Archive for April, 2009
Finding Breakeven for a New Restaurant May Be Elusive for Months
Notwithstanding the current economic conditions, which complicate projections, a breakeven revenue number may be difficult to determine for new restaurant startups. Most restaurant operators look at fixed costs, employee costs, the average cost of goods(a percentage), administrative costs and deduct those numbers from hypothetical monthly sales figure. In theory, the formula should work.
The new restaurant [...]
The Recession and the Dirty Little Secret Restaurateurs Can’t or Won’t Talk About
Everyone in the restaurant and hospitality business would agree that having a great staff is key to success. Your kitchen crew is essential to producing a food product guests will crave when the dinner bell rings in their head. Equally important are the people who serve and sell those culinary creations. The wait staff and [...]
Social Networking – The Downside for Restaurants Starting to Appear
You probably don’t know this but I am a 35 year old, tall, dark and handsome gentleman. I have homes in Florida, France and New York, two airplanes and a 200 foot yacht. Now if you believe that, I will write a review about your restaurant too!
As you can easily determine, you can be whatever [...]
