About Experts Sitemap - Group 46 - Page 79 2015-03-24

Running a Restaurant: opening a pizzeria, road frontage, pizza business
road frontage, pizza business, rich friend: Karen, Ask your local chamber of commerce, where are the busy street in your town, the local city traffic department, and state highway folks keep all kinds of records of number of cars traveled. If you have a college or other type schools, military bases...

Running a Restaurant: opening a restaurant with a partner, victorian tea room, opening a restaurant
victorian tea room, opening a restaurant, banquet room: Christopher It sounds to me that you are getting the run-around but it may be because you haven t been specific enough in outlining your relationship. If you have been operating for close to 3 months without any established income parameters for you...

Running a Restaurant: PIZZERIA SLICES?, live music bar, stick to your vision
live music bar, stick to your vision, delivery pizza: Hello Greg... I am sorry for the delay in answering you, hope it hasn t caused you too many sleepless nights. It sounds like you have a great opportunity there and a good basic plan. Incorporating into an LLC is good, having 30k is a start but I agree...

Running a Restaurant: Pizza Cost of Goods, Pizza Food Cost
Pizza Food Cost: James, I was reading a great article just the other day about Little Caesars Pizza shops,some of the more interesting facts were : A typical LC store grosses $14-$15K a week. Food cost (including pizza box) runs 36 – 40 percent. They have the cost per unit...

Running a Restaurant: Purchasing a closed restaurant, liquor license, property improvements
liquor license, property improvements, coaching solutions: Lots of questions here. Are you assuming the lease or negotiating a new one? Are you assuming the liquor license or purchasing it from the landlord? Other than that it s not worth $125k. I can lease a space directly across from this one and lease the...

Running a Restaurant: Purchasing a closed resturant, property improvements, liquor license
property improvements, liquor license, leasehold improvements: Hello Minda, Normally when you purchase a restaurant you are purchasing assets, either equipment, inventory, smallwares or a brand that represents the value of the business. It sounds like your landlord is trying to get you to recoup his money lost from...

Running a Restaurant: partnership proposal, partnership proposal, partnership agreement
partnership proposal, partnership agreement, two partners: As to your follow-up John... I would think it reasonable to ask for any intellectual property that you bring to the deal which would include a first right of refusal to purchase the business if they decide to sell. Any partnership agreement should have provisions...

Running a Restaurant: Staffing Your Restaurant, dining room service, room supervisor
dining room service, room supervisor, grill cook: Good Morning Keith, There are some variables to the question that you asked. Everything starts with the menu and what type food and or cocktail beverage service that you offer. I will tell you what we used, and we offered lunch and dinner and cocktails Tuesday...

Running a Restaurant: Start-Up Traffic, lunch business, decent traffic
lunch business, decent traffic, alcohol sales: Lunch business is mostly very close business. People tend to eat close to where they work, mostly because they have a limited amount of time to do it. I would find out where these people are eating now, what price point and then try to steal that business....

Running a Restaurant: staffing the kitchen of a seasonal restaurant, full time job, decent cook
full time job, decent cook, seasonal restaurant: Marketing isn t just for building sales. It s also for finding and keeping A level talent. You re going to have to go out of the area you are currently looking in to find what you need. Help wanted ads never work and A level talent never has to answer...

Running a Restaurant: thinking of starting a breakfast/lunch only, lunch spots, breakfast lunch
lunch spots, breakfast lunch, hospitality industry: Dear David, A couple of suggestions Find a place similar to what you want to open and work there even if for only a month as a cook. The experience will prove invaluable. Second... Find a mentor in your area that can help you open up a place....

Running a Restaurant: utilities, electricity provider, utility expense
electricity provider, utility expense, gas provider: Our most recent restaurant was 6600 sq ft, with a mostly gas kitchen( not sure this is the right way to go now) We are located in the South so we have a significant Air conditioning cost in the summer months, and our bill would run 800-1000 a month for...

Running a Restaurant: Your Answers, magic wand, restaurant consulting
magic wand, restaurant consulting, loyal reader: Hi Ted, Well first thank you for such kind words - it s nice to hear. You are right. Most questioners do not give enough detail to make any calls on what type of strategy they need or in what area they need it. Most questioners think there is an answer...

Running a Restaurant: Average monthly income of a restaurant, oregon restaurant association, portland oregan
oregon restaurant association, portland oregan, sw salish lane: Jackie, sorry to say that I have never been to Portland Oregon, but I am sure that there is an Oregon Restaurant Association Oregon Restaurant Association 8565 SW Salish Lane, Suite 120 Wilsonville, OR 97070-9633 PHONE 503.682.4422 (Portland) 800.462.0619...

Running a Restaurant: Build-out costs, restaurant broker, brick oven
restaurant broker, brick oven, opening a restaurant: I would need more information on what you are actually doing to complete the TI to estimate those costs. I m also not a fan of commercial brokers, especially those who attempt to consult about virtually anything when it comes to restaurants because most...

Running a Restaurant: Cost and profit margin, meat supplies, rule of thumb
meat supplies, rule of thumb, food cost: David, BBQ is hard to make a profit at all if you cook it yourself, let alone buying it already cooked, You have choosen the hardest possible protien to try to sell wholsale. I cannot see you making much if any profit since your costs will be very...

Running a Restaurant: kitchen cleaning
Running a Restaurant: kitchen cleaning

Running a Restaurant: food cost, Pricing Factor
Pricing Factor: The three time multiplier has bee around for a long time in the restaurant business. It is only a guide, and it is a very old guide. It is only for Food cost, in other words it is a guide for what will be your pricing. It is a general idea, or educated guess...

Running a Restaurant: help me plz, occupancy costs, hard time
occupancy costs, hard time, good luck: Pretty vague question there Lina...I always try to keep total occupancy costs (rent, CAM-common area maintenance) between 7-10% of budgeted sales if possible. I have seen profitable restaurants run as high as maybe 11%, but if you get any higher you may have...

Running a Restaurant: kitchen cleaning, fire extinguisher system, insurance officials
fire extinguisher system, insurance officials, hood fire: The only cleaning service we ever used was for our Hood ventilation system, should be someone that is licensed, and has insurance, and in some cases certified, the company that has your insurance should be a big help here. We had our cleaned 4 times a year,...

Running a Restaurant: kitchen cleaning, insurance officials, professional cleaners
insurance officials, professional cleaners, kitchen cleaning: Shelly I dont use professional cleaners for the kitchen, I use my existing staff either my normal cleaning crew that does my front of the house or my dishwashers. Cost is relative based on the condition of your space and the size of the kitchen. Good luck...

Running a Restaurant: kitchen cleaning, insurance officials, kitchen cleaning
insurance officials, kitchen cleaning, cleaning service: Dear Shelly, In my forty year career, the only outside cleaning service I have ever seen in any restaurant is the people used to clean the hood systems. This should be done twice a year and can run $400 to $2000 depending on the size of your system. ...

Running a Restaurant: Moving from catering to restaurant, mobile 24, kitchen appliances
mobile 24, kitchen appliances, health dept: They own the building and have a ready made base of guests. For that, they get a premium price for the business. How much would it cost you to gear up a restaurant to that extent? Lease, insurance, marketing, time, etc... You need to set prices that realistically...

Running a Restaurant: Negotiating restaurant rent, brick and mortar, business bottom line
brick and mortar, business bottom line, unreasonable number: Hi Kristine, First off, you should check to see if you are able to serve a brick and mortar operation from a mobile truck. It may require some legal approval before moving forward. You are correct that 6-8% is the preferred rent ratio to sales, but...

Running a Restaurant: Opening Restaurant, opening a restaurant, daily basis
opening a restaurant, daily basis, restaurant business: Dear Curtis, Your question is much too lengthy to answer in a letter. You either need the experience of doing it, or need to have a local mentor to help you on a daily basis. There are well over a thousands steps in opening a restaurant, There...

Running a Restaurant: Partnership, food operation, kicthen
food operation, kicthen, occupancy costs: Ryan, My advise is just try to keep the relationship as simple as possible. You pay them a fair rent for the space and equipment and you control the sales and costs of the food operation and they control the alcohol part. I would get a corporate attorney...

Running a Restaurant: Partnership, minimum rent, gross sales
minimum rent, gross sales, restaurateur: If you assume that the restaurant is making 10% of gross sales as an operating profit (a VERY good profit %) and you are getting 35% of that, then, in effect, you would only be getting 3.5% rent and that is assuming that your profit will be constant. Bad...

Running a Restaurant: Problems with looking at blank spaces, box constructions, virginia suburb
box constructions, virginia suburb, butcher paper: Kendle, You have a lot of questions, all good ones...and it may not be the best vehicle here to answer you detailed enough. Basically $40/sf triple net in suburban DC might be a little high based on this market we are in. If it s Alexandria or another...

Running a Restaurant: Problems with looking at blank spaces, box constructions, virginia suburb
box constructions, virginia suburb, butcher paper: $40 psf tells me nothing without knowing the size of the space. the bottom line is that total occupancy costs need to be less than 10% to have a chance at success. Build out costs can vary spectacularly depending on design features and amenities - need...

Running a Restaurant: restaurant staffing, opening a new restaurant, hostesses
opening a new restaurant, hostesses, time frame: Dear Kimberly, The chef all depends on the operation. If you use your menu and want him/her to execute it,maybe 2-3 weeks. If you want them to manage the restaurant then maybe 2-3 months servers 2 weeks.depending on training required hosts the week...

Running a Restaurant: running a restuarant, company picnics, protien
company picnics, protien, restaurant business: Dear Shiloh, The BBQ business is tough because of the high cost of the protien Doing a once a year event is no where near a s demanding on you as well as your finances as running a daily restaurant. Why not concentrate on company picnics and just...

Running a Restaurant: Small Restaurant, pie in the sky, restaurant operators
pie in the sky, restaurant operators, book knowledge: That s a tough one...having no experience in this business is probably the number one reason why a lot of restaurant operators fail...that and being under capitalized. I just finished a 90 day contract with a client to open his restaurant for him, he is a...

Running a Restaurant: What are the 3 most expensive cost in restaurnat business?, fire system, walk in cooler
fire system, walk in cooler, restaurant business: If you are talking about most expensive pieces of equipment, hood and fire system will certainly be one, especially if you are required to have a sprinkler system in dining room. Walk in Cooler and or Freezer and overall refrigeration is another Oven...

Running a Restaurant: already established resturant, restaurant new store opening, restaurant startup
restaurant new store opening, restaurant startup, restaurant marketing: Your question was still open when I logged back in to answer another one, so forgive me if this is redundant. Keep it the same until you have built up more and better credibility with the restaurant s patrons. Never argue with success. You can change it...

Running a Restaurant: bar/liquor store, liquor store, adam clark
liquor store, adam clark, time adam: Dear Adam, You have to separate the two departments. In many states it is required by law ! If you can t get separate deliveries and billings, then you need to accurately account for what the bar takes from the package store and inventory both departments...

Running a Restaurant: bonus plan for BOH manager, gourmet pizza kitchen, bonus plan
gourmet pizza kitchen, bonus plan, bonus plans: I would ask you to look at why you took this position...was it just the money or the challenge of doing the best job for the owners that you could possibly do? Money alone should not be the motivator for someone to get better results, but it does help! Anyone...

Running a Restaurant: Concept of Running a Restaurant Business., chicken burgers, seafood chicken
chicken burgers, seafood chicken, restaurant business: The idea of defining your concept is in knowing you you are, what you do and to whom you do it! This is important to know because it helps you create a business strategy that will help position yourself in your marketplace. What kind of restaurant are...

Running a Restaurant: Cottonseed Fry Oil Coding, cedar planks, food inventory
cedar planks, food inventory, seperate line: DEAR JASON, OIL SHOULD BE PART OF YOUR FOOD INVENTORY. Some places have a seperate line on the P & L and others just clump it under other foods. I think it should have it s own line like dairy , produce etc. Hope this helps. Ric...

Running a Restaurant: Country Club Food and Labor Costs, industry norms, food cost
industry norms, food cost, best bet: That really depends on the club itself and the membership. Some clubs are happy to break-even, some even look at the food and beverage as a loss leader to attract new members. Ask your ownership what their goals are, best bet is to stay close to the industry...

Running a Restaurant: Food Costs at restaurant, hourly payroll, volume operation
hourly payroll, volume operation, american cuisine: It really depends on the menu you are running and your overall volume. 210 seats is a large restaurant so you should have some good volume. If your labor cost at 25% includes managment salaries I would not be too concerned, if that figure represents just...

Running a Restaurant: Liquor Inventory, liquor inventory, liquor bottles
liquor inventory, liquor bottles, free drinks: In our restaurant we had approx 35,000.00 in bar inventory. We counted every item every day. I repeat that every item, every day. On open bottles we use 1/8 1/4 1/2 3/4 as the measurement. We did this by hand with inventory sheets bought at the local office...

Running a Restaurant: labor, labor dollars, percentage number
labor dollars, percentage number, number management: You really have to break labor percentages down into your fixed labor and your variable labor. Fixed labor is the labor that will not change week to week, your managers and chefs. Variable labor is your hourly labor. I think a good labor percentage for...

Running a Restaurant: liquor license and restrictions, liquor license, issuing agency
liquor license, issuing agency, beer wine: Robert, that is truly a state by state item. Some states would allow you to others will not, you would have to buy a manufacturing license, and go through the hoops of health department etc. The issuing agency of your license can clear that all up for you...

Running a Restaurant: Privately Owned Pizza Parlor, pizza parlor, pizza by the slice
pizza parlor, pizza by the slice, pizza places: Dear Gregg, There is no one on this planet that can tell you what your restaurant will gross. Sorry There are thousands of variables that will affect sales..........also I can t believe that any pizza hut can do five million a year..the average is under...

Running a Restaurant: How do quick-serve restaurants make money?, rules of thumb, payroll taxes
rules of thumb, payroll taxes, money question: 1. Yes. Breakeven includes paying all your bills - including debt service and you a salary! 2. I can open a pizza restaurant for less than 20k. Why do you need 50k+? 3. As long as my sales support my salary, bills and debt service, what do I care if it takes...

Running a Restaurant: Restaurant Consulting Agreement, marketing consulting firm, retainer fee
marketing consulting firm, retainer fee, capital outlay: Cleveland, you do know that as partner in this enterprise that you are also libel for debt as well,and could be co-named in a lawsuit unless you structure your partnership very carefully. Also you must define the parameters of Revenue growth. Very clearly....

Running a Restaurant: Start a Resturant, average utility bills, profitable menu
average utility bills, profitable menu, size parameters: Orlando is a very unique city, your success will depend a great deal on the tourist industry. Remember the 3 keys to success in restaurant business are 1. Location 2. Location and 3.Location Ask your local chamber of commerce, where are the busy street...

Running a Restaurant: starting up, restaurant new store opening, restaurant startup
restaurant new store opening, restaurant startup: While you can find suppliers and other resources online, you will need to hire a consultant to help you plan and execute a new store opening strategy. There are way too many details to go into here but suffice it to say that a low budget won t accomplish much...

Running a Restaurant: starting up, restaurant biz, real cooking
restaurant biz, real cooking, opening a restaurant: Dear Jackie, The restaurant biz is not something to enter unless you are trained in it and have considerable experience. The chances of failure are high even with experienced people. The best advise I can give is to find a mentor in your area...

Running a Restaurant: starting up, starting, restaurant
starting, restaurant, owning: First let me say that once you get the restaurant bug, it is hard to get out of your mind. However, don t let your emotions override good business sense. My recommendation, since there are two of you, is to split up the research between you and update each...

Running a Restaurant: I am thinking of purchasing a restaurant, wine supplies, decent deal
wine supplies, decent deal, cost of food: It sounds like you ve answered your own question...reasons to buy a business are basically two, one is if you have a following from the existing business and the other is if you are buying a good equipment package or unique concept in a great location...it...

Running a Restaurant: adding liquor sales, vodka grey goose, lemons limes
vodka grey goose, lemons limes, cocktail onions: Cindy, the increase or not, will depend on a lot of things, the difference in the cost of the license, whether or not you have to hire another employee to act as bartender, the cost of inventory will be the main expense, and I would caution you to read the...

Running a Restaurant: getting business, marketing, restaurants
marketing, restaurants, building sales: Willie; Sounds like a great idea! I assume you will focus on healthy alternatives to the fast food jungle. Since you have selected a specific target for your box lunches, you may want to develop a call list from the yellow pages of the phone book. Look...

Running a Restaurant: Cost of food ratio, food cost, cost of food
food cost, cost of food, mathematical equation: The formula you seek is here... http://www.restaurantcoachingsolutions.com/category/back-of-house/food-cost But how to calculate it is only one of the many problems they have - and food cost really isn t one of them. Also, portion size is definately...

Running a Restaurant: cleaning companies, restaurant, cleaning
restaurant, cleaning, starting: Good luck on your new venture. Cleaning companies will do what you want them to do. Most come in and survey your facility and create a checklist for their crews based on a meeting with you. They charge you a per visit fee depending on the amount of time...

Running a Restaurant: contruct and email marketing newsletter for our restaurant, websites, blogs
websites, blogs, newsletters: You don t want to do a newsletter. You want something that can be interactive and engaging with your guests. You want a blog. Your guests can sign up for emailed posts or the RSS feed or can leave comments etc...It is also free - except for the time you use...

Running a Restaurant: Liquor to food ratios, florida application, quarterly sales
Running a Restaurant: Liquor to food ratios, florida application, quarterly sales, srx

Running a Restaurant: key success factors in the fast food industry, location location location, key success factors
location location location, key success factors, success factor: I have worked in all segments of the food industry, including fast food, and the number one success factor for all is always Sales. Sales is the beast that needs to be conquered, it is the reason why location, location, location is so true in site selection....

Running a Restaurant: Liquor to food ratios, liquor license, florida
liquor license, florida, orlando: Rolando; Your investor is correct. Florida has a license known as a 4COP - SRX which is for restaurants that have 150 seats or more and 51% or more of their revenues come from food. This may be a good option for you and save between $120-150,000. The...

Running a Restaurant: leasing a existing restaurant, liquor license, liquor laws
liquor license, liquor laws, bbq restaurant: You are getting into very complicated agreements to meet the goals of both parties. Again, I recommend an attorney who has experience in these matters. There are several ways to structure an agreement. The sellers could be named in your LLC as a non-managing...

