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Running a Restaurant/Experts

Expert	Average Ratings	Expertise
Larry Edger U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.91 Clarity of Response 9.86 Politeness 9.98 Response Time(hr) 10.8 --Last 90 Days(hr) 24.8 Total Questions 189	Multi concept restaurant owner. Just finished fourth restaurant. Can answer questions on all aspects of running, owning and starting a restaurant, cafe or hospitality operation. Enjoy helping other restaurant owners. Most "consultants" have no idea what a restaurant operator needs to be successful. Let me know if I can assist you finding answers to your operating and marketing questions. Accomplished chef and menu development a particular talent for upscale casual restaurants.
Rick Dudasik U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.78 Clarity of Response 9.73 Politeness 9.96 Response Time(hr) 21.3 --Last 90 Days(hr) 61.5 Total Questions 1324	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.
Sartaj Bedi India Available View Profile Ask A Question View Past Answers	Knowledgeability 10.00 Clarity of Response 10.00 Politeness 10.00 Response Time(hr) 51.4 --Last 90 Days(hr) 32.0 Total Questions 19	I am the founder of Mango Kurry. I can answer questions on restaurant operations, marketing, restaurant capital budget, pricing for profit, control systems, quality, haccp, restaurant startup, restaurant design and a lot more. Please do visit our website www.mangokurry.in
Jason Jones U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 10.00 Clarity of Response 10.00 Politeness 10.00 Response Time(hr) 15.9 --Last 90 Days(hr) 6.0 Total Questions 14	Can: Architectural, Interior and MEP Design, including customer count and occupancy for various types of restaurants and bars (take out, high end, etc.) Basic Health and Safety, particularly in the US and Caribbean. BOH design and requirements, including walk-ins and prep areas Can't: Intricacies of day to day pricing, menu planning, food portioning, staffing, wages etc.
David Foster U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.88 Clarity of Response 9.97 Politeness 9.97 Response Time(hr) 11.4 --Last 90 Days(hr) 7.8 Total Questions 105	We have been in the restaurant industry for over 40 years and consult with restaurants, casinos and hotels nationwide. We love helping restaurant operators succeed and can answer any questions related to restaurant start-ups, business plans, operations, labor costs, food costs, liquor costs, employee turnover, marketing etc.
Jeffrey Summers U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.69 Clarity of Response 9.67 Politeness 9.84 Response Time(hr) 8.9 --Last 90 Days(hr) 33.6 Total Questions 259	I am the Founder & Owner of Summers Hospitality Group. We have over 300 years of successful experience in operating and consulting with chain, franchise and independent restaurant & hotel operators around the world. Check us out on the web for more information at http://SHGWW.com or call us toll free at 888-9988-SHG(744).
Adam Hegsted U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 10.00 Clarity of Response 10.00 Politeness 10.00 Response Time(hr) 27.8 --Last 90 Days(hr) 47.3 Total Questions 11	I can answer most questions front and back of the house. I have been mostly back of the house experienced, but have owned my own restaurant and helped run and develop the other restaurants I have worked (from the boh). I am versed in many cuisines but no more about Mexican, Italian, and French. I have also studied a lot and done molecular cuisine or new haute cooking. I study the science of cuisine and cooking techniques as well and have practiced many. Also am certified proctor for Serv Safe. I have won a lot of culinary competitions ACF and national. I work with small farms and farmers and know quite a bit about laws and different things regarding that as well. I know all about setting up and building restaurants and everything do to with costing front and back of house.
Victor Cardamone U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 10.00 Clarity of Response 9.89 Politeness 10.00 Response Time(hr) 32.6 --Last 90 Days(hr) 74.1 Total Questions 14	I am thoroughly proficient in all aspects of restaurant and commercial kitchen design, development and operational issues. I am also well versed in all aspects of health department permit submissions.
Chase LeBlanc U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 10.00 Clarity of Response 9.86 Politeness 10.00 Response Time(hr) 11.3 --Last 90 Days(hr) 13.5 Total Questions 13	I am the author of the new book, HIGH IMPACT HOSPITALITY: Upgrade Your Purpose, Performance and Profits!http://amzn.to/guebkx I am also the founder and CEO of Leadagers LLC http://leadagers.com/ (leaders who manage, managers who lead, "leed/i/jers") a hospitality industry consultancy. Our primary focus is in upgrading the purpose, performance and profits of restaurants, bars, food & beverage oulets and/or nightclubs. We have expertise in operations, start-ups, training, in-house leadership development and positive customer service experiences. 720.269.9537

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Recent Answers

2012-02-04 Should I hire delivery driver as contractor or as an employee?:

Sam, I will not be able comment on legal liability issues in your country. However, I have a few points for you to consider 1. If you choose to outsources the delivery services. these will come to

2012-02-04 Should I hire delivery driver as contractor or as an employee?:

If hired as a contractor it must go through a third party which will usually charge you a fee or percentage of the order. The bonus is you don't have to have employees sitting around waiting for orders

2012-02-04 Should I hire delivery driver as contractor or as an employee?:

Sam; Most delivery services are provided by a contractor just to avoid many of the issues raised above. I think you may also want to check the cost of the insurance if they were an employee. That may

2012-02-04 Should I hire delivery driver as contractor or as an employee?:

Sam, While I am not a labor attorney and I do not live in California, I think I can give you some general guidance here. While it may sound less complicated to hire your drivers as independent contractors

2012-02-01 Managing a Bar:

Hello Jen.. Are you saying combined that your labor and COGS should be 20% or less.. that would be very very difficult. Everything on COGS and labor cost revolves around sales.. And, I really

Running a Restaurant/Experts

Larry Edger

Rick Dudasik

Sartaj Bedi

Jason Jones

David Foster

Jeffrey Summers

Adam Hegsted

Victor Cardamone

Chase LeBlanc

Recent Answers

2012-02-04 Should I hire delivery driver as contractor or as an employee?:

2012-02-04 Should I hire delivery driver as contractor or as an employee?:

2012-02-04 Should I hire delivery driver as contractor or as an employee?:

2012-02-04 Should I hire delivery driver as contractor or as an employee?:

2012-02-01 Managing a Bar:

More Answers in Category Running a Restaurant