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Sometimes you just want an answer or second opinion about something. Ask it here!

Members: 193
Latest Activity: Apr 12, 2013

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Discussion Forum

New restaurants opening soon!

Started by Ken Roberts Apr 12, 2013.

How much is the restaurant owner asking for his restaurant...? 2 Replies

Started by RestaurantGuy. Last reply by Travis Martin Dec 8, 2011.

Scheduling Software 2 Replies

Started by janet lightner. Last reply by Hila Tabib Mar 3, 2011.

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Non-Operator
Comment by David Reisinger on February 26, 2013 at 1:43pm

Restaurant Owner Radio's interview with FohBoh's own CEO, Michael Atkinson!!!

http://restaurantownerradio.businessradiox.com/2013/01/28/fohboh-ce...

Join our FohBoh group: http://fohboh.com/group/restaraunt-owner-radio#ixzz2M2lWVLiP

Comment by Giuseppe De Carlo on May 20, 2011 at 12:08am
Hi I am an expert in hospitality, on food, wine, hospitality service and managment, I am also the author of Training-4-hospitality, Go and have a look. Giuseppe
Comment by Giuseppe De Carlo on May 19, 2011 at 1:10am

Hi your question is? how is a restaurant valued,

1. what is the turover and the profit.

2.how long is the lease does it have an option.

3. what is the rent,

of course there are professional questions, do you understand turnover and profit, do you have capacity to run the restaurant, if the answer is yes, and the lease is at least 5 years plus option, the value is two years profit, if the lease is less then five years, the restaurant is worth less and so on. Giuseppe

Comment by Elise Galanto on March 14, 2011 at 6:25pm
Hi! :) I am looking to find a CRM software to use for my restaurant (primarily on the marketing side). Do you have any recommendations?

Non-Operator
Comment by Dean Small on March 7, 2011 at 8:30pm

We've just given out our 2011 Guide to the Hottest Fast-Casual Trends to our Facebook Fans.

If you'd like to download your copy, just LIKE us on our Facebook page and check out our wall for the link.


Non-Operator
Comment by Robert Sloop on February 6, 2011 at 8:10am
What is the best back office software available for controlling costs, menu engineering, electronic ordering, accounting

Non-Operator
Comment by Menutrinfo on November 17, 2010 at 5:18pm
Greetings all....I am/We are here to be a source on menu labeling, requirements, concerns, where to get it done, how to D.I.Y. (do it yourself) for free if you are so inclined. Tons of information just for the ones who ask. Look for my new group to come along here called "Menu Labeling for Restaurants". I will post back when approved.
Comment by Marc on November 4, 2010 at 6:33pm
Operational Business Intelligence: We have integrated video analytics with realtime POS data to provide the most actionable and relevant information, delivered to the right person . We work with owner operators , business consultants and data collection centers.
I will be happy to address questions about this cutting edge technology which is being rapidly embraced by larger organizations.
Marc@eyeson.biz Eyeson Digital

Non-Operator
Comment by Lu Schildmeyer on November 3, 2010 at 7:35am
I am here as an expert on Restaurant / Foodservice Design for both front & back of the house. I have been practicing design for over 25 years. I just completed and opened my 512th restaurant design or remodel restaurant design. Ask me any questions regarding Design, Interior Design, Foodservice Planning, Lighting Design, Concept Development or Theme Development.

LU S Exec Sum.doc

Non-Operator
Comment by Dana Harris on October 19, 2010 at 2:16pm
Hi, there. I am working on All About Eat, a startup dedicated to collecting information about local foods.

My question: As a chef, what are the most important things you want to know about a local producer? Contact info, what they sell, pricing, distribution methods, growing methods, available quantities -- what else?
 
 
 

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