Running a Restaurant: % margins for running a restaurant that seats 120, cocktail service, profit margins
cocktail service, profit margins, dinner seating: Tonya.. I think you are asking for profit margins, at least that is what I hope you are asking for.. here gooes you have asked the most difficult question of all, because there are so many variables that can really effect this number. Do you sell booze,to...

Running a Restaurant: In need of some advice..., owning my own business, wise venture
owning my own business, wise venture, waitresses: Dear Juanita, It sounds like a good venture for you. You may need to work with a mentor in your area that can help you with daily advice. Be prepared to devote your life to the business for several years. You need to check all the books from...

Running a Restaurant: In need of some advice..., owning my own business, wise venture
owning my own business, wise venture, operating a restaurant: If you have no experience in this business, I would advise against it. Simply being in a business does not prepare you for operating a restaurant. Hire yourself out to a successful operator and learn the business before you try it. Otherwise, you will fail....

Running a Restaurant: Opportunity to purchase a new existing Italian Restaurant, turnkey business, sweat equity
turnkey business, sweat equity, pool of blood: Adam, Sorry for the delay in getting back to you, I was on a project. It sounds as if you have fallen into what could be a very good opportunity or a very risky temptation. The very first thing I tell someone who has never been in this business is...

Running a Restaurant: order food & Liquor, daily basis, liquor
daily basis, liquor, deliveries: Dear Kimberly, Unless you know the future, it is just an educated guess. What you want to do is talk with your vendors and tell them you will need very flexible deliveries until you establish a sales record. Just order for three days and make adjustments...

Running a Restaurant: overall costs, restaurant costs, controlling
restaurant costs, controlling, procedures: Cody; Controlling costs in the restaurant business is a battle we fight constantly. However, the past year has seen record increases in about 75% of the items a restaurant purchases. In addition, even non-food costs have been picking away at profitability...

Running a Restaurant: Temakeria, marketing, email
marketing, email, opening: The strongest form of marketing is word of mouth recommendations from customers. Studies show that people will tend to try a new restaurant quicker when it has been suggested by someone who has been there. Do everything you can to meet and exceed your customer...

Running a Restaurant: 15% of Bar Sales?, short term disability, disability policy
short term disability, disability policy, bar business: Jason, Make sure that you each understand clearly what you have agreed on, write it down both of you sign and date your agreement. Are we talking 15% of Gross sales or 15% of net sales, a huge difference. Remember if you work real hard and increase the...

Running a Restaurant: Bar & Restaurant Assumptions, planning, restaurant
planning, restaurant, bar: Essentially, you are correct. However, to be safe and accurate, you should estimate your sales for each department on at least a best case and worst case situational basis. In other words, this is what I expect and the next set of figures are what the numbers...

Running a Restaurant: Daily Runnings, inventory control program, inventory controls
inventory control program, inventory controls, decent restaurant: Dear Brant, Sales reports for the day hourly sales reports labor use reports product mix reports comps reports voids reports cash paid outs server sales reports any decent restaurant software should have these and many mor for you to analize...

Running a Restaurant: estimated percentages of running a restaurant, food insurance, fine dinning
food insurance, fine dinning, typical restaurant: Dear Robert, 30 percent for food and bev and 30 percent for labor are normal. Many of the other expenses are fixed insurance rent etc the percent on these items is totally dependent on sales and vary from one restaurant to another. you...

Running a Restaurant: Financing, financing, investors
financing, investors, SBA: John; Get ready for the biggest roller coaster ride of your life. My guess is you have had this ambition for many years. There are many options for financing. It all starts with a business plan that spells out your concept, cash needs and long term plans....

Running a Restaurant: estimated percentages of running a restaurant, grilled sandwiches, pizza beer
Running a Restaurant: estimated percentages of running a restaurant, grilled sandwiches, pizza beer, typical numbers

Running a Restaurant: Increasing outside catering sales, pounding the pavement, catering sales
pounding the pavement, catering sales, southern hospitality: It sounds like you are doing a lot already. Have you had sucess with your efforts? I would scour the business pages of your local publications for any meetings being held. Target your biggest companies for some personal attention to the secretary or...

Running a Restaurant: kitchen equipment, conveyor oven, bread racks
conveyor oven, bread racks, southern pride: Peter, really really be careful, don t go to fast..you want to be able when you open to put out the best possible product that you can. You never get a second chance to make a 1st impression, so make it your best. I would finish off the ribs in an oven,...

Running a Restaurant: pizza shop startup, pizza shop, delivery operation
pizza shop, delivery operation, takeout delivery: There are none. The only way to do it is to gain insight and knowledge of the opportunities in your market and the industry by having experienced operators and mentors and Coaches and vendors guide you through the process. Put together a team of experienced...

Running a Restaurant: pizzeria startup cost, delivery pizza, pizza shop
delivery pizza, pizza shop, takeout delivery: Dear Dale, Once you ve learned the business, and see how simple it can be, then you just have to be creative and do a lot of homework. Find basic used equipment and make good deals on it. Find a low rent space and start out small and build it over...

Running a Restaurant: RE: Small Bakery Business, SBA, retail
SBA, retail, start: Good luck on your venture in New York. Your operation sounds more like a retail store than a restaurant since you would not be doing any cooking or food preparation work. I assume for the purposes of this answer, you will not have a kitchen or any cooking...

Running a Restaurant: RE: Small Bakery Business, wholesale bakery, bakery business
wholesale bakery, bakery business, baking equipments: Any retail food establishment needs to have the same licenses regardless of your level of production. You need to contact the NYC regulatory agency that handles restaurant food permits I think you should run your numbers very carefully. The wholesale...

Running a Restaurant: RE: Small Bakery Business, food distribution business, wholesale bakery
food distribution business, wholesale bakery, bakery business: Then this isn t a bakery, it s a food distribution business. You will need to check with your local licensing authority in your municipality as laws and regulations vary from city to city and state to state. A good business lawyer should be able to guide you...

Running a Restaurant: The ratio's and facts, x1 x2, food cost
x1 x2, food cost, 1 x1: Sorry for the slower response, took a bit of vacation. Never leave money on the tables, Yes, i agree with your plan of being priced under your competition, but don t be to far under or you will be associated as cheap Remember you are already giving...

Running a Restaurant: Stove Inquiry, bachelor, cooking
bachelor, cooking, microwave: There is a great deal of difference between a microwave and a hot plate or induction plate. A microwave performs tasks that an induction range could not do easily, such as thawing, melting, warming large and small amounts of liquids and solids. Some cooking...

Running a Restaurant: starting a resturant, location location location, cash flow budget
location location location, cash flow budget, food cost: Suzzy, Here are some thoughts, nearly impossible to answer your question without much more information You must have some help.You must develop a personal business relationship with 3 key people 1. A person with bookkeeping background preferably a CPA,2....

Running a Restaurant: startup, restaurant, cleaning
restaurant, cleaning, starting: The costs to open a small 10-12 seat operation depends on what you plan to serve. A juice bar may be relatively simple with just blenders, ice machine and the smallwares necessary to serve customers. On the other hand, to serve breakfast, you may need a stove,...

Running a Restaurant: Buying/Taking over an existing restaurant, small business loan, family atmosphere
small business loan, family atmosphere, family style: Hi Nick, I would have some questions for you first and foremost that don t relate to the current situation you ve described... 1. Have you got any experience in running and operating a restaurant? 2. If no, why do you want to be in the restaurant...

Running a Restaurant: direct mailing, birthday clubs, direct mail
birthday clubs, direct mail, email programs: You need to include questions about how they get their information. Email, direct mail, text messaging, etc...How often they want it? Do they have accounts on social media? Ask them to fill in their usernames so you can follow them or add them. How often do...

Running a Restaurant: Fast food management, salary negotiation, food establishments
salary negotiation, food establishments, food management: Dear Joe, I m a bit confused. You say you have extensive management experience, but your question is what does it take to run one? As far as salary, If the company has 16 existing sites, I m sure that they will have a compensation package that...

Running a Restaurant: Food portions and pricing, vegetable trays, food portions
vegetable trays, food portions, portion sizes: Dear Jacqueline, For pricing, you would use the industry standard of four times what it cost you to make it. Portion sizes can be found in books of all sorts. Check for those that are specifically for catering chefs. I do not knoe specific...

Running a Restaurant: Restaurant delivery, commercial deliveries, disability claims
Running a Restaurant: Restaurant delivery, commercial deliveries, disability claims, could lose everything

Running a Restaurant: This will be my first time running a kitchen by myself and I have some ?'s, seaside heights boardwalk, sausage sandwiches
seaside heights boardwalk, sausage sandwiches, dinner entrees: Hello TJ, sorry for the delay in answering ... First off congratulations on your new adventure. Working on the Seaside Heights boardwalk is a great experience I know it well. You can achieve a 26% food cost by having a good mix of food items THAT WILL...

Running a Restaurant: Increasing Revenue while under remodel, dinner night, loss leader
dinner night, loss leader, economic sense: Then you need to come up with a pricing, menu and communication strategy that makes the most sense for the most people. Of course they want something for nothing but that s irrelevant. They also want something that has great value - your job is to determine...

Running a Restaurant: Leasing a license, umbrella policy, business reputation
umbrella policy, business reputation, bar business: Connie, I think you would be very vulnerable in that type scenario.He could ruin your place, your business reputation, and anything legal with the lisc. would come to you. You have all the risk, and he can, at what seems any time, say not profitable...

Running a Restaurant: Maintance cost, jeffrey summers, maintenace
jeffrey summers, maintenace: It sounds like your building estimates for a purchase or lease. Either way, there s no way to estimate it except to use the historical and actual amounts and project that out over time, making sure you factor in replacement or refurbishment of the broiler,...

Running a Restaurant: Potentially opening a Restaurant in the VI's, opening a restaurant, restaurant experience
opening a restaurant, restaurant experience, regulatory board: Hello Joey, I m sorry for the delay in answering... The best thing to do is contact your local business regulatory board that regulates restaurants. It could be the Building Dept or equivalent. They normally have a checklist of all the permits and the...

Running a Restaurant: Restaurant delivery, restaurant delivery, time drivers
restaurant delivery, time drivers, cold food: Mike, My first stop would be my insurance person, to find out what that coverage will cost and all the rules that you must follow, for example, DL checks, past driving records. Whose vehicles will you use, will you have full time drivers? etc. Write down every...

Running a Restaurant: Restaurant partnership, restaurant partnership, something concrete
restaurant partnership, something concrete, opening a restaurant: Dear Mike, In today s financial environment, I would have to advise partnering with him. The probabilitty that he will make it is slim at best. You might consider just being a consultant to him without getting too connected. You cold advise him...

Running a Restaurant: restaurant purchase options, dear barbara, assault charge
dear barbara, assault charge, yrs experience: Dear Barbara, For decades, the common way to get restaurants opened was from loans from friends and family. With lending the way it is today, it would be virtually impossible to get a loan to open up. Talk to the owner and see if he will hold the...

Running a Restaurant: seasonal restaurant, seasonal restaurant, marketing
seasonal restaurant, marketing, sales: Mike, you don t say what type of seasonal environment you are in. However, I am going to assume you mean the tourist season we are entering in the Florida area (as well as other venues). Very few people travel anymore without researching every aspect of...

Running a Restaurant: Buying an existing restaurant, buying, existing
buying, existing, restaurant: Vera; Buying an existing restaurant is always risky. Be cautious and make sure your due diligence is complete and you have a good business attorney draft the agreement. With regard to your specific question, changing your menu and trying to merge a hearty...

Running a Restaurant: business, restaurants, profitability
restaurants, profitability, profit: This is a difficult question in that the length of time it takes to recapture your investment will vary with the amount of the investment. If, for instance, you open a restaurant in a leased space in a shopping center, your initial investment will be much...

Running a Restaurant: dinner for boy scouts, garlic toast, spaghetti dinner
garlic toast, spaghetti dinner, spaghetti sauce: John, one of the key words that you wrote was young adults , if they are teenagers they can eat quite a lot, I would cook 20# of Pasta, very cheap, and better to have more than to little. Most meatballs are 2 or 3 oz .. so between 8 and approx 5 per pound.....

Running a Restaurant: Headquarter Overhead, central hq, treasury operations
central hq, treasury operations, restaurant operations: Obviously you are going to have to account for all expenses of a HQ/Corporate office and it should be spread across your respective units, either equally or weighted based on sales. 2-5% is normal in my experience if there are sufficient number of units to...

Running a Restaurant: kitchen labor, cincinnati ohio area, sandwich platter
cincinnati ohio area, sandwich platter, alcohol sales: Adam, sounds as if you have a low cost(for the customer) menu, mostly appetizers, burgers, and sandwiches.. Your GM should know that it takes just as much labor, in some cases more, to prepare a 8.00 sandwich platter as it does to prepare a 20.00+ dollar...

Running a Restaurant: labor and food costing, menu, labor cost
menu, labor cost, food cost: With those expenses in mind, I would definitely target a 65% or below combined food and labor. The ratio of these two costs to each other will depend a great deal upon the makeup of your menu, how many items you prepare from scratch, your operating hours,...

Running a Restaurant: liquor costs, liquor prices, winner 21
liquor prices, winner 21, mixed drinks: Good Morning Todd As you know there are many variables in the battle to correctly/ cost/price your liquor. Liquor prices are so different all over the states, primarily because of local-state taxes.. So I am going to give you my general thoughts on your...

Running a Restaurant: restaurant, business management experience, foodservice consultant
business management experience, foodservice consultant, foodservice consultants: It is very important to have experience before becoming an owner or operator of a restaurant. The restaurant business is very challenging and the profit margins are not that great even when they are well-managed. There is simply not a lot of room for error...

Running a Restaurant: Spills, liquor sales, bar management
liquor sales, bar management, acceptable range: Jonathan.. This really hits a nerve with me, counting and then basically allowing spills, is rewarding poor employee habits. I never allowed spills to be counted, bar employees should know that they are un=acceptable, yes they happen... and you should have...

Running a Restaurant: take-out shop, simple answer, profit margin
simple answer, profit margin, net profit: Roxanne.. The simple answer is not as many as if you were a seated restaurant The more complex answer will need many questions answered: 1. What is the menu?, how many items?, it all starts with the menu. 2. Will you cook from scratch or re-heat ...

Running a Restaurant: Breakfast Restaurant in Japan, quality meal, breakfast place
quality meal, breakfast place, breakfast restaurant: Dear Natali I think it would do very well !! Breakfast is very profitable and there is great demand if you can produce a quality meal in a very short time, 20 - 30 minutes in and out ! Food costs should run in the low 20 s and labor is less than a...

Running a Restaurant: Who controls the money in the Bank, Profit, restaurant
Profit, restaurant, bank: It would be very helpful to know how your business is set up. Is it an LLC or a Sub-Chapter S Corp? Not knowing how your company is structured may limit how thorough my response will be, but here goes. There are a couple of ways that you can monitor where...

Running a Restaurant: Employee Meal Periods, california dept of industrial relations, dept of industrial relations
california dept of industrial relations, dept of industrial relations, meal periods: I am not an attorney nor do I give legal advice. I would strongly suggest that you consult with an attorney regarding this matter. I can tell you that the California Dept of Industrial Relations (Labor Board) is very quick to levy penalties to employers...

Running a Restaurant: house charge or promo check, careful owners, free goods
careful owners, free goods, tally: Tony... A tough spot for sure.. If the accounting people will give you the 25% credit toward your cost of purchases you will come out much better, if they give you this credit of 25% toward sales it makes it tough. In my restaurant all was rung up...

Running a Restaurant: Kitchen Labor Cost, chef manager, food cost
chef manager, food cost, management category: Hi John, Everyone manages their labor differently, in my opinion, you are correct to only include your hourly labor in Kitchen Labor but I look for a 12-16% of FOOD SALES figure. This keeps the focus on the productivity for the sales they impact. I also...

Running a Restaurant: Partnership on Existing Restaurant, fast food restaurant, risky endeavor
fast food restaurant, risky endeavor, dear marie: Dear Marie, Restaurant investment is a very risky endeavor. If I understand this correctly, you are putting up no actual cash, but are going to co-sign for a loan as your contribution to the business. (that makes it not so bad unless they fail) Your...

Running a Restaurant: Restaurant Culture, restaurant culture, happy holidays
restaurant culture, happy holidays, forty years: Dear Maria, You do not say what position you hold in this industry. For most of us the explanation is that this is our chosen profession and with it comes both the abnormalities and pleasures that we have committed to Or just say cause that...

Running a Restaurant: selling/saving a restaurant, restaurant, value
restaurant, value, investing: Judith; Ah, dealing with family - how well I know. I have a son and another family member in management positions at my restaurants. Let me see if I can clearly evaluate the situation and put it in perspective. I believe you are telling me the restaurant...

Running a Restaurant: sweat equity, revenue percentage, sweat equity
revenue percentage, sweat equity, deferred compensation: Well, it would be better to get a proposal from the owners rather give them one. Let s say for example that your are looking to take 10% of the business as equity. You would first need to know what the business is valued at to determine your 10% investment....

Running a Restaurant: Time Sheet rights, california labor law, california dept of industrial relations
california labor law, california dept of industrial relations, dept of industrial relations: Hello Rico, I know that California is very strict regarding employee breaks, and there are many instances where they have imposed huge fines to violators. It is not legal and you should contact the California Dept of Industrial Relations. Go here: http://www.dir.ca.gov/dlse/faq_restperiods.htm...

Running a Restaurant: wanna know, health food, income taxes
health food, income taxes, sales taxes: You should register your name and your logo if possible. Don t understand your other question...you are responsible to pay sales taxes that you collect, you are required to file income taxes quarterly and the charges you incur by not paying is subject to...

Running a Restaurant: wine cost, wine suppliers, bottle of wine
wine suppliers, bottle of wine, glass of wine: Tony.. Good Morning Lets see what the numbers say... and we don t know what size pour that you give Assuming, and some times that is bad, that we are talking about a 750m of wine, and lets say a 4 oz pour of wine: 17.99 cost of bottle of wine .. there...

Running a Restaurant: Assistant Restaurant Manager Interview question, food cost, management
food cost, management, labor costs: I have been traveling so I just received this question and will do my best to give you a good response. My understanding is that you will be interviewed for an assistant manager s position in a restaurant and want to be prepared for the questions you will...

