How to Close a Restaurant
Closing a restaurant is not an easy decision. Here are steps you should take to make the process as simple as possible.
When and How to Tell Your Staff That The Restaurant Is Closing
How to Handle Subscriptions and Vendor Contracts
How to Properly Shut Down the Building to Avoid Damage
Improve Your Restaurant Labor Schedule
In today's episode of The Restaurant Realty in 10 our host, Michael Carro has Greg Hazard back to discuss how you can optimize labor scheduling at your restaurant. Greg has over 30 years of experience streamlining restaurant expenses to capitalize on all opportunities to improve profit margins. Today he shares his tips for ensuring you have all hands on deck when you need it most, and how employee training time can impact a restaurant budget in unexpected ways.
Episode Highlights
4 key areas where you can control labor costs:
Sales per Labor Hour
$50/hour average daily is a sweet spot for many restaurants.
Scheduling
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Creating a Food Hall
100's of food halls are being developed across the United States right now.It may leave you asking if a food hall would make sense within your development?Or how could you maximize your unique site to serve multiple restaurant operators?
Installing a Hood System in Your Restaurant
How much does adding a hood system to a restaurant kitchen cost? How does a hood system function? What type of upkeep should you plan on to properly maintain a restaurant hood system...and avoid a fire hazard?
Basics of Investing in Income Producing Properties
Purchasing the best income-producing property for you depends on many personal factors, like risk preference and desired ROI.
In today's episode of The Restaurant Realty in 10 host, Michael Carro, walks you through the basic principals and considerations of purchasing a property with a lease(s) in place.
These Triple Net (NNN) or Cap Rate Investments are one of the ways you can use commercial real estate to build personal wealth.
How to Balance Audio Within a Restaurant
Avoiding Loud Restaurants, Sound Absorption vs Sound Masking, and Choosing the Right Music Source.
Find out:
How to Balance the Sound Floor of Your Restaurant
When is Pink Noise Effective
Why the Wrong Music Source Could Cost a Whole Lot More Than You May Think ($20,000 more in some cases!)
Redesigning a Second Generation Kitchen
As a restaurant operator moving into a space that has previously been a restaurant can save a lot of cash, but it comes with it's own considerations as you redesign the kitchen to meet your needs.
Catch today's podcast where host, Michael Carro, is joined by Don Theiot of Kesco, Kitchen Equipment & Supply Co. Don details how to update an existing restaurant kitchen and create a functional redesign for your restaurant.
Benefits of a Second Generation Restaurant
Some high-profile restaurant franchises prefer building restaurants from the ground up, but in today's episode of The Restaurant Realty in 10 host, Michael Carro, shares why that may not be the best move for up and coming restaurant entrepreneurs.
Find out what steps are required to turn a typical retail space into a restaurant and some of the pitfalls that can create for a restaurant owner.
Remaining Credit Card Compliant
On today's episode of The Restaurant Realty in 10 host, Michael Carro, is joined by Greg Litton of Everest Payment Solutions. Greg explains how credit card PCI compliance works for restaurants and steps you can take to remain compliant and avoid hefty fees.
"Accepting credit cards is now a necessary evil for restaurants, but you can mitigate your compliance fees."
From Gordon Ramsey's Kitchen to Owning His Own Restaurants-Chef Blake Rushing Interview
On today's episode of The Restuarant Realty in 10 host, Michael Carro, is joined by Chef Blake Rushing. Chef Blake shares his experience from time in Chef Gordon Ramsey's kitchens and how he transitioned to owning his own restaurants in his home town of Pensacola, Florida.
Full Interview Below: