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Running a Restaurant/Questions Answered by Expert Jeffrey Summers
| Subject | Date Asked |
| remotely Controlling an Overseas Business | 11/12/2011 |
| Q: Good day, I just got an opportunity of taking over a small restaurant business as part of a debt ... A: You can't manage the business by visiting just 2 days a month. Is anyone there in the position to ... | |
| Assuming/buying a running restaurant | 11/2/2011 |
| Q: Jeff, Thanks for taking my question. My husband and I are buying a restaurant that is currently ... A: If you have concerns about all of those issues, you need to hire a consultant to help you do it all. ... | |
| subsidies | 9/26/2011 |
| Q: I am a new cafe owner and have several questions regarding subsidizing our business. We are in a ... A: First, fewer and fewer companies are offering subsidies to their contracted foodservice operators. ... | |
| restaurant build | 9/15/2011 |
| Q: Hey Carl, I am in the very beginning stages of getting a new restaurant going. I have been in the ... A: First, it's Jeffrey, not Carl. And secondly there is simply too much information missing to give you ... | |
| labor cost for a lounge | 8/4/2011 |
| Q: would you please tell me what is an acceptable labor cost percentage for a cigar bar and lounge in ... A: What's acceptable is actually, only what's acceptable to you, the operator. The problem with "what ... | |
| Cost | 5/4/2011 |
| Q: Do you add tax into the price of your drinks, or do you charge the customer on the receipt. We sell ... A: 1. You should add tax into your drink prices. It simply makes it easier for the guest. I also ... | |
| new pizza place | 5/3/2011 |
| Q: I want to first thank you for your time here and knowing that these information cost a lot money to ... A: 1. Your options are to do it yourself and probably lose a lot of money or hire a restaurant ... | |
| Business Plan Software for Restaurants | 1/11/2011 |
| Q: Mr Summers, Do you have a recommendation for software that best addresses the needs of writing a ... A: Yes, don't use any. Hire the business plan created by someone who has successful experience in ... | |
| chef/partner profit share | 1/7/2011 |
| Q: iam a chef I was hired by an investor as a chef/partner to startup a new restaurant ventures in new ... A: You never get what you deserve, you get what you negotiate. Given the small amount of detail you ... | |
| Rent in Mall | 1/5/2011 |
| Q: I have a burger/fries restaurant in a mall's foodcourt. My current rent is 1000.00/month and 10% of ... A: You are more than welcome. The way you listed it in the grouping for your 10% Misc Cost made me ... | |
| Rent in Mall | 1/5/2011 |
| Q: I have a burger/fries restaurant in a mall's foodcourt. My current rent is 1000.00/month and 10% of ... A: Your total occupancy costs (everything it cost you to be in your location...rent, CAM, utilities, ... | |
| corporate cafeteria | 11/19/2010 |
| Q: We presently provide on site cafeteria services for a large corporation and receive a monthly ... A: 1. Around $5,000 for the RFP. 2. There is no "industry standard" and I doubt the company is looking ... | |
| corporate cafeteria | 11/18/2010 |
| Q: We presently provide on site cafeteria services for a large corporation and receive a monthly ... A: They're probably also looking to end the subsidy as most already have. A lot of variables are at ... | |
| Restaurant research | 11/16/2010 |
| Q: If you could please read and respond to my question, I would greatly appreciate it. I am looking ... A: Unless your guest traffic is transient, you should be more interested in demand rather than traffic; ... | |
| Restaurant research | 11/16/2010 |
| Q: If you could please read and respond to my question, I would greatly appreciate it. I am looking ... A: Your doing it backwards. Once you have determined what the market opportunities exist, you start ... | |
| menu | 11/1/2010 |
| Q: Where can i find help on producing a good buffet menu that changes everyday ANSWER: What kind of ... A: In that case, you are way beyond help from a forum such as this. There are too many issues that need ... | |
| Percentages | 10/26/2010 |
| Q: Summers: I am being asked to assist a struggling restaurant. In looking at ideal percentages for ... A: Bottom line - move to one that is more affordable or renegotiate the terms or grow out of it. I ... | |
| Cost Control | 10/14/2010 |
| Q: What is occupation cost? A: I'm sure you mean "occupancy costs". That is the total cost of everything it takes for you to use ... | |
| Lease | 9/20/2010 |
| Q: I'm currently eyeing a location in a very crowded plaza to open up as eatery place. The asking ... A: 1. At $12-16k a month in base rent, you are looking at needing to do around $240-265K a month in ... | |
| Lease | 9/20/2010 |
| Q: I'm currently eyeing a location in a very crowded plaza to open up as eatery place. The asking ... A: 1. You tell me the price but how many sf is it? 20? 200? 2,000? 2. You need to understand if this ... | |
| proper ratio of all types of meat | 9/13/2010 |
| Q: Good Day Jeffrey; I was researching for the known 10 is to 1 kilo ratio of bone out meat portioning ... A: Those rules of thumb do not exist. Each catering event is different and you should have recipes for ... | |
| Restaurant Lease Negotiation | 8/25/2010 |
| Q: ..they have really opened up my eyes! I know you stress the importance of having a professional ... A: We stress that the person negotiating on your behalf actually be an expert in your field - in our ... | |
| Restaurant Partner? | 7/10/2010 |
| Q: Should I take on a new partner? I have an upscale casual, 160 seat, (and 30+ seat patio, six months ... A: Who would want to partner with a broke operation? Where's the incentive? If I'm a Chef who brings in ... | |
| Location n Menu | 5/24/2010 |
| Q: I have heard that location is everything. My concept is vegetarian fast casual style food. What ... A: Location is NOT everything. Context is everything. A good location is both in the center of your ... | |
| Catering Pricing | 5/20/2010 |
| Q: Is there a tried and true formula for pricing a catering menu which won't create sticker shock yet ... A: Yes, it's called managing expectations and it's not a pricing strategy - it's a client strategy. The ... | |
| What are your thoughts on this opportunity? | 9/21/2009 |
| Q: I live in a town that has a population of 15000 in the city with a county population of 35000 and ... A: This is a great question but it lacks enough detail to answer you with anything but a general ... | |
| Landlord vs Tenant Responsibilities | 9/17/2009 |
| Q: Hey Jeff, I purchased a older building a little over a year ago which has housed a home cooking ... A: If you own it, you're responsible for it. You didn't say whether or not the restaurant's equipment ... | |
| Building Business | 9/10/2009 |
| Q: I've just taken over operations of a beautiful martini/sushi bar venue that has had a rocky start ... A: 2 words - Public Relations. Advertising is useless. Focus on re-engineering the guest experience ... | |
| soup | 8/25/2009 |
| Q: I've been following your previous post re soup. I have product, label, UPC and nutrition labeling, ... A: No, but I have some questions: 1. Are you licensed to manufacture out of your place of business? 2. ... | |
| Labor, food and liquor 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: The question isn't whether it 'sounds correct', the question is 'Is it right for your business?" ... | |
| 1st year anniversary | 8/2/2009 |
| Q: Next month my BBQ restaurant will be celebrating our 1st year of business. We are trying to come up ... A: The term is "Cause Marketing" and not only should you incorporate it into the 1st year celebration, ... | |
| Starting my own Chinese take-away restaurant | 7/12/2009 |
| Q: We are some pretty young people from Lithuania, we don't have a lot of experience in marketing. In ... A: All plans sound great until you have to work it out on paper and then make it happen in the real ... | |
| prime cost | 6/30/2009 |
| Q: what is the ideal prime for a chicken restaurant A: I don't have any information about your business, so I can't begin to tell you where you should be. ... | |
| Occupancy Cost | 6/27/2009 |
| Q: but I am still little confused. I usually see the article that the rent should not go over certain ... A: Rent = everything you pay your landlord every month. (Rent, % rent, CAM, etc...)This should not ... | |
| Occupancy Cost | 6/26/2009 |
| Q: You have mentioned the Occupancy costs should never run above 8-10% of total gross sales. Is this ... A: Total Occupancy Costs mean everything it costs you to be in the building. Everything = rent, CAM, ... | |
| summer festivals | 6/18/2009 |
| Q: My restaurant is going to be selling food at a few summer festivals in my city. What should we be ... A: You should always be looking to source guests and potential guest's information to add to your ... | |
| Labour costs | 6/11/2009 |
| Q: Thre are negative impacts with reducing labour costs due to low sales.However when reducing you ... A: There are more negative impacts in reducing it than increasing it. Which is what makes it so crucial ... | |
| staffing | 5/26/2009 |
| Q: What is the proper staff required for both BOH and FOH for a start up 150 seat restaurant with a ... A: Broad based guidelines of the sort you're talking about do you no good if they're not grounded in ... | |
| staffing | 5/25/2009 |
| Q: What is the proper staff required for both BOH and FOH for a start up 150 seat restaurant with a ... A: There's no such thing as 'proper staffing levels' for any concept or size. It depends on your ... | |
| FOOD PORTIONS | 5/17/2009 |
| Q: IS THERE SUCH A THING AS A BOOK ON FOOD PORTIONS? I'M LOOKINH TO OPEN A FAMILY DINER AND CAN'T ... A: What does it matter what country you're from? You need help. You are way in over your head! ... | |
| FOOD PORTIONS | 5/16/2009 |
| Q: IS THERE SUCH A THING AS A BOOK ON FOOD PORTIONS? I'M LOOKINH TO OPEN A FAMILY DINER AND CAN'T ... A: Look in any cookbook or standard recipe. Follow up: Without any explanation about what kind of ... | |
| Staffing a new cafe | 5/6/2009 |
| Q: Mr. Summers, I am in the process of writing my business plan to start a 100 seat cafe. My question ... A: There exists nothing in the way of formulas but there is a process to use based on the production ... | |
| Lease Negotiations | 4/4/2009 |
| Q: Mr. Summers, thank you in advance for your time. I am in the process of negotiating a new lease ... A: My advice is to burn this one and start all over! There's absolutely no way I would approach any ... | |
| till shortages/ errors in cash drawer | 3/31/2009 |
| Q: Where do i start, to find procedures that my boss can implement to make employees accountable for ... A: 1. You can't legally hold any cashier accountable for shortages unless you can prove theft. 2. You ... | |
| restaurant delivery service | 3/13/2009 |
| Q: I am a new start up company looking for a few answers before I begin operation. How does a mid-west ... A: Production costs would dictate a lot of what you're asking. It also depends on which part of the ... | |
| Running a mobile food van | 3/11/2009 |
| Q: Please suggest what all steps are to be taken to run a mobile fast food van in India,delhi. Please ... A: I never address the legalities of anything in any forum because you need to consult with someone who ... | |
| direct mailing | 1/28/2009 |
| Q: Since opening, we have included comment cards with every bill at the end of our guests visits. We ... A: You need to include questions about how they get their information. Email, direct mail, text ... | |
| direct mailing | 1/26/2009 |
| Q: Since opening, we have included comment cards with every bill at the end of our guests visits. We ... A: The biggest problem with operators and email newsletters is that they don't segment their guests ... | |
| Increasing Revenue while under remodel | 1/23/2009 |
| Q: I work for a private active adult country club. We are beginning remodeling on our ballroom for 3 ... A: Then you need to come up with a pricing, menu and communication strategy that makes the most sense ... | |
| Increasing Revenue while under remodel | 1/22/2009 |
| Q: I work for a private active adult country club. We are beginning remodeling on our ballroom for 3 ... A: There's nothing like losing your main revenue stream to show you how unprepared you are to handle ... | |
| Maintance cost | 1/11/2009 |
| Q: What can a person estimate what building equipment maintaince cost would be on a 15 yr old fast food ... A: It sounds like your building estimates for a purchase or lease. Either way, there's no way to ... | |
| restaurant | 12/31/2008 |
| Q: i am trying to gage how much revenue i should be doing. i have a 65 seats. we are a casual fresh ... A: ..in order to determine what? How effective your marketing is? To determine your market share? Are ... | |
| Renting out our Kitchen Space | 12/29/2008 |
| Q: We are a small private organization looking to rent out our kitchen space ( concession stand). What ... A: I do not know where you are located so I will address these generally. You are technically entering ... | |
| rent | 12/28/2008 |
| Q: Is there a guideline as to what percentage of sales you should be spending on rent, or is it based ... A: 4-6% on rent only. 6-8% on total occupancy costs. Customer volume? You mean sales? What else is ... | |
| draft beer | 12/23/2008 |
| Q: Opening a mexican rest and bar,debating on whether we should invest in draft beer system or just ... A: Depends... 1. What defines your concept? 2. How does beer fit in with your concept? 3. Do you have ... | |
| Restaurant Management Compensation | 12/19/2008 |
| Q: I was approached recently to train as a manager of a small steak house. Gross revenues this year ... A: "A" manager? or "The" manager? What's the position you are being hired for? How many other managers ... | |
| Restaurant | 12/15/2008 |
| Q: our company has opened frozen and read to eat meat products in various parts of the town.Please ... A: You don't come up with a strategy without having intimate knowledge of the products, the market, the ... | |
| restaurant | 12/14/2008 |
| Q: our company has opened frozen and read to eat meat products in various parts of the town.Please ... A: Need more information here. 1. You have opened stores? Or you are selling your products through ... | |
| hot dog business | 12/3/2008 |
| Q: I live in rockland county ny my wife and i are thinking of starting a hot dog luncheon business ... A: Until either of you have sufficient experience at the ownership or senior management position, I ... | |
| restaruants requirements | 11/20/2008 |
| Q: I am interesting in opening a small fast food restaurant, so I was trying to get all of the ... A: Depends on your location and concept, finance needs, building needs, etc... It's obvious that you ... | |
| seating and dishes | 10/30/2008 |
| Q: I figure that a 1500 sq ft kitchen is good enough for my moderately upscale full service dine-in ... A: 1. You're working backwards. Production doesn't come first - sales does! Maximize sales p.s.f. based ... | |
| RE: Small Bakery Business | 9/17/2008 |
| Q: Greeting, Thank you for taking time on this email. I have a few questions on starting a small ... A: Then this isn't a bakery, it's a food distribution business. You will need to check with your local ... | |
| pizza shop startup | 9/4/2008 |
| Q: Hey Jeffery, I noticed on another post that you advised you could start a pizzeria for under ... A: There are none. The only way to do it is to gain insight and knowledge of the opportunities in your ... | |
| Cost of food ratio | 8/25/2008 |
| Q: My friend who is working for a golf course which has recently changed ownership called me today and ... A: The formula you seek is here... ... | |
| 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: If you have no experience in this business, I would advise against it. Simply being in a business ... | |
| contruct and email marketing newsletter for our restaurant | 8/20/2008 |
| Q: what would cost be to create newletter for my restaurant high end italian and 3 pizzerias. ... A: You don't want to do a newsletter. You want something that can be interactive and engaging with your ... | |
| starting up | 7/21/2008 |
| Q: Recently, a very good friend of mine and I have been planning out maybe starting a restaurant ... A: While you can find suppliers and other resources online, you will need to hire a consultant to help ... | |
| already established resturant | 7/20/2008 |
| Q: my mother and I are buying a breakfast/lunch resturant.together we have 70 years of complete ... A: Your question was still open when I logged back in to answer another one, so forgive me if this is ... | |
| Concept of Running a Restaurant Business. | 7/19/2008 |
| Q: Can i know what's the mean of concept?Why do we need concept when running a restaurant?Can you help ... A: The idea of defining your concept is in knowing you you are, what you do and to whom you do it! ... | |
