive cost in restaurnat business? | 7/12/2008 |
Q: I am researching on what are the 3 most expensive cost when starting in a restaurant business. I ...
A: If you are talking about most expensive pieces of equipment, hood and fire system will certainly be ...
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| kitchen cleaning | 6/21/2008 |
Q: I am curios about how often and/or if you should get your kitchen professionally cleaned by a ...
A: The only cleaning service we ever used was for our Hood ventilation system, should be someone that ...
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| Average monthly income of a restaurant | 6/20/2008 |
Q: What is the average monthly income of a restaurant in Portland Oregan?
A: Jackie, sorry to say that I have never been to Portland Oregon, but I am sure that there is an ...
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| food cost | 6/9/2008 |
Q: I am working on my business plan and trying to figure out food cost. I need to know, when using the ...
A: The three time multiplier has bee around for a long time in the restaurant business. It is only a ...
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| GM compensation for mixed restaurant/club property | 5/31/2008 |
Q: Stuart, besides an agreed to base for a GM with 5-7 years experience is there a good industry ...
A: Michael, To my knowledge there is no real "standard" in this area. I have been paid as much as 20% ...
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| Pizza Cost of Goods | 5/28/2008 |
Q: What is the "Average," Cost of goods percentage in a well run pizza shop? What is the range of ...
A: James, I was reading a great article just the other day about Little Caesars Pizza shops,some of the ...
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| Average liquor cost for a sports bar | 5/20/2008 |
Q: what is the average liquor cost for sports bar in a hotel. liquor, beer, wine. monthly revenue ...
A: Max, Many many variables to your question, what is the ratio of products sold, more beer than wine? ...
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| opening a pizzeria | 5/12/2008 |
Q: Since location is everything, how do I go about selecting the right location? Many franchises do ...
A: Karen, Ask your local chamber of commerce, where are the busy street in your town, the local city ...
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| Staffing Your Restaurant | 5/11/2008 |
Q: If you have a moderate full service dining restaurant with about 65 seats, How many supervisors, ...
A: Good Morning Keith, There are some variables to the question that you asked. Everything starts with ...
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| utilities | 5/2/2008 |
Q: We have a $5,000 ft casual dining place with a mostly gas fired kitchen which is too large, none the ...
A: Our most recent restaurant was 6600 sq ft, with a mostly gas kitchen( not sure this is the right way ...
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| Buying a restaurant | 4/22/2008 |
Q: I'm interested in a great restaurant that currently has Gross Sales of $1.1 million. The value of ...
A: Dan, one of the "rules of Thumb" of the restaurant business is that a business is worth 1 years ...
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| I need ur help in the following, | 4/15/2008 |
Q: Could you please tell me how to write a business plan for a restaurant, I am a student and need to ...
A: I wish that I could give you the simple answers that you seek, but the fact is there are none in the ...
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| Question about margins and labor costs... | 4/3/2008 |
Q: What are the profit margins in a typical mid-prices restaurant? What percent of gross or net sales ...
A: Ben, you have asked the most difficult question of all, because there are so many variables that can ...
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| Hawaiian BBQ | 3/29/2008 |
Q: See L&L growing, like to open the Hawaiian BBQ restaurant. I got a great deal, the owner runs a ...
A: First and foremost, spend the money that it takes to hire a CPA, to completely go over the numbers ...
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| Average COS and Expenses for a small restaurant | 3/24/2008 |
Q: My business partner and I are looking into the purchase of a small BBQ restaurant for 105k. They ...
A: Mark and David Our goal in our restaurant was to never let our cost of good sold be more than 65%, ...
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| liquor inventory | 3/19/2008 |
Q: I have often wanted to do an exact liquor inventory daily that includes liquor, beer and wine. But ...
A: Wow, do I owe you an apology, for the late response, my computer fooled me into thinking I had no ...
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| ROI | 3/17/2008 |
Q: Stuart, is there a standard "acceptable" ROI for the restaurant biz? I'm introducing a product that ...
A: A couple of things, your numbers all look Ok, but make sure you say Gross Profit. Because everyone's ...
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| breakfast profitable? | 3/16/2008 |
Q: I have owned and operated a pizza/sub store for 8 years. I was thinking of selling and opening a ...
A: Breakfast is probably the MOST profitable of all meals, on a percentage basis,but as the prices are ...
