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Running a Restaurant/Experts

Expert	Average Ratings	Expertise
Denis Sparagis U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 10.0 Clarity of Response 10.0 Timeliness 9.67 Politeness 10.0 Total Questions 15	All restaurant operational issues. Accounting, human resources, purchasing, menu planning, marketing, start-up and/or sale. Currently working for Restaurant Accounting Services, national accounting firm based in Massachusetts.
Jeffrey Summers U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.60 Clarity of Response 9.57 Timeliness 9.94 Politeness 9.86 Total Questions 201	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.
Jason Jones U.S. Available View Profile Ask A Question	Knowledgeability N/A Clarity of Response N/A Timeliness N/A Politeness N/A Total Questions 0	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	Knowledgeability 10.0 Clarity of Response 10.0 Timeliness 10.0 Politeness 10.0 Total Questions 6	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.
Stuart Mullis Available View Profile Ask A Question View Past Answers	Knowledgeability 9.82 Clarity of Response 9.86 Timeliness 9.82 Politeness 9.98 Total Questions 199	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.
Larry Edger U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 10.0 Clarity of Response 10.0 Timeliness 9.93 Politeness 10.0 Total Questions 84	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.
Tony Figurelli U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.92 Clarity of Response 9.90 Timeliness 9.84 Politeness 9.94 Total Questions 191	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
Rick Dudasik Available View Profile Ask A Question View Past Answers	Knowledgeability 9.77 Clarity of Response 9.75 Timeliness 9.97 Politeness 9.96 Total Questions 1176	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.

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Recent Answers

2009-11-23 Partnership on Existing Restaurant:

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

2009-11-18 Breakfast Restaurant in Japan:

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

2009-11-13 wine cost:

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

2009-11-10 house charge or promo check:

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

2009-11-06 Time Sheet rights:

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