Skip to content
Miscellaneous
What’s Keeping You Up At Night?
A common question I get is, “why should I hire a consultant?” Usually, the person asking the question is an owner/operator who is experiencing some
Ron Santibanez
04/19/2023
Ron Santibanez
Read More
Leadership
Establishing Standards In Your Restaurant
A STANDARD IS A GOAL or expected level of performance that becomes the benchmark you will compare with the actual performance. It’s an ideal condition
Ron Santibanez
04/19/2023
Human Resources
Ron Santibanez
04/11/2023
Restaurant Start-Up
How Much Does It Cost To Start A Restaurant?
This is the number one question I get asked. Unfortunately, there is no easy answer. It’s just like asking a car dealer, “How much does
Ron Santibanez
04/09/2023
Leadership
Delegate With Caution
When you delegate new responsibilities to members of your staff you will have to deal with the question, “what’s in it for me.” It is
Ron Santibanez
04/09/2023
Cost Control
Labor Cost Must Be Precontrolled
The best time to control labor cost is in advance. The key to advance control lies in efficient scheduling, and efficient scheduling requires an understanding
Ron Santibanez
04/04/2023
Restaurant Start-Up
How To Start A Restaurant (Part 6)
Training and Orientation In an established restaurant, a new employee can be quickly trained and oriented by pairing him or her up with an experienced
Ron Santibanez
04/04/2023
Restaurant Start-Up
How To Start A Restaurant (Part 5)
Marketing and Promotion Some strategies that you may want to consider is the opening of a new restaurant include: a. Print Advertising. b. Radio and
Ron Santibanez
04/04/2023
Restaurant Start-Up
How To Start A Restaurant (Part 4)
Restaurant Fixtures and Equipment Whether an existing restaurant is purchased, or a new operation takes over a previously occupied space, some or all of the
Ron Santibanez
04/04/2023
Restaurant Start-Up
How To Start A Restaurant (Part 3)
Personnel Availability An owner considering an additional or new operation should ensure that there is a sufficient number of willing workers available. In many locations,
Ron Santibanez
04/04/2023