Running a Restaurant - Small Business: UK - Business

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About Rick Dudasik
(Top Expert on this page)

Expertise
I can answer questions relating to most areas of the restaurant industry including: starting a restaurant, design, food costing and pricing, site selection, staffing, training, equipment, profit and loss questions, sales training, recipies and many other areas of the industry. I have been in the industry for thirty years and have experience in fast food management, multi unit management, casual dinning management,and ownership. Have helped open over fifteen units throughout the United States.

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Questions Answered By Expert Rick Dudasik
In Category Running a Restaurant

Subject	Date Asked

Breakfast Restaurant in Japan	11/18/2009
Q: I've been thinking for a while about starting an American-style breakfast place in Japan. I've ... A: I think it would do very well !! Breakfast is very profitable and there is great demand if you can ...
leasing a resturant	9/17/2009
Q: I am a residential real estate agent and have very little knowledge of commercial real estate. My ... A: All of my experience with liquor licenses is that you have to purchase them. Nearly every state has ...
Labor costs	8/17/2009
Q: I have a 180 restaurant serving casual food in a resort beach town. We just opened in July. I am ... A: Congrats on your new place !! It's gonna take 3-4 months for things to "settle down" The costs ...
buying a restaurant	7/23/2009
Q: I found this restaurant in a tourist town with a three bedroom house attached for 169,900. It ... A: Get a professional contractor to give you an estimate to bring it up to code. It may take a lot ...
Buying an existing business	7/22/2009
Q: We are in the beginning stages of buying a coffee house that also serves sandwiches and soups. We ... A: $75000 for a restaurant that is not making money........hmmmmmmm And you don't want to use their ...
Pork sandwich deli	6/10/2009
Q: I want to open a deli store that specialize only in pork sandwiches. All of my family and friends ... A: Dade County has very tough zoning laws! You may have to have a "hood system" over your oven which ...
percentage profit	6/10/2009
Q: what is a reasonable profit percentage for a pizza restaurant averaging 75000/month after discount ... A: You should be in the 10 - 12% range at that sales level. If you have a P&L statement and can e-mail ...
Pork sandwich deli	6/8/2009
Q: I want to open a deli store that specialize only in pork sandwiches. All of my family and friends ... A: A pork only shop sounds a bit limited unless you know for a fact there is enough demand to make it ...
Classic Moments Cafe	5/28/2009
Q: I live in a small town where there are very few places for teens to hang out. Over the last couple ... A: It sounds like "arnold's" from "Happy Days" Money will be a problem. Your looking at about 100 K ...
Operating Capital at Start up	5/24/2009
Q: I am negotiating with a landlord who seems to be willing to carry the cost of a turn key build out ... A: Without knowing much about the operation it is merely guesswork. I would think that 200,000 would ...
Opening from bare walls timeline	5/20/2009
Q: I have a prospective location, I know about LOI and I have the concept but no completed menu. I ... A: The "homework" that I believe you are reffering to is what becomes your "business plan" This ...
Acing the interview	5/20/2009
Q: I am pursuing an ongoing career in the F&B industry, specifically server in fine dining restaurants. ... A: Learn all you can about the operation you are applying to work at. This will definetly impress them. ...
Opening from bare walls timeline	5/18/2009
Q: I have a prospective location, I know about LOI and I have the concept but no completed menu. I ... A: What i am trying to say is that until you have secured financing nothing else really matters. ...
Opening from bare walls timeline	5/15/2009
Q: I have a prospective location, I know about LOI and I have the concept but no completed menu. I ... A: You need to secure financing prior to any lease agreement. The first step is a business plan to ...
opening a new restaurant in an old space	5/8/2009
Q: recently i opened a cafe/restaurant where a popular restaurant used to exist. the previous ... A: You are going to have to re - brand your restaurant within the community. Does it have the same ...
food & labor costs in a niche market	4/29/2009
Q: Glad I found your site! In our area (suburban DC) there is a burger group (about 5 units) selling ... A: I have to be honest here. If you have the experience you say, you should not be asking me how to ...
Resturant in small town somewhere	4/28/2009
Q: My wife and I live in Florida and Love to interact with people and feel we would like to run a ... A: Sorry, I can't help you with the real estate part. However you want to lease a "turn key" operation ...
paying minimum cost on restauant assets insurance	4/13/2009
Q: rick dudasik, I believe in safe business methodology. i have a quesion regarding restaurant ... A: Generally restaurant equipment does not need insurance. If you wish, you can purchase a ...
Owner/Operator Wage	4/7/2009
Q: I read with interest your answer in 2006 to a question from Ursula re: appropriate owner/operator ... A: Justin, Be careful ! Many restaurants never recover from bad management. You will need a name ...
Owner/Operator Wage	4/6/2009
Q: I read with interest your answer in 2006 to a question from Ursula re: appropriate owner/operator ... A: For a restaurant doing $20,000 a week you would need a General Manager at around 50 K + a year along ...
Sub shop	3/24/2009
Q: You guys are beyond awesome, I've probably already saved myself thousands just by reading through ... A: First off it's just little ole me..... Next.......keep it as a sub shop (for now) You want to ...
Restaurant Lease Percentage	3/5/2009
Q: Rick, While viewing another answer you had posted regarding restaurant rent, I believe you ... A: It is all dependent on the type of restaurant, the location, and the sales that you do. Quick ...
HELP	2/27/2009
Q: DO you think that you can help me with a project that I have to do for school, or do you know ... A: Jacquline In the dinning room you would need 1 waiter for every 3 tables 1 wine steward 1 matre ...
How to Determine Reasonable Rent for Pizza Restaurant	2/16/2009
Q: A friend of mine has an opportunity to rent a pizza place with all equipment for $2,500/mo. The ... A: Lee Typically, rent needs to be 10% or less of sales. In this case he will need to do closer to ...
Independant Restaurant Percentages	2/12/2009
Q: Rick, I currently operate a restaurant, bar, banquet facility, and catering business all from under ... A: Last question first........you should be at 20 % profit after every single penny of expenses. Food ...
Expense percentage	2/9/2009
Q: I will attempt to better state my initial question to you. I am seeking to find what a median ... A: A restaurant doing 10 million a year would need a significant accounting team. The typical ...
Restaurant partnership	1/27/2009
Q: I was approached by somebody opening a restaurant/bar seeking a managing partner. He has little ... A: In today's financial environment, I would have to advise partnering with him. The probabilitty that ...
Food portions and pricing	1/24/2009
Q: I am opening a catering company and one of the most difficult challenges is knowing what to ... A: For pricing, you would use the industry standard of four times what it cost you to make it. ...
restaurant purchase options	1/19/2009
Q: I am interested in Purchasing an existing B&L.The asking price is 40K, seats 56, current gross is ... A: For decades, the common way to get restaurants opened was from loans from friends and family. With ...
Fast food management	1/14/2009
Q: I am a leading candidate as a General Manager for a QSR and I have extensive management ... A: I'm a bit confused. You say you have extensive management experience, but your question is "what ...
Pizza Shop	12/28/2008
Q: When running a pizza shop what needs to be the split in costs for ingredients? Also, what are some ... A: I'm not sure what you mean by the "split" on ingredients. The whole pie should not cost more to ...
CONSIDERING BUYING A DELI/BAGEL SHOP	12/21/2008
Q: I am interested in buying an existing Deli/Bagel shop close to me. I need to know what questions are ... A: Everything!!! There are probably a thousand things you need to know from the seller. I cannot ...
Food Cost	12/7/2008
Q: When calculating food cost, do you only include actual food items or do you include the paper used ... A: Your food cost is only the food used. The other items you mention are considered "paper" costs and ...
Daily Runnings	9/26/2008
Q: I am looking for a good form and explanation on doing daily runnings Should I as the owner do them ... A: Sales reports for the day hourly sales reports labor use reports product mix reports comps reports ...
Daily Runnings	9/23/2008
Q: I am looking for a good form and explanation on doing daily runnings Should I as the owner do them ... A: I am not sure what you mean by the term "Daily runnings" If it is the normal reports and ...
estimated percentages of running a restaurant	9/22/2008
Q: I would like to know what the norm percentages are for a typical restaurant assuming food is 30% ... A: 30 percent for food and bev and 30 percent for labor are normal. Many of the other expenses are ...
pizzeria startup cost	9/4/2008
Q: Hey Rick, I noticed on another post that you advised that a small takeout/delivery pizza shop in a ... A: Once you've learned the business, and see how simple it can be, then you just have to be creative ...
order food & Liquor	8/30/2008
Q: is there are certain formula to ordering the right amount of food and liquor on that first order ... A: Unless you know the future, it is just an educated guess. What you want to do is talk with your ...
In need of some advice...	8/25/2008
Q: my name is Juanita. My husband and I were recently offered the opportunity of “buying” an excising ... A: It sounds like a good venture for you. You may need to work with a "mentor" in your area that can ...
Cottonseed Fry Oil Coding	7/29/2008
Q: I am going back and forth with this. I am trying to figure out where in the P&L statement all of our ... A: OIL SHOULD BE PART OF YOUR FOOD INVENTORY. Some places have a seperate line on the P & L and others ...
starting up	7/21/2008
Q: Recently, a very good friend of mine and I have been planning out maybe starting a restaurant ... A: The restaurant biz is not something to enter unless you are trained in it and have considerable ...
Privately Owned Pizza Parlor	7/16/2008
Q: My brother and I are thinking about opening a Pizza Parlor. We are curious as to how much our gross ... A: There is no one on this planet that can tell you what your restaurant will gross. Sorry There are ...
bar/liquor store	7/3/2008
Q: i have been in the bar buisness since i was 18 and have been working at my current bar for 6 years. ... A: You have to separate the two departments. In many states it is required by law ! If you can't get ...
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: In my forty year career, the only outside cleaning service I have ever seen in any restaurant is the ...
Opening Restaurant	6/20/2008
Q: I've been in the restaurant business for years( from serving to managment) I've recently been ... A: Your question is much too lengthy to answer in a letter. You either need the experience of doing ...
Partnership	6/14/2008
Q: A pub/sportsbar in my area is interesting in having me run their kitchen. We originally talked about ... A: Ryan, My advise is just try to keep the relationship as simple as possible. You pay them a fair ...
Cost and profit margin	6/11/2008
Q: We have a simple idea to sell BBQ to exiting deli's located in business centers every Friday. We ... A: David, BBQ is hard to make a profit at all if you cook it yourself, let alone buying it already ...
restaurant staffing	6/4/2008
Q: When opening a new restaurant when should I hire my chef, servers and hostesses? What is the time ... A: The chef all depends on the operation. If you use your menu and want him/her to execute it,maybe ...
running a restuarant	6/3/2008
Q: It's complex...I started by taking over a yearly event that hosted 175 to 200 people (because I ... A: The BBQ business is tough because of the high cost of the "protien" Doing a once a year event is no ...
Food Quality in Restaurants	5/7/2008
Q: My mom-in-law and I run a middle-class restaurant in a middle-class area and ave been in operation ... A: Hard to answer that question without seeing it or being there. Start with the best ingredients, ...
thinking of starting a breakfast/lunch only	5/4/2008
Q: I have been reading your posts for some time and found this site quite helpful and your perspectives ... A: A couple of suggestions Find a place similar to what you want to open and work there even if for ...
valuation and size	4/16/2008
Q: Rick, I certainly appreciate you taking the time to answer all of these questions, including mine. ... A: You have a lot of things going on here. First off, the typical bottom line profit for a restaurant ...
Regarding Food Cost and Multi Outlets	4/8/2008
Q: If you had a restaurant that had 3 seperate Food Revenues such as a Main Restaurant Menu, Private ... A: I would do each profit center seperately. Estimating the costs and the expected sales for each ...
Regarding Food Cost and Multi Outlets	4/5/2008
Q: If you had a restaurant that had 3 seperate Food Revenues such as a Main Restaurant Menu, Private ... A: Unless you were able to keep the food used for each revenue area seperate, you could not get a "food ...
costing	3/31/2008
Q: Can you give me an example of how to compute for basic overhead costs? Do you add in the overhead to ... A: Everything is included in the selling price . Example: if you sell a 6.00 hamburger, 25 % is used ...
Questions Regarding Restaurant Start-Up	3/26/2008
Q: my name is Matt and I'm a 24 yr old recent Colorado State University graduate who is contemplating ... A: Matt, The thing with the banks is that they will not lend you money because of the high failure ...
Questions Regarding Restaurant Start-Up	3/25/2008
Q: my name is Matt and I'm a 24 yr old recent Colorado State University graduate who is contemplating ... A: YOUR CRAZY !!! Just kidding.........but you need to know some things. For a few thousand, you will ...
Rest Industry	3/24/2008
Q: 1. In fresh produce industry there is a "Blue Book" credit rating book. Is there a similar ... A: I'm sure there is, I am just not very familiar with it. You might check on "all experts" for an ...
partnership	3/21/2008
Q: My family is looking to partner with someone with restaurant experience. We provide capital,he ... A: Typically when people with experince start up restaurants, they find investors such as your family ...
Frozen food	3/17/2008
Q: I have been thinking of starting a business supplying frozen pre cooked meals. Making it easy for ... A: There are some places like this around but I am not very familiar with them. You would need to ...
independent sub-shop	3/15/2008
Q: My wife and I are thinking of opening an independent sub shop in the Atlanta suburbs. The shop will ... A: It is profitable if you can obtain the sales nesessary to pay all the costs involved. I don't know ...
Soup	2/23/2008
Q: How much to serve Question Dear Rick I am opening a small take away soup and pasta outlet. Where ... A: What you sell is dependent on what equipment you have. Sandwiches or "wraps" would be a good ...
Starting a restaurant	2/7/2008
Q: I have the opportunity to move fully into the restaurant business as the owner operator. Three ... A: Of the senarios you mentioned, none of them are worth spending that kind of money for. you are ...
Want to buy a pizza business	1/29/2008
Q: Rick, I am looking to purchase a pizza business, I know that pizza makes great money and have a ... A: It can go either way..........start your own and you get exactly what you want...it just will cost ...
Restaurant appearance	1/25/2008
Q: Are there any studies that relate a restaurants external appearance to sales? Does capital ... A: The only insight I can give you is that about 6 years ago, i read an article about a national chain ...
Buying existing pizza restaurant	1/18/2008
Q: I have looked at many opportunities for businesses to purchase (many of which require a large cash ... A: Every venture has a risk of failure. Your job as owner is to minimize the risk by making sound ...
Opening a brand new restaurant	1/17/2008
Q: I have been asked to be part of the development of an old (1855) hotel w/ restaurant which was ... A: There is no way to determine if an operation will be succesfull or not or weather lunch or dinner ...
Buying a closed Hotel/Bar	1/12/2008
Q: I am considering buying a small town Hotel/restaurant/bar which includes the hotel license to sell ... A: Rick, On the menu, offer what you think most people will want.......you want to have a big of the ...
Labor Costs	1/11/2008
Q: Well I might be calculating it wrong. BOH labor was 10488 and food sales were 20984 equals %50. ... A: It makes sense when you add in the foh 51985. Usaully though you divide whatever you are looking ...
Buying a closed Hotel/Bar	1/11/2008
Q: I am considering buying a small town Hotel/restaurant/bar which includes the hotel license to sell ... A: This sounds with a sweet deal ! If you just need to cover food cost and labor cost, you will first ...
Back of House labor	1/11/2008
Q: We are running about a 30% liquor cost, we'd like 20%. We own and bartend at our lounge so ... A: Mark, If your back of the house labor is 50 % your total labor cannot be 25 % so one of your ...
Back of House labor	1/11/2008
Q: We are running about a 30% liquor cost, we'd like 20%. We own and bartend at our lounge so ... A: Mark......... Are you really spending 10,000 in back of the house labor to do 20,000 in sales????? ...
Kitchen Labor Cost	1/10/2008
Q: I would like to know the optimun range for labor cost of kitchen help. I work as the F&B accountant ... A: That question is both simple and hard to answer. The range for typical "Back of the House " labor ...
Labor Costs for small neighborhood rest.	12/20/2007
Q: We have a small, neighborhood "market" which is a corner store/restaurant. The restaurant is the ... A: Ideal labor costs vary from operation to operation. The key question is , "is everyone keeping ...
sandwich lunch delivery service	12/19/2007
Q: We are starting up a sandwich delivery service for local offices in southern California. My question ... A: It all depends on your local heath dept and zoning codes. In many areas you can have a residential ...
Buying a established restaurant.	12/5/2007
Q: I am in the process of looking to buy a small restaurant in a small town in Huxley, Iowa. It was ... A: It looks like a good opportunity so long as they are breaking even or making any profit. (make sure ...
Share a kitchen	12/5/2007
Q: I would like to open a commercial kitchen to rent by the hour to start up companies. I have read ... A: You are correct. I would put an ad in the Sunday classifed pages. and possibly some radio spots. ...
Taking over a bbq takeout	12/4/2007
Q: I was offered a bbq takeout. It is closing not making a profit. It has been open a year and a half 3 ... A: I would wait till they close. You only want to buy an existing place if the NAME and GOOD WILL in ...
Taking over a bbq takeout	12/1/2007
Q: I was offered a bbq takeout. It is closing not making a profit. It has been open a year and a half 3 ... A: The whole thing sounds very complicated and I am not sure what your question is. I can say , that ...
rent	12/1/2007
Q: I am looking to take over a bbq takeout. $40,000.00 It is doing $250,000.00 a year in sales. Labor ... A: Sorry for the delay. Rent should run around 10 % or less or you will have trouble making a profit. ...
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: Those "dry runs" are typically free to the people attending. They are to work out the "kinks" in ...
making a profit	11/27/2007
Q: Hey Rick,I've been running a restaurant for 1 and 1/2 years and I can't seem to make any money.I've ... A: IT ALL DEPENDS ON HOW CLOSE YOU ARE TO BREAKING EVEN !! If you are not far from that point, do some ...
opening a restaurant	11/24/2007
Q: I live in NV and my husband and I and a friend are thinking about opening a steakhouse. My friend ... A: I'll take a guess and it is only a guess, since real estate costs are different all across the ...
starting up a pizza shop	11/16/2007
Q: We are thinking of starting a pizza shop up in this new strip mall next spring,what do you think of ... A: A bar adds a whole lot of investment to the operation and a whole lot more problems !!!! I vote to ...
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: Keep your rent at about 10% of sales or less or you will have a hard time making a profit. You can ...
Due DIligence questionaire	11/7/2007
Q: WHat kind of info should I ask for as I get closeer to actually taking over an existing bar/rest? I ... A: Lease agreements for equipment Maintenance records All employee information and records Release of ...
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: Your questions will need to be answered by an accountant. First of all every restaurant is ...
help with an essay introduction to hospitality & 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: Chances are that you will not be able to get replacement cooks. What you do is make your resturant ...
Turning restaurant around	10/13/2007
Q: I'm interested in buying an existing restaurant company generating 4.5 million a year;they are not ... A: If you have a restaurant doing that much in sales, and not making a profit, there are serious ...
How to start over	10/12/2007
Q: and thank you for your time. just wondering how you would approach a resetting of systems, such as ... A: I'm not really sure just what your question is. Systems are put in place to solve problems and ...
Bad & Good Indicators for new businesses	9/21/2007
Q: I read this answer to one of the other questions and i was wondering if you could expand more on the ... A: Utilities would include Gas, Electric, Water, Phone, Etc. Legal would consist of licenses, ...
Opening a sandwich shop	9/20/2007
Q: My wife and I are thinking of opening a sandwich shop in a small but growing town in Tenn. There is ... A: The key difference in cost, is weather or not you do any cooking. Sandwiches only require a ...
Buying Pizzeria	9/20/2007
Q: Rick, when purchasing a pizzeria what questions do I need to ask to get a good idea what their ... A: You can IF: You know exactly how much cheese goes on every pizza every pizza has the correct ...
cost	9/19/2007
Q: I own a 65 seat restaurant with bar. The restaurant is casual upscale in Peoria, IL. What labor ... A: Buy some restaurant accounting software and do some basic profit and loss calculations. You need ...
