You are here:

Running a Restaurant/Experts

ExpertAverage RatingsExpertise

Robert Lagonia

U.S.
Available
I am well versed in most areas of the restaurant industry. I have had 30 years of experience in Setting up, designing, menu planning, food and labor costing and the full build out of 6 restaurants. I also have a lot of knowledge in the laws of NY state.In addition I have extensive knowledge in the golf industry from food and beverage to the operations of a private club.

Brian Ash

U.S.
Available
I can answer any type of question related to the restaurant industry. I started and owned my own restaurant for 15 years. I now own a web based business selling a piece of kitchen equipment (The Drain Strainer) that I invented in my restaurant as well as own my own marketing agency (Calibrate Marketing). If you have questions about running or marketing your restaurant, then feel free to ask me anything.

Larry Edger

U.S.
Available
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.

Jeffrey Summers

U.S.
Available
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://SummersHospitality.com or call us toll free at 888-998-8744.

David Foster

U.S.
Available
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.

Sartaj Bedi

India
Available
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

Victor Cardamone

U.S.
Available
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.

Jason Jones

U.S.
Available
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.

Recent Answers

2016-09-21 Revenue Percentages:

Hi Bob,    Each state and often each county may have their own rules and procedures concerning what license is required to serve liquor.  Assuming you are from Florida, the percentage is measured over

More Answers in Category Running a Restaurant


Running a Restaurant

All Answers


Answers by Expert:


Ask Experts

Volunteer


©2016 About.com. All rights reserved.