Running a Restaurant: BOH vs. FOH Payroll, hourly payroll, management staffs
hourly payroll, management staffs, sales productivity: Hi David, That s a little tough to pinpoint not knowing exactly what the concept and style of service is. If you are in a casual-serve operation like, say a Fridays or Applebees you most likely have KITCHEN MANAGERS who take a working role on the line...

Running a Restaurant: Costing in refrigeration repairs, refrigeration repairs, cash flow analysis
refrigeration repairs, cash flow analysis, refrigeration and air conditioning: Dear Wayne, Typically air conditioning and heating expenses are recorded under Repair and Maintenance building with the logic that they are permanently attached to the building unlike an oven or fryer that can be moved around. Movable refrigerators...

Running a Restaurant: Fair Percentage of ownership, bonus package, dear john
bonus package, dear john, amount of time: Dear John, Every deal is different and based on the expertise you are providing. If the place could not function without you then you hold more cards than if any manager could run the operation. Also the amount of time you will be putting in...

Running a Restaurant: restaurant, digital management, logbook
Running a Restaurant: restaurant, digital management, logbook, management solution

Running a Restaurant: Wine Promotion & Beverage Program -> Profitability, single malts, wine program
Running a Restaurant: Wine Promotion & Beverage Program -> Profitability, single malts, wine program, profit center

Running a Restaurant: information and guidelines, lunch restaurant, meal periods
lunch restaurant, meal periods, breakfast lunch: Hello Alicia, You are taking on what could be either a very rewarding experience or a very frustrating one. It depends on a few critical issues; 1. Location. You really must have a great location for a breakfast/lunch restaurant. I can t stress this...

Running a Restaurant: inventory, inventory, spreadsheets
inventory, spreadsheets, FIFO: Each restaurant owner may set his or her inventory preferences and procedures differently than another. I can tell you what I would recommend in most cases. Inventory should be taken by either two managers or a manager and another trusted employee. Having...

Running a Restaurant: Limited partnership, opening, restaurant
opening, restaurant, partnership: Roger; You asked what I thought about opening a fourth restaurant that is some distance away from your base and ability to be hands on quickly. My first thoughts are that you are far ahead of most people who expand too quickly. You recognize the problems...

Running a Restaurant: operating partner, demographic target, target market
demographic target, target market, pertinent info: Jim, Email me at tfigurelli@gmail.com with some specific information on the location, -name of the business -where it s located (exact) -demographic target market -current actual sales, expected sales -any other pertinent info I will give you some...

Running a Restaurant: Profit margin of different products, liquor sales, wine sales
liquor sales, wine sales, beer costs: Not sure exactly what this means but I keep my food costs between 26-32% of food sales. I keep liquor cost between 16-19% of liquor sales. I keep beer costs between 21-26% of beer sales (depending on tap or no tap beer). I keep wine costs between 26-40%...

Running a Restaurant: take over restaurant, restaurants, profitability
restaurants, profitability, profit: I will take your questions one at a time. In my opinion, if the pizzeria closed due to lack of business, they probably did not have a good reputation in the community. I would suggest re-naming it. This will mean more expense because you will need new signage,...

Running a Restaurant: restaurant, restaurants, profitability
restaurants, profitability, profit: Hi Valerie, I am not sure what all you want your weekly plan to encompass, but I will give you an idea of things that should be in your plan. Sales Projections (by each meal period). If you aren t sure what to predict, start with last week s sales and...

Running a Restaurant: Wine Promotion & Beverage Program -> Profitability, inexpensive wines, maximum profitability
inexpensive wines, maximum profitability, wine program: Hello Stephanie, So sorry this took so long getting back to you...the short answer is a lot! A restaurant can have many good profit centers depending on the restaurant style, a good wine program being only one of them. If you are seeking the most profitable...

Running a Restaurant: average liquor sales, daytona beach fl, etc angel
daytona beach fl, etc angel, liquor sales: Angel, I have never owned or operated a business in Daytona Beach, so I would have no idea. As the local goverments collect alcohol tax and the math can easily be done, I would think they are the people that you should contact.. Hope this helps Stuar...

Running a Restaurant: Beer, Wine, Liquor Costs, 12oz beers, liquor prices
12oz beers, liquor prices, draft beers: Natalie.. Sit down with your suppliers and tell them they HAVE to help. The one that looks the most out of whack is beer, if you are doing mostly draught, you need to ask each supplier given best conditions how many 12oz beers can I expect to get from...

Running a Restaurant: Cogs and labor for italian place, excel spread sheet, decent deal
excel spread sheet, decent deal, sandwhiches: Ari... Sounds like a decent deal to me.. The cost that you have done are what I would think. One of the great men that I knew in the restaurant business said if you can keep you food cost and labor cost at 65%, you will make money and in my 40+ years...

Running a Restaurant: chef career, james beard award winners, james beard award
james beard award winners, james beard award, celebrity chefs: I am not a chef. I am a Restaurant Consultant with much experience as a Manager, Director, President of restaurant companies. I did act as a chef in one venture but my main focus for my career has been dealing with chefs. Concerning your questions, I...

Running a Restaurant: How to Determine Reasonable Rent for Pizza Restaurant, loyal patrons, bbq ribs
loyal patrons, bbq ribs, pizza places: Dear T. Lee Typically, rent needs to be 10% or less of sales. In this case he will need to do closer to $1000 a day in daily sales six days a week. That s gonna be about 63 customers a day @ $15 each This will require maybe two to three hourly...

Running a Restaurant: deli buffet, restaurant food, menu
restaurant food, menu, planning: Carrie; The answer is dependent on what you are serving along with the deli meat. If you are serving little more than deli meats (for sandwiches I presume), I would figure about 4 ounces of meat per person. If you are serving fruits, salads, cheeses...

Running a Restaurant: Expense percentage, accounting team, accounting resources
accounting team, accounting resources, staff salary: Dear Michael, A restaurant doing 10 million a year would need a significant accounting team. The typical restaurant doing one million or less a year would need a staff of 2-3 people or use a hired accounting firm. I would think that 5 to 7% should...

Running a Restaurant: Independant Restaurant Percentages, food establishments, casual food
Running a Restaurant: Independant Restaurant Percentages, food establishments, casual food, food cost

Running a Restaurant: labor cost, attainable goals, beverage sales
Running a Restaurant: labor cost, attainable goals, beverage sales, rule of thumb

Running a Restaurant: HELP, wine steward, jacquline
wine steward, jacquline, head chef: Jacquline In the dinning room you would need 1 waiter for every 3 tables 1 wine steward 1 matre d 2 bus people 1 head chef 1 sous chef 2 cooks 2 porters or dishwashers 1 manager their pay would be minimal 2 - 4 $ /hour since...

Running a Restaurant: HELP, fine dining, restaurant wages
fine dining, restaurant wages, servers: Based on your numbers above, the restaurant will have 46 seats. The number of employees will vary slightly depending on the type of cuisine, amenities offered the guests and experience of the staff. I will assume the owner plays a role as front of the house...

Running a Restaurant: Independant Restaurant Percentages, grand scheme of things, waiter service
grand scheme of things, waiter service, management salaries: Dear Todd, Last question first........you should be at 20 % profit after every single penny of expenses. Food cost depends on the type of food but should be under 25 % Management should not be factored into labor since it is non controlable ...

Running a Restaurant: labor cost, target goal, inventory dollars
target goal, inventory dollars, food usage: Theoretically yes, but you can also expect that number to be a little higher than your target goal, just because you will always have more food on hand in your inventory than your food usage will be. It is however, a good measurement for week-to-week...

Running a Restaurant: Restaurant cost, certified accountant, staff expense
certified accountant, staff expense, payroll processing: 1.7M annually is not huge volume and having two outside companies to handle your invoice transmittal input and financial generation might be a little excessive for me. In my experience you can save some money by being a little closer to the process. ...

Running a Restaurant: Rural Store and Inn, liqour store, open weekends
liqour store, open weekends, appx: Ray, My first question is why would someone want to sell something so profitable? 33% WOW My first step would be to ask for the last tax return for the business, and let a CPA look at it and verify what is what.If he balks run away fast, or make that...

Running a Restaurant: Starting a new restaurant? Process & Procedures, north texas dfw, dfw area
north texas dfw, dfw area, double digits: Hello Quinn, First off, I am not sure I entirely agree with you on the state of restaurants in DFW vs the rest of the country...I know quite a few operators who are down double digits in sales. That being said, I would make sure to have a liberal budget...

Running a Restaurant: Club Sandwiches, roast beef club, saratoga springs new york
roast beef club, saratoga springs new york, club sandwiches: Not to my knowledge...other than mayo. But these days anything can be called a club sandwich so... The classic club sandwich, also called a clubhouse sandwich, is a type of sandwich, usually a double-decker (two layers of filling sandwiched between 3...

Running a Restaurant: food marging, gross profit margin, food dish
gross profit margin, food dish, departmental costs: Howard, again very difficult to answer without knowing for each meal what your labor cost is. What does the 76% include? all food cost all labor cost? The only correct way to do the labor cost is to zero base the budget for labor and build from there:...

Running a Restaurant: inventory management scale/software, POS, system
POS, system, inventory control: David; I rarely recommend a particular company unless I have a long term relationship and know they will perform well. In this case, I can t help you. However, I would suggest three things. First, contact the company that provides your POS system. They...

Running a Restaurant: opening a cafe-bar in england, opening a cafe, necessary licences
opening a cafe, necessary licences, lisc: Danielle, I have never operated in England, so my advise will not be worth much, but here in the states you start with the town governement that you are going to operate in, and they will point you in the correct direction. And never be afraid to ask another...

Running a Restaurant: opening a pizzeria, pizzerias, local restaurant
pizzerias, local restaurant, novello: Hello Michael, You can absolutely do a pizzeria in 1260 sq ft, and I do agree with you that it should be take out-delivery, maybe with some counter seating. The biggest expense is going to be the oven you select and creating ventilation for that, you will...

Running a Restaurant: Restaraunt Startup Costs, business interruption insurance, product liability insurance
business interruption insurance, product liability insurance, sewage bills: Naaman.. There are a lot of variables in any business, the man cause for this variations are location of the business. The better the area for traffic the better for business, so it will cost more. A very general rule of rental space is 8% of the gross...

Running a Restaurant: Restaurant Lease Percentage, competitor data, quick serve restaurant
competitor data, quick serve restaurant, realisticly: Dear Nathan, It is all dependent on the type of restaurant, the location, and the sales that you do. Quick service has lower prices and that affects the percentage as compared to a fine dinning that may have the same number of customers but does a lot...

Running a Restaurant: Running a mobile food van, mobile food van, legal formalities
mobile food van, legal formalities, india delhi: I never address the legalities of anything in any forum because you need to consult with someone who is familiar with your local laws. I will address general questions of process or general business law questions with regard to business operations and labor....

Running a Restaurant: How much rent is to much, assement, unfortunate accident
assement, unfortunate accident, gross sales: Debby, I think your assement is correct, you are supporting the retired parent. In todays economy there will be other locations avaliable for your restaurant, at lower prices. But, remember you are working with a partner and his family. So, you must...

Running a Restaurant: restaurant delivery service, restaurant delivery, charges
restaurant delivery, charges, costs: Best wishes on your new venture! There are a couple of business models for restaurant delivery services that I am familiar with. There may be more, but I can only help with the ones that have approached our restaurants. Generally, the restaurant is charged...

Running a Restaurant: restaurant delivery service, restaurant delivery service, target customer
restaurant delivery service, target customer, door hangers: Production costs would dictate a lot of what you re asking. It also depends on which part of the business you re looking to make money on. I wouldn t try to profit from ads because each restaurant s menu is YOUR ads for potential guests to order from. ...

Running a Restaurant: Sub shop, elbow grease, vent gas
elbow grease, vent gas, profitable addition: Dear CC, First off it s just little ole me..... Next.......keep it as a sub shop (for now) You want to build that business back and then if you want to expand go ahead. (be prepared to compete wit $5 foot longs !) Subway is capturing the market...

Running a Restaurant: till shortages/ errors in cash drawer, greenfield wi, payroll deductions
greenfield wi, payroll deductions, vague questions: 1. You can t legally hold any cashier accountable for shortages unless you can prove theft. 2. You need to be documenting shortages as they happen for numerous reasons. 3. There are numerous policies you need to implement. Among them include having each...

Running a Restaurant: tips/wagesand taxes, accounting, restaurant
accounting, restaurant, tips: Here are the basics. The owner of the restaurant pays social security taxes (FICA) on the gross amount of tips and wages for all employees. The current amount I believe is 7.65. The employee has a corresponding amount withheld from each check. In addition,...

Running a Restaurant: Adding liquor to restaurant., martini lounge, martini bar
martini lounge, martini bar, pop juice: Jackie... The most influental thing in pricing for a bar is competetion..and the need for profit. Check out who you think is/or will be your main competetion, get their pricing, happy hour specials , promtions etc. Then sit down with the liquor and beer...

Running a Restaurant: Bar floor mats, local health department, corporate idea
local health department, corporate idea, safety requirement: Nick, the easiest way to find out the requirements is to contact the local health department. I have never operated a business in Colorado, so I am no sure of the requirement. As far as osha goes, I would doubt that the mandate mats, for if that were so...

Running a Restaurant: Liquor cost formula, beer ring, spilled beer
Running a Restaurant: Liquor cost formula, beer ring, spilled beer, variance

Running a Restaurant: restaurant accounting staff, accountants, accounting
Running a Restaurant: restaurant accounting staff, accountants, accounting

Running a Restaurant: food & labor costs in a niche market, chicken subs, beef burgers
chicken subs, beef burgers, potato fries: Dear Harry, I have to be honest here. If you have the experience you say, you should not be asking me how to figure food costs and tell you what labor costs would be for a restaurant that I know nothing about. Sorry but your questions are not able...

Running a Restaurant: LABOR COST., average hourly wage, labor dollars
average hourly wage, labor dollars, business volume: No. I am not sure I understand what you are confused about. To find the percent of labor cost, you total up what each person has made for the day and that total gets divided into the total sales. To figure out how many hours to schedule your people...

Running a Restaurant: Lease Negotiations, cpi increase, lease negotiations
cpi increase, lease negotiations, tenant improvements: My advice is to burn this one and start all over! There s absolutely no way I would approach any of those terms in the slightest nor would I recommend any of it to any of my clients. And with rent at 9.5% of sales you re not going to make any profit anyway....

Running a Restaurant: Liquor cost formula, martini bar, bar managers
martini bar, bar managers, complete bar: Rich, your cost are high, and you are right to make them better, it is your money, always remember that... The most influential thing in pricing for a bar is competition..and the need for profit. Check out who you think is/or will be your main competition,...

Running a Restaurant: Liquor License Lawyer, liquor, laws
liquor, laws, plan: George; Best wishes on your planned venture. You are in the most important stages of the process. Location and planning are essential to your success. Don t take any short cuts on either! Based on the way you asked the questions, I am assuming your primary...

Running a Restaurant: monthly inventory contols, wine inventory, inventory levels
wine inventory, inventory levels, book keeper: Robert.. You and your bookkeeper, need to have a long talk, and you both should totally and completely understand each other. You both, as stated by you, are correct. Sales are an major part of cost percentages.. true But Inventory levels going...

Running a Restaurant: need help in finding partner, finding partner, cuisine thai
finding partner, cuisine thai, indian cuisine: asha, I think your question is how do you go about finding a partner/investor in a restaurant?? You have to market yourself and your skills, just as if you were selling any product. Find the successful restaurants in your area,that suit your skills,...

Running a Restaurant: Owner/Operator Wage, employee wages, seasonal operation
employee wages, seasonal operation, typical expenses: Justin, Be careful ! Many restaurants never recover from bad management. You will need a name change and obvious new management changes. If buying the business, do not pay for anything from the past. Just equipment, furniture and tangable...

Running a Restaurant: paying minimum cost on restauant assets insurance, business methodology, trial bases
business methodology, trial bases, munsif: Dear Munsif, Generally restaurant equipment does not need insurance. If you wish, you can purchase a maintenance contract from an outside firm that you pay monthly and they fix whatever is rwong with the equipment when it breaks. This service is...

Running a Restaurant: Resturant in small town somewhere, pop style, breakfast lunch
pop style, breakfast lunch, resturant: Dear Fred, Sorry, I can t help you with the real estate part. However you want to lease a turn key operation from a restaurant that has gone out of business. Give it a new name and keep it small. Very mom and pop style. Just 1 or 2 employees....

Running a Restaurant: rent equiped restaurant, liquor license, west orange
liquor license, west orange, suburban area: Hello George, I m a NJ boy myself having lived most of my life in Montclair, West Orange...actually had a small cafe in Montclair which was about 1100sf. At the time (12 years ago) I think I was paying about $2000/mo for this place. First off, I am assuming...

Running a Restaurant: restaurant accounting staff, certified public accountant, admin duties
certified public accountant, admin duties, bookkeeper: Hello Jesse I think one bookkeeper to record sales and invoices daily or weekly and perform any other admin duties is sufficient for one restaurant. You should have a Certified Public Accountant review the work a minimum of once a quarter. Good luck T...

Running a Restaurant: starting a new restaurant, starting, restaurant
starting, restaurant, owning: Pam; I hope you realize your dream one day. The restaurant business is one of the most challenging and rewarding career paths you could choose. Get some practical skills now by working in a restaurant while going to school. Your question about annual...

Running a Restaurant: Acing the interview, fine dining restaurants, interviewer
fine dining restaurants, interviewer, role play: Dear Cindy, Learn all you can about the operation you are applying to work at. This will definetly impress them. Dress appropriately, Be prepared to role play or actually execute your service skills and knowledge. Make an appointment for the...

Running a Restaurant: what to do with amazing cook son, pasta casserole, egg casserole
pasta casserole, egg casserole, tables and chairs: Hello Pamela, My last question that I answered addressed a lot of your question to me, but like many, many people, it doesn t appear that you think this applies to you so I ll tell it again. I can t tell you how many people have told me that they make...

Running a Restaurant: Classic Moments Cafe, coffee drinks, morning coffee
coffee drinks, morning coffee, empty buildings: Dear Ashley, It sounds like arnold s from Happy Days Money will be a problem. Your looking at about 100 K to open up. Without family or friends to finance you it will be extremely difficult. Your best bet would be a Gov. backed loan for start...