Labor	9/12/2007
Q: My question is when figuring labor cost for white table cloth restaurant. Is it normal to add your ... A: Management should be the best that your operation could afford. You are going to pay for it weather ...
soup and sandwich	9/8/2007
Q: I read a previous article of yours on advice onstarting a soup and sandwich, take out only. My last ... A: Try to find a closed restaurant that is up for lease. Keep it simple. 3 - 5 K is really ...
buying an exsisting restaurant.	9/2/2007
Q: My friend and I are looking to open a coffee shop/cafe with a very limited food menu and large ... A: Every deal is different, depending on what the landlord wants to do. The price seems good, but if ...
Save my fathers restaurant	9/2/2007
Q: About two years ago my father opened a restaurant and it is now head towards complete failure. I ... A: I understand your problem. The ways to learn what to do are either from actual experience in the ...
Restaurant bonuses	8/27/2007
Q: I am looking for your thought on paying people (management and workers) a lower hourly rate and ... A: Daer Kathy, You want to give a bonus on what the business need the most. If it is sales, then you ...
calculating overhead percentage	8/23/2007
Q: I see all of these formulas for calculating menu prices an one of the factors if overhead ... A: Food cost percentage is what you pay for all of your food divided by the sales that the food ...
calculating overhead percentage	8/22/2007
Q: I see all of these formulas for calculating menu prices an one of the factors if overhead ... A: You can't. Menu prices are typically based on the cost of food times four. Fixed expenses are not ...
Buying a cafe	8/20/2007
Q: I have an assignment for a hospitality course i am completing and need some advice. We have to ... A: Here it goes..... 1. For an operation this small, all you need is what is required legaly. ...
opening a small business	8/14/2007
Q: I have a great concept for a small restaurant (mom and pop style), I don't have alot of money but I ... A: I don't know of any books like your looking for. I advise that you contact the Service Core of ...
Opening a takeout fish and chip restaurant	8/13/2007
Q: I want to open a fish and chip takeout restaurant in Yonkers,NY. I don't have one clue as to what to ... A: I love the enthusiasm.........but......thers a whole lot you need to know !!! Rent should be about ...
Costs of a Restaurant	8/9/2007
Q: Would that be the same for a US chain? We are thinking of opening a Haagen Daaz mall store and ... A: You should check on line and get a software program for restaurants that has a "pro forma" ability. ...
Want to open Burger restaurant in EGYPT	8/9/2007
Q: I a residing in Egypt and looking to open a fabulous all American burger restaurant, am happy to ... A: For most of your questions, just go to a nearby restaurant supply house and they will explain all ...
buying a cafe	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: I feel your passion.........but.......have you looked at the "books" to see what the expenses are ...
labor issurs	8/4/2007
Q: in the last year i have taken over an elks lodge that wanted to go upscale from the average elks ... A: Typically management labor is not included in the labor cost of a restaurant because there is no ...
business opportunity	7/31/2007
Q: my husband and I are currently full time employees. My husband has recently been offered a possible ... A: You can loose everything you put into the operation !! There are never any gurantees in this ...
at the first steps...	7/19/2007
Q: I am considering opening some coffee/ice/restaurant.. What I mean is some kind of restaurant, where ... A: Dera David, You will have to check with your local zoning dept. for the requirements. If you are ...
Labor	7/13/2007
Q: Rick, Do you have a good method of tracking labor? I am trying to build a spreadsheet that will ... A: There are some premade software you can find online, but they will cost you. Other than that, you ...
Starting a soup/sandwich shop	6/27/2007
Q: of late sales have slumped I believe due to more competition via mail rental companies (netflix ... A: Sounds like a steal in this day and age ! Go for it !! 1. Think about maybe pizza....instead of ...
Operator/Partner for Bistro in Cancun, Mex.	6/18/2007
Q: with the imminent opening of Puerto Cancun Marina and Golf just across the street, we are now ... A: In that case.........you can advertise in any major city newspaper(bussiness opportunity..money to ...
Operator/Partner for Bistro in Cancun, Mex.	6/18/2007
Q: with the imminent opening of Puerto Cancun Marina and Golf just across the street, we are now ... A: There are some places you can find on line, but most investors are found through networking within ...
starting a restaurant	6/15/2007
Q: me and my cousin were thinking about staring our own restaurant. we both have been in the food ... A: What you need differs by location and city. You need to check your local zonning Dept and bussiness ...
Lease running out on bar.	5/30/2007
Q: Hey i'm running a bar and the lease is coming to a close. We'd like to sign the lease again, but are ... A: Read your lease............... It should tell you if you have any options to extend............and ...
Opening a breakfast /lunch business	5/29/2007
Q: Hey Rick, Interesting to come across your name. After over 30 years in the restaurant business, ... A: Oh My God !!!!!!!!!!!!! How the hell are you ????????????????????? I have been trying to contact ...
restaurant business	5/29/2007
Q: I have put together a business plan for an Irish tavern restaurant and am looking for an investor ... A: There are as many ways to do this as there are restaurants.........every single one is different. I ...
starting a concession	5/29/2007
Q: Dudasik, We have been thinking about starting a small BBQ concession for a VERY long time with the ... A: Sorry to say, but you really need some experience prior to opening your own operation. Or you need ...
pizza	5/25/2007
Q: I'm interested in starting a high end pizza take out business and i need to give my investors some ... A: You can go on line and purchase some "pro forma" software to do your calculations. Also on line you ...
too risky or worth buying	5/18/2007
Q: I am 24, have a business degree from a good university, and have been a server in an upscale ... A: Go for it !!! All the nessesary things will fall into place....they have to ! As for the "books" ...
Labor costs	5/17/2007
Q: I am a partner in a sit down, table cloth 100 seat restaurant in an affluent section of the upper ... A: Labor costs differ in every operation. The key is to determine what you want your operation to be. ...
buyig a cafe business	5/9/2007
Q: I’m from the UK and am planning to take on a lease on a cafe/restaurant located in the UK. The cafe ... A: There is noyhing special about the foods Subway uses. Any commercial food purveyor will carry them. ...
New Restaurant Owner	4/26/2007
Q: I have been in the restaurant business for nearly 30 years. I have operated with my family but I ... A: Yes I will need more information. Type of restaurant, size, where, new operation, or taking over an ...
Hotel restaruant	4/24/2007
Q: We have been offered the opportunity to manage the only restaurant in a mid-range (not high end) ... A: #1 Give outstanding customer service #2 Offer the meals that the customers wnat to eat (not what ...
raising capital for restaurant premises	4/22/2007
Q: we are 2 chefs with 18 years experience. I have business experience and front of house. We can ... A: This is not where my expertise lies......however I can tell you that every "deal" is different and ...
starting delivery service in casual dining restaurant	4/20/2007
Q: Our restaurant has been up and running for a bit over a year now. We have been profitable for about ... A: You may want to streamline you "delivery menu" since some items may not "travel" well and then you ...
Pay plans	4/17/2007
Q: I got into a restaurant franchise business, and ofcourse, one store lead to another and now I found ... A: Sounds like you need to pay for what you want. Keep the salary reasonable and give bonuses to those ...
Labor Cost	4/9/2007
Q: Rick, Can you give me some idea of the average restaurant industry labor costs? Obviously it ... A: Management is totally dependent on skill level required. Fast food ......$400 _ 600 week Fukk ...
Labor Cost	4/7/2007
Q: Rick, Can you give me some idea of the average restaurant industry labor costs? Obviously it ... A: When you talk "labor costs" The biggest question is . Are you including management , taxes, and ...
How to succeed with a High rent expense	4/2/2007
Q: From reading the posts & answers on this site, I have learned that the rent expense should ideally ... A: The rent expense of 42 % is a MAJOR problem. Food + labor + rent equals 102% (that is more than ...
labor cost	4/1/2007
Q: i have to reprice my menu and have been told that a short cut for labor costs is two times food ... A: So if it costs you $1.25 to make a $5.00 hamburger, are you saying it is going to cost you $2.50 to ...
question regarding pizza business	3/30/2007
Q: I have read some of your answers on allexperts.com. I have a few questions and hope you can help me ... A: That is kinda of like asking..."what does it cost to buy a car? There are so many variables, you ...
Investing into an existing restaurant	3/25/2007
Q: I know the owner of a specialty restaurant(there is no other like it in within 2 miles of the ... A: It sounds like he has a winner..........sales look good..........rent looks good...... Bottom line ...
Buying or building a restaurant	3/23/2007
Q: I've been working in the restaurant industry for about 5 years, from busing to serving and no ... A: Sounds like you have eveything you need but the money !!! Which is hard to find unless you have a ...
Food Delivery Service	3/13/2007
Q: Im going to start a food delivery service in my area. I have gotten my ideas all written down but i ... A: Typically the restaurants charge the delivery service 70 % of the menu price and then the delivery ...
The change of my life!	1/24/2007
Q: I am thinking about opening a restaurant, however the idea that I have isnt the ordinary norm. I do ... A: You are about to start a massive undertaking. The kind that takes years of experience to do even ...
idea for small town resturant	1/19/2007
Q: We are in Mapleton Minnesota, southern part of Mnwe are a town of 1678. I am city Adminsitrator. We ... A: Your biggest problem is going to be with the beauracracy of your town or county. Since you plan to ...
Cafeteria Start up	1/10/2007
Q: My brother is an accountant/controller for a huge California based company. The branch office where ... A: You have stumbled onto something good. However your lack of experience scares me about your ...
start up costs	1/3/2007
Q: I am planning on opening a café/deli. 12-1500 sq. ft. Seating maybe for 20-30. I have two ... A: Go to your local restaurant supply house. They should help you design your place (they think you ...
food	12/28/2006
Q: firstly thank you for listening.I think i am a very good cook, and very hard working i have had no ... A: First off........If they want you to bring it from 7000 to 11000 you would have to perform a mirical ...
entering partnership	12/27/2006
Q: I currently own a small pizza take-out business, that generates about $1500 a week, its located in a ... A: Not enough info to give much advise here. You need to seek a business attorney for all the details. ...
im new here...just getting advise	12/26/2006
Q: we have a western restaurant inside the mall in fujian china,we planned to serve market A but in 6 ... A: I'm sure it makes sense to you.............but I need a little more help.............. What is ...
purchase price	12/24/2006
Q: I am looking at a deli that is doing about $600,000 a year. In business for 4.5 years. Seven day ... A: Some quick numbers food 35% rent 12% labor 20% business mtg 10% up to 77 % with a whole ...
