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Need some advice from other restaurateurs? ASK!
Below are Questions and Answers from Restaurant Owners to Restaurant Owners
Just email us with any question or helpful answers to questions.
Question;
I have an Italian restaurant with 35 entrees on the menu. I want to cut back the menu. What has been the experience from other restaurant owners when they went to a smaller menu?
Answer 1;
My experience has been more efficiency from the kitchen and easier for the servers to learn all the dishes well.
Answer 2;
The customers complained for a couple of three weeks about their favorite dish being off the menu, but they all found a new favorite. I also implemented some new items when we cut back.
Question;
Prices are going crazy. How are others handling this?
Answer 1;
I am adding menu items with bigger margins and raising prices on others. Customers still have a wide price range until prices settle.
Answer 2;
We went to menus that we can change internally to keep up.
Answer 3;
I try to anticipate increases a little bit by asking suppliers and watching the markets. Anything with wheat, corn,dairy or related items are getting special attention.
Question;
Is it safe to buy restaurant equipment on Ebay?
Answer 1;
Only if you can verufy the seller's reputation and make sure you are not getting a piece of junk.
Answer 2;
I bought some and was satisfied for the most part. Watch shipping costs, because they could be more than the equipment is worth.
Answer 3;
Buy using credit card so you can complain to the credit card company and you might get your money back.
Question;
I am starting a restaurant. What advice would you veterans give me?
Answer 1;
Cash is king! if you don't have the money to survive for six months without any business, don't even think about it. More restaurants fail because they run out of money than any other reason. Make some arrangements before you open to make sure you can fall back on those funds if you need to. Spend as much as you can on advertising and getting business.
Answer 2;
Have you thought about being a monk? Seriously, it is a difficult, life encompassing experience. Rewarding, yes, but if your family and friends are totally behind you, you may have a chance. You have to be totally committed and fully prepared to spend every waking moment getting you venture going.
Answer 3;
Starting a new restaurant is a challenge. The food is important, but not as important as most new restaurateurs believe. Location, service and cash flow is just as important. Get all the help you can. Get everything you can that tells you about marketing and getting business in the door. Make business development a daily chore like all the other things you will find yourself doing - like washing dishes when the dishwasher doesn't show up!