| How do quick-serve restaurants make money? | 7/6/2008 |
| Q: and am encouraged by the clarity and honesty, yet the brevity, too. Hopefully, my question will be ... A: 1. Yes. Breakeven includes paying all your bills - including debt service and you a salary! 2. I can ... | |
| How do quick-serve restaurants make money? | 7/4/2008 |
| Q: and am encouraged by the clarity and honesty, yet the brevity, too. Hopefully, my question will be ... A: The industry average for QSR profit margins is still under $0.06 per each dollar of sales. Even the ... | |
| Build-out costs | 6/20/2008 |
| Q: I'm looking at opening a restaurant in Arlington, VA. I have written a business plan and am ... A: I would need more information on what you are actually doing to complete the TI to estimate those ... | |
| Your Answers | 6/7/2008 |
| Q: I follow your answers to a lot of questions on this forum and I just have to say that it doesn't ... A: Well first thank you for such kind words - it's nice to hear. You are right. Most questioners do ... | |
| Moving from catering to restaurant | 6/4/2008 |
| Q: I have a fully mobile 24'x 8' cook trailer that I use at festivals, rodeos, and for catering. I ... A: They own the building and have a ready made base of guests. For that, they get a premium price for ... | |
| Problems with looking at blank spaces | 6/4/2008 |
| Q: I'm in a situation where I am interested in opening a restaurant. I've experience and training in ... A: $40 psf tells me nothing without knowing the size of the space. the bottom line is that total ... | |
| Purchasing a closed restaurant | 5/9/2008 |
| Q: A restaurant and bar had closed down because of non-payment of the rent. So essentially the ... A: Lots of questions here. Are you assuming the lease or negotiating a new one? Are you assuming the ... | |
| staffing the kitchen of a seasonal restaurant | 5/8/2008 |
| Q: I own a small upscale diner-like restaurant run only in the summer months. We are in very high ... A: Marketing isn't just for building sales. It's also for finding and keeping "A" level talent. You're ... | |
| End of Month ordering | 4/28/2008 |
| Q: I am having a hard time understand the concept of ordering cheap at the end of the month and then ... A: There is no explanation that makes sense because the idea doesn't make sense. You are right. The ... | |
| New restaurant concept. | 4/9/2008 |
| Q: I am opening a semi-service restaurant and the concept stems from our sister company which is full ... A: Unless you can increase the number of seats you have, or your ability to turn them, there really is ... | |
| restaurant delivery service (RDS) | 4/7/2008 |
| Q: I am a new start up company looking for answers to complete and begin operation. Do u need a ... A: All of the licensing questions should be directed to the appropriate authority in your area. Health ... | |
| Hawaiian BBQ | 3/29/2008 |
| Q: See L&L growing, like to open the Hawaiian BBQ restaurant. I got a great deal, the owner runs a ... A: 1. No. Much too expensive. 2. Find a location that has a 6% - 8% total occupancy cost. 3. ... | |
| partnership options | 3/24/2008 |
| Q: I'm discussing forming a partnership with two investors to open a Bistro in Seattle. Their ... A: 1. Your labor would translate as much or as little as you want to define it in your operating ... | |
| Chain Approach/directory | 3/24/2008 |
| Q: 1. In fresh produce industry there is a "Blue Book" credit rating book. Is there a similar ... A: 1. Depends on the issue(s) you are researching. There are several sources of information you can use ... | |
| How much to serve | 2/23/2008 |
| Q: I am opening a small take away soup and pasta outlet. Where people would come to pick up a meal on ... A: It’s not that simple. You simply can’t add products to your menu at random, without considering how ... | |
| new company | 2/18/2008 |
| Q: I want to start bottling my own barbeque sauce and selling it in Florida, what do I need to do ? ... A: This is a very long and detailed process to explain. I have actually answered a similar question ... | |
| take over lease | 1/19/2008 |
| Q: I am currently looking for a pizza franchise to come in and take over my lease. Where is the best ... A: First you need to understand what the terms are, under your lease, to make this happen. Most leases ... | |