Buying a Restaurant	12/21/2006
Q: I am looking in to buying a restaurant ocean front. The town is small but is growing. I am trying ... A: Golly, what you ask is hard with me not being there. Restaurants are much like houses in that the ...
Labor Cost, non-profit	12/13/2006
Q: Labor in this case includes all staff, kitchen, housekeeping, maintenance and management. We ... A: Your labor cost is just your total dollars spent divided by the sales generated for the same period ...
Labor Cost, non-profit	12/13/2006
Q: I manage a non profit conference center, so our rates are lower and profit is not the motive. How ... A: I can't help much on the labor, because you do not explain enough of what that number includes. The ...
Small Wing restaurant	12/9/2006
Q: My husband & I opened a small Wing and burger place in old Mexico. we are the only two working it at ... A: The general rule of thumb is 4 to 5 times what the cost of making the item is. However, depending ...
how can i increase my sales by 15%?	12/4/2006
Q: I am currently attending college and my major in Hotel Restaurant Management. I have to do a class ... A: Increasing sales by 15% is difficult without some form of marketing. However, you are100% correct ...
First phase of leasing a restaurant	11/29/2006
Q: Cooking for a while and now taking steps to have my own restaurant. Currently looking at a ... A: Dinners have become more sophisticated over the years. Their expectations are higher than years ...
Not getting enough turnover	11/28/2006
Q: I will give you some background on the problem. I have jointly owned a tea room for about 10 years ... A: If you are dealing with the lunch crowd, make sure you are hitting the basics. In and out in a ...
Restaurant financing	11/23/2006
Q: Several times I saw this posted by you "Restaurant financing is rarely done in the financial ... A: Typically commercial institutions do not finance "start ups" due to the high risk factor involved. ...
buy an exisiting restaurant	11/22/2006
Q: Rick; I am considering buying an exisiting restaurant and giving it an makeover inside and menu ... A: Yes, however this forum is designed more to answer specific questions one might have. If you need ...
Opening a Cafe	11/18/2006
Q: it is very much appreciated!! I have a few questions. I am looking into opening a produce ... A: Employes depend on the volume you are doing. However typicaly if you have more than 3, you have to ...
Labor Costs	11/4/2006
Q: What should the labor cost ratio be between the front and back of the house including salaries. Our ... A: Front labor should run 7% or less and back 12% or less. Management is dependent on how many and how ...
Increasing Revenues for a Fast Food Restaurant	11/2/2006
Q: Suppose you want to increase revenues for a fast-food restaurant that you own. This restaurant ... A: This sounds like a homework question. So the answer will probably be wrong if it is. I would use ...
Restaurant Purchase	10/31/2006
Q: I currently have 30 years of restaurant experience in a family owned business. I am currently ... A: Definitly hire a broker or attorney. And you pay. There are not many financing options other than ...
Opening a take out business	10/17/2006
Q: My husband and I live in a growing community. We would love to open up a take out only restaurant. ... A: You'll need about $20,000 to open it........you need to stay to no more than 3 employees to keep ...
Starting a pizza parlor	10/17/2006
Q: I have no idea on running a pizza parlor but can get some knowledge from a friend who runs one. A ... A: My advise is to leave the malls to the big guys...............rent like that will kill you. Find a ...
Number of patrons	10/13/2006
Q: I'm thinking of starting a small casual Spanish Tapa restaurant that would seat approximately 40 ... A: You are saying that your place would do $1000 a day in sales with $720 a day used up in food,labor ...
Pie and cookie cost	10/12/2006
Q: My children's school is contemplating doing a thanksgiving pie sale and a christmas cookie tray ... A: Cookies cost roughly 7 to 10 cents a piece to make and can sell for anywhere between 3.99 to $5.00 a ...
Buying an existing restaurant	10/2/2006
Q: Will you explain what you mean by the owner agreeing to "mortgage" the restaurant? What other ways ... A: The current owner can sell you the restaurant and property and "hold" the mortgage.........just like ...
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: I'll help with specific questions if I can. But it sounds like you need a consultant service ...
Formal Education?	9/28/2006
Q: I have worked in the hospitality industry 20 years with 15 of those being in restaurant. I have ... A: You seem to have your ducks in a row when it comes to operations.........but as you said ...
OWNERS SALARY	9/25/2006
Q: MY HUSBAND AND ARE PLANNING TO OPEN A FAMILY STYLE RESTUARANT IN SC. HOW MUCH SHOULD OUR SALARY ... A: You get what is left over after paying everyone else and all bills. That could be nothing at ...
Help for Family Restaurant	9/21/2006
Q: I am writing for my sister who took over a family business which has been opened for 25 years now. ... A: What you need is a restaurant consultant. I can recamend a friend of of mine. David Holmes at Out ...
how do i start	9/17/2006
Q: i have alot of ambition and creativity to start a resturant/irsh pub. theres alot of ideas i have ... A: I'm sorry but that is not something I can tell you in a letter. Try to find a local mentor in your ...
portions per person as appetizers	9/11/2006
Q: I am catering for a party and appetizers such as 1. Catfish bites 2. Hot Tamale bits 3. Fried ... A: I think for this one you should follow the old 80/20 rule. First off...it depends on the ...
Starting a take-out	9/9/2006
Q: I really want to start-up a take out restaurant. I have seen a few spots that would make a great ... A: Where you start pretty much depends on how much money you hsve........you will need 50 to 90 ...
owner-operator salary	9/7/2006
Q: I have been in the restaurant business for over 20 year as a general manager for large american ... A: Usually, owner operators draw a living wage until they gain some P & L history to determine what the ...
Adding a lunch buffet	9/4/2006
Q: We have a 44 seat restaurant in a very small town alberta. Rita, my wife, wants to add a lunch ... A: Lunch buffets usually add a little to food cost, but generally reduce your labor cost which more ...
Cost Control	9/1/2006
Q: I am working with a small sports bar/grill that has a good customer base and sales, but is having ... A: My advise is to concentrate on the sales. Yes watch your costs, but many places watch their costs ...
buying a bar/resturant	8/29/2006
Q: My wife and her brother and mother are considering buying a bar/restaurant which is currently ... A: There is no formula, Every operation is different,that is why they are so risky ! Individual ...
What BBQ Ovens Legal In CA	8/26/2006
Q: I want to open a BBQ Take and I want to know how I can find out what BBQ ovens are legal? And BBQ ... A: Daer Raphael, You need to see if the equipment is approved for commercial use. Each manufacturer ...
how much business needed to sustain a restaurant	8/23/2006
Q: my husband and I want to own a restaurant. A small burger place with a simple menu and hopefully we ... A: The reason the answers are general, is that every restaurant sale is unique, and even the simplest ...
buying existing restaurant	8/22/2006
Q: Rick, I am a well trained, recognized young chef in St Louis, I am purchasing my own restaurant. ... A: It sounds like you would be better off with him not around. The key however is if you have the ...
Point of Sale	8/19/2006
Q: What exactly does "point of sale" mean in the restaurant business? A: Point of sale or "POS" generally refers to the advertisng material for a specific campaign or item. ...
restaurant start up	8/15/2006
Q: i'm a 1st year student, and we have been given a project at college in wich we must start up our own ... A: First ....think small.........that is hard enough !!! A simple sub shop as well over a thousand ...
start-up costs	8/14/2006
Q: I have an opportunity to open my own restaurant in the spring of 2007. I have over 17 years ... A: Banks are pretty much out of the question.......Very rarely will they give you financing, especially ...
About to make an offer on restaurant	8/13/2006
Q: we sent you a question a few weeks ago and the answer was helpful, thank you! We have decided to ... A: I would definitely get either a lawyer or a commercial realator involved before you make your offer. ...
acquiring an existing business	8/7/2006
Q: I have purchased an existing business, a small market & deli that seats 40. It is located on ... A: You have to become the "best friends" in town to everyone !!! The slow season, unless you shut it ...
Staff	7/30/2006
Q: I plan on opening a small comfort food buisness. I would have seating for about 30-40 Diners How ... A: The staff is totaly dependent on the sales. In the front of the house, figure 1 server for every 5 ...
Pizza restaurant???	7/30/2006
Q: I presently own a laundry mat and car wash in a small town of about 5,000 people. The property is 2 ... A: It sounds like if you do the pizza shop, you should not go with franchise, The cost is much too ...
Design & Decoration cost	7/28/2006
Q: How much should a designer/decorator charge me for a brand new 3,000 sq.ft restaurant. It is not a ... A: Designs are not a test of what they cost. If you have a feeling of what you want, contact the ...
Starting a Fast-Casual Restaurant	7/27/2006
Q: I am very interested in starting a fast-casual restaurant in southern California. I am young and ... A: Opening this type of restaurant without ten or more years of industry experience is very risky. You ...
Should we involve a broker	7/24/2006
Q: Rick, we really love the insight on this site. It helps a lot. My husband and I are ready to run our ... A: Sounds like a good price on the place.........basic equipment can cost that much..........be sure ...
opening a restaurant	7/15/2006
Q: I am interested in opening up a restaurant, possibly with a bar, and am totally clueless on where to ... A: Daer Becky, There are well over a thousand steps to opening even a small sub shope. My advise ...
Food to go	7/15/2006
Q: I am thinking of opening a small establishment. serving comfort type foods. I was wondering if you ... A: Take out is always a good way to suppliment your sales. You don't even need a "take out" ...
Purchasing	7/13/2006
Q: I'm currently looking to puchase an exixting country restaurant. I've been asked to make an offer. I ... A: Good will figures usually are very arbitrary with no "rule of thumb" Many times a name change can ...
Partnership agreement?4	7/3/2006
Q: Am ready to buy real estate and existing restaurant business. What can/should I expect from a ... A: I am not awre of any "rule of thumb" that would fit your situation. Every partnership is different ...
MENUS	6/27/2006
Q: I intend to open a small homestyle resaurant in the next few months. I am looking for ideas for ... A: Daer margaret, Black or whiteboards are fine for daily or weekly specials. You should get a ...
