Advice Guy

An industry expert answers questions on improving restaurant operations

Have a question for the Restaurant Business Advice guy?

Want to ask our Advice Guy?

Submit your question here.

Latest Articles
Q.

I have music in my restaurant several times a week. I am starting to get quite a few people coming in wanting to listen to the music and only ask for water or bring in ice cream from a shop down the road. I don't want to charge a cover or ask folks if they plan on buying anything from our food or drink menu as they walk in. It is getting quite popular and this is happening more and more. Any advice? Thanks for your help.

A.

Continuing our series on mooching, it’s lovely that yo

Q.

I am working on building a P&L for a new concept and have a question about G&A.  What is typically included in G&A and is there a typical % range for this expense?  We are expecting $1.5 million in gross sales for this fast casual concept.  We have the following items in the general expense section of the P&L. I have seen G&A in several other sample P&L's and am wondering if I should add it to mine or if I already have the expenses covered in my other categories.

Q.

Your column regarding prejudice by a guest against a server left the method of handling the guest "hanging". What would you suggest as a means of telling the guest the position you hold? Do you encourage the guest to leave at that moment? Or is there another way?

A.

Of the columns I’ve written in the past few years, the one about

Q.

We have a self-serve drink station. Customers on a daily basis will ask for a water cup and then proceed to fill their "water cup” with a beverage they are supposed to pay for.  When confronted, it sometimes has led to a nasty situation. Any suggestions on how to handle the situation? Should we not confront the customer and consider it as part of the cost of doing business?

Q.

I had a guest not tip his server and on the back of the receipt the customer wrote "I don't tip [insert racial slur here]." If this customer comes back into the restaurant, what are my options? I have a number of servers that have said they would not wait on this customer if he does come back in.

A.

Last week’s column on

Pages

Advertisement