An industry expert answers questions on improving restaurant operations
Can a restaurant make a bartender respond to texts or calls on the employee's day off?
There are people who leave work and think about work—how to improve for the next shift, stock that will need to be reordered, and so on. That’s me.
We have been enjoying a local mom and pop pizza joint for years. My wife always loved their tomato sauce. We proposed the owners the idea of tying to sell their tasty sauce. They came back to us saying, "Take care of the details," to put it online and we will split the profits. We thought it was a great deal but don't know how to start. Since they've had a restaurant license for years we did not think it was necessary to contact the state for requirements, etc. Do you have an advice for us as to how to pursue this opportunity?
While laws vary by state, there are typically different regulations for making food in a restaurant for sale on-site, regulated primarily by your local heath department an
How do I forecast sales for a new restaurant with no sales history or comparisons?
There are restaurateurs and restaurant business people who can look at a space, estimate the square footage, envision how many seats it will have, what sort of check avera
Can we deduct any money for credit card fees on tips employees receive?
In most states, including yours, employers may indeed pass credit card fees on tips to the employees provided that that the employees are only paying the fees on the porti
I have heard that we are only allowed to have servers do so much side work while they are checked in as servers. That if we need them to do more, say roll silverware for an hour, that they have to be paid full minimum wage. Any truth?
In tip credit states, it is important to be sure that employees who do both non-tipped and tipped jobs are paid appropriately for each.