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Advice & tips for the restaurateur
Marketing / Sales
Marketing / Sales
The Pricing Decision
Of all the business decisions a restaurateur must make once a operation is up and running, pricing the menu can be the most difficult. Rational
Ron Santibanez
12/22/2022
Cost Control
Cost Control
Why Standarize Your Recipes?
A standardized recipe has several advantages. It will produce a known quality and quantity of food for a specific operation. It specifies the ingredients to
Ron Santibanez
12/22/2022
Cost Control
How Much Inventory Should You Keep On Hand?
The answer to the question is simple. As little as possible. The point is, you don’t want to convert your liquid cash to perishable food
Ron Santibanez
12/22/2022
Restaurant Start-Up
Restaurant Start-Up
How to start a restaurant (Part 1)
Starting a new or acquiring an existing restaurant is an enormous undertaking. There are several steps you must take in order to begin the venture,
Ron Santibanez
12/22/2022
Human Resources
Human Resources
Ron Santibanez
12/27/2022
Miscellaneous
Miscellaneous
How To Solve Problems In Your Restaurant
I began my consulting career focusing on helping restaurant owners solve day-to-day problems. Below are some techniques I found to be effective in rapidly solving
Ron Santibanez
12/27/2022