| restrooms | 12/13/2007 |
| Q: What size should the bathrooms be for a 100 seat restaurant? ANSWER: Bathroom size is usually ... A: There is no average size. Once again, bathroom size is usually dictated by your local Health Dept ... | |
| Noodling around | 12/10/2007 |
| Q: I would like to open a Noodle House with salads. Cost per bowl 8-12.00 and 8.00 for a huge salad. ... A: One of the services that your local restaurant equipment provider offers is to help you design an ... | |
| Fast Food chain restaurant | 11/29/2007 |
| Q: I have brought in a fast food franchise for a year and doesn't seem to do good. it's there a way ... A: It may be time to hire some help for your business. You need to develop a marketing plan for your ... | |
| Fast Food chain restaurant | 11/29/2007 |
| Q: I have brought in a fast food franchise for a year and doesn't seem to do good. it's there a way ... A: There are numerous ways of doing just that but without knowing more about the situation I could not ... | |
| 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: It's called a V.I.P. party and it's a very good event to have to kick off the opening. The only ... | |
| How to staff a kitchen | 11/28/2007 |
| Q: My kitchen prepares chinese cuisine, separated to two sections, mainly the main dish section and the ... A: Are you saying you have 6 chefs and 3 "helpers" to cook a lunch that only serves 46 guests? If so, ... | |
| opening a chinese restaurant | 11/26/2007 |
| Q: How much would it cost to open up a Chinese restaurant in England? What sort of profit would I be ... A: If you can dream it, it's feasible, but that doesn't make it necessarily the right thing to do. ... | |
| 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: Usually there is a base rent plus % rent. Each value will depend on what your area market averages ... | |
| Annual Sales figures | 10/24/2007 |
| Q: Jeffrey, Is there a one stop resource for annual sales figures posted by restaurant chains? I ... A: Nation's Restaurant News, Restaurant Business and other industry magazines annually publish this ... | |
| Reopen an existing bar/restaurant | 10/8/2007 |
| Q: A Mexican restaurant has just shut down as a result of divorce, although they were very busy and ... A: Your feeling is correct! Unless you have experience in the industry or a partner who does, my advice ... | |
| profit/loss and assumptions! | 10/4/2007 |
| Q: I'm pretty sure this is a very general question that may not have an easy answer, but here goes: We ... A: 1. If they are open to anything, I would suggest looking into a Branded franchise of one of the more ... | |
| HOW TO FIND A GOOD CHEF | 10/3/2007 |
| Q: my wife and I are in the process of purchasing a restaurant/lounge. It is a running business, but ... A: Your Executive Chef will be the 2nd most important hire you make. There are a legion of variables ... | |
| education | 9/26/2007 |
| Q: i am currently enrolled in college but i realized the the program i am in is not for me, and since ... A: You need hands-on management experience. The degree you get doesn't matter - any general business ... | |
| education | 9/24/2007 |
| Q: i am currently enrolled in college but i realized the the program i am in is not for me, and since ... A: Running a restaurant isn’t just something to choose to do, because all other options don’t sound ... | |
| buying a restaurant | 9/11/2007 |
| Q: My fiance and I are looking at buying a restaurant in Mount Tamborine. We are only 24 we have the ... A: While there is not enough information about the specifics, knowing that you have no reserves is ... | |
| take over lease | 8/29/2007 |
| Q: My husband and I have an opportunity to take over a current 50 cap. bbq restaurant. The owner is ... A: Tons of questions here – not the least of which is; 1. Why are you paying to only manage the ... | |
| Restaurant costs | 8/22/2007 |
| Q: What is the absolute maximum cost in rent, food, beverages and payroll that you have to have in ... A: Occupancy costs should never run above 8-10%. Food & Beverage + Labor = Your “Prime Costs” and ... | |
| buying restaurant appliances. | 8/21/2007 |
| Q: I was told that the highest expence in the restaurant business is kitchen applinces, could you let ... A: It is false. The most expensive item in a restaurant is an empty chair! However, if you are ... | |
| Researching your Market | 8/14/2007 |
| Q: I am interested in possibly opening a small Portuguese cafe selling a certain specialty Portuguese ... A: I apologize for not answering your questions sooner. Seems we had some technical difficulties at ... | |
| buying a cafe | 8/7/2007 |
| Q: I need advice quickly. I am currently a high school teacher that is tired of the system. I am 49 ... A: There’s no such thing as a “little mom & pop” place, that, if not managed successfully, will still ... | |
| Restaurant Partnership | 8/3/2007 |
| Q: I was wondering if you could help us with some advise. I own a small restaruant that fits 30 ... A: The agreement can be anything you want it to be about. You can give as much or as little control ... | |
| Restaurant Design | 6/29/2007 |
| Q: Jeffrey, can you direct me to a good resource to find restaurant designers? I know there are some ... A: Your architect should be able to help you find a good designer. If you do not have an architect, ... | |
| buying a restaurtant, but have no experience | 5/29/2007 |
| Q: Just wondering if you have any advice for me and my 2 friends who are looking to buy a small 40 ... A: What are sales and guest counts? Food costs? Labor costs? - all inclusive. Beverage costs? ... | |
| buying a restaurtant, but have no experience | 5/27/2007 |
| Q: Just wondering if you have any advice for me and my 2 friends who are looking to buy a small 40 ... A: 1. No plan for success. No business plan. No Marketing plan. No understanding of the marketing ... | |
| POS selection | 5/15/2007 |
| Q: Jeffrey, is there one source for solid, OBJECTIVE advice on POS systems available for our industry? ... A: The only consideration is the system - the peripherals and pin pads, printers etc.. can be mixed and ... | |
| POS selection | 5/14/2007 |
| Q: Jeffrey, is there one source for solid, OBJECTIVE advice on POS systems available for our industry? ... A: A complete database for all POS systems and a comparison of features between them? No. You will have ... | |
| Finding information | 5/1/2007 |
| Q: Jeffrey, thank you for the quick response to all of the questions that I've been asking. I'm ... A: Service, menu and the style of cooking you employ also, plus about a thousand other factors to boot! ... | |
| Franchising | 4/27/2007 |
| Q: Jeffrey, when an operation is considering franchising it's organization, what can be considered ... A: Huge question! There are no numbers available that can be used to extrapolate any type of ... | |
| Food costing a salad bar | 4/26/2007 |
| Q: Jeffrey, my question is two fold. One, is there a standard food cost formulation for an extensive ... A: 1.Yes. But the number of items has nothing to do with the calculation except that obviously, the ... | |
| CAMS? | 4/26/2007 |
| Q: Jeffrey, I see this term a lot and I am not familiar with it... A: C.A.M.- Common Area Maintenance...the costs associated with maintaining these areas for all tenants. ... | |
| Restaurant Labor Cost | 4/9/2007 |
| Q: Summers, I live in a retirement community with some 6,000 residents, a main clubhouse and two ... A: Industry averages should never be applied to any operational decision making process and should ... | |
| Restaurant in peril | 4/4/2007 |
| Q: I manage a restaurant in a very rural town. We have a 200 seat capacity and are open Fri-Sun, and ... A: You have the answer...look for another job! And stop worrying about your reputation. If you do what ... | |
| Cleaning | 3/8/2007 |
| Q: What is the most accurate way to keep your employees clean behind the bar. I have a daily opening ... A: This is specific to your bar. Make the list, then as you find things that need to be done, add them ... | |
| Esisting numbers | 2/5/2007 |
| Q: If you wouldn't mind elaborating a little as to why they don't that would be helpful. Thanks, ... A: I would need much more information than you have here to do that. Anytime I see a nearly 20% margin ... | |
| Buying a Restaurant/Cafe | 1/20/2007 |
| Q: My husband and I made an offer on a 5 day sandwich and soup shop located in a local business ... A: Again, not enough information here, also you’ve already made an offer, why ask now? But here goes. ... | |
