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Running a Restaurant/Expert Profile
Expertise
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.
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response T = Timeliness P = Politeness| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| Dominic | 10/26/09 | 9 | 8 | 10 | 10 | |
| Susan Leach | 09/17/09 | 10 | 10 | 10 | 10 | |
| celeste | 07/29/09 | 10 | 10 | 10 | 10 | Rick, Thank you so much! |
| Janet | 07/22/09 | 10 | 10 | 10 | 10 | Thanks for the answer it has caused ..... |
| Adrienn | 07/16/09 | 10 | 10 | 10 | 10 | Thank you so much for your promt ..... |
Recent Answers from Rick Dudasik
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
2009-09-17 leasing a resturant:
Dear Susan, All of my experience with liquor licenses is that you have to purchase them. Nearly every state has a limited number of them based on population and you must purchase them from a defunct
2009-08-17 Labor costs:
Dear Herb, Congrats on your new place !! It's gonna take 3-4 months for things to "settle down" The costs primarily depend on your "style" or "theme" along with your "menu" I would need more
2009-07-23 buying a restaurant:
Dear Stephanie, Get a professional contractor to give you an estimate to bring it up to code. It may take a lot more than you are thinking. Then , once you think you can make a profit, make a
2009-07-22 Buying an existing business:
Dear Janet, $75000 for a restaurant that is not making money........hmmmmmmm And you don't want to use their name.......... and there is no real estate......... So if the equipment is worth
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