Comfort Food	6/24/2006
Q: I would like to open a small 30-person restaurant Offering comfort foods. Such as soup, casseroles ... A: You seem to have a lot of the right ideas. Compfort food would maximize the potential customers ...
Want to start a BBQ restaurant	6/8/2006
Q: I am new to the food and BBQ industry. But where I live there is need for a good BBQ shack. I and my ... A: There are thousands of steps needed to open even the smallest restaurant. Way too many to tell you ...
New Restaurant	6/7/2006
Q: I have bought an existing restaurant (traded 5 limited evenings for eight years) and I spent two ... A: You need to agressively do some local store marketing ! Don't worry about food costs at this point. ...
Adding a Bar to an existing restaurant	6/5/2006
Q: I am hoping that you can help me out here. I am taking a business communications course that ... A: Your 10 table restaurant would probably generate at best $800 to $900 a day in sales. A restaurant ...
Purchasing existing restaurant	5/23/2006
Q: I have an opportunity to buy an existing restaurant. The previous owner got too stressed with it and ... A: I'm sorry but I can not advise based on the limited information you gave. I can only say that if it ...
Catering Services	5/14/2006
Q: Just to start off I think itâ€™s great you offer your advice to so many people, not many people are ... A: Daer Alan, Sorry for the delay...I was out of town. You did not mention how much funding you have, ...
Paying a previous owner to assist in transition	4/24/2006
Q: We are in the beginning stages of negotiating to buy an existing restaurant. The owner has agreed ... A: That issue can be resolved either way. Just make sure that both parties agree to the terms in ...
Buying a restaurant with very little cash	4/23/2006
Q: I am seriously considering purchasing a restaurant for $90K, but I only have $10k cash. The ... A: Most commercial lending institutions will not loan money to open a restaurant. These are usually ...
New business needs a revival of customer traffic	4/20/2006
Q: My name is Amelia and my father is the owner of a restaurant in Palmer Lake, Colorado. He recently ... A: The problem I believe is two fold. One.....The menue is a bit pricey for people to go to on a ...
Opning an asian restaurant	4/20/2006
Q: I want to open a fast food restaurant (Asian type where the customer walks-in, places the order ... A: Well sir you have definitly done your homework. I think if you keep the labor to what you say, you ...
1st. restaurant	4/12/2006
Q: I have been a chef at a local 4 star restaurant for the past 5 years. I now want to open my own ... A: Sorry but I do not have that capability, I'm just a working guy. However I do have a friend David ...
Starting a Restaurant	4/9/2006
Q: Dudasik, I'm a high school student with big plans in the future. I was wondering how much it will be ... A: Your not a bother at all. However I can't help you very much.........restaurant prices depend on ...
Opening a Pub	4/7/2006
Q: I have fair experience in the restaurant business (5 years) and now live in East Orlando after 5 ... A: Just about anthing will work in Orlando. The key question is do you have the ability and experience ...
If permit is needed to instal cooking equipments in existing restaurant	4/4/2006
Q: I just bought a lease of a vacant restaurant in brooklyn, NY. The restaurant has been closed for ... A: You will need to check with your local zonning and building Department for what is required. Each ...
Buying a carryout/delivery pizza restaurant	3/27/2006
Q: I was hoping that you could help me decide whether buying a restaurant would be a sound financial ... A: Sounds like a good deal ! You need to see his financial statements for the past 5 years and have ...
buying a pizzarestaurant	3/24/2006
Q: Rick: i am planning to buy a franchise restaurant. The listing price is 225,000.The location is ... A: Most places doing that volume are lucky to get 10% profit. That would be $65000. Also if it has ...
Does this look like a viable opportunity?	3/23/2006
Q: I am looking at 50 seat burger and beer place in a tourist town with little competition. It has a ... A: The numbers look OK, but you really need to get a local appaiser involved. Any time "unreported" ...
buying a restaurant that has closed	3/1/2006
Q: My question has to do with an italian restaurant that has recently closed. I have eaten there many ... A: If you can buy the equipment and smallwares, that's fine.......but do not pay for the "business" ...
Buying a business that's not for sale	2/28/2006
Q: I'm very interested in buying a local pizza chain (3 stores). They've been in business, and ... A: People usually buy restaurants in one of two ways. They either have a lot of money and just buy ...
Restaurant for Sale	2/27/2006
Q: I'm thinking about buying a restaurant. I have the experienced chef/manager to run it. It is an ... A: I am not sure what your question is. If it is weather or not you should buy it, I cannot advise ...
Pizza business	2/25/2006
Q: I have been running a Bar/Grill for almost 12 years now. Things have been great! We have quite the ... A: Do you run this as an owner operator? You can find some sample business plans on line. Just google ...
deep fryer	2/20/2006
Q: I am managing a local pub with a small kitchen and a fairly basic menu of burgers, steak sandwiches, ... A: http://foodservice.chef2chef.net/restaurant-supplies-equipment/restaurant-equipment/Fryer_Filters/in ...
Your link not working	2/16/2006
Q: Hey Rick, I was thinking about opening a burger joint selling Hot Dogs and Hamburgers, Fries etc. I ... A: Go to "google" and type in "food cost calculations" You should find some good info from those ...
buying a restaurant	2/13/2006
Q: There is a local restraurant for sale and the location is good and it is one of two southern cooking ... A: The rent and equipment sound reasonable, but you did not give near enough detail for me to determine ...
food prep and execution	2/12/2006
Q: Rick, I'm considering taking my sushi making hobby and turning it into a full time business. I have ... A: Daer mark, I know nothing about sushi. It seems that it is something for which you would have to ...
Purchasing a Pizza Parlor	1/17/2006
Q: Rick, I have no resturant experience; consider myself a good business person with attention to ... A: In three words..."PRETTY DARN GOOD" That is exactly what you want to find,,,the key is to get in as ...
Starting a Restaurant	1/10/2006
Q: What things should I be alert towards that can cause a starting restaurant to fail? Are these ... A: A failing restaurant wil be showing symptoms in all of the "numbers" that the restaurant keeps. ...
Best Book about Restaurant Business	1/1/2006
Q: If you kindly inform me about any best book about restaurant business, there are lot of out in the ... A: I am sorry, but I cannot give you any one best book, As you mention, there are many out there and ...
McDonalds	12/31/2005
Q: Where do I get information about opening a mcDonalds in Asia? More specifically in Katnmandu? There ... A: The only people that can help you would be the Mcdonalds corp office. Email them and ask who ...
Partnership offer in an existing restaurant	12/20/2005
Q: We have a 50-50 partnership offer from an existing restaurant owner. He is moving his current ... A: A few things to discuss. The numbers you give are reason for a bit of caution. First restaurants, ...
Advise on opening another location	12/4/2005
Q: Rick, My dad has a pizza restaurant in downtown Jacksonville.We had it for almost a year and ... A: I think you should expand when you are financially ready to support a new location and have ...
The value of experience	11/17/2005
Q: My question comes from Barcelona, Spain. My girlfriend and I are looking to buy a small existing ... A: The key to your letter is that the owners are willing to train you ! I assume that means for like a ...
Taxes, Licenses, and Insurance for a small restaurant	11/16/2005
Q: I have a few questions... What special licenses would i need for a small restaurant? What taxes ... A: The licenses and taxes you pay are dependent on where you live. Generally you will need " A state ...
restaurant	11/14/2005
Q: I just opened a restaurant in feb of this year. I would like to sell my share how do I go about a ... A: Because so much is dependent on the location of your place, you need to contact a commercial relator ...
new in industry	10/23/2005
Q: I'm an american living in spain and have bought a bar restaurant. we live in a resort town by the ... A: It sounds like a teriffic place. I'm sorry, but I do not know of any avenue to help you with your ...
Guest Relations	10/2/2005
Q: I run a restaurant and we have a policy to seat only complete parties. This seems to present a ... A: You just can't win in this situation..........typically you should hold the reservation for up to 30 ...
Our business partner is an idiot	9/22/2005
Q: My husband and I started a quick serve restaurant with a friend. We are an Scorp. My husband and I ... A: I'm not sure about what you can do legally, except to "buy them out"......you will have to get some ...
Buying an exsist restaurant	9/20/2005
Q: Over the past 2 months my wife and I have been working on buying 3 very old buying in a historic ... A: If you are considering running the restaurant yopurself, I would have to advise against it. If you ...
pre sale inspections	9/19/2005
Q: A little background: I am in the very beginning stages of buying an existing bakery/cafe that has ... A: By all means you should have it cleaned and inpected ! Also you should have both zoning and fire ...
Need help with a restaurant case	9/19/2005
Q: I'm an MBA student. I have a case study in my hand that I am trying to work on for my degree. I need ... A: The issues are : What are the P&L,s like? is she making a profit? if so how much? Can you make a ...
Buying established restaurant	9/9/2005
Q: My wife and I were offered a chance to purchase or become partners in a restaurant. The location is ... A: I am not sure what your question is, so I will just give some advise. I am assuming from the ...
Food Cost and Yield	9/6/2005
Q: I recently took a job that requires me to know more about Cost and Yield that I think I actually do. ... A: I'd like to help you but I am not really sure what you are asking me for. Yes, your food cost is ...
------------------------- ...	8/17/2005
Q: My dream is to have a small cafe or bakery or both or even a small restaurant. I have checked out ... A: An assistant Mgr. runs about $400 a week and a real "Take over" kind of Mgr will run 800 + a week. ...
Hi Rick My dream is to...	8/16/2005
Q: My dream is to have a small cafe or bakery or both or even a small restaurant. I have checked out ... A: The restaurant business is one of the toughest there is !!! You must make a full lifestyle ...
Buying a business	8/14/2005
Q: Hey Mr. Dudasik, Let me first thank you for the great service you provide here. Situation: I ... A: The value of a restaurant is determined by the location as well as the sales and profit numbers, so ...
Re-opening a closed restaurant	8/13/2005
Q: Just found your site and have enjoyed reading through all the questions and answers. A few months ... A: Typicaly, I do not advise people without several years of restaurant management experience to open ...
