| Name | Expertise | Status |
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Jeffrey Summers
U.S.
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| I am the Founder & Owner of Restaurant Coaching Solutions, Inc. We have experience on any topic related to the restaurant & hospitality industry - from Menu R&D, Menu Engineering, Marketing Strategies, New Store Openings, P&L Analysis, Lease Negotiations, Staffing, Policies & Procedures, Building & Design, Site Location, Branding, PR & Promotions, Multi-Unit Development, and any other area effecting the operation of your business. Check us out on the web for more information at www.RestaurantCoachingSolutions.com or call us toll free at 877-535-2324. | Available
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Larry Edger
U.S.
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| Happy to answer questions about all aspects of managing, marketing and operating restaurants. Not a for hire consultant, just a restaurant owner helping others. Most "consultants" have little actual experience in all aspects of owning, operating and developing their own restaurants. I know what you have gone through and how to fill those empty seats. Particular expertise "in-depth" marketing rather than wasting valuable dollars on advertising that won't work. | Available
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Rick Dudasik
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| I can answer questions relating to most areas of the restaurant industry including: starting a restaurant, design, food costing and pricing, site selection, staffing, training, equipment, profit and loss questions, sales training, recipies and many other areas of the industry. I have been in the industry for thirty years and have experience in fast food management, multi unit management, casual dinning management,and ownership. Have helped open over fifteen units throughout the United States. | Available
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Pierre Brisebois
Canada
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| I can answer questions in French as well as English. everything from kitchen operation and menu planing to front of the house | Available
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Tony Figurelli
U.S.
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| I am well versed on all aspects of the restaurant industry. I have been President of a national chain of full-service restaurants, have operated in fast food, casual and fine-dining segments as well. I have opened(and successfully sold)my own restaurant and have opened over 25 restaurants in one capacity or another. I currently operate a consulting business, Meridian Hospitality Associates and can be reached at tonyfig@msn.com or by going to my website at www.meridianhospitality.com
| Available
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Stuart Mullis
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| Can answer questions on costs, income statements, back of the house, front of the house,bar operations, nightclub, menu design, equipment and restaurant, design.Will be very candid. | Available
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| Recent Answers |
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2008-10-06 Alcohol Inventory: I have worn many hats - almost a necessity in this business! While you don't say, I am going to assume you mean beer, wine and liquor. You also didn't mention how many seats your bar has or how expansive...
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2008-10-06 Restaurant Startup Costs: Let's start with your food inventory. You should open your restaurant with three full days of food anticipated for the sales you project. If you think you will sell $2000 per day in food, then your food...
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2008-10-04 ratios a restaurant should track: Aaron, I must apologize for my tardy reply, had a family emergency and had to travel out of town. POS systems, Point of Sales systems have become so reasonable for a restaurant, and as they are a computer...
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2008-10-03 labor costs: I can give you the easy answer first and then the explanation that renders the easy answer almost worthless. The industry relies on numbers reported from surveys, financials filed by public companies...
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2008-09-29 startup: 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...
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