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.Group or call us toll free at 888-998-8744.
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.
The National Restaurant Association. The Society of Hospitality Management. The Gerson Lehrman Leisure & Lodging Council The Professional Business Coaches Alliance The International Council on Hotel, Restaurant and Institutional Education Several state restaurant & hotel associations.
My articles and opinion pieces have been featured on several industry websites, magazines, blogs and forums including: Money Magazine Wall Street Journal USA Today RestaurantOwner.com RestaurantEdge.com FoodService.com Ezinearticles.com Restaurant Startup & Growth Magazine American Express' Briefing Newsletter Nation's Restaurant News and tons more!
I hold degrees in Economics, English, Culinary Arts and industry certifications in Hospitality Management and Restaurant & Catering Management.
Here's a list of some of the brands we have worked with: Hardee's, Marriott, Hilton, Connie's Pizza, Burger King, Chili's, Long John Silver's, Bar Louie's, The Purple Sage Bistro, Applebee's, Shoney's, T.G.I. Friday's, La Dolce Vita Pastries & Catering, 5 Seasons Sports Clubs..and many more.
Change! "If you don't like change, you'll like irrelevance even less!"
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No. Don't clutter the tables with items that are only important for you. The table top is sacred guest territory. Put it on your guest checks to have guests leave their business card with their payment
I need more information. Of course this isn't an answer. It's a request for more information, since you provided me with nothing to use to even begin to analyze your particular situation. What about
Hi Laura, Sorry for the wait (no pun intended) in getting back to you, I've been out for health reasons. The solution is to obviously, increase production. You can't do this from your existing space
There are no formal formulas or ratios for determining whether or not you should offer a subsidy to the only food vendor for your office building. The question is how much value they provide to both existing
I'm not sure why a consultant would say such a thing. Except that he doesn't know the law. Employees are required to report tips, not employers. See http://www.irs.gov/publications/p531/ar02.html
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