Running a Restaurant: college, operating a restaurant, restaruant
operating a restaurant, restaruant, busy restaurant: Hello Jandelle I can t tell you how many people contact me with absolutely no idea of how hard and how expensive opening and operating a restaurant is. You are right to consider working in a restaurant, you mention being a restaurant manager, well if you...

Running a Restaurant: FOOD PORTIONS, reataurants, food portions
reataurants, food portions, restaurant operator: What does it matter what country you re from? You need help. You are way in over your head! Availability, sourcing, flavor profile, local customs and preferences, cost, etc.. it means a great deal! I gave you the best 2 sources anyone could ask for (for...

Running a Restaurant: FOOD PORTIONS, egg dishes, food portions
egg dishes, food portions, serving sizes: There is no set size for portions, rather systems to ensure the portions you set are adhered to. It really depends on what you are serving. If I go to a MacDonalds I expect my 1/4 pounder to be 4oz but if I go to Fridays and order a burger I would expect...

Running a Restaurant: Classic Moments Cafe, good business, business opportunity
Running a Restaurant: Classic Moments Cafe, good business, business opportunity, banks

Running a Restaurant: finding a chef, nyc area, craigslist
Running a Restaurant: finding a chef, nyc area, craigslist, good luck

Running a Restaurant: Insustry Books, unit leadership, jim sullivan
Running a Restaurant: Insustry Books, unit leadership, jim sullivan, marketing service

Running a Restaurant: finding a chef, chef, culinary school
chef, culinary school, tapas: Bob; While not really a question I can answer here, may I suggest you check one of the culinary schools close to you. You may find what you are looking for there. To downscale to an upscale tapas type menu may only need the talents of a less experienced...

Running a Restaurant: Insustry Books, restaurant, books
restaurant, books, ebooks: Gabriel; This question is too easy! I am going to give you a very prejudiced answer! One of the top in the industry is The Restaurant Ebook - A Guide to Keep Your Restaurant Off the Chopping Block. This book is written by a restaurateur that has started...

Running a Restaurant: Kitchen size approx, barbecue, kitchen
barbecue, kitchen, catering: Gene; Sounds like you have a growing successful business going. Based on the information above, I think you should be able to fit your cooking/kitchen operation into 900 square feet of space. However, I would recommend drawing the kitchen out to scale....

Running a Restaurant: Labour costs and wages Part 2!, fine dining restaurant, labour cost
fine dining restaurant, labour cost, labor budget: Edward, I d have to say you seem to be up against it. REVISED ANSWER BASED ON YOUR NEW INFO You have a 120 seat restaurant open for lunch and dinner and you are being asked to run effectively with only $6,000 a week for all managers, supervisors,...

Running a Restaurant: labour vs sales ratio, vic australia, zero budget
vic australia, zero budget, music venue: Nathan.. In my days our goal was 25% or less, I would think if you were doing 20% or less you would have to have huge sales figures.. All goals should be difficult but attainable, and they should be realistic. Zero Budget your weekly payroll that...

Running a Restaurant: moving to new location, buying, restaurant
buying, restaurant, bar: Phil; Dealing with an uncooperative and/or unreasonable landlord can be a detriment to your business. However, moving a successful operation can be just as challenging. From a buyer s perspective, what will you have to sell? A liquor license and a lot...

Running a Restaurant: Opening from bare walls timeline, ducks in a row, smooth sailing
ducks in a row, smooth sailing, menu creation: Dear Linda, The homework that I believe you are reffering to is what becomes your business plan This contains all details. Menu theme type and quantity of employees management required uniforms food costs equipment needed furniture required...

Running a Restaurant: Operating Capital at Start up, operational standpoint, liquor advertising
operational standpoint, liquor advertising, seat sports: Dear phil, Without knowing much about the operation it is merely guesswork. I would think that 200,000 would be a safe number. keeping in mind you will need at least 2 months of payroll in case your sales do not materialize as fast as you hoped. Employees...

Running a Restaurant: opening a new restaurant in an old space, many different ways, opening a new restaurant
many different ways, opening a new restaurant, loyal customer: Dear James, You are going to have to re - brand your restaurant within the community. Does it have the same type of food or totally different? You need to become one with the community.........get involved with everything that goes on. Sports, arts,...

Running a Restaurant: Retail Alcohol Sales, cash register system, billiard room
cash register system, billiard room, alcohol sales: your best source will be the liquor(wholesale distributors) in Florida, simply go to a package store and ask who their main supplier is, and then call them and start asking questions. They are the experts along with the state of Florida, whose name and phone...

Running a Restaurant: resrevations, nice problem, open table
nice problem, open table, marv: Hello Marv, This is a nice problem to have these days...a lot of restaurants would kill for too many customers in any hour. I like to use Open Table, it can be found at opentable.com The best way is to determine just how many parties you can take each...

Running a Restaurant: Staffing a new cafe, seat cafe, service models
seat cafe, service models, kitchen staff: There exists nothing in the way of formulas but there is a process to use based on the production and service models you use. But without them, it would be impossible to tell you at this point. You would need to share more information on your concept...

Running a Restaurant: staffing, full liquor bar, two tops
full liquor bar, two tops, group seating: Broad based guidelines of the sort you re talking about do you no good if they re not grounded in some reality. Otherwise, you could pull them out of thin air and they would be just as relevant. There are a million questions professional restaurateurs...

Running a Restaurant: Business plan, sized venues, occupancy costs
sized venues, occupancy costs, accurate figures: Hello George, Sorry for the delay in getting back to you, I was involved with a restaurant opening... In answer to your question, the only thing I can speak to is the utilities, which is somewhere between 2-3% of gross sales, the others are reall related...

Running a Restaurant: building a kitchen, restaurant, opening
restaurant, opening, construction: The ceiling needs to be fire rated, most drop ceilings have tiles that will suffice in a kitchen environment. If you are spraying, be sure to specify the fire rating of the finished product Concerning the grease trap I would check with your local health...

Running a Restaurant: percentage profit, restaurant coffee, coffee shop
Running a Restaurant: percentage profit, restaurant coffee, coffee shop, cogs

Running a Restaurant: Inventory, wine, inventory
wine, inventory, outsource: Dear Reed, When I operated my restaurant, I outsourced the inventory count and reporting to a company specializing in this...they are called Bevinco. www.bevinco.com See if they have an operator in the area and get a quote. This will save you labour and...

Running a Restaurant: Investing in a restaurant, restaurant start-up, investment
restaurant start-up, investment, opening: It depends...your question is hard to answer and will change with different situations If she is the sole operating partner and not contributing to the investment and you are the sole investor, I prefer to pay her a salary and then give her a SMALL portion...

Running a Restaurant: Labour costs, marketing, labor
marketing, labor: There are more negative impacts in reducing it than increasing it. Which is what makes it so crucial that you do it right. You need to approach your low sales from two perspectives. 1. You need to create minimum service and production levels that you...

Running a Restaurant: Liquor Cost, Restaurant Accounting Services
Restaurant Accounting Services: Damien, When I operated my restaurant, I always calculted my liquor cost with gross sales (which I think you mean include comps). The formula for calculating liquor cost is: Beginning inventory - Ending inventory + purchases divided by all liquor...

Running a Restaurant: Occupancy Cost, occupancy costs
occupancy costs: Rent = everything you pay your landlord every month. (Rent, % rent, CAM, etc...)This should not exceed 4-6% of gross sales. Total occupancy costs = rent (above) + elect, water, trash, etc..everything you pay to use the location you are in. This should not...

Running a Restaurant: Occupancy Cost, ocupancy costs
ocupancy costs: Total Occupancy Costs mean everything it costs you to be in the building. Everything = rent, CAM, taxes, insurance, electrical, gas, water, fees, etc... And the goal is less than 8%. Any more and you decrease your ability to make a profit accordingly. ...

Running a Restaurant: Payroll Methods, pay stubs, little fishy
pay stubs, little fishy, paper checks: Illiana, I don t really know the law in Washington state but it sounds a little fishy to me. You can go to this site below for your answer, they have a space for answering questions...good luck. TF http://www.lni.wa.gov/WorkplaceRights/default.asp ...

Running a Restaurant: Pork sandwich deli, fire supression system, pork sandwiches
fire supression system, pork sandwiches, turkey sandwiches: Dear Grace, Dade County has very tough zoning laws! You may have to have a hood system over your oven which will add to your costs greatly because you will need a fire supression system to go with it, If you can have another restaurant cook...

Running a Restaurant: percentage profit, pizza restaurant, takeout delivery
pizza restaurant, takeout delivery, profit percentage: Dear Mohamad, You should be in the 10 - 12% range at that sales level. If you have a P&L statement and can e-mail it, if you like you can forward it to me and I can see if any of the numbers look too high. Or if you have other questions write to me...

Running a Restaurant: prime cost, cogs
cogs: I don t have any information about your business, so I can t begin to tell you where you should be. There are processes that should be in place that will tell you where you need to be on each line item of your P&L if you put them in place. And it s not about...

Running a Restaurant: summer festivals, free appetizer, summer festivals
free appetizer, summer festivals, future marketing: You should always be looking to source guests and potential guest s information to add to your database for future marketing efforts. The problem is that there will be several restaurants there (and not there) doing the same thing you will be. So two questions:...

Running a Restaurant: Temakeria, new, restaurant
new, restaurant, opening: Elissar; I remember you very well. You inspired me to do some research on the growing Japanese temaki trend. While I am not familiar with statistics in Brazil, you should be pleased with your results so far. In this country many new restaurants would have...

Running a Restaurant: Buffet service, tips, service
tips, service, buffet: Karla; In a semi-casual full service restaurant, we would assume a waiter/server could handle 4 tables each. They handle the entire service (beverages, appetizers, salads, entrees, desserts, etc.), although the bartender would make alcoholic beverages....

Running a Restaurant: Buying an existing business, buying an existing business, food costs
buying an existing business, food costs, good shape: Dear Janet, $75000 for a restaurant that is not making money........hmmmmmmm And you don t want to use their name.......... and there is no real estate......... So if the equipment is worth 100,000 then it might be a good deal if you really can...

Running a Restaurant: buying a restaurant, alcohol sales, professional contractor
alcohol sales, professional contractor, tourist town: Dear Stephanie, Get a professional contractor to give you an estimate to bring it up to code. It may take a lot more than you are thinking. Then , once you think you can make a profit, make a low offer and negotiate just as you would if you were buying...

Running a Restaurant: no capital, landlord help, failure rate
landlord help, failure rate, derrick: Hi Derrick, You should always ask for free rent, especially in these hard times. All he can do is say no, but he will never say yes if you don t ask. I am a little concerned about your subject line of your question though, no capital . Make sure you...

Running a Restaurant: Formula for finding average cost per person, lone star steakhouse, caesars palace
lone star steakhouse, caesars palace, operating a restaurant: Christopher, Asking me what profit you can expect from a potential investment is like asking me how much I will spend on gas a week if I buy a new Lexus. You don t know how much I will be driving, where I will be driving my car, how much fuel is in my area...

Running a Restaurant: Liquor licence's, sf concrete, jacksonville rd
Running a Restaurant: Liquor licence's, sf concrete, jacksonville rd, concrete block

Running a Restaurant: restaurant maintenance, time repairs, maintenance cost
Running a Restaurant: restaurant maintenance, time repairs, maintenance cost, lease option

Running a Restaurant: Impact on P&L, Financial, statements
Financial, statements, restaurant: Dear Victor: Here are what i think are the four things that affect the P&L the most (for a restaurant): 1) Sales 2) Prime Costs: (food, liquor, labour) 3) Operating Expenses 4) Other expense (occupancy/financing) 1) Sales: You have to have a good...

Running a Restaurant: Incentives for kitchen, kitchen, compensation
kitchen, compensation, chef: Karene; The simple way, of course, is to set a budget and offer an incentive for all amounts below the base amount. You don t mention what type of restaurant you have or the level of authority of your chef. Here is my approach to compensating an Executive...

Running a Restaurant: Liquor licence's, pub, Irish
pub, Irish, restaurant: Suzi; Sorry for the delay in answering this question. I am traveling and this is the first opportunity. Florida has three basic types of liquor licenses. 1) 4 COP - this license will allow you to sell beer, wine, liquor and tobacco products. This...

Running a Restaurant: liquor and food costs, lb sack, inventory cost
lb sack, inventory cost, inventory purchases: There are two types of costs on a restaurant financial statement: Cost of Goods Items instead of Expense Items Expense Items are items that get posted directly as an expense, things like repairs, utilities, labor, etc. Cost of Goods Items are items...

Running a Restaurant: New restaurant and economy, restaurant, economy
restaurant, economy, success: Hi Christopher, You are absolutely correct in stating that there are many restaurants closing and others doing very well in this economy. There is no room for mediocre players in thsi economy. My personal opinion is that successful restaurants understand...

Running a Restaurant: restaurant maintenance, room boutique hotel, restaurant maintenance
room boutique hotel, restaurant maintenance, nature of the beast: I really would have no way of knowing what your maintenance costs SHOULD be, not knowing the size, age, condition of the space. As you say, it s the nature of the beast, I normally look to keep my R&M costs below 3% of sales but I am not sure if that figure...

Running a Restaurant: Starting my own Chinese take-away restaurant, new concept, new store opening
new concept, new store opening: All plans sound great until you have to work it out on paper and then make it happen in the real world. Without knowing any details I cannot say anything except that you should hire a good consultant to help you conceptualize the business and put together...

Running a Restaurant: turning a profit, restaurant, operations
restaurant, operations, staffing: Joe, As I do not have all the information and facts about your operation, including financials, I will answer your question the best that I can: As a former operator of a restaurant generating over $2.5 million per year and with good managers, I was...

Running a Restaurant: 1st year anniversary, 1st year anniversary, new store opening
1st year anniversary, new store opening, cause marketing: The term is Cause Marketing and not only should you incorporate it into the 1st year celebration, you should incorporate it into your marketing strategy permanently. You have several options to doing so. 1. Selling tickets and all proceeds go to charity....

Running a Restaurant: Average rent for a 500sq feet restaurant in Manhattan, cam charges, occupancy costs
cam charges, occupancy costs, business thanks: I haven t had to do any dealings in NYC for a long time so my current knowledge of average rents there would only be a guess and not knowing the location or other factors, it probably wouldn t be a good guess. I can tell you NYC rents are extremely high in...

Running a Restaurant: Coding Soda to Food or Beferage, cost control, restaurant
cost control, restaurant, management: Rob; For the sake of clearly looking at the profitability of various areas of your operation, I would estimate usage and allocate a portion of the cost to each profit center. In our operations, we have a separate category for beverages. The sales of coffee,...

Running a Restaurant: Experience Opening a Restaurant, management, restaurant
management, restaurant, recruiting: Katie; You have a stellar background and exceptional experience in the restaurant industry. Unfortunately, there is more contraction than expansion in the hospitality industry due to economic conditions. My suggestion to you would be to figure out what...

Running a Restaurant: Temakeria in NYC, santo
Running a Restaurant: Temakeria in NYC, santo

Running a Restaurant: food cost, labour cost, food cost
labour cost, food cost, kitchen staff: The ideal has many variables, depending on the style of your restaurant, if you have lots of table service(waiters) you will have larger payroll. If you have large menu and have to have large kitchen staff, you will have large payroll. If you own your...

Running a Restaurant: Labor costs, alcohol sales, casual food
alcohol sales, casual food, kitchen size: Dear Herb, Congrats on your new place !! It s gonna take 3-4 months for things to settle down The costs primarily depend on your style or theme along with your menu I would need more info to tell you with any accuracy what you should be...

Running a Restaurant: Labor, food and liquor costs, food cost, beverage cost
food cost, beverage cost, labor cost: The question isn t whether it sounds correct , the question is Is it right for your business? The answer for food & beverage costs lies in your ideal or theoretical food and beverage cost. Calculating those will tell you where you stand. As for...

Running a Restaurant: opening a a restaurant, starting, restaurant
starting, restaurant, learning: Matt; You have set some lofty goals for yourself, but not impossible targets. Some of the best new restaurants are ones that come from inexperienced people who believe in their vision. You sound like how I ventured into the business a few years ago! ...

Running a Restaurant: Price Discount-GAP Question, mcdonalds franchisee, world transaction
mcdonalds franchisee, world transaction, market dominance: Bob, Discounts in the restaurant business are in direct proportion to the size of your operation. That is... how many stores, what regions of the country, market dominance etc. A McDonalds franchisee, certainly get the benefit of the total McDonalds...

Running a Restaurant: Price Discounts-Mulligan Needed, price promotions, promotion line
price promotions, promotion line, employee meals: Bob, I have seem it done two ways, 1. There is a line item on the yearly budget for promotion and the difference in the selling price is charged there, thus not effecting the performance of the restaurant, or effecting bonuses structure for management based...

Running a Restaurant: rent per sq ft, exhaust hoods, pro forma statement
exhaust hoods, pro forma statement, restaurant experience: Jesse, There is no real formula that I know of.. The reasons why some rents are higher because they bring in more traffic, due to location. The one that I used when I was leasing space was that we wanted never to exceed 8 percent of gross sales ,...

Running a Restaurant: soup, Retail Sales
Retail Sales: No, but I have some questions: 1. Are you licensed to manufacture out of your place of business? 2. To whom will you be selling your product(s)? In other words, what s the marketing plan? 3. Where s the business plan? 4. How experienced in this process...

Running a Restaurant: Taking over an existing Deli, owning a restaurant, state sales tax
owning a restaurant, state sales tax, new deli: Hello Jennifer, Unfortunetly my advice to you is to stay away from this deal. Owning a restaurant can be a moneypit in the worst way, you have so many other expenses that come into play that a normal restaurant manager just doesn t know about...it could...

Running a Restaurant: Temakeria in NYC, restaurant business plan, traffic location
restaurant business plan, traffic location, food concept: Gabriel; Just go to Google, Yahoo and Bing. Search temaki restaurants . You will find listings from around the world. I don t think the city is as important as the specific location. If the demographics fit, it could work in Miami, Atlanta, Boston or...

Running a Restaurant: Building Business, Marketing
Marketing: 2 words - Public Relations. Advertising is useless. Focus on re-engineering the guest experience by adding value and don t focus on pricing schemes. You have to overcome the rocky start by building back the trust of guests then helping facilitate the buzz...

Running a Restaurant: buying an existing restauant, district demographics, costly problems
district demographics, costly problems, home cooked meal: Scott; Sounds like you are on top of things. One point that should be made - the purchase of the restaurant (along with the loan) and the lease of the premises should not be mutually exclusive. In other words, any contract you agree upon with the seller...

Running a Restaurant: Challenges Starting a Restaurant., opening, restaurant
opening, restaurant, new: Rohan; You indeed have some valuable skills needed to enjoy success in the restaurant business. One of the most important is the ability to learn. You have shown this through your MBA accomplishment and the effort to seek additional information. In the...

Running a Restaurant: Landlord vs Tenant Responsibilities, Lease, equipment
Lease, equipment, real estate: If you own it, you re responsible for it. You didn t say whether or not the restaurant s equipment was part of the sale. The equipment is not necessarily part of the building and does not transfer with a real estate sale. However, if you own it, you can do...

Running a Restaurant: leasing a resturant, liquor licenses, defunct business
liquor licenses, defunct business, liquor license: Dear Susan, All of my experience with liquor licenses is that you have to purchase them. Nearly every state has a limited number of them based on population and you must purchase them from a defunct business, That is why they are so expensive and...

Running a Restaurant: Mom and Me Cafe, restaurant start-up, restaurant
restaurant start-up, restaurant, cafe: Pamela, Before anything, including the idea of starting something new, sit down and run your numbers. Everything will have to be considered as you put a pro forma financial statement together to see wether or not your operation can be profitable: Sales:...

Running a Restaurant: Payroll % for BOH & FOH, payroll dollars, admin costs
payroll dollars, admin costs, oregon business: Dave.... Thoughts on Payroll, Many Variables based on the type of restaurant and the service level you are trying to obtain. Buffets are cheap for service labor, white tablecloth fine dining are not. Let me give you a more general guideline, trying to...

Running a Restaurant: pricing, overhead cost, general idea
overhead cost, general idea, competitor: Amy first you must know what your main competitor is charging, also what your overhead cost are, do you have entertainment, are you in a high end rent place, are you part of a chain.. etc etc etc..Also, will this be your best selling beer.. will you ever...

Running a Restaurant: Recent Partnership cash call, restaurant, investment
restaurant, investment, agreement: John; Since I know you probably aren t going to like my answer, just remember this little phrase when making any agreement with anyone - friends, family and partners have written agreements and future enemies have short memories. The point is, absent...

Running a Restaurant: Restaurant, Restaurant, financing
Restaurant, financing, accounting: Dear Sir, Getting start-up funds is always challenging when it comes to restaurants. I would start with a business plan. Any investor, partner or bank would ask you for one. They need to see how much money you are asking for, what you plan to do with...

Running a Restaurant: raising restaurant capital for expansion, breakfast lunch dinner, lunch restaurant
breakfast lunch dinner, lunch restaurant, meal periods: Hello Alan, It is much easier for an established restaurateur as yourself to raise capital for future expansion/additional locations. You must keep in mind that you have a great track record operating a Breakfast-Lunch operation at a high profit level. ...

Running a Restaurant: renting out a lounge/bar, weekday evenings, additional insurance
weekday evenings, additional insurance, annadale: Nancy, the simple answer is as much as you can get The real answers are many, you must cover your occupancy cost .. how much additional cost will there be for you to open up on those days, or hours that you would normally be closed. Such things as power...

Running a Restaurant: restaurant location, loyal clientele, lunch cafe
loyal clientele, lunch cafe, safe bet: If they show you tax returns or sales tax returns you can be assured of the numbers. You are correct that anyone can cook the books so it is sometimes best to use common sense and a good accountant or attorney. Breakfast/Lunch cafes can be very profitable...

Running a Restaurant: starting a restaurant, national chains, survey work
national chains, survey work, unique service: Felicia.. You MUST have a unique factor.. What can the public get at your restaurant that is not available at any other.. It can be a unique food (look what McDonalds did with special sauce ) It can be the look of your building It can be a unique...

Running a Restaurant: What are your thoughts on this opportunity?, opening, new
opening, new, restaurant: This is a great question but it lacks enough detail to answer you with anything but a general response. The food has very little to do with it. The economy has nothing to do with it either. What it has to do with is your ability to deliver a better guest...

Running a Restaurant: ventilation, ventilation ducts, mechanical inspector
ventilation ducts, mechanical inspector, business regulations: Scott; Almost everything is negotiable between buyer, seller and landlord. However, under most circumstances, the tenant is responsible for any improvements to the premises that is directly related to his business. Have you discussed the grandfathering...

Running a Restaurant: 4 COP + food, florida, food
florida, food, license: Sharon; A 4 COP license in the state of Florida is the best you can get. It allows you to do a lot of things without any food sales requirements. However, if you are going to try to develop any kind of food business of any significance, I would get a restaurant...

Running a Restaurant: 4COP SRX LICENCE, menu makeover, liquor
menu makeover, liquor, beer: I may be of limited assistance since I do not live in the state of Florida, but from the research I have done it would appear that you must meet the 51/49 ratio of food sales to liquor sales or you will not get your 4COP SRX License renewed. If that is the...

Running a Restaurant: Buying an existing restaurant., buying, restaurant
buying, restaurant, attorney: Verena; The restaurant business is risky. You should be very cautious about the seller s motives for selling and the numbers should be verified with daily receipts along with detailed expense records. As far as dealing with an attorney, make sure they...

Running a Restaurant: deadbeats, pizza, restaurant
pizza, restaurant, calls: Allen; There are a number of ways to combat this problem. You mentioned the least desired method - which is getting a credit card number which has to be confirmed to be effective. Here are a few other ideas: ---- Contact your phone company and get...

Running a Restaurant: Fl Beer and Wine License, florida, liquor
florida, liquor, license: Erica; There is what is known as a 2 COP license that is beer and wine only. It is relatively inexpensive. All the details can be found at the Florida Department of Business and Professional Regulation website. The requirements are not as stringent as the...

Running a Restaurant: Food cost and inventory, food cost, accounting services
food cost, accounting services, food items: Chris, Food cost should only contain food items (food, soda, tea, etc.) This helps calculate a better food cost. Chemicals, paper supplies, etc. should be a separate item on restaurant financials. Best, Denis Restaurant Accounting Service...

Running a Restaurant: Food cost for pizza, pasta rest., pizza, food
pizza, food, costs: Joe; I wish there was a rule of thumb for standard percentages for all types of restaurants. The fact is that each restaurant is a little different and each type of food service operation varies. For instance, the food costs for a breakfast and lunch...

Running a Restaurant: food bar, New Development, Projects
New Development, Projects, Consulting: Van, First let me congratulate you on your possible endeavor. I find this industry extremely rewarding both professionally and financially, and I m happy to share what insight I have with you. While I have extensive experience in this industry and I firmly...

Running a Restaurant: food court, office, building
office, building, restaurant: Van; You have quite a project in mind. While you don t say, I am going to assume the location is in the middle of a major metropolitan area. Putting a food operation in the middle of an office building is a major undertaking after construction is complete....

Running a Restaurant: How to increase sales and bring in new costumers., local store marketing, fast food restaurant
local store marketing, fast food restaurant, loyalty programs: Dear Megan, You have to become one with the community. Local store marketing is the only way you will increase sales without using massive advertising methods. Example: The local softball league......you give them (donation) 1$ for every $10 they...

Running a Restaurant: Mexican Restaurant, stressful task, competent manager
stressful task, competent manager, mexican restaurants: Dear Debi, I m sorry but you openly admit that this is a crazy idea and I completely agree !!!! What you are about to do is extremely risky as in 10,000 to one that you will be sucsessful. Running a restaurant that is anything more than a sub shop...

Running a Restaurant: P&L, P&L, Profit and Loss
P&L, Profit and Loss, Chart of Accounts: Hi Bob, I do have a template that I recommend using and I have attached that Excel file. To get a really useful Profit and Loss Statement, I recommend that you have your accounting/bookkeeping person make sure that your Chart of Accounts is setup following...

Running a Restaurant: Payroll, labor costs, labor percentages
labor costs, labor percentages, profit: Hi Ray, Many restaurants report labor without benefits, reporting benefits (social security, etc) as a separate line item. They will also typically break out the percentage of staff labor as a separate expense from management labor. Worker s Compensation...

Running a Restaurant: pre-opening salaries, prep sheets, chef de cuisine
prep sheets, chef de cuisine, second chance to make a first impression: Depending on the scale of the operation and the project, I typically like to have my FOH mgr and Chef de Cuisine on salary at least 45-60 days in advance. If the project will require new equipment, new kitchen supplies, new FOH furniture, supplies, you...

Running a Restaurant: venting, sushi bar, grease
sushi bar, grease, vent: Yes, I would think you will need some venting, different cities and countries require different regulations, check with local building permit people. If you do not have venting you will have the lingering smell of grease and the residue of grease airborne...

Running a Restaurant: wing night, dipping sauces, order takers
dipping sauces, order takers, beer sales: Hi Sandra, There are several things to consider when you are making the decision as to whether or not to continue with two nights of two-for-one- wings. First, let s look at your food cost on the wings. At $2.48 per pound (which sounds high, but I realize...

Running a Restaurant: Cost Control, lease
lease: I m sure you mean occupancy costs . That is the total cost of everything it takes for you to use the building and grounds to run your business. I.e., Rent, Common Area Maintenance (CAM) charges, taxes, insurance, electricity, water, gas, trash, etc.....

Running a Restaurant: Restaurant breakdown of costs, deloitte and touche, cost breakdown
Running a Restaurant: Restaurant breakdown of costs, deloitte and touche, cost breakdown, national restaurant association

Running a Restaurant: Hours of Operations?, decent lunch, early monday
decent lunch, early monday, personal time: Dear Matthew, I would open on the most profitable times and close on the times where you are losing money. Being an individual operation,it dosen t really matter if you are open 7 days a week. What matters is that you can make money when you are open....

Running a Restaurant: Would you invest ~ exsisting small town cafe/restaurant, city patrons, certified accountant
city patrons, certified accountant, miles radius: Dear Kelly, Sorry but there is not enough information given to advise either way. The key is to check their records over the past five years and determine if you can make a living based on their profit or loss situation. My advise would be to take...

Running a Restaurant: LABOR COSTS, labor, costs
labor, costs, taxes: Richard; On the surface your labor costs do not seem to be unusually high. In general, restaurants run from 25% to 32% labor expenditures based on many factors. Some of the things that affect costs include; 1) If the operation is owner operated or not....

Running a Restaurant: Long and detailed questions on opening a restaurant, table turns, restaurant
table turns, restaurant, marketing: Yiwen; I have gone about as far as I can in answering your question about how many people you will serve. I would have to go through your menu, your serving process, your anticipated courses and evaluate each step to see how many tables you could turn in...

Running a Restaurant: marketing and design, restaurant concept, menu
restaurant concept, menu, remodel: Talha, To give you a good answer I would really need more info but I will do the best I can with the information you provided. First: if the previous owners did not do well, you need to find out WHY they did not do well. Was it the location, the food,...

Running a Restaurant: Percentages, lease
lease: Bottom line - move to one that is more affordable or renegotiate the terms or grow out of it. I don t care if the rates are dirt cheap for California if you can t sustain a viable business, nothing else matters. Think of OC as a traffic light. 7% is...

Running a Restaurant: Restaurant breakdown of costs, restaurant, profit
restaurant, profit, cost of goods: I apologize for taking so long to respond. I simply missed the question in my email. There are so very many variables that impact restaurant costs that it is impossible for me to tell you what each cost should be. I can, however, give you some guidelines...

Running a Restaurant: restaurant, opening, restaurant
opening, restaurant, investor: Brad; The cost of alcohol varies greatly around the country. The issue is taxes that are imposed by federal, state and local authorities on beverages sold retail through a restaurant. For instance, here in Florida the state has a monopoly on the sale of...

Running a Restaurant: taking my small country restaraunt to the nest level, pizza, restaurant
pizza, restaurant, increase: Based on my understanding of what you are asking above, you want to know if it is economically feasible to deliver pizzas to clusters of demographics that are either 15-20 minutes (or miles - unclear in your question) from your base. I think the answer...

Running a Restaurant: buffet, payroll, labor costs
payroll, labor costs: Dear Bobby, Labor costs vary based on the volume you are doing. A buffet typically has the lowest labor costs possible since they require much less labor to execute. If you are talking about management, front of house employees and kitchen employees...

Running a Restaurant: corporate cafeteria, cafeteria services, services contracts
cafeteria services, services contracts, request for proposal: 1. Around $5,000 for the RFP. 2. There is no industry standard and I doubt the company is looking for one. If they are, then the Aramark s and Sodexho s have the edge for executing stale, cookie-cutter outlets. You should focus on creating a concept that...

Running a Restaurant: costs, fine dining restaurant, cleaning rags
fine dining restaurant, cleaning rags, multiplication factor: Michelle.. You should be able to cost out very close the amount you should be spending on linens. And it depends if you are using table cloths as well as napkins or just napkins or.. table cloths with an overlay.. etc. etc You should know for sure how...

Running a Restaurant: Food & Labor cost, restaurant, labor
restaurant, labor, costs: Michael; I wish there was a magic number I could give you. Reality is that there are so many variables (particularly in a small owner operated establishment), that all I can do is give you a range. Your total labor cost will be $3000 to $3500 per week....

Running a Restaurant: Starting up a restaurant, bit by bit, quick response
Running a Restaurant: Starting up a restaurant, bit by bit, quick response, business plan

Running a Restaurant: fast foods interior decoration, good answer, interior decoration
good answer, interior decoration, dining area: Hi Ashish, I want to help you, but I am still not very clear on your question. Do you want to know what to do with the dining area (decor-wise) or do you need help with knowing what equipment you will need as well? I had asked you before whether or not...

Running a Restaurant: free standing restaurant, restaurant, location
restaurant, location, rent: Hi Gian, I will do my best to help you. I have no way of knowing whether or not the rent for the building you describe is fair rent or not, not knowing competitive rates in your area. If it is a prime area, good visibility and has easy ingress and egress...

Running a Restaurant: what is good service, good service, restaurant
good service, restaurant, fine dining: Yiwen; I see you are still working on your restaurant plan. The term good service is subjective, but in simple language it means meeting and exceeding the customer s expectations. Everyone expects certain basic elements when they walk into a restaurant;...

Running a Restaurant: Kitchen labor to food sales, food costs, labor costs
food costs, labor costs, menu: Bob; Labor costs can vary according to food type, restaurant concept and other factors. However, the most accurate measurement is to strip out all the costs related to the bar. Then run your numbers as if the restaurant had no liquor sales. Food should...

Running a Restaurant: menu, consulting, buffet
consulting, buffet: In that case, you are way beyond help from a forum such as this. There are too many issues that need to be addressed with the help of a professional. I would recommend you seek out a successful restaurant consultant who can help guide you through this process....

Running a Restaurant: offering to take over a bar and grill..., restaurant, opening
restaurant, opening, starting: Bryan; With regard to the floors and roof of the building, the repairs may not be your responsibility to repair. Who owns the building? Generally, if this is leased space, it is the landlord s responsibility to take care of external and major structural...

Running a Restaurant: opening a brunch in an existing club, office cubicle, fruit juices
office cubicle, fruit juices, sunday brunch: Dear Tiana, Sorry but I could not possibly answer all these questions in a letter. As a general answer,The idea of sub leasing the space is good provided you get an attorney involved since there are hundreds of details that have to be worked out with...

Running a Restaurant: Pricing for selling recipes to restaurant, delayed response, restaurateurs
delayed response, restaurateurs, recipies: Hi Patricia, many apologies for the delayed response! Unfortunately, while the recipes may be yours, unless something was agreed to or signed before they were disclosed to the owner of the restaurant, it may be difficult to prove ownership. I think it...

Running a Restaurant: partnering on an existing pizza place, pizza place, current place
pizza place, current place, silent partner: Dear Adam, Every partnership is very different ! I would advise to use as little of your own money as possible and keep the other party away as much as possible (silent partner In any case, get an attorney involved as these things can get very...

Running a Restaurant: purchase of existing business, Lease, profit
Lease, profit, consulting: Hi Steve, It sounds as though you have asked a lot of the right questions that will help you make an informed decision as to whether or not the purchase makes good sense or not. Here are my observations based upon what you have told me. First, I do...

Running a Restaurant: Restaurant research, site selection, new opening
site selection, new opening: Unless your guest traffic is transient, you should be more interested in demand rather than traffic; they are not the same. Which means determining your target market and locating near their largest physical concentrations. Then understanding what marketing...

Running a Restaurant: Sports Grill staffing, base budget, seat sports
base budget, seat sports, hourly wage: How many hours would I need to schedule for each type of worker per week, and what s the typical hourly wage for each type of worker. .... I will need to know a lot more than you have given me.. for example why Sunday at (am are you serving Brunch? Why...

Running a Restaurant: Starting up a restaurant, new, restaurant
new, restaurant, opening: Jay; I applaud your entrepreneurial spirit. Your task is daunting, but not impossible. The first thing you need is an accountant to help with budgeting, cash flow statements and eventually a business plan. I know you are trying to save as much money...

Running a Restaurant: Tips as part of wages, gross wages, expense account
gross wages, expense account, credit balance: They become part of the net WHEN they are included in the gross. We simply added the amount the employee said they received in tips so that proper taxes and withholding etc could be taken out of check then subtracted the gross amount ( of Tips) from the net...

Running a Restaurant: employees, Labor, scheduling
Labor, scheduling, staffing: Derrik, Your question is a little vague, but I ll try to offer you some assistance based on assumptions. 1) There is no rule of thumb for number of seats to number of employees. 2) Menu, amount of preparation, service style, physical property and...

Running a Restaurant: Finding an executive chef., dear mike, quality executive
dear mike, quality executive, executive chef: Dear Mike, There are hospitality head hunters that can help you out. Unfortunately I cannot remember the name of the most popular one (check on google) I am concerned that you believe a chef will bring your sales back. The thing is if your operation...

Running a Restaurant: Food Cost/Pricing, restaurants, purchasing
restaurants, purchasing, prime vendor program: Hi Steven, There are several things you can do. First, make certain that your current buying program is the best it can be. We work with many restaurant groups that are buying from multiple distributors and can almost always save them money when we help...

Running a Restaurant: How can we improve our gain, employee misuse, point of sale system
Running a Restaurant: How can we improve our gain, employee misuse, point of sale system, wastage

Running a Restaurant: Garbage cans on line. BOH, local health department, garbage cans
local health department, garbage cans, trash containers: Michele, I am not aware of anything in ServSafe that prohibits you from having a trash can on the line. If you have any doubts about it at all I would contact your local health department since rules like this not only vary from state-to-state but from...

Running a Restaurant: Investment Question, investor, restaurant
investor, restaurant: Shawn, There are many, many options available to both of you. Ultimately, the best terms are going to be ones that both of you find agreeable. One thing that would be helpful for me to know is the proportion of the total investment that the $50k represents....

Running a Restaurant: How can we improve our gain, cook staff, monthly expenses
cook staff, monthly expenses, especialy: Dear Lidice, The value of the restaurant consists of many factors and has to be established locally by a commercial real estate person. The other part of your question is that at your volume, you should be pulling 10% or more to the bottom line. If...

Running a Restaurant: leasing a liquor license, liquor license, tax
liquor license, tax, restaurant: Mary; I am going to assume the leasing agreement is in writing as a functionally legally binding agreement. The information below may change significantly if that were not the case. With regard to the sales tax, the state doesn t care about who is...

Running a Restaurant: MEP costs, building, new
building, new, restaurant: Colin; I am assuming you are leasing the space and doing renovations. On the surface it appears to be a very reasonable budget. The caveat I would have is that the renovations are cosmetic as opposed to structural. If you anticipate the need for major...

Running a Restaurant: opening a resturant, restaurant, start-up
restaurant, start-up, business plan: Hi Dimple, If you want to eventually open your own restaurant, vegetarian or otherwise, I would encourage you to get some experience working in one first. Ideally, get experience managing a restaurant (no matter what the menu is the management experience...

Running a Restaurant: Restaurant Sales Tax, starting, restaurant
starting, restaurant, taxes: Shannon; I am going to assume you mean sales taxes. There may be several different tax rules that are in effect in any particular jurisdiction. You can have state, county and city taxes. Some may apply to just the hospitality industry and some may be chargeable...

Running a Restaurant: restaurant, restaurant, business plan
restaurant, business plan, lease start-up costs: Eduardo, You have many, many questions here. Asking how much it will cost to open a restaurant is like asking how much does it cost to buy a car. It depends. Do you want a Kia or a Mercedes? I can give you a few basics that may help you. The very first...

Running a Restaurant: Starting a fast food restuarant, business management company, starting a small business
business management company, starting a small business, best bet: Hello, You are moving into an area that I have seen many investors go...the restaurant zone. I can t tell you how many people I have told this to; Just because you (or your wife) is a fantastic cook, hosts the best dinner parties, etc. does not mean...

Running a Restaurant: assuming lease on restaurant, dear james, waste mgmt
dear james, waste mgmt, food cost: Dear James. Based on the only 2 numbers you gave me, it sounds like a good investment. Rent would be about 7% where 10% is the norm. The key however lies in the other costs involved. Labor food cost utilities waste mgmt insurance etc. ...

Running a Restaurant: bar/restaurant lease and start up, minimal competition, location owners
minimal competition, location owners, occupancy costs: Hello Doug, You are correct in my opinion that total occupancy costs should be 6-10%, I look for it to be no more than 8-9%. To get in this range, however you need higher sales volume... I think your projected sales should be around $65,000 per month...

Running a Restaurant: building sales- gyros place, population stats, decent profit
population stats, decent profit, eye of the tiger: Michael. If I said yes would you lock the doors???? I hope not!!!!!!!! You just have to try harder to get your share of the pie!!!! Devote 2 hours a day to raising sales one customer at a time ! You are not loosing money so every single additional...

Running a Restaurant: Consultation, pizza franchise, true expertise
pizza franchise, true expertise, dear bill: Dear Bill, If it is something you can E_mail, I will look it over.(no charge is required) But that is not really where my true expertise lies. My true advise is to contact a for Hire consultant that has reviewed multiple plans and can give you a...

Running a Restaurant: Fast food burger restaurant question, fast food restaurant, typical crew
fast food restaurant, typical crew, crew manager: keyla.. First of all I have never owned or operated a fast food restaurant, but, a dear friend of mine has several and we talk often about operations. And as always a great deal of the question of how many crew members you have working at any one time...

Running a Restaurant: Pour cost for draft beer
Running a Restaurant: Pour cost for draft beer

Running a Restaurant: Software system, electronic cash register, efficiency gains
Running a Restaurant: Software system, electronic cash register, efficiency gains, service restaurants

Running a Restaurant: food cost calculation, Inventory
Inventory: David, To calculate an accurate COGS your method is correct. I ve often used my purchases to sales for a quick reference between inventories or for budgeting upcomming weekly purchases, but this will give you a ball park estimate, not an accurate COGS....

Running a Restaurant: HELP ME PLEASE, chris answer, pro forma statement
chris answer, pro forma statement, question thanks: Chris, What you do is make up a Pro Forma statement. This is sinilar to a P &L statement except tat you enter anticipated expenses for every account category, Then you complie the results using 3 or 4 levels of anticipated sales. This is done since...

Running a Restaurant: Lease, restaurants, lease
restaurants, lease, leasing: Hi Mike, Leases are almost always negotiable. The deal you will get from a landlord most often hinges on how confident he is of your success, how he perceives your business acumen and how he thinks that your restaurant will enhance his shopping center...

Running a Restaurant: liquor cost/beer cost, profit, operations
profit, operations, restaurant: Hi Sandra, When faced with the need to take price increases, there is no painless way, especially during rough economic conditions. The very best way that I have found is to build price increases into a new menu, at least for food items. Rather than...

Running a Restaurant: P & L v. QB, restaurants, profitability
restaurants, profitability, profit: Hi Michael, I will send you the spreadsheet files. I can t attach them here, so I will need an email address from you. The easiest way would be for you to email me at dfoster@fosterandassociates.net and let me respond with those attachments. What is...

Running a Restaurant: Pour cost for draft beer, beer, costs
beer, costs, pour: Hi Larry, Not knowing what you are paying for a keg of Bud makes it difficult to answer this, but I can still help you. A keg of domestic draft beer contains approximately 1984 ounces of beer, which is 124 pints. If you pay $70 per keg, your cost per...

Running a Restaurant: Profit, beverage contract, george mcmahon
beverage contract, george mcmahon, sales receipt: Dear George . 12% seems to me to be very high as well.. very Understanding the pricing and the labor to prepare I would have to know the exact menu, but lets say for argument, hamburger and fries .. the food cost % should be in the high 20 s to low 30...

Running a Restaurant: Restaurant standards, Business Plan, Start-up Costs
Business Plan, Start-up Costs, Profit: Hi George, Your food cost will, of course, be determined by your menu (both pricing and content), the portions you offer and your menu item cost and sales mix. While there is no true standard food or labor cost for a full service restaurant, there ARE...

Running a Restaurant: Software system, erp system, few suggestions
erp system, few suggestions, food chain: Dear Charlie, I know my limits ! I must advise, that with a project of this size, that you get the very best and latest technologies for all of your processes. Consult with industry leaders around the world for the very latest the industry has to offer....

Running a Restaurant: Supplies, restaurant, supplies
restaurant, supplies, bar: Bob; Supplies and paper goods are always difficult to allocate to different accounting departments within a restaurant operating structure. There is no rule of thumb. Most items used in conjunction with bar sales are costed out as percentages. For instance,...

Running a Restaurant: Budgeting for a Sports Bar, liquor sales, start ups
liquor sales, start ups, example food: Dear Darren, Your on the right track. Thing is ........no one can determine sales with any kind of accuracy on a new establishment. Usually a performa is made, which is a hypothetical P & L with several levels of sales along with their hypothetical...

Running a Restaurant: bar income, wine beer, beer sales
wine beer, beer sales, bar business: Susan.. our ratio was 60/40 60 percent food to 40 percent bar.. This can vary wildly.. we served prie rib and fresh seafood so we were much more than a bar that happened to serve food. Really depends on the pricing of your menu and what type food you...

Running a Restaurant: costs, chef manager, food cost
chef manager, food cost, food costs: Chris, It all depends on what type of restaurant you are operating. A casual dining full service restaurant should aim for: food costs of 35% and 25% labor with 30% operational costs and 10% profit. Denis Sparagis www.restaurant-accounting.com ...

Running a Restaurant: costs, fine dining restaurant, food cost
fine dining restaurant, food cost, labor demands: Hello Chris, You really can t put an average on these numbers, sales volume alone will change your percentages in a single restaurant. Each restaurant has different setups, demands, prep all of which will change the labor demands. Restaurants like Wendy...

Running a Restaurant: Sports Bar / Restaurant, kitchen manager, establishments
Running a Restaurant: Sports Bar / Restaurant, kitchen manager, establishments, last time

Running a Restaurant: Legal Requirments, federal tax id, federal tax id numbers
federal tax id, federal tax id numbers, tax id numbers: Angelo, Start now and get a lawyer, and remember you get what you pay for.Get one that you feel very comfortable talking openly and honestly with. If you know someone in your area that is in restaurant business ask them to refer their attorney. Get one...

Running a Restaurant: labor cost, dining room manager, base budget
dining room manager, base budget, kitchen manager: what worked best for me was to zero base budget the labor cost. This will sound like more work than it really is. I would look at each task in the kitchen/dining room and assign and hour value to it. for example the restaurant is open for say 10 hours a day...

Running a Restaurant: Need help with construction!, Restaurant design, New construction
Restaurant design, New construction: Most Restaurant equipment companies offer kitchen design services for around $3,000 when you purchase from them. You can probably get that expense reduced in this economy, but it is a valuable service if you are going through a change of use with your local...

Running a Restaurant: Operating Budget, running a bar, operating budget
running a bar, operating budget, monthly expenses: Dear Darren, Sorry, but I do not have a sports bar P & L. Only advise would be to think of every possible expense that you can imagine and create a line for it. It sounds like you are well aware of the basics that would cover every restaurant....

Running a Restaurant: operating cost ratios, food cost, labor cost
food cost, labor cost, profit: Hi John, The lower the sales volume the more difficult it is for a restaurant to be profitable. It sounds as though the key to making the restaurant more successful will be to build sales. Is there any type of marketing plan in place? As far as ideal...

Running a Restaurant: pricing of desserts, food cost, portion cost
food cost, portion cost, inventory management: Hi Sharon, I am not completely sure what you are asking, but I will do my best with my reply. In order to cost any items on your menu, including desserts, you will need some basic information: portion size, number of portions in a purchasing unit (case,...

Running a Restaurant: Restaurant Labour, labour costs, dinner rush
labour costs, dinner rush, rule of thumb: Dear Heidi, With the limited information that I hve, my advise is to just reduce your schedule by 3 - 4 hours each week until you are compfortable with your operation. Server wages are usually low to the employer, so I would try cutting the higher...

Running a Restaurant: Running A Restaurant, restaurants, management
restaurants, management, profit: Hi Channing, Well, this is a pretty broad question, but I think I can give you a meaningful answer. A good restaurant is managed like any other good business. The facility is clean. The staff is well-groomed, well-trained and friendly. The menu...

Running a Restaurant: Sales per hour as a percentage of sales, breakfast, lunch
breakfast, lunch, restaurants: Alan; You are asking a question that has a lot of variables. For instance, are you focusing on specialty coffee s in the morning or small breakfast sandwiches or full service breakfasts? Are you doing a larger carry out trade or sit-down service? How many...

Running a Restaurant: Sports Bar / Restaurant, fantasy sports leagues, dart leagues
fantasy sports leagues, dart leagues, outdoor volleyball: Darren I have several questions for you: I’ve calculated what my minimum staff needs to be in order to offer the service I want to provide. Now it’s time to figure out my minimum sales to cover my base operating costs. From a “product only” COGS standpoint,...

Running a Restaurant: Sports Bar / Restaurant, fantasy sports leagues, dart leagues
fantasy sports leagues, dart leagues, outdoor volleyball: Darren, You don t need a chef; too expensive. You need a good kitchen manager whose job description should be ordering/inventories/scheduling/cooking. I would recommend starting him at $45,000/year for 5 days of work per week (Mon-Tue off). Let me...

Running a Restaurant: Starting, becoming an owner operator, cook manager
becoming an owner operator, cook manager, traffic time: Dear Alex, It takes many years for someone to learn enough about the restaurant business to even think about becoming an owner operator. Just by the few questions that you asked, I must advise that you are too inexperienced to take on an endeavor like...

Running a Restaurant: supply costs, creating a business plan, economic climate
creating a business plan, economic climate, different regions: Gina, sorry for late reply, illness.. Your first inclination is the correct one, suppliers are the best source of information, for variances in prices, but different regions of the country have done better than others.. here are some additional sites...

Running a Restaurant: Utility bills, business administration students, ontario colleges
business administration students, ontario colleges, utility bills: Anna Very broad question, and really depends on a lot of factors, climate, actual square feet of restaurant, list of the equipment that will be putting out heat, and number of people that you seat in restaurant, and how engineered your restaurant is to...

Running a Restaurant: opening a cafe, fire inspector, drive thru
Running a Restaurant: opening a cafe, fire inspector, drive thru, delivery service

Running a Restaurant: food cost% for bar and grill, food snacks, food cost
food snacks, food cost, bar food: Amanda, this seems to be such a simple question, but in reality it is very complex. I have no idea what menu items you are serving, what is the ratio of bar to food sales. Are you primarily bar food (snacks- hors dourves) Do you serve lunch as well as dinner?...

Running a Restaurant: Labor %, dear mike, kinds of software
dear mike, kinds of software, work schedules: Dear Mike, Labor costs should not exceed 30 % or you will stand very little chance of making any profits. There are all kinds of software available. Just Google scheduling software and start reviewing the results. Keep in mind that every operation...

Running a Restaurant: Labor and Food cost percents, profit, food cost
profit, food cost, labor cost: Hi James, When you calculate food cost, make certain that you follow this procedure: Start with an accurate food inventory. Normally, that is done at least monthly. Your inventory reflects actual costs. For example, let s say that your food inventory...

Running a Restaurant: normal food cost percentage, Ideal food cost, profit
Ideal food cost, profit, menu engineering: Hi Bobil, As far as normal food and labor costs, there are so many variables it is difficult to say. Breakfast is usually a lower percentage of food cost than lunch or dinner. If there are steaks on the menu, dinner food costs can be much higher percentage-wise,...

Running a Restaurant: opening a cafe, rent, lease
rent, lease, landlord: Hi Denise, There are a lot of things to think about when considering the purchase of a restaurant. A small cafe that only seats 15 people serving breakfast and lunch will not be able to generate much sales volume. You really need to think this one through....

Running a Restaurant: Payroll percentage, labor costs, labor percentages
labor costs, labor percentages, profit: Hi Todd, My apologies for taking so long to reply. I have been out of the office. If your labor cost includes management and your bookkeeper, you are probably doing quite well to be at a 30% total. I would suggest that you break out your bartender/cocktail...

Running a Restaurant: Question, fresh baked goods, safe bet
fresh baked goods, safe bet, restaurant space: Dear Solveig, All I can really say is that the more you limit your menu, the less people you have in your area that would want to go there. It is usually a safe bet that if you have no competition in the food industry, there is probably a reason why....

Running a Restaurant: Staffing, inventory, accounting
inventory, accounting, costs: Hi Diane, I tend to agree with you that this is going to require more than just a few hours a week. Not knowing what accounting software you are using or how invoices get to you from the restaurants, it is hard to say. If the owner does not want to expend...

Running a Restaurant: staff meals, restaurant, employees
restaurant, employees, managing: Jan; Sorry for the delay in answering this question, however, I wanted to carefully think about the answer. Sometimes when people ask what appears to be a simple question, there are more underlying issues than what the words literally say. Forgive me if...

Running a Restaurant: More acurate food cost analysis, food cost, menu price
food cost, menu price, dear james: Dear James, You should calculate your food costs using 2 different sales figures. The first with food cost dollars divided by your net sales. The second with the same food cost sales divided by your net sales plus your comps. The second percentage...

Running a Restaurant: best practices cost analysis on income statement, john nessel, fine dining restaurant
john nessel, fine dining restaurant, restaurant resource: Ron, at this point I could not, there are so many variables, for example we were a no-franchised family owned and operated business...operating and building 4 restaurants, two nightclubs and major catering, but there are several great resources available,...

Running a Restaurant: breakfast operation, gross sales, restaurant business
gross sales, restaurant business, capital investment: Dear Harold, In this type of operation, your rent should not exceed 10 % of your anticipated sales. Be aware of some type of liability on your part. The deli is probably paying for licenses and insurance, make sure that you would be covered under...

Running a Restaurant: Catering Pricing, catering
catering: Yes, it s called managing expectations and it s not a pricing strategy - it s a client strategy. The first question to the prospect has to be What s your budget? Then obviously, everything flows from that conversation - or should. If you re talking about...

Running a Restaurant: food coast, oil and vinegar dressing, oil and vinegar
oil and vinegar dressing, oil and vinegar, chicken sandwich: Our rule of thumb was that we always wanted our food cost to be 38% of the food sales or Less. Never ever forget your competetion, inless your product is extremelly different than the competetion, you will be judge against them. And always have items...

Running a Restaurant: Kitchen "lease" in a pub, pub owner, greener pastures
pub owner, greener pastures, out of the blue: Dear Joshua, These kinds of deals can be good or can go south very quickly ! It all depends on the details, the volume, your experience, the type of pub. etc. Would you be leasing the kitchen only or the whole pub with alcohol. What control would...

Running a Restaurant: Labor verses volume, Labor Cost, Scheduling
Labor Cost, Scheduling, Budgeting: The general target for Labor Costs is between 27-32% of Gross Sales. Your volume ultimately dictates which end of the range you fall into. Your labor budget is your highest percentage expense on your P&L and should include all payroll expenses, salary, emp...

Running a Restaurant: Location and Menu, food resturant, floor balcony
food resturant, floor balcony, tertiary schools: Dear Clif, The location sounds terrible !!!! Even if your concept was something most people would want it sounds terrible !! You are talking about putting in a typically low response concept(vegetarian) in an already proven tough location !! Don...

