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Mario Villegas - Insufficient Capital : Account on your business plan for one year of rent and marketing. Many owners can greatly underestimate how much it costs to not just open a restaurant but to keep it running during the first few crucial months and years. Many restaurants scramble to find their ground in the first year while the owner makes necessary changes in the menu or staