| Subject | Date Asked |
|
| 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 ...
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| 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. ...
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| 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?" ...
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| 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, ...
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| 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 ...
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| 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. ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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! ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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! ...
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| 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. ...
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| 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 ...
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| 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 ...
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| 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 ...
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| Food Testing | 11/29/2007 |
Q: My wife and I are preparing to open a patio style takeout restaurant. The menu will be Southern ...
A: It's called a V.I.P. party and it's a very good event to have to kick off the opening. The only ...
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| 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, ...
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| 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. ...
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| rent based on % of sales | 11/15/2007 |
Q: I am looking to rent space for a 8000 sqft restaurant. the landlord is wanting to base the rental ...
A: Usually there is a base rent plus % rent. Each value will depend on what your area market averages ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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, ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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! ...
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| 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 ...
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| 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 ...
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| 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. ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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. ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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