Running a Restaurant: Location and Menu, restaurant, location
restaurant, location, good: Clif; I may be over analyzing the questions you sent, but it sounds to me you already know what my advice is going to be! - You have a niche market concept that requires strong visibility, since it will only appeal to a certain element of the population....

Running a Restaurant: Location n Menu, Meridian Hopitality Associates, Tony Figurelli
Meridian Hopitality Associates, Tony Figurelli: Hi, You are answering your own questions. The location has two restaurants that are failing, it s on the second floor with no benefit of the foot traffic below, your concept is very specific and will depend on your ability to entice customers into your store...

Running a Restaurant: Location n Menu, restaurant, profits
restaurant, profits, rent: Hi Clif, I apologize for the delay in answering your question. I was attending the National Restaurant Association show in Chicago and just got back. There are many, many variables as to what a good restaurant location is, but my feeling is that you...

Running a Restaurant: Location n Menu, starting a restaurant, start-up
starting a restaurant, start-up: Location is NOT everything. Context is everything. A good location is both in the center of your target market and economically feasible for long-term success - among other variables too numerous to mention here. 15-20% is unsustainable. Total occupancy needs...

Running a Restaurant: Location n Menu, Location, real estate
Location, real estate, rent: Thre is a saying about the three keys to any restaurants success. Location, Location, Location I general the key to success with fast casual restaurants is the conveniance to the customer. Quick: is critical where even a great concept can fail if it doesn...

Running a Restaurant: Location n Menu, food resturant, floor balcony
food resturant, floor balcony, tertiary schools: CLif, Location is probably the most critical thing for a new upstart restaurant, especially if you are not part of a national franchise, especially if your market for your product is small to start with. If given the choice, do not gamble with trying...

Running a Restaurant: Partnership, fine dining restaurant, partnership documents
fine dining restaurant, partnership documents, exec chef: Hi Lucille, I would start with a professional appraisal of the restaurant s worth to establish a baseline value from a third-party perspective. From there, you need to determine what percentage of that value you want to impart to your chef/partner. Being...

Running a Restaurant: Restaurant Employees, Labor Cost Management, Labor
Labor Cost Management, Labor, Staffing: This question is to vague, I need more details. Are you referring to the casual dining segment, what size and volume projections, menu intricacies? I would be happy to help you but need more details. If you are concerned about Labor Cost Management I suggest...

Running a Restaurant: Second Location, restaurant, profits
restaurant, profits, rent: Hi Mark, Expanding is both exciting and frightening. You are wise to hesitate and think things through. Before I could give you sound advice I would want to know a bit more. First, if you are doing $575,000 in your existing store, how many square feet...

Running a Restaurant: Soup / Salad Bar, local health food store, restaurant supply house
local health food store, restaurant supply house, health food store: Dear Mike, The concept is sound. The key is to provide quick service since your clientel will be mostly lunch crowd that need to get in and out pretty quickly. Soup or Salad has worked this out pretty well and I would use their concept as a basic model....

Running a Restaurant: % of gross income for various budget catagories, uptown street, promtion
Running a Restaurant: % of gross income for various budget catagories, uptown street, promtion, high seat

Running a Restaurant: Startup - Brk/Lunch, restaurant pos systems, restaurant point of sale systems
Running a Restaurant: Startup - Brk/Lunch, restaurant pos systems, restaurant point of sale systems, waitstaff

Running a Restaurant: free standing building vs shopping center, pizza hut, pizza restaurant
pizza hut, pizza restaurant, street appeal: Ciao Gian, It is difficult to rate a free standing restaurant over a strip mall spot because of the variables with the actual location of each. I am also not sure what part of the country you are in. I can tell you that if all things were equal(traffic...

Running a Restaurant: % of gross income for various budget catagories, profitability, percentages
profitability, percentages, food cost: Hi Heidi, Before I give you average percentages I have to put in a disclaimer that these will vary greatly dependent upon the type of concept you are talking about. The more you can tell me about your concept (fine dining, casual, bar and grill, fast...

Running a Restaurant: proximity of rest room to the kitchen, Restroom, design
Restroom, design : The proximity to the kitchen should not be a major concern. Your restroom location should be as close to your sewer and water lines as possible. Typically on a demising wall of the kitchen and often opposite of eachother if you need two (lady/man), because...

Running a Restaurant: Startup - Brk/Lunch, family style restaurant, private banquets
family style restaurant, private banquets, venture experience: Dear Nilsen, Sounds like you know exactly what you need to do !!! Biggest obstacle will be getting start up cash. After that, like you mentioned, you have to become one with the community. You need to make every person think that you opened...

Running a Restaurant: sandwich shop, sandwich shop, hot wings
sandwich shop, hot wings, hotdogs: Dear Cynthia, It all depends on where yo live and what the local codes are. You will have to check with your local zoning dept. for these details. I would bet that you will need to go with real restaurant equipment which will get quite expensive....

Running a Restaurant: How to advertize myself, culinary, headhunter
culinary, headhunter, executive search: Hi Luigi, I went to your Facebook page and looked at your wonderful food. I grew up in the restaurant industry and also have a passion for cooking and for foods. A couple of thoughts. Would your current employer consider taking you on as a partner...

Running a Restaurant: dedicated F & B, profit, controllable
profit, controllable, food cost: Hi Tony, Thank you for the information that you provided to help me answer your question. I will do my best to give you a solid answer. First of all, a bit about my restaurant operations philosophy. I believe that the single most critical skill that...

Running a Restaurant: Finding a chef, chef, restaurant
chef, restaurant, compensation: Hi Peter, It is, as you have said, extremely important to have the right person in the kitchen. Not only does your chef need to have culinary talent but he or she also needs to have restaurant business acumen and the ability to teach, counsel and delegate....

Running a Restaurant: Fine dining restaurant., fine dining restaurant, food and beverage management
fine dining restaurant, food and beverage management, which came first the chicken or the egg: Jieyen; I am happy to answer any specific question about operating or planning a restaurant. Right now I am very busy with a new book coming out soon. While your question is intriguing, I don t think it applies to what we are trying achieve on this site...

Running a Restaurant: Kitchen/Restaurant Design, steam table, personal preference
steam table, personal preference, design question: Dear Nilsen, I also like the open kitchen look and effectiveness. It somewhat eliminates the we are front and you are back mentality ! Just be sure to have all cooks wear chef coats and chef hats since they will all be visible and you want to...

Running a Restaurant: Labor and food cost, food cost, seat bar
food cost, seat bar, dear george: Dear George, Food and labor cost should reflect what is Needed not what should be. If people are standing around and not being productive, your labor cost is too high regardless of the percentage. If on the other hand people are quitting because...

Running a Restaurant: Market comparison, breakfast, planning
breakfast, planning, restaurant: Amy; Good luck with your study. You doing what most people don t do - planning properly. Also, never be afraid of a little competition. There are very few new markets. The best way to do your study is to look at census data for the area which is available...

Running a Restaurant: Pickles, pickling cucumbers, produce guy
pickling cucumbers, produce guy, best bet: Hi James, There are specific varieties. A common pickle variety is the West Indian Gherkin (sometimes called a Burr gherkin) although there are many more. Consult this article for more info: www.vegetablegardener.com/item/3827/all-about-pickling-cucumbers...

Running a Restaurant: Restaurant Labor Percentages, planning, restaurant
planning, restaurant, labor: With guest checks in the range you describe, I am assuming you are planning an upscale casual full service restaurant. You can start with your 25% average and then factor in the variables suggested above. Will the restaurant be owner operated or manager run?...

Running a Restaurant: Restaurant Partner?, cuisine types, restaurant partner
cuisine types, restaurant partner, seat patio: Who would want to partner with a broke operation? Where s the incentive? If I m a Chef who brings in the cash, then what would I need you for? Building? I can get that from any other out-of-business restaurant. Your debts are also irrelevant to the offering....

Running a Restaurant: Restaurant Partnership?, restaurant, profits
restaurant, profits, partnership: Hi, CC, until I learn more about your restaurant I can t say that taking on a partner is a good idea or not so good. Partnerships can be very challenging to say the least. I do understand the trend toward chef partnerships and it may be a good idea in your...

Running a Restaurant: Sweat Equity Partnership, realistic study, equity partnership
realistic study, equity partnership, sweat equity: Eli, He basically wants you to be his operating partner. Many restaurants have this type of arrangement. Some thing to consider: a) Will you draw a salary? Will he draw a salary? b) Profit sharing formula: what does profit include and exclude?...

Running a Restaurant: trash costs, restaurant, malls
restaurant, malls, food courts: Hi Joanne, My only experience with this comes from CAM (common area maintenance) charges passed through from shopping malls to mall food court tenants. Typically, the total charges for trash pickup was totaled and then apportioned out to the tenants based...

Running a Restaurant: Cost Vs Sale, bar mixers, beer liquor
bar mixers, beer liquor, food cost: Tim.. If your Liquor wine and beer cost are 32% and you do not have mixers and juices in that it is very high, and you need to fix this problem. The 20-25% range is much more realistic. And, yes there are many variables. We included Bar mixers in...

Running a Restaurant: Expanding our restaurant business, restaurant, partner
restaurant, partner, investor: Rovino; Great job on your four years of growth. The majority of new restaurants never make it this far! To put your situation in perspective, you have worked hard to build a popular restaurant. Apparently, it has been difficult to achieve enough cash...

Running a Restaurant: Help!, partnership, restaurant
partnership, restaurant, investors: Arthur; Great to hear you are doing well in the new restaurant. I see this type of question frequently in one form or another. Unfortunately, you have asked it a little late. These agreements should be in writing BEFORE you start the venture. It s like...

Running a Restaurant: Ideal Food Cost, opening, new
opening, new, restaurant: Cheryl; If you can maintain a 27% food cost as an independent restaurant, you will be starting out in good shape. The only two issues i would suggest you look at carefully (and maybe you already have) are the method you are calculating the costs and, when...

Running a Restaurant: increase traffic, opening a restaurant, nightly business
opening a restaurant, nightly business, special occasions: Hello Larry, First off, you have been there for 23 years and don t know what is wrong with your business being down, it would be difficult for me to tell you something about your business that you don t already know. That being said, I would tell you to...

Running a Restaurant: Labor, food and beverage cost %, kitchen supervisor, alcohol sales
kitchen supervisor, alcohol sales, food cost: Hi Jaime, Some factors that play into analyzing food and labor costs are: 1. Food sales vs. alcohol sales (is it a 505/50 split or 70/30?) 2. Menu mix (what is selling, some items are less than others) 3. The menu itself(what is being made from...

Running a Restaurant: labor costs, profit, food cost
profit, food cost, labor cost: Hi Bob, There is no set percentage of labor cost that I can suggest is right for your operation. What I CAN tell you is that your labor cost and cost of goods (combined food and beverage cost) should ideally fall in a range of 55% to 60%. You can be...

Running a Restaurant: Partnership Opportunity-Need Timely Help!, restaurant, partnership
restaurant, partnership, opening: Ann; Glad to hear you and your husband have carved out a niche that is working for you in these difficult economic times. The partnership opportunity before you sounds intriguing and an opportunity for both parties. That is the good news. The bad news...

Running a Restaurant: Restaurant Lease Negotiation, restaurant lease, lease negotiation
restaurant lease, lease negotiation: We stress that the person negotiating on your behalf actually be an expert in your field - in our case restaurants. Not someone who has a few restaurant leases under his belt but that restaurant leases are his specialty. Attorneys are the worst to fill this...

Running a Restaurant: starting a small sandwich shop or food truck, wedding reception hall, working in the trades
wedding reception hall, working in the trades, food truck: Hello Myung I have a lot of information on all of the areas you asked about, it s tough to put that into a 1-2 paragraph answer, especially since I don t know the town you are located in (each town has different local ordinances). I would tell you that...

Running a Restaurant: How to store restaurant equipment off site, brown boxes, storage facilities
brown boxes, storage facilities, catering equipment: Hi Jon, Check with local zoning, but I would have to say that as long as there are no hazardous or perishable materials involved, you should be fine to store wherever you want. Brown boxes will certainly keep the dust off........ I hope this helps! ...

Running a Restaurant: COGS, franchise fee, food operation
franchise fee, food operation, food concept: Hello Bernal, I m sorry for the delay in answering, I was doing an opening. I have never heard of putting a Franchise Fee under the COGS line. COGS means Cost Of Goods Sold and a Franchise Fee is not goods that you resell. Assuming that your franchise...

Running a Restaurant: Costs starting an Italian restaurant, real pizza, pasta machines
real pizza, pasta machines, labor estimates: Dear Dennis, I think your labor estimates are too high. Typically food runs 28% Hourly labor runs 20% That leaves 52% for everything else including you. To serve 50 people, you should only need 2 employees working per shift maybe 25 hours...

Running a Restaurant: COGS
Running a Restaurant: COGS

Running a Restaurant: Costs starting an Italian restaurant, point of sale system, waste of money
Running a Restaurant: Costs starting an Italian restaurant, point of sale system, waste of money, cash register

Running a Restaurant: food service commisary, food truck, kitchen
food truck, kitchen: Hi Ronny, If you can tell me where you plan on locating (city and state) that would help me to do a better job answering your question. In the meantime, I have two suggestions for you to consider. First, is there a local restaurant that you could partner...

Running a Restaurant: Lease, lease
lease: 1. At $12-16k a month in base rent, you are looking at needing to do around $240-265K a month in sales to support it. 2. Good. 3. Either. It s totally negotiable. 4. The starting point is hard to pinpoint, since I do not know what numbers you have to create...

Running a Restaurant: NA Cost, food cost, margin
food cost, margin, profit: Hi Todd, Most of the time restaurant operators will set food menu prices based more upon cost (and profit margin) than any other consideration. With non-alcoholic beverages we suggest a bit of a different tact. Typically, non-alcoholic beverages will...

Running a Restaurant: owning my own restaurant, Restaurant startup
Restaurant startup: Assuming you are looking for a traditional education, consider what discipline within the industry most appeals to you. Chef, business, bartender all have formal college educations (bartending more of a certificate). If you are a little older or are not...

Running a Restaurant: proper ratio of all types of meat, catering
catering: Those rules of thumb do not exist. Each catering event is different and you should have recipes for each menu item offered. If the host wants something special outside your detailed catering menu, then you can negotiate with them how much to serve based on...

Running a Restaurant: Staffing a new restaurant, opening, restaurant
opening, restaurant, staff: Steve; Good luck on your new position. I can only give you general parameters for figuring the number of employees you will need. There are variables that leave some objective decisions based on subjective issues like the extent of pre-opening training,...

Running a Restaurant: Bar vs Grill, first glance, ownerships
first glance, ownerships, cogs: Shelly, I always structure bonuses based on increased profits ONLY. Never just an increase in sales, easy to increase sales by promotion that wind up costing you money. Set goals for manager that are high, but attainable, and the bonus must be significant...

Running a Restaurant: Business Plan Software for Restaurants, restaurant, business plan
restaurant, business plan: Yes, don t use any. Hire the business plan created by someone who has successful experience in creating business plans for restaurants and achieving the objectives for which the plan was created. Serious consultants will also support you through the entire...

Running a Restaurant: Being A Chef, culinary school in new york, median salary
culinary school in new york, median salary, chef job: Dear Frank, The restaurant industry is what you are planning to get into. Not being a chef. line up 50 chefs and you will get 50 different job descriptions! The industry is one of the toughest, most demanding and least compensated there is. ...

Running a Restaurant: cash calls, restaurant, partnership
restaurant, partnership, agreement: Rick; You asking me a question that I am afraid I hear all the time about partnerships. My quick answer is yes, IF you had a competent business attorney compose an agreement between the three of you prior to starting the company. However, since you are...

Running a Restaurant: chef/partner profit share, profit share, bonus
profit share, bonus: You never get what you deserve, you get what you negotiate. Given the small amount of detail you offer here, the combination of salary vs profit sharing is totally up to you since only you know what levels of profitability exist/can exist. Look at the total...

Running a Restaurant: chef/partner profit share, profit share, 15 months
profit share, 15 months, surya: Dear Surya, I relly cannot advise you with the limited information you provided. In general it is better to get most of your money in salary and consider the partnership like a bonus . There are always risks in this business that you cannot predict....

Running a Restaurant: Determining Underlying Assumptions, restaurant, start-up
restaurant, start-up, expenses: Hi Paul, If I understand correctly, you are looking for a source or sources that can help you determine procurement and/or prime vendor procedures, estimating initial inventories, staffing requirements, potential variation in food costs and sales projections....

Running a Restaurant: Labor percentages, Profit, BOH
Profit, BOH, FOH: Hi Suzette, Your numbers are very reasonable. I do like to look at a TOTAL labor cost as well, which means that I look at FOH, BOH and Management separately and as a total. I also like to add in benefits (FICA, Workers Compensation, etc.) to get a total...

Running a Restaurant: purchase price, restaurant, valuation
restaurant, valuation, purchase: Steve, I do recall answering your previous question. I won t reiterate my concerns from the past answer, but those concerns still exist. If you buy this business for ANY price, what are you really buying? If their sales are weak, their costs are high...

Running a Restaurant: Rent in Mall, lease negotiation
lease negotiation: You are more than welcome. The way you listed it in the grouping for your 10% Misc Cost made me think you had not included it in your budgetd 30% Labor Cost amount. If you are in the US, we have successfully negotiated restaurant leases for operators for...

Running a Restaurant: Restaurant ownership, liquor license, potential liability
liquor license, potential liability, legal responsibility: Hi Maria, Along with having a liquor license in your name goes a LOT of potential liability. I understand that they may need someone with a very clean record to apply for the liquor license, but I would be very, very cautious if I were you. To me, the...

Running a Restaurant: regarding interview question, fast food restaurant, manager interview
fast food restaurant, manager interview, quality employee: Dear Ajit, They will want to know if you will run their restaurant as if you owned it. How would you treat customers? how would improve on food quality, employee relations and safety issues? How would you increase sales? How would you handle employee...

Running a Restaurant: restaurant and alcohol, breakfast lunch dinner, wine beer
breakfast lunch dinner, wine beer, beer wine: Alcohol will sell more at night and typically represents 30% of sales. If you are doing $1000 in a night assume that you could potentially add an additional $300 in revenue. How you build up to this is another thing and will greatly depend on your customers...