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| taking over a new bar | 2/23/2008 |
Q: I'm planning on taking over a bar that was recently running at a loss and was closed, but I have ...
A: Nick, you are about to make the investment of your life, spend the extra bucks and first hire a ...
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| joint venture | 2/22/2008 |
Q: I own a building which includes an 85 seat fully equipped restaurant. We are currently negotiating ...
A: Curt, lots of varables here, but I will give you some general thoughts: You have ALL the risk, ...
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| I need your help | 2/17/2008 |
Q: How could I start a restaurant ? What are the things that I need ??
A: MJ, this is a very BIG Question, some of the things that you will need: You will need a vision, ...
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| specific overhead costs | 2/12/2008 |
Q: I was hoping you could give me an idea of the typical overhead associated with dishwashing (i.e. ...
A: Garrett, Salary would vary greatly, with where you are, what type restaurant, union operation or ...
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| getting food out fo the kitchen faster | 2/10/2008 |
Q: I am about to start my third season running a diner like restaurant on Martha's Vineyard 1 mile from ...
A: Jamie, sounds like you have a "good" problem, at least you have what sounds to be good solid ...
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| opening a restaurant | 2/8/2008 |
Q: i was offered a restaurant to rent the only problrem is i serve american food and the restaurants ...
A: I think it would be tough, but mayebe if you mixed the two initally serving more hatian and some ...
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| Calculating food cost | 1/29/2008 |
Q: I am having a difficult time in calculating my actual food costs on some of my menu items. a few ...
A: Lynn, don't let the thought of cost everything drive you crazy.. for once you have done it ...
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| liquor license | 1/24/2008 |
Q: Greetings! I'm giving some thought to buying property that currently has a Beer & Wine license ...
A: each state is totally different, but usually, when you have a beer and wine, the location that has ...
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| Liquor Costs/Profits | 1/21/2008 |
Q: We run a local bar/restaurant, but are struggling to make profits. We would like to review our ...
A: We always wanted our total cost of beverage service to be 25% or less of total beverage sales. The ...
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| Food Cost Formula | 1/17/2008 |
Q: I'm trying to determine my food and labor cost. My question is do you take the net sales (after ...
A: Never use the Gross figure use the net, because the net money is what you have to pay for the cost ...
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| Mult- store carry out/dine-in | 1/17/2008 |
Q: Stuart, we are expanding our stores. At this time we using old CRS systems. We are on a tight ...
A: I recently saw a dell system for POS for Food and Beverage, that looked very nice and was expandable ...
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| Cost ratios | 1/16/2008 |
Q: We would like to benchmark ourselves against "industry standards". Do you know if there are some ...
A: Yes, the National Restaurant Assoc. http://www.restaurant.org/research/ The cost to join is a ...
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| new resturant | 1/10/2008 |
Q: i'm taking over an existing restaurant in a very good area, as in good views, and as I'm new to the ...
A: This answers has some variables, as you can imagine. Most value in a restaurant is tied to the ...
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| What % of sales should be liquor (beverages)? | 1/8/2008 |
Q: What is the Industry average for liquor sales? Could you break it down into liquor, beer, wine and ...
A: Genevieve, My restaurants in the US all sold approx 65 percent of sales were food and 35% was ...
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| Restaurant - lease or profit share ? | 12/19/2007 |
Q: We have an excellent restaurant - with guaranteed trade from our spa vacation guests (7 villas on ...
A: I would try the Culinary Institute of America at Hyde Park New York.Contact Alumni Relations Alumni ...
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| Food Testing | 11/29/2007 |
Q: My wife and I are preparing to open a patio style takeout restaurant. The menu will be Southern ...
A: Great ideas all, and I will add one more.. that will put some form of money in your pocket. Get ...
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| Restaurant Hidden Costs | 11/19/2007 |
Q: I'm researching opening up a restaurant. Can you highlight any hidden costs of which I should be ...
A: there everywhere... You can NEVER ask enough questions here are some that some to mind that bit me. ...
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| rent based on % of sales | 11/15/2007 |
Q: I am looking to rent space for a 8000 sqft restaurant. the landlord is wanting to base the rental ...
A: sorry for the delay with answer, usually i am real good about turn around, but have had semi-bad ...
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| Labor Costs at Golf or Country Club | 11/7/2007 |
Q: Mr. Mullis, I enjoy your informative F and B answers. I work at a Country Club in Fand B mgt. Our ...
