Stuart Mullis - Running a Restaurant - Small Business: UK - Business

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Expert Profile: Stuart Mullis

Expertise: 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.

Experience in the area
35 years of hotel Food and Beverage as well as Independent free standing full service restaurant business, and Nightclub.

Ask a Question	View Past Answers	View Ratings

Average Ratings
Prestige Points: 1338
Knowledge	9.77 Best of the best
Clarity of Response	9.87 Best of the best
Timeliness	9.82 Best of the best
Politeness	9.97 Best of the best
Number Of Questions (in Past 24 Hours)		0
Max Questions to be Asked (in 24 Hour period)		5
Total Questions (since joining AllExperts)		146

Recent Reviews from Users

Knowl	Clarity	Time	Politeness	Date
10	10	10	10	11/24/08
8	10	7	10	10/31/08
10	10	10	10	10/29/08
10	10	10	10	10/13/08
10	10	10	10	09/23/08

User Comments

He answered the question in a timely and was very satisfactorily.
(GLENN on 11/24/08)

Much appreciated.
(Donnell on 10/31/08)

thank you!! our group well definitely take your comments into consideration. we really appreciate your feedback!
(Anita on 10/29/08)

Very nice response. I appreciate your knowledge and insight. It is a great help.
(jason on 09/23/08)

View All Comments

Ask a Question	View Past Answers	View Ratings

Recent Answers from Stuart Mullis

2008-11-26 Labor, payroll and taxes: Kristen.. Sounds like you have a lot of employess, remember, that you are also paying payroll taxes on the tips that your employees declare.. But, that said sounds like a big number to me, your CPA...

2008-11-18 FOOD COST: Glenn.. Our rule of thumb was that we always wanted our food cost to be 38% of the food sales or Less. Figuring and establishing Food Cost for each menu item is one of the most vital functions of...

2008-11-17 bar profit percentage on drinks: Michael.. The most influental thing in pricing for a bar is competetion..and the need for profit. Check out who you think is/or will be your main competetion, get their pricing, happy hour specials...

2008-11-15 Liqour Inventory Software: Darryl, When we started , there was not as much good equipment out there as there is now. We had a local software man convert a system that was used in convince stores to our need. Then I went to...

2008-11-07 End of month cost equations: Comps can be handled in two ways that I know of: The cost of the comps is shown as a deduction from purchases, or the comps are shown as an addition to sales. Waste on the other hand is just that...