Running a Restaurant: Startup Restaurant business, partnership, profit
partnership, profit, restaurant: Hi Alan, Partnerships can be tough. Often, each party believes they contribute more than the other. In reality, the partner that controls the money usually controls the partnership. With equal investments from both you and your friend, it is a fair expectation...

Running a Restaurant: salad, food, preparation
food, preparation, procedures: Tarek; We have done salad prep both of the ways you suggest depending on the quantity and freshness desired. One of our restaurants makes each salad from scratch during the day. At 4 PM when servers come in for the dinner shift, the servers make up individual...

Running a Restaurant: TIPS, accepting credit cards, good afternoon
accepting credit cards, good afternoon, glassware: Hello Gus, I know restaurants that take the CC fees from servers in their tip out calculation at the end of the night, but I do believe in some states it is illegal to do so, not to mention if in fact it is immoral as well. The server has no say how the...

Running a Restaurant: 20,000 square feet restaurant, restaurant capacity, guest per sqaure foot
restaurant capacity, guest per sqaure foot: Well if the total restaurant is 20000, than 60% will be dining room and the other 40% will be kitchen. So at 60% of 20000 you have 12000 sq feet. It also depends on the type of restaurant you would like to have. Banquets need less space, Fine dining more....

Running a Restaurant: Cost %, ingredients, menu
ingredients, menu, restaurant: Jon; I am not trying to be difficult here - just helpful. I think you are on the right track to manage costs. However, there is no average. Only historical performance based on your concept and menu mix. As examples. Do you make your soups or buy them?...

Running a Restaurant: Custard Restaurant, Frozen Custard, Franchise
Frozen Custard, Franchise, Andy's: Hi Walter, One of my clients is a frozen custard concept called Andy s Frozen Custard (www.eatandys.com). They are based in the Midwest and do not have any units in Colorado yet. Their sales average much, much higher but they have an excellent product...

Running a Restaurant: expenses, two tops, gas electricity
two tops, gas electricity, four tops: Kitchen seems a little small, but that s the way it goes sometimes. But you need to be aware of that when developing the menu. Can t make it too complicated to turn out of a small kitchen. Rent is generally calculated by the sq. ft. and it all depends on location,...

Running a Restaurant: Florida Restaurant Lienses, alcohol beverage, beverage manager
alcohol beverage, beverage manager, florida restaurant: Doug; I know of no state regulation that would require a separate person to be a alcohol beverage manager . Of course there could be some local ordinance that creates the need for such a person. However, friends that own restaurants in that area tell me...

Running a Restaurant: Food Court buisness, Mall, Food Court
Mall, Food Court, Start-up Costs: Hi James, It would be my pleasure to try to help. We have a great deal of experience working with mall food court concepts and have started successful food court concepts. Here are some basic things I can tell you to expect. First, food court rent is...

Running a Restaurant: New Analyst looking to be Restauranteur, opening, restaurant
opening, restaurant, how: Matt; Sorry to take so long to answer your questions. Had a router melt down that was hard to track down and then to replace. Your thought processes are on target. Keep your stable employment and income as long as you can while you build your business....

Running a Restaurant: Restaurant Idea, cosst, restaurant
cosst, restaurant, start up: I had to think about your answer overnight. You are asking my opinion about a relatively unique concept. After much thought, let me answer your last question first. I like the idea, the apparent ability to draw from several high schools and the positive...

Running a Restaurant: Soup Shop, corn bread, grilled cheese
corn bread, grilled cheese, dear kathy: Dear Kathy, I really don t see a lot of demand for an extremely limited menu restaurant like you described. Typically in other restaurants, soups are only 2 % of sales on average. Should you open it, with what you described, I would estimate sales...

Running a Restaurant: Accounting for a restaurant, accounting, standard recipes
accounting, standard recipes, profit and loss statement: Hello, accounting accounting method is one small part of the overall control process. Accounting is also is an input to overall planning process. Keeping this in mind I will highlight a few things that you can do for a restaurant. Accounting format-I...

Running a Restaurant: Assuming/buying a running restaurant, stratup, consulting
stratup, consulting: If you have concerns about all of those issues, you need to hire a consultant to help you do it all. Doing it piecemeal or hiring multiple professionals will drain you of resources. A good consultant can actually find you savings and sales opportunities. The...

Running a Restaurant: average customers, cozy place, fine balance
cozy place, fine balance, busy times: It really depends on the type of restaurant you have. In a fine dining setting you may get two turns for lunch and two and a half turns for dinner. For a more casual place you will be able to add one more turn onto that if your staff is quick and efficient....

Running a Restaurant: Business plan, valid estimate, location traffic
valid estimate, location traffic, disclosure document: Dear Jay, Congrats on your new adventure!!! The only way I can help you is to advise you to do your own research of the area you plan to invest in. Are the other restaurants doing well at that location? Do parking lot checks from your nearest competitor...

Running a Restaurant: Fast casual startup not enjoying the onset of winter, first venture, twitter
Running a Restaurant: Fast casual startup not enjoying the onset of winter, first venture, twitter, google

Running a Restaurant: Fast casual startup not enjoying the onset of winter, open, new
open, new, restaurant: John; Let s be miserable together! Your e-mail prompted me to check sales yesterday for my restaurants. Two of the three did about half of what we did the previous Monday! The only difference between us is I expected that and you didn t. Our history of...

Running a Restaurant: Labor cost, executive chefs, seat restaurant
executive chefs, seat restaurant, single one: Dear Brad, Labor costs vary depending on the type of menu, the volume, and the skill of the workers. I am assuming the 9.9 is for the kitchen only. You are currently in the ballpark and probably lower. I run 90000 a week restaurant seating 500...

Running a Restaurant: Payroll Cost, south florida market, alcohol drinks
south florida market, alcohol drinks, sauces dressings: Michael.. Food cost is High, but I am sure that has a lot to do with the discounts that you mentioned, when a customer compares one restaurant to another and they have basically the same menu, the ONLY comparison then is cost. Create a wow factor, create...

Running a Restaurant: POS and Web Integration, hyper market, positouch
hyper market, positouch, restaurant environment: hello, What I understand you want to create a seamless integration between point-of-sale and your application. I run this can be done and vendor do allow third party in the integration. in an restaurant environment a lot of people have created menus on...

Running a Restaurant: remotely Controlling an Overseas Business, remote, ownership
remote, ownership, absentee: You can t manage the business by visiting just 2 days a month. Is anyone there in the position to become your managing partner? If so, offer them a piece of the business for their leadership. If not, can you find one? If not, then I d suggest you sell...

Running a Restaurant: Remotely Controlling an Overseas Business, mystery shopper, typical restaurant
mystery shopper, typical restaurant, overseas business: hello Yazan, The most important question is why you want to open a restaurant. The reason I m asking is whether a 20 cover restaurant is really worth your efforts. In my opinion restaurants don t do well with absentees owners. The person who owns a restaurant...

Running a Restaurant: Remotely Controlling an Overseas Business, Chase LeBlanc, Management
Chase LeBlanc, Management, Restaurant: Hello Yazan, Thank you for the question. You did not indicate the type of restaurant or the country in question, but it seems as if this might be your first restaurant foray. If that is the case, I would look to sell the business rather than try and control...

Running a Restaurant: Remotely Controlling an Overseas Business, mystery shopper, typical restaurant
mystery shopper, typical restaurant, overseas business: Yazan.. You seem to be answering your own question.. the logistics of having good control of a restaurant, that far away, and with that much expense to travel to seems on face value to be over- whelming. The employees can ruin you in as short a period of...

Running a Restaurant: Remotely Controlling an Overseas Business, restaurant background, mystery shopper
restaurant background, mystery shopper, typical restaurant: This is a very difficult thing to do. I am not sure of your restaurant background or if you have restaurant background. That helps somewhat. The only way to make this work is to hire someone and trust them completely. You might not know them, but you have...

Running a Restaurant: Remotely Controlling an Overseas Business, restaurant, remote
restaurant, remote, management: Yazan; My overall response to you is don t do it! While the attractive package of a successful restaurant sounds good, the facts are that a 20 seat restaurant 6 hours away by plane is not worth the risk you are taking. My response MAY be different if you...

Running a Restaurant: Tips, federal minimum hourly wage, minimum hourly wage
federal minimum hourly wage, minimum hourly wage, credit card processing: Monica It all depends on the amount of tips that you are making,in short Number of hours worked mutilpy by 2.13 add tips must equal 7.25 per hour .. if they do not employee s tips combined with the employer s direct wages of at least $2.13 an hour do...

Running a Restaurant: Multi-unit corporate staff, staff payroll, industry ratio
staff payroll, industry ratio, corporate staff: Dear Eric, From my experience, a 5 unit chain is pretty much a one man band in the office Unless those units a generating millions a year each it would be one Do it all type person and maybe one hourly assistant to handle daily unit paperwork. ...

Running a Restaurant: Restaurant Operational Audit & Quantitative Reconciliation, recipe sheets, buffer stock
recipe sheets, buffer stock, hell of a time: Dear Ashen, Good luck my friend !!! What you need is a POS system that can do all of that work for you. It is extremely difficult to set up but once it is set up, you will know every day how much food was wasted. If it were me, i would...

Running a Restaurant: rfp, RFP, Proposal
RFP, Proposal, Management Contract: Hi Norbert, An RFP can be intimidating. It is a formal Request for Proposal and as such is typically a very lengthy document. We have prepared many of them, some for ourselves in response to consulting opportunities, others for restaurants in response...

Running a Restaurant: 2cop, alcohol, license
alcohol, license, food: Maricela; You don t say what state you are in. Each has their own set of regulations for the consumption of alcoholic beverages. As a, general statement, states like Florida would allow you to serve any kind of drinks made with alcoholic beverages allowed...

Running a Restaurant: Average Food Costs, Food cost, margin
Food cost, margin, profit: Mary, Your food cost is going to be determined by your portion cost (which in turn is determined by what you serve, how much you pay for it and how much you waste). The percentage of food cost is determined by your portion cost divided by your selling price....

Running a Restaurant: Buying a pizzeria, credit card receipts, pizza restaurant
credit card receipts, pizza restaurant, food cost: From the information you provided. $30 per sq ft is high rent so I m going to assume that you are in a densely populated area with alot of potential that could produce that income. Keep in mind that the average pizza restaurant in the US grosses only $350,000...

Running a Restaurant: food cost, great chefs, bad direction
great chefs, bad direction, food cost: Here are some thoughts and articles that I have saved. http://www.profitablehospitality.com/ Is a good one, with many sources One thing needs to be made clear at the outset. No amount of consulting support or improved financial skills and procedures...

Running a Restaurant: US food distribution, food industry executives, mail webpage
food industry executives, mail webpage, culinary lifestyle: Hello Mark, I m sorry this took me so long to answer. You may use my name and information in your report. 1.Given the current US market situation, is it possible for a foreign-based, premium food manufacturer to expand its sales from $15M to $150M in...

Running a Restaurant: Industry Averages & Misc. Data, club managers association, golf club management
club managers association, golf club management, sized clubs: The absolute best source is the National Restaurant Assoc. in Chicago. The publish all data as well as yearly up-date and it can be very sector friendly, and region of the country. www.restaurant.org Also for Golf Club Management there is the Club Managers...

Running a Restaurant: initial liquor order, meat packing district, blender drinks
meat packing district, blender drinks, mixed drinks: Hi Phil, well, I d probably advise visiting some established chain restaurants with a similar market, and having a look at their beverage selection. If you re looking at a comfort food, party style, relatively large restaurant and bar, I m sure there...

Running a Restaurant: marketing, restaurant, sauce
restaurant, sauce, making: Scott; Sounds like you have all the bases covered from a regulatory perspective. There are some labeling laws you have to conform to, but reading any bottle of similar product in a grocery store will give you the format for that. A few years ago, more...

Running a Restaurant: I need feet through the door, twitter, social networking
twitter, social networking, tweet: Hello Layton, It sounds like you re doing all the right things that will make you successful. The most obvious thing I would try is to approach your business with social networking, Facebook, Twitter to name the most popular. Maybe if your friends...

Running a Restaurant: P&L Knowledge, educational venue, looking for a new job
educational venue, looking for a new job, financial period: Dear Karon, Not sure what you mean by knowledgeable with p&l statements or what you mean by the big jobs Most p&l statements that I have seen are fairly self explanatory. They just show the financial results in income and expenses that the company...

Running a Restaurant: Regarding Partnership, sweat equity, thai cuisine
sweat equity, thai cuisine, mall location: Dear Keith, It would be best if you could have him as a silent partner. The rent does sound way too high for a strip mall location with limited diner potential. Perhaps that is why they failed. The actual negotiations are hard to determine with...

Running a Restaurant: Restaurant All Inclusive Food Costs, profit, restaurant inventory
profit, restaurant inventory, food cost: Hi Rodney, What is typically done (well, what SHOULD be done) is to break out your food purchases (and inventory) by categories. Typical categories will include Seafood, Poultry, Meat, Dairy and Cheese, Produce, Canned and Dry and also a category for Paper...

Running a Restaurant: restaurant, national peculiarities, dear tony
national peculiarities, dear tony, useful books: Hello Catherine The best way to learn about the restaurant business is to work in it. I am sure there are books that will teach you how to calculate your costs, how to write a budget, how to do this or that but the essence of this business is people...and...

Running a Restaurant: restaurant and alcohol, breakfast lunch dinner, wine beer
breakfast lunch dinner, wine beer, beer wine: Alcohol will sell more at night and typically represents 30% of sales. If you are doing $1000 in a night assume that you could potentially add an additional $300 in revenue. How you build up to this is another thing and will greatly depend on your customers...

Running a Restaurant: Salad Bar, part timers, time part time
part timers, time part time, salad bar: I find it more difficult to manage a restaurant with just one type of employee (full time / part time) and prefer a ratio of two thirds full time staff to one third part time. Keep in mind you might need to train two or three part timers for the production...

Running a Restaurant: Starting Quick-E Breakfast Carry-Out, investor relationship, decent cook
investor relationship, decent cook, last question: Ronald, To keep the expenses down, only stay open when the people are buying your food.... if you are doing breakfast only then close by 11 or 12.......keep expenses low..low....low.....it takes a lot of breakfasts to make a profit.......keep expenses...

Running a Restaurant: Starting Quick-E Breakfast Carry-Out, strict emphasis, sweet rolls
strict emphasis, sweet rolls, office workers: Dear Ronald, Follow the leader in breakfast. McDonalds....keep it simple....keep it fresh....keep it inexpensive Try to make packages for office workers...Example = breakfast for 3 or 5 at a reduced price. Sell add ons Locally made muffins or...

Running a Restaurant: Advice on Pizzeria, night accommodations, early retirement
night accommodations, early retirement, egomaniacs: Robert.. first of all best of luck to you, changing old and mostly bad habits, is a tough thing indeed. Where are you located? I used to do some consulting, and when i did, I tried to get placed in a job at the restaurant, and look at it from the inside...

Running a Restaurant: Frequency of pay, payroll requirements, hospitality operations
payroll requirements, hospitality operations, payroll processing: Hello again Jeff, As much as I d like to help, I can t be the resource for your definitive answer to this question. I do not know off-hand the laws governing payroll requirements for a catering hall in Rockland County, NY. There may well be an issue...

Running a Restaurant: Industry averages for Fast Casual concept in Canada, sales per square foot, labour costs
sales per square foot, labour costs, accommodation costs: Anna, I have never worked or owned a restaurant in Canada, but here in the US we have a great source and their must be a corresponding one in Canada.. here it is called the National Restaurant Association and it has the best stats by regions of our country,...

Running a Restaurant: management of restaurant, restaurant start-up, business plan
restaurant start-up, business plan: Bharati, I am afraid that this is a homework question rather than a question that is truly relevant to opening or running a restaurant. I will give you the benefit of the doubt, but if you want more details than I give below you will need to email me more...

Running a Restaurant: opening a small restaurant, starting, restaurant
starting, restaurant, owning: Dee; I have written books that are shorter than my answer could be on your questions! First, I firmly believe that people can achieve amazing things with determination and hard work. Unfortunately, reality says rolling a 500 pound rock up a mountain...

Running a Restaurant: Seasonal Cleaning List, Restaurant, cleaning
Restaurant, cleaning, periodic: Hi Zachary, Okay, here are a few items that are seasonal and/or periodic cleaning items for restaurants: Exhaust hoods (not seasonal but definitely periodic - typically once a quarter) A/C units Outside seating/tables/patio Outside of windows (periodic)...

Running a Restaurant: starting a restaurant, great soups, wine licenses
great soups, wine licenses, beer wine: Dear Libby, Your probably looking at 50 to 80 K IF YOU KEEP IT THE SIZE OF A SUBWAY SHOPE without very much equipment. And you will probably need to finance it yourself. Also check on beer / wine licenses in your state.......could run in the...

Running a Restaurant: budget for start-up kitchen supplies, Smallwares, dishes
Smallwares, dishes, glassware: Hi Colette, I will do the best I can with the info you have given me. Since it is a bar/restaurant I am assuming that it is full service rather than a fast casual type of environment. I can tell you that you will need to budget at least $5,500 to $8,500...

Running a Restaurant: Casual Breakfast in a College Town, cost per square foot, rewarding choice
cost per square foot, rewarding choice, greasy spoon: No we do not open for dinner. We close at 2:30 and open at 7 daily. This allows us to run with only one shift of personnel. Once you are open, contact me for ways to make additional revenues from your closed hours and vacant restaurant at night. Dinner hours...

Running a Restaurant: College assignment, college assignment, liquor sales
college assignment, liquor sales, beer wine: Harsh.. very difficult to answer your question within any reason.One must have a lot of information to get down to a level of profit. What is an ice Bar ? How much are the sales of this bar? what is the ratio of beer-wine-liquor sales total? What is the...

Running a Restaurant: Clam broth, clam broth supplier india, clam base supplier india
clam broth supplier india, clam base supplier india, calm base supplier mumbai: Hello Theo, I think your best bet will be Custom Culinary from Griffith Laboratories Ltd. They provide different types of bases. They have a series called Gold Label Clam Base. Their products are of a high quality. A 500 gram jar will cost about 1200-1500...