Restaurant Supplies	8/7/2005
Q: I am trying to find a place where I can purchase large supplies of forks, spoons, and knives. Would ... A: Since you did not mention what kind of silverware you are looking for or how many you are looking ...
buying a restuarant	7/30/2005
Q: I am considering buying a restaurant near a small town close to my parents. The sole proprietor has ... A: I can't really help you on the buying of the restaurant over the internet. You need to get with a ...
Openning a burger, shake restaurant	7/24/2005
Q: I just a week away from open my burger & shake restaurant. The problem that I having is that I'm not ... A: The quickest way to get your spreadsheet, if you do not know how to make one, is to have a friend ...
Cafe or Restaurant	7/21/2005
Q: My friend and I are planning to open a joint business -either cafe or Restaurant. What kind of ... A: Your decision on how to set up your partnership really needs to be answered by a lawyer. Be sure to ...
Inventory and Restaurant employee meals...	7/21/2005
Q: What a great site! I have a feeling you may be receiving a lot of questions from me. Here's three: ... A: The least expensive way to inventory is to just make a spreadsheet on excell.........Begining ...
thinking of opening a restaurant	7/12/2005
Q: I have been thinking about opening a restaurant on and off for the last 2 years. The problem is, I ... A: Your age should have no bearing on your ability to run a restaurant. Your experience however does ...
New GM and ownership possibilities	7/9/2005
Q: I was just offered a position as a GM of a casual dining restaurant in town. The owner has 2 other ... A: Some of your statements show concern ! A typical casual dinning restaurant doing 2M would have a ...
Vegetarian Diner	6/25/2005
Q: My dream is to oneday have a diner. I want to have all the same kinds of food that are usually in a ... A: You should be able to find whatever you need through Sysco food distributers. (check yellow pages) ...
We hired a chef/general manager...	6/15/2005
Q: We hired a chef/general manager for family owned fine dining , open breakfast,lunch,dinner.Total ... A: It's hard to answer your question not knowing what you mean by "fine dinning". Typically..breakfast ...
Buying Over.	6/7/2005
Q: I intend to buy over a friend's dying restaurant, the problem is the place is really run down and I ... A: The only way you can find capital for your operation, will be through friends or family who wish to ...
Location of new restaurant	6/6/2005
Q: I'm looking to start my own free range/organic restauant and by it's very nature, it will be ... A: Location is everything. That is why the big companies spend thousands of dollars trying to identify ...
Opening a restaurant...	6/4/2005
Q: Im only young and just leaving college with no real career direction in mind, apart from the fact I ... A: Look over the following web site for some good information. ...
interview tips	5/31/2005
Q: I would like some tips on answering interviewing questions for a restaurant management position and ... A: The biggest thing someone wants to hear from a potential manager, is that he/she will run the ...
Purchasing a restaruant	5/26/2005
Q: We are looking into purchasing an existing restaurant. A turn-key operation, if you will. What is ... A: Daer Ben, Only someone who is knowledgeable of local restaurants and local real estate, can put a ...
Restaurant service	5/23/2005
Q: Q1) Outline the order of service for a meal experience. Q2) Describe the order of service for a ... A: Order of service: Introduction drink order apetizer order deliver drinks and or apetizer take ...
Running a restaurant	5/4/2005
Q: We are looking at a restaurant but the lease is up in 2 years. Does this mean that we have to pay ... A: Most times, when a lease is up, it means a raise in rent. Try to work out a new lease with the ...
starting a cafe	5/3/2005
Q: I am currently in process of owning a cafe that has already been franchised. the franchised cafe is ... A: Investing in the food service industry without any food service background is an extremely risky ...
Investors	4/29/2005
Q: I am currently bidding on an old victorian manson, set up as a restaurant. I am taking on all the ... A: The loan from your aunt is negotiated between the two of you. Find out what she wants and ...
leasing	4/29/2005
Q: My question is that if I was to llease a building is it possible to keep the business seperate from ... A: I'm afraid you are asking a very legal question, that could be best answered by someone more ...
Food Cost on Concession Business for Business Plan	4/22/2005
Q: My husband and I are starting an upscale mobile lunch catering operation at a local office complex. ... A: Go to the following site and click on "spreadsheets" then click on "income statements" It will show ...
Food Cost	4/4/2005
Q: My students are working on a project in which each group has to run a restaurant. We would like to ... A: http://www.virtualrestaurant.com/plan.htm Dear Michael, Food costs are determined more by the type ...
Buying a running Irish Pub	3/31/2005
Q: I think that I found the place that I finally want to get. I am a little concerned about the loan ... A: It looks like you have done your homework on this purchase. However, I am sorry to say that only an ...
POS necessary?	3/27/2005
Q: I will be opening up an independant soup, salad, sandwich restaurant [1500 sq ft] soon, and was ... A: Start small and upgrade if you feel the need. You can get a Sharp or Casio cash register for a few ...
licensing	3/23/2005
Q: we are currently ready to sign a lease to take over a existing restaurant. They currently have a ... A: Again, laws vary from state to state, but many states issue a certain number of licenses and then ...
licensing	3/23/2005
Q: we are currently ready to sign a lease to take over a existing restaurant. They currently have a ... A: Every state/county have different laws reguarding liqour licenses. You will need to contact your ...
Running/Opening a restaurant	3/17/2005
Q: I have been having this idea of opening a restaurant.. cuisine unknown as yet but something exotic ... A: The only advise I can give you is to hire someone who has all the experience to do this for ...
Buying an existing restaurant or starting new	3/11/2005
Q: Rick, Thanks for all your great advise to those of us in need of a little direction. Here are my ... A: I cannot advise anyone who has not worked in the industry to own and operate a restaurant. The risk ...
Equipment	3/4/2005
Q: Good afternoon Rick! I appreciate you taking the time to answer the following question(s) for me. I ... A: Lease the equipment. You can always pay it off if your operation proves very profitable. You will ...
Restaurant marketing	2/20/2005
Q: I reside in Bombay, INDIA. I have just purchased this terrace area of 14,000 sq ft which is of a ... A: I,m sorry but you are asking a question I could not possibly answer with the limited information you ...
Lease, not buy?	2/12/2005
Q: At one point (9/22/02) you stated that it was better to lease than to buy a restaurant. Could you ... A: The sad fact is that most indepenent restaurants fail within a few years. It is best not to tie up ...
restaurant software	2/10/2005
Q: I am about to open a small restaurant. I have all the equipment, furniture etc. Is there any ... A: Congrats on your new place !! There is all kinds of software..the best way to review it is to go ...
starting a business	2/8/2005
Q: My name is Lois and I'm 25 years old. I just graduated with masters degree in education with ... A: Opening a restaurant of even the smallest size, requires a series of over a thousand steps, which ...
obtaining a loan	2/8/2005
Q: I have a question about abtaining a business loan. There is this restaurant business i am interested ... A: Restaurant financing is rarely done in the financial sector. Banks will rarely loan money to open a ...
buying a restaurant	1/22/2005
Q: We are considering buying an italian restaurant in our town from the owner who is retiring. We only ... A: Your question surpasses the knowledge of this humble restaranteaur. My advise would be to find a ...
opening a pizza place	1/11/2005
Q: If I dont have experience in the resturaunt business, is it possible with hiring a consultant that ... A: I would advise that you have 3 to 5 years experience working in the type of restaurant you wish to ...
Buying a small burger place	1/4/2005
Q: I am looking to buy a small place that serves burgers, nachos, and has the capacity to serve ice ... A: For the question about financing, Always try to use other peoples money ! Use your money only as a ...
Building the right base of people to start a restaurant	12/31/2004
Q: I am currently looking into starting a restaurant & small nightclub (converted for evening ... A: First of all.....congratulations on having a vision for your operation ! Unfortunatly, very few if ...
Profit Sharing	12/22/2004
Q: Ihave been in a family owned and operated restaurant for 23 years. Iam interested in profit sharing ... A: There is no normal percentage for profit sharing because it depends on how much your "profit" is. ...
What are the key factors in a biz plan...	12/22/2004
Q: that makes the lender say yes! I am currently putting a biz plan together. Ive done all the research ... A: Your business plan should convey not only the technical facts and figures, but should also covey a ...
Taking over the family business	12/21/2004
Q: My grandmother has ran her restaurant, karens cafe, for a little over 10 years now and business was ... A: Your in a very interesting situation ! If you take over the business, you can expect strong ...
opening a coffee/cafe	12/12/2004
Q: I,m a aspiring business entrepreneur. My goal is to open a imported coffee cafe,i was wondering if ... A: Yes you should always incorporate.....this takes the liability for anything off of you personally ...
start up contingincy	12/9/2004
Q: Rick, what is recommended $ amount percentage of contingincy/working capital to have in budget for a ... A: It all depends on how big your operation is. The main concern is that you can meet your payroll for ...
Dear Rick, How long should...	12/8/2004
Q: How long should it take before a restaurant starts to turn a profit? And is it considered a profit ... A: There is no "norm" for how long it takes to make a profit. Some do it from day one and some never ...
thinking about starting a resturant....	12/7/2004
Q: Over the last couple years I've pondered about idea of opening a resturant but don't know anything ... A: I'm sorry but I cannot answer your question any more than someone can answer the question, "How much ...
Questions about starting a Cafe	12/4/2004
Q: I am hoping to, within the next few years, open a small Cafe, in washington state [Seattle area]. ... A: The legal requirements are different for almost each municipality....so check with your local zoning ...
Is a face lift worth it?	12/4/2004
Q: My partner and I have just purchased a small 100 seat restaraunt in Canada. It is an older cafe ... A: As they say..."if it's not broke....don't fix it" !! I would work on expanding the custumer ...
Existing cafe/deli	12/1/2004
Q: Rick, I am in negociation to purchase a cafe/deli in an industrial park at the Las Vegas Motor ... A: Seams a bit steep ! Food cost and rent will eat up 66 % of sales ! Food cost is normaly 25 to 30 % ...
Opening Night	11/22/2004
Q: I have two questions. A group of people and I are planning to open a café that specializes in fine ... A: First of all, Congratulations on your new operation !!! If funds are tight, I would recomend what ...
To go BBQ etc	11/22/2004
Q: Rick, First off thanks for being here for us newbie's at large. I have the opportunity to start a ... A: BBQ pork and BBQ chick sandwiches are the best cost effective items to put on the lunch ...
