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Running a Restaurant/Experts

Expert	Average Ratings	Expertise
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.
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.
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.
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.
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 5	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.
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 1172	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.
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
Stuart Mullis On Vacation returns 11/08/2009 View Profile View Past Answers	Knowledgeability 9.82 Clarity of Response 9.86 Timeliness 9.82 Politeness 9.98 Total Questions 196	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.

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Recent Answers

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

2009-11-04 wanna know:

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

2009-10-28 liquor costs:

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

2009-10-27 take-out shop:

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

2009-10-23 Buying an 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