A: a ball park would be less than 30% .. Thru the National Club Managers Assoc., there are many ...
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| Inventory | 11/2/2007 |
Q: I am the GM at a 5 year old sports bar and grill. It is attached to a 50year old bowling alley. I ...
A: the only was he can is purely sales vs purchases, and totally guessing that your inventory levels ...
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| liquor cost | 10/31/2007 |
Q: What is an average bar cost percentage. Where should liquor costs be as well as beer and wine ...
A: We always wanted our total cost of beverage service to be 25% or less of total beverage sales. The ...
|
| Labor hours vs. Operating hours | 10/29/2007 |
Q: I want to know for a full service restaurant open 7 days a week for lunch and dinner, how much ...
A: as each operation varies greatly,types of food types of service,it would be hard for me to tell you ...
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| Labor hours vs. Operating hours | 10/29/2007 |
Q: I want to know for a full service restaurant open 7 days a week for lunch and dinner, how much ...
A: Labor cost is the toughest thing to get a handle on in the restaurant business: You want to give the ...
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| Buying a bar | 10/25/2007 |
Q: I'm thinking about buying a small neighborhood. It's a going business, the owner is currently ...
A: Questions that I have: What about the liquor License, you must know all the ends and outs there, can ...
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| possible resturant opening | 10/24/2007 |
Q: I have over ten yrs. in the restuant buissness. I have worked in private clubs as a sous chef etc. ...
A: Cost breakdown, as I am sure you are aware of, is the key.. you must cost out everything, even in ...
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| food and liquor costs | 10/23/2007 |
Q: I am considering buying a sports bar and grill in small midwest town with, I suppose, your typical ...
A: Sounds like fun..1st of all make sure you have a unique factor, what is going to make your place ...
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| help with essay introduction to hospitalty & managment | 10/14/2007 |
Q: Sally is the General Manager of one of the best restaurants in town, known as The Pub. As usual, ...
A: First of all the Hostess from Sally MUST have a game plan, the hostess must be clear on how the ...
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| Opening up a bakery out of a church kitchen | 8/29/2007 |
Q: Distant family members in Detroit, MI are contemplating opening up a bakery out of the cathedral to ...
A: carefully and well thought out is the simple answer. But, also try to eliminate thru good planning ...
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| Payroll Percentage | 8/24/2007 |
Q: I am trying to figure out the percentage cost of my payroll. I have a 100% touristic Restaurant in ...
A: in my opinion without knowing a lot about your restaurant, 30 or less would be a great goal, we ...
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| Payroll Percentage | 8/22/2007 |
Q: I am trying to figure out the percentage cost of my payroll. I have a 100% touristic Restaurant in ...
A: Oscar, I always would zero base my payroll, that is , i would set down all the job assignments that ...
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| Costs of running a fast food restaurant | 8/20/2007 |
Q: I'm currently doing some research, and I would like to know what sort of costs I would encounter ...
A: Maroof.. tough question to answer, but I will give a try. Cost of the food that you buy 30-40% of ...
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| Very tempting Bar | 8/10/2007 |
Q: There's an Irish Pub for sale which I'm actively looking at. The price is fantastic, the financials ...
A: First, I would ask the sellers "why are you selling" the answers must be satisfying to me. If all is ...
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| Management Compensation | 8/9/2007 |
Q: What would a typical management compensation package include for a GM 1-4 years experience in ...
A: There are many sources for this information that will be spot on. One of the best is the National ...
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| buying a cafe office restaurant | 8/6/2007 |
Q: I need advice quickly. I am currently a high school teacher that is tired of the system. I am 49 ...
A: My advise is if you are still seeking answers and not made a full commitment by now with only 2 days ...
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| Restaurant Partnerships | 8/3/2007 |
Q: I was wondering if you could help us with some advise. I own a small restaruant that fits 30 ...
A: Good morning Adel, sorry to be late answering you I was out of town, i apologize. You must have a ...
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| Small business | 7/21/2007 |
Q: I've always wanted to open up a small fast food business. I know I won't be qualified for a loan. ...
A: Alice, never let your dream die. We waited nearly 10 years before we had our own place, and ...
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| I want to start a restaurant! | 6/13/2007 |
Q: A little background on myself: I am 20 years old and live in Seattle, WA. I have an excellent idea ...
A: Three key people in your plan will be: A CPA, you will have to have a pro-forma statement, or ...
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| bar costs | 5/20/2007 |
Q: I just took over as the bar manager. My owner was incensed that I turned in the first month report: ...
A: Jorge, Saying that the beer and wine cost are a little high is a an understatement, you obviously ...
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| Running a fast food profitably | 5/14/2007 |
Q: I have been running a fast food business for about nine months. However, I have never been able to ...
A: Only three things that can cause your problems 1.Bad Pricing, you must know what each menu item ...
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| Foodserver minimum age? | 5/5/2007 |
Q: I am a manager at a restaurant in California with a full liquor license. It is a small place and ...
A: Perhaps nothing is more screwed up than stat by state liquor laws. As each state is very different, ...
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| nightly intertainment | 4/23/2007 |
Q: We open in January as a BYOB full service rest. Now we have a liq licence.We are planing on turning ...
A: I would try to change as much as possible, put up signs saying that you are closing maybe just for a ...
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| Business Financials | 3/26/2007 |
Q: For a module I am studying in 3rd year at uni, we need to create a business plan (as if we were ...
A: Good Morning, i apologize for slow response was on a bit of a holiday, and forgot to set my computer ...
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| labor cost | 12/29/2006 |
Q: I would like to know if my method for controling labor cost is good. (I plan on starting this next ...
A: Stephane, your method is ok, has some room for flaws.. what worked best for me was to zero base ...
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| Start up costs | 10/30/2006 |
Q: I am doing a feasibility analysis for a class and I am doing it on a restaurant concept. I am ...
A: Cara, All my answers will be very general, and will have quite the spread, because, i have no idea ...
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| Figuring Draft Beer Cost | 10/18/2006 |
Q: My brain is hurting. Me and the other manager are debating on the best way to inventory our draft ...
A: Jeff, Sounds like you are trying to run as efficent as possible operation, congratulations: My ...
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| Hiring a manager | 10/11/2006 |
Q: My brother and sister and myself are considering a restuarant venture with quite a twist form ...
A: This is a tough one. You and your family are taking all the initial risk. You really need to be ...
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| Vending machines -- what's a good deal? | 10/11/2006 |
Q: I've been approached twice now about installing gumball machines and similar vending machines in my ...
A: i never allowed the gumball type machines in my place, never could see how they could generate ...
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| Want to start a Pizza and light Italian restaurant. | 9/30/2006 |
Q: Want to start a Pizza and light Italian restaurant. My wife and I have no prior experience. we ...
A: First I would look at Pizza/Italian Restaurant that are successful in your area, that Sell and look ...
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| opening a new restaurant | 9/29/2006 |
Q: my husband a nd i own a small take-out fish & chip place , we would like to open a sit down version ...
A: Many questions have to be asked before you can get an actual number.. Here are some thoughts: Are ...
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| computing food cost | 9/3/2006 |
Q: I have become the manager of a new food establishment, and need to be able compute food costs, so ...
A: Tom, congratulations on your position. Figuring and establishing Food Cost for each menu item is ...
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| Profit Margin | 9/2/2006 |
Q: What is the average profit margin in the industry, after labor, materials and food, and overhead - ...
A: Really exceptional restaurants with high prices and high volumes can make 20+ percent.. A more ...
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| Number of employees | 8/29/2006 |
Q: How many employees does it take to successfully operate a restaurant when you starting from the ...
A: Very complex question to give you a simple answer, but i will give you some thoughts that might ...
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| Recipe and menu costing | 8/26/2006 |
Q: We are opening a new cafe with very little experience in the food service industry. Is there a ...
A: First of all good luck on your new venture, my granmother who was also in the restaurant business ...
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| point of sale | 8/19/2006 |
Q: what exactly is meant by "point of sale" in the restaurant business?
A: Good Morning Joan, Point of sale means where the actual transation of business occurs in a ...
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| Price Quote | 7/7/2006 |
Q: Mullis, Am ready to purchase a restaurant. I an idea, but need a little encouragement to make an ...
A: Henry, there are a lot of "guidelines" in the restaurant business.. some are to be taken serious ...
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| legal requirements for restauranrs | 7/6/2006 |
Q: what are the legal requirements for opening a restaurane, what liceenses do i need and how do i get ...
A: This really depends on the state laws and local (city) ordinances where you live. Some that you ...
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