To go BBQ etc	11/22/2004
Q: Rick, First off thanks for being here for us newbie's at large. I have the opportunity to start a ... A: Sounds like a good deal ! However, the "rent" of any restaurant, should not come to more than 10- ...
labour	11/19/2004
Q: how do you know what your labour expense should be Answer - Dear Lance, Labor expense for what? ... A: I'm sorry but you are not asking very explicit questions. Labor costs can run from 10 % to 50 % ...
buying a restaurant	11/14/2004
Q: Mr. Dudasik, My partners and I are going to be purchasing an upscale restaurant soon. We have ... A: I'm really not sure what you are asking me to give you. Are you talikng about a location? or the ...
Starting a restaurant!	11/6/2004
Q: Rick, My brother, father and I have had a dream, for awhile,of starting a restaurant in town. We ... A: Building a restaurant from the ground up would require over 10,000 steps that I cannot possibly put ...
Buying an existing restaurant	11/6/2004
Q: I live in Edmonton, Alberta and my husband and I are considering purchasing an existing restaurant. ... A: You need to know and see all financial statements for the past few years. Why is the owner selling? ...
Buying an Existing Restaurant	10/27/2004
Q: Rick, I have the opportunity to buy an existing restaurant, all of the inventory, to include the ... A: The sales growth of your location looks very good. You do not mention what your "to be partner" is ...
portions	10/26/2004
Q: I prefer to look like an idiot when the person can't see me. My question is this: How can I reduce ... A: Sorry, but you are doing it correctly. You just need to determine if you are spending more on the ...
Electronic Management	10/19/2004
Q: I would like to know, since you have entered electronic management tools, -if so-, (like POS ... A: Technology today can pretty much do whatever you are looking for. A ma and pa sub shop is still ...
Buying Existing Restaurant	10/11/2004
Q: My wife Leila and her sister Dang, who are both Thai, are going into a partnership business by ... A: Deat James, Your cash flow question depends on your payroll, You should have two months of payroll ...
Food Costing	10/3/2004
Q: Dudasik, I read a response you gave to "Cathy", 2/28/2000 regarding a food cost formula. You said ... A: You are correct, in that every operation is different and therefore every cost formula is different. ...
Buying a rundown restaurant	9/23/2004
Q: I have the opprotunity to buy a restaurant that once had a very good reputation but it has been ... A: Your question about the name is dependent on how many people really remember it...........sometimes ...
How much to pay Percent Rent?	9/21/2004
Q: i am in the process of reviewing a lease for a small fully equiped quick serve restaurant. The ... A: It sounds like you plan to run the place yourself with maybe one employee. If the landlord is ...
Servers not always charging.	9/15/2004
Q: I have owned and Italian Restaruant for the last 13 months. I have a couple of servers (from the ... A: If this is a once in a blue moon event, just consider it "the cost of doing business" If this is ...
Getting people in the door	9/6/2004
Q: I have opened a new restaurant in Bangkok, Thailand serving Continental Thai Fusion Cuisine. We are ... A: You need to do what is called "local Store Marketing". Become a part of the community and get ...
group charge	8/30/2004
Q: Sometime when I go to restaurant with friends, the bill would show an additional charge called Group ... A: I have never personally heard of a "group charge" What I have heard of, is if you have a private ...
Chef or Cook?	8/25/2004
Q: I'm interested to know if I can add "Chef" to my name without formal training. My husband and I ... A: If you are the one who designed the menu, select and purchase the ingredients, prepare or supervise ...
Legal costs	8/23/2004
Q: I am writing a business plan for school in which I am opening 2 Italian restaurants in PA. Do you ... A: If you mean the legal fees for hiring a lawyer to start a bussiness and prepare leases on buildings ...
Selecting a Real Estate Agent	8/23/2004
Q: I'm just starting to hunt for a location to lease, and need some advice on finding a good real ... A: First off, make sure you are using a commercial realator specializing in restaurants.sometimes ...
Setup Cost.	8/23/2004
Q: I'm trying to start fastfood franchise restaurant in the new food court at the mall. It's a ... A: Using Chick-fillet as an example, you are looking at $150,000 to $200,000 to open the ...
Buying a Fast-Food Pizza, etc. Restaurant	8/23/2004
Q: I am looking into buying an existing restaurant that has been around for a few years. The current ... A: It sounds too good to be true !! Most restaurants doing $7000 to $8000 a week can barely stay open ...
Advertising & Bringing In Customers	8/22/2004
Q: My girlfriends family have recently opened a Chinese Restaurant. They have been opened for a couple ... A: The best way to promote their restaurant is to provide exceptional hospitality that will convert to ...
Restaurant start up	8/17/2004
Q: I am in the beginning stages of looking into starting a small restaurant in my local area. I have ... A: I'm sorry, but the only advise I can give to someone with "zero" restaurant experience is to hire ...
good idea or bad?	8/9/2004
Q: I live in a small town and am considering opening a country down home cooking restaurant. I want to ... A: The idea is great!! The cost can run anywhere from $80,000 to over a million based on ...
Starting a Restaurent	7/25/2004
Q: I am sorry for being unclear. I am planning an Italian restuarent with a seating capacity of about ... A: Again, the question is too broad. The way this works, is that you first decide what the menu will ...
Starting a Restaurent	7/25/2004
Q: Rick, If I want to start a high end restaurent, what kind of equipment I would need? Also ... A: I,m sorry but your questions are much too broad for anyone to answer. A High end restaurant would ...
Buying a restaurant	7/22/2004
Q: I am considering purchasing an italian restaurant that has been in business about 8 years. seating ... A: First of all.....that's a great price for ANYTHING !! A simple subway shop can cost over $100,000. ...
Restaurant buying techniques	7/9/2004
Q: Currently I have been looking into purchasing a restaurant. The owner has been very cooperative in ... A: Buying a restaurant should involve several professionals. A commercial realator - knowledgeable ...
Buying a Small Diner	7/7/2004
Q: allegedly grossing $2000 per week. loyal clientele, mostly trades folk & office workers, been ... A: This sounds like a perfect situation ! Just try to get the owner to hold a note for the sale and ...
Buying a turnkey deli/pizza bakery	7/6/2004
Q: First off thank you for your input. Secondly, what would some of your other concerns be in a tourist ... A: The key to a perfect sandwich is the bread.....good and FRESH 100 % of the time and bigger than the ...
Ideal restaurant costs	7/3/2004
Q: Dudasil, I'm in the mitts of finalizing my business plan for a “burger, sandwich and salad joint, ... A: Every restaurant is different, so I cannot tell what your costs should be. However, the numbers you ...
Restaurant	7/1/2004
Q: What main factors are vital to consider when opening a restaurant? I anticipate to open a mexiacan ... A: The things you mention and a hundred more must be considered. I cannot list them all in a ...
food costing and pricing	6/29/2004
Q: My nest question is this: What is the most realistic way of coming up with projected sales to then ... A: The only realistic way to determine a restaurants sales is to get information from other restaurants ...
Fast food management	6/24/2004
Q: A friend of mine owns a small chain of fast food restaurants and is having a problem with employee ... A: The best way to reduce, but not eliminate employee theft is to reduce or eliminate the opportunity ...
Finding a site for new restaurant	6/23/2004
Q: I am looking for an appropriate site for a new restaurant but am not sure where to start. Are there ... A: Yes you are correct. Check your local area for a commercial realator or a restaurant broker. These ...
Getting Business back up	6/18/2004
Q: Business been back during these past few month. I just wonder is there a way to get business back on ... A: You need to determine every day what your sales need to be and work out a plan of attack that will ...
Food preparation at home for sale	6/14/2004
Q: Not sure if you will be able to help, but I hope so. I'm thinking of starting a small business from ... A: The answer to your question lies in your "local" zonning department. Typicaly it will not be ...
start up financing	6/6/2004
Q: I would like to open up a small family owned BBQ place. I know that one of the reasons so many ... A: I would advise anyone opening their own place to have enough funds set aside to recieve zero income ...
How to find a good chef/cook?	6/4/2004
Q: Im planning on opening my own restaurant soon, and I know that the main thing in a restaurant is how ... A: If you are in any city of any size, just run an ad in the paper...........you should get quite a few ...
Help With the Restaurants	6/3/2004
Q: I need some help on how to revive my restaurants. Business been pretty bad lately and there dont ... A: I would love to help you, but you will need to give me more information. The type of restaurants ...
buying restaurant	5/25/2004
Q: Rick, My husband and I have an oppertunity to lease or purchase a restaurant property in a nearby ... A: If you can lease it, go for that route........A $270,000 committment is quite a load..and risk in a ...
Buying a Restaurant	5/24/2004
Q: How much would you pay for a operation that has $700,000 annual revenuse and $130,000 - $180,000 ... A: I'm sorry, but putting a value on a restaurnt involves dozens of factors. Even if they were all ...
Starting a Restaurant	5/23/2004
Q: We are starting a small (1,500 sqft) Asian restaurant in a very affluent area north of Houston. We ... A: I would advise you go with a standard three to five burner wok stove. This will allow you to expand ...
What to ask when looking to buy a restuarant	5/19/2004
Q: I just saw a pizza restaurant up for sale. The location is great. The restaurant needs a major ... A: There are hundreds of questions that should be asked....I cannot possibly list them in a letter. My ...
acquiring an up-and-running business	5/16/2004
Q: My husband and I were a part of a foursome that was going to buy an existing restaurant. We want to ... A: All I can say is that the commitment to own your own restaurant has to be immense!! 7 days a week ...
Doing a project of future carrer and i want it to be starting my own resturant	5/7/2004
Q: Dudasik, I am a student at PHMS and we were assigned a project to research my carrer that i want ... A: I,m sorry, but no one can tell anyone how much they can make owning a restaurant any more than they ...
Gay bar/restaurant	5/6/2004
Q: I live in San Miguel de Allende, Mexico and there is a large gay/lesbian population her, mostly ... A: My first thought is that typically businesses open to to the largest available clientel they can ...
what is your job and how...	5/6/2004
Q: what is your job and how long have you worked at this job? also what education, preparation or ... A: The restaurant industry is one of the toughest there is. Long hours,dealing with the "public",Always ...
