Blog
Going It Alone Versus Franchising…Restaurant Expert Witness
Franchising works. It has made a long and lasting positive impact on the restaurant industry, providing an opportunity to operate a business under a recognized brand name. But it’s not for everybody. So what exactly is franchising? A franchise is born when a business...
Taxes Can Be Taxing…Restaurant Expert Witness
I once met a tax expert for the IRS at a restaurant. The moment I found out who he was I told him my name, Eckniv Rewerb, and my occupation: back-up singer for Bozo the Clown. After these formalities, we had a wonderful conversation, and I learned more about taxes in...
Product Guarantees…Restaurant Expert Witness
Standards of quality must be more than just words. Product guarantees are important. After determining product specifications, you must inform your vendors of your expectations of quality and then hold them to delivering at or above those standards. During negotiation...
Inventory on Hand…Restaurant Expert Witness
Doing inventory is critical, but many people make this process more difficult than it needs to be. Counting inventory is no different than counting your cash drawer and has many of the same ramifications. The products sitting on those shelves are just like money. So...
Checking in the order…Restaurant Expert Witness
All orders should be checked when they come in. Not only are you checking to see if the number of items is correct, but you are also checking to ensure that the right item was delivered and that the quality is up to your standards. Check in items by writing a check...
Determining Which Positions Are Critical Components…Restaurant Expert Witness
Depending on your concept, certain positions are more critical to your restaurant’s success than others. For example, a chef and sous chef are important in a fine-dining establishment, a drive-thru order taker and expediter are important in a fast-food drive-thru...
Food and Beverage Service…Restaurant Expert Witness
Jokes aside, who would have thought that your great chili recipe could turn into a risk? Impossible? Think again. Serving food and beverage has the potential to be a liability of major proportions. Food-borne illness, excessive alcohol consumption, foreign substances...
Can Customers get to your restaurant? … Restaurant Expert Witness
Customers have to be able to get to your restaurant. How easy do you make it for them? Do they have to take a train or a bus or a boat or walk down the alley? What are the surrounding streets like? Is there a parking lot nearby? Usually, when a restaurant operator...
Hiring the right employee…Restaurant Expert Witness
People say an interview is supposed to be 80 percent of the applicant talking and 20 percent of the interviewer talking. This 80/20 rule seems fine, but getting an applicant to talk about things of value is even more important. When you get an applicant to talk about...
Building your ideal staffing chart…Restaurant Expert Witness
A staffing chart shows what positions you need to fill during every hour of every day throughout the week. It is similar to a lineup card in baseball except with baseball you always have nine players. In your restaurant you may have three people during one low volume...