how many people should i hire for a new resturant business?
545557
That's a pretty vague question-how big is the restaurant?\n\nFigure you will need 1 server for every 4 tables. A hostess. A busboy (unless you want the servers to bus). At least 2 or 3 cooks. You will also need a cleaning service that comes in at the end of the day.
1074891
You can pull it off (maybe), but an enourmous amount of legwork will be required.  You should identify a successful, but currently retired, restaurant owner (better yet, an owner of several successful restaurants), and pitch your business plan to him/her.  If your pitch is declined, find another one.  Repeat until you get funded (or until you are ready to give up).
666597
I recommend checking out the SBA, Entrepreneur, The Start Up Journal & Nolo. All 4 are great informational resources for the new/small business owner. I posted links for you in the source box.\n\nAssociations may be a good avenue to explore as well. These organizations will address many of the thoughts, questions and concerns you'll inevitably have as well as many you haven't anticipated yet. See the source box for some relevant links. \n\nResearch, research, research – this cannot be stressed enough. Read as much as you can about the industry. Here are some book titles that are relevant:\n\n* How to Open a Financially Successful Pizza & Sub Restaurant by Shri L. Henkel \n* Getting Your Slice of the Pie: A Definitive Source for Prospering in Pizza by Tracy Powell\n* Restaurant Financial Basics by Raymond S. Schmidgall \n* Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan and Feasibility Study by Sharon Fullen \n\nThere are plenty of free informational resources out there. Check the source box for links to articles.\n\nHope that helps! I wish you much success & happiness in all your ventures!
379106
You might want to be considering moving your location to where you can put a sign out. \nLeave business cards at area businesses, if restraunts have business sponsored ads on their placemats put yours there so people can see. Put an add in the paper. Possibly renting a billboard if one is close to the area.
28956
Ask the Chef to give you an overview of each postion in the kitchen and the duties included in the postion.  I work for a full service hotel and our kitchen has a Chef, a Pantry Cook, Line Cooks, Dishwasher.  Depending on the hotel they may have Pastry Chef's, Sous Chef's, those who are interns or those who work under the Chef.\n\nIn a large full service hotel there are a lot of positons within the kitchen, good luck with your questionnaire!
663904
approach travel agencies with low prices for groups.you don't have to compete the other hotel.hire somebody who has good relations for your reservations and learn how to do the job before you fire him/her
296387
I suggest you first prepare a business plan and thoroughly think through your concept. Clearly describe what makes your business idea stand apart and why this restaurant chain will be successful. For samples of restaurant business plans, you can check out:\n\nhttp://www.bplans.com/spv/3259/index.cfm?affiliate=pas\nhttp://www.bplans.com/spv/3228/index.cfm?affiliate=pas\n\nThen you may want to go and pitch your ideas where investors gather. Here are some places where angel investors come and those looking for funding can come and pitch their business plans. \n\nAngel Capital Association http://www.angelcapitalassociation.org\nAngel's Forum http://www.angelsforum.com \nBand of Angels http://www.bandangels.com \nCommon Angels http://www.commonangels.com \nKeiretsu Forum http://www.k4forum.com \nLaunchpad Venture Group http://www.launchpadventuregroup.com\nNew World Angels http://www.newworldangels.com \nNew York Angels http://www.newyorkangels.com \nPrairie Angels http://www.prairieangels.org (charges $125 to submit idea)\nRobin Hood Ventures http://www.robinhoodventures.com (charges $250)
96732
If you mean a manual for how things are done in a rest, coffee house, cafe, etc... then you have to go step by step by what everyone does.  For example: Servers-What are their duties, starting from when they get to work till they leave.  Bussers-What are their duties.  So on and so on.  You have to do this for everyone that works there.  Even the back of the house fmployee's (audit staff, accounting-if that applies here).  Or you could go to a restuarant and ask the manager if you could see his operations manual.  Just explain what you are doing and why.  He or she may give you some help or pointers with it.
27376
Hire one of those firms that find people. The one I found below is located out of CA!
221075
Hire people who are good at dealing with other people as bartenders/wait staff/door staff. Sometimes small, less intimidating people have less trouble.  They should be friendly and tolerant- able to smooth over any drunk's ruffled feathers. \n\nIn addition, you need 1 or 2 bouncers- muscular big guys who can escort problem people off the property if necessary.  They should also be hard to anger and cool-headed. \n\nHope this helps.
564597
What Guests Really Want\nWhy Good Service is So Important\nHow Much Does Price Matter\nDaily Cost Cutting Practices\nHow to Retain Good Workers in Hotel/Restaurant Business
259084
Every business that opens needs employees.  Anywhere and Everywhere.  It just depends on what you call good.
376804
Sure, what's wrong with two or three jobs, especially if you enjoy them. But just getting a "job" sounds like a drag. \n\nPut up a web site about your place and market it there. Run special deals. Get some pretty girls in there and the guys will come. \n\nYou are marketing wherever you go; church, meetings, lunches. Pin up fliers all over town. Leave business cards everywhere. \n\nSee if a local radio station might run a special interest story about your dilemma, "Owner trying to decide whether to close or not due to lack of interest and patronage."
150043
There are a few things to consider here... I've been in the rest/bar business for years.  (What IS your JOB?) I would try, at least for a while, to do BOTH... starting your own business requires a lot of committment. (I own a Flower Shop and worked nites in the bar business to help pay the bills) If you are able my suggestion would be to keep a day job, and work the bar evenings... it would eleiminate the need for additional help and the tips could also be used to help with finances.  PLUS any bar that I have ever worked in has done better if the OWNER is actually a part of the team... rather than someone who comes in takes the money and makes the deposit.  You obviously like the industry... jump in w/ both feet and be available as much as possible... it is YOUR business - be as big a part of it as you can.
1089958
Basically, no. Every business is different, hotels, restaurants and everything else. The staffing for Super 8's are much less than for a Marriot. Subways are not staffed the same as Applebees. Every business has it's own unique needs.\n\nInside your business, you need to create your own rules for staffing. You can then lay out these guidelines to other managers/employees. There are many scheduling and time keeping software systems available, and while some of them claim to assist you in determining how much staff you need, they only use information offered by you to create a "formula". You make the decisions about how many people are necessary for each shift, etc, then the software creates a schedule skeleton for you. They're a waste of money in my opinion.\n\nWhat reservation tracking point of sale system do you use? Your point of sale system for the hotel, as well as for the restaurant, should have timekeeping modules available for it that will help make the recordkeeping, reporting and bookkeeping functions of your operation run smoother.\n\nFree initial consultations.\n\nBrandon O'Dell\nO'Dell Consulting\nRestaurants/Retail/Bars\nbodell1@cox.net\n(316) 361-0675\nhttp://www.bodellconsulting.com
130657
Just include it in the details.  I just had a big birthday party for my 40th and I don't think anybody was offended with my way of doing it.\n\nI said where, when, described the food and entertainment, and listed the prices for adults and kids and asked them to pay me which I then took care of with the manager.\n\nDo yourself a favor and have a list of who is coming and how much they owe.  That way you can check off who came so the restaurant doesn't overcharge you and you can mark off who paid.\n\nIt worked like a charm for me and everyone had a blast.
716793
Do you want to know how to do it or have someone come in who already knows it?  You can learn it through pages linked at the link below.\n\nIf you are looking for someone to come in, put the word out locally.  Do you have a japanese restaurant near you?  A teahouse?  Does the company have people coming in who might be able to help you with leads?