| Profit | 1/9/2007 |
| Q: Our small cafe is supported right now with in house catering. We see any were from 325.00 to on a ... A: You are in the same boat as a lot of my former clients used to be. You are not going to grow your ... | |
| finding a property | 12/19/2006 |
| Q: does the city provide information on current available properties for lease and the remaining ... A: To answer your question directly, some Chambers of Commerce do compile lists of available lease ... | |
| lease | 11/24/2006 |
| Q: Here is the scenario: I want to start a fast food/drive thru restaurant, tweak the first one and ... A: Let’s first remember that Everything is Negotiable In discussions with operators, leasing ... | |
| buying restaurant | 11/14/2006 |
| Q: Yes there is some value in restaurant. It has been in operation for over 5 years doing $1.5 million ... A: Ok. Different scenario! This is why details are so important in trying to ascertain the best course ... | |
| buying restaurant | 11/14/2006 |
| Q: I want to buy a restaurant and bar. I have previously bought both before, but usually the assets of ... A: Hey cool! While you’re at it would you like to buy this great bridge I own in Brooklyn? I’m sure ... | |
| Manufacturing soup | 11/13/2006 |
| Q: To be honest with you, we have not done that much as of today. We have a logo in mind, but nothing ... A: So many people I know, most of them professional chefs or independent restaurant owners, dream of ... | |
| Need fast increase in sales | 11/11/2006 |
| Q: I need some advise concerning how to market with very little funds for a restaurant/ice cream parlor ... A: Without knowing anything about your business, that’s almost an impossible question to answer. THE ... | |
| Creamers | 11/9/2006 |
| Q: We are having trouble finding the solution to half & half creamers. We must use a container for ... A: Use a smaller “single serving” pourer. They come in varying sizes and are available at most any ... | |
| marketing | 11/4/2006 |
| Q: would it cost more to have an on-staff marketer or off-staff marketer? i have six team members for a ... A: The answer to the first question is it will definitely cost more to have a marketing specialist on ... | |
Running a Restaurant
Answers by Expert:
Jeffrey Summers
Top Expert on this page
Expertise
I am the Founder & Owner of Summers Hospitality Group. We have over 300 years of successful experience in operating and consulting with chain, franchise and independent restaurant & hotel operators around the world. Check us out on the web for more information at http://SHGWW.com or call us toll free at 888-9988-SHG(744).
Experience
We have experience on any topic related to the restaurant & hospitality industry - from Menu R&D, Menu Engineering, Marketing Strategies, New Store Openings, P&L Analysis, Lease Negotiations, Staffing, Policies & Procedures, Building & Design, Site Location, Branding, PR & Promotions, Multi-Unit Development, and any other area effecting the operation of your business.
Organizations
The National Restaurant Association. The Society of Hospitality Management. The Gerson Lehrman Leisure & Lodging Council The Professional Business Coaches Alliance The International Council on Hotel, Restaurant and Institutional Education Several state restaurant & hotel associations.
Publications
My articles and opinion pieces have been featured on several industry websites, magazines, blogs and forums including:
Money Magazine
Wall Street Journal
USA Today
RestaurantOwner.com
RestaurantEdge.com
FoodService.com
Ezinearticles.com
Restaurant Startup & Growth Magazine
American Express' Briefing Newsletter
Nation's Restaurant News
and tons more!
Education/Credentials
I hold degrees in Economics, English, Culinary Arts and industry certifications in Hospitality Management and Restaurant & Catering Management.
Past/Present Clients
Here's a list of some of the brands we have worked with:
Hardee's, Marriott, Hilton, Connie's Pizza, Burger King, Chili's, Long John Silver's, Bar Louie's, The Purple Sage Bistro, Applebee's, Shoney's, T.G.I. Friday's, La Dolce Vita Pastries & Catering, 5 Seasons Sports Clubs..and many more.
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