Improving profit/expanding menu	5/3/2004
Q: I recently bought ($11,000-$20,000 total investment) and re-opened a juice bar/cafe in a small main ... A: Good for you..........keep the costs down and you don't need to do a lot in sales.... The only ...
resturant life plan	4/28/2004
Q: i am a 19 year old culinary student at the cooking and hospitality insitute of chicago. my dream is ... A: I'm sorry, but I am not sure what you are asking me. Yes, going to school is good. Yes, getting ...
Value of a franchise	4/22/2004
Q: It's me again. First of all, let me say that I very much enjoyed reading through the questions ... A: The value of a franchise is that, you are usually buying an established "name" and an "established ...
Accounting, Computer and Cash Register Systems	4/22/2004
Q: I am trying to put together a business plan for a deli style restaurant. We hope to open several ... A: Systems are changing so fast, that I cannot keep up with what is out there. The biggest factor ...
starting a catering business	4/21/2004
Q: Rick, I'm nearing retirment from the business world and love to cook. I've always loved to cook ... A: I'm sorry, but i do not know the specific names of the books, but there are many of them. Check at ...
Determining fair price for restaurant	4/15/2004
Q: We are in the market for a restaurant to buy and have come across one that currently serves Mexican ... A: The only people that can determine a fair price for any restaurant, must have : Seen the ...
New Restaurant	4/8/2004
Q: I am starting a new venture and I need some help from you. There will be 4 partners in the ... A: From what you describe, the only help I can give you is that if he worked for you, he should be in ...
Researching a Restaurant	4/6/2004
Q: There is a restaurant that I have known for a few years. Three of my relatives work(ed) there. It ... A: It is sad that owners allow this to happen, however the bottom line is that it is their business to ...
Purchase Price	3/31/2004
Q: I am looking to open a restaurant in the suburbs of NYC. I recently looked at a restaurant that has ... A: I'm sorry, but with the hundreds of variables associated with every restaurant, it would be ...
No experience	3/30/2004
Q: I am considering getting out of my engineering mgmt. job and getting into a restaurant. I have my ... A: Unless you are thinking of being an owner and letting someone run the restaurant, You are headed for ...
Buying an existing operation	3/26/2004
Q: Let me start by saying I have been in the industry for better part of 25 years on both the Owner ... A: Some stanards are : smallwares .6% office supplies .3 % cleaning supplies .3% utilites 3 - 5 % ...
buying existing business	3/25/2004
Q: What price ( as a percentage ) is common for purchasing an existing restaurant? i.e. 10% of one ... A: Generally the price of a restaurant is based more on what profit it does or dosen't make rather than ...
Item Costing	3/23/2004
Q: My name is Ashleigh and I am currently working in the food industry. I have a function coming up ... A: Pricing out Sushi is the same as with a burger. You need to find out what it costs to make it and ...
Start a Mobil Pizza Restaurant	3/16/2004
Q: I want to open a mobil Pizza restaurant using a converted camper. I am hoping to attend swap meets ... A: Sounds like a good idea !!!! Maybe even at home delivery like the ice cream truck....... As far as ...
Formulas for financial planning	3/11/2004
Q: Im planning an indian restaurant on a medium sized caribbean island. Between myself and a partner we ... A: The rule of thumb is to have payroll stashed away for two months and it would be best if you did not ...
kitchen staffing	3/8/2004
Q: I am opening a new casual dining restaurant in a few weeks and need some advice on how much kitchen ... A: The answer to your question lies in several factors you do not mention. What is the menu? How ...
Food processor machines	3/4/2004
Q: My name is Saeed Rouhani, and I am doing some research on behalf of my parents, who are starting a ... A: The industry standard for these machines is "Hobart" You can go to your local restaurant supply ...
starting a business	2/28/2004
Q: i have no idea on costing though. i have heard of a trading standard account and the formulas that ... A: First of all, I have never heard of a "trading standard account" Typically, menu prices are three ...
Restaurant site selection	2/27/2004
Q: What is your opinion on opening an upscale casual restaurant in the lower portion of an office ... A: My initial reaction is to strongly advise against this venture. Casual restaurants make their ...
Financing a Restaurant	2/11/2004
Q: I was told to look into SBA loans, is it worth the time? Second, for starting a restaraunt, what ... A: If what you are looking for is a "pro forma" (where you can plug in various sales results along with ...
Location, Location , Location	2/10/2004
Q: my wife and I opened a European -style, family restaurant a year ago. I am a high school teacher ... A: It seems that you just have to find a way to get the tourist in to your place. Weather it is ...
Financing a Restaurant	2/10/2004
Q: As one other person started out, I have the restaurant "bug". I have this incredible idea for a ... A: First the reason for the corporation is as you say it is it's own legal entity. Any advice other ...
New manager of a flounder restaurant	2/3/2004
Q: Situation: One of four well established family style restaurants in small towns around the Ft ... A: You appear to have taken on quite a challange. Good for you!!!! You are correct in that you need to ...
buying a restaurant	12/5/2003
Q: I'd like to get your opinion on a restaurant im very close to buying. Im about to buy it with a ... A: Sounds like you have done your homework. Your numbers sound about right....just remember that that ...
buying a restaurant	11/29/2003
Q: I was offered to take over an existing running restaurant. The location is very good. The ... A: First off $396000 for a 700 sq foot restaurant is extremely high. To pay that off in even 10 years ...
New restaurant venture	11/18/2003
Q: Mr. Dudasik, I am trying to finalize a business plan for an Italian restaurant in the North Atlanta ... A: First off let me tell you that your letter shows that you have the expierince, wherewithall, and ...
Customer 's bills -	8/17/2003
Q: This is a question coming from a restaurant patron... Why would a restaurant not permit seperate ... A: Your question about why restaurants prefer or require one check for large paties is mostly due to ...
food costing	7/27/2003
Q: Can you please advice me of accurate food costing and pricing. I don't want to purchase a software ... A: The only way to get an accurate account for your food cost is to do a weekly or monthly inventory of ...
Hiring Chef/ Kitchen design	3/27/2003
Q: My sister and I own a busy (1M+), profitable restaurant in rural New Mexico (6000 people). Our ... A: I believe I talked to you a year or so ago, I am currently one of the managers at El Pinto in ...
Profit Retaining	12/25/2002
Q: If there is a restaurant and is having problem with the profits slipping down and customers drawn to ... A: The information system you speak of is useful if you have a large restaurant doing 2 - 3 million per ...
Restaurant PC Game	12/20/2002
Q: My name's Joseph. I'm thinking of starting a project for a computer game based on starting and ... A: Here are a few hurdles that must be overcome (not in any order) Architect plan city license zoning ...
where to start	12/9/2002
Q: hey, My name is Mike, I'm 19 years old, and I'm currently in my second year of college in Albany, ... A: I applaud your enthusiasm howerver running a restaurant is like any other profession. You need ...
starting a restaurant	9/26/2002
Q: I have a couple of questions: What is the best size of restaurant to open that could gross at least ... A: The questions you ask are not answerable since the restaurant business is not an exact science and ...
Margins	6/5/2002
Q: What would you estimate are typical margins in a moderately high-end health food restaurant? When I ... A: Your question about the margins on a health food menu is somewhat open ended, since what a meal is ...
Equipment	5/21/2002
Q: As you suggested, I am now providing additional information. AREA 1200 sq. feet (115 sq. metres) ... A: The plan sounds good.......just not sure about the frezzing/ microwave part. The menu you ...
Pizza	5/18/2002
Q: My sister is looking to open a pizza rest in an area already overserved with pizza (in my opinion). ... A: I'm afraid that if your sister is planning to open a pizza restaurant and does not have the recipe ...
Site Selection	4/19/2002
Q: I am considering developing a five unit building suited for fast food establishments. I am concerned ... A: In response to your questions, first of all, from the description you gave, you have a great ...
starting a restaurant	3/3/2002
Q: I was wondering what kind of permits are needed to start a restaurant and what the laws are about ... A: Every city has different zoning codes Typically, you need a city, county and state license. also a ...
Marketing Strategy	1/29/2002
Q: My son and I own and operate a small pizza pub in a small 15000pop Ohio town. We have a unique thin ... A: Sounds like it is time for heavy duty local store marketing. The kind that is between inexpensive ...
Starting up - cost & financial planning	1/24/2002
Q: Ive got the bug. Im finally going to bring a restaurant concept ive had in my mind to the ... A: So you have the "bug". Well, I think you will make it based on the questions you asked and the way ...
Starting it up	1/16/2002
Q: I'm interested in starting a restaurant/bar. You know the down-home inner city type that serves food ... A: Opening any restaurant with little cash is hard, but not impossible. You are best advised to find a ...
Site selection for Buffet Restaurant	12/31/2001
Q: Many thanks for replying to my previous query. I have one more question which I would be grateful ... A: David For a buffet restaurant, keep in mind that one major draw, is that it is "fast" for the ...
rental costs	11/17/2001
Q: I am interested in buying a fast food hamburger style restaurant in Rochester (Upstate) New York and ... A: Greg, Your rent VS. sales ratio is excellant......approx 11% That is a pretty good number. What ...
Pricing of deli trays	10/4/2001
Q: I own a very popular restaurant in rural New Mexico. I want to add another area to my operation by ... A: The party trays would make a great addition to your operation! Typically, you would tripple your ...
starting a cafe	8/12/2001
Q: I am interested in starting a cafe that serves strictly organic healthy lunch/take out meals. I am ... A: I am sorry you did not get my response.......I mailed it over a week ago, but was informed today ...
Rent Expense	8/5/2001
Q: Background: I am considering opening up a deli/grill restaurant in an empty food court of a mall ... A: Typically your rent should be around 7 - 10 % of sales for the building and around 15 % if it ...
Restaurant Operation	7/28/2000
Q: My wife and I have owned a 200-seat "mom & pop" style restaurant for seven years. I am looking for ... A: Congratulations on your restaurant, hope business is doing well!!! To answer your question, I first ...
Re: Food Costing	2/28/2000
Q: I`m helping my fiancee set up a new menu and I am in need of the formula for doing the percentage in ... A: .... I responded to your message board yesterday....if you did not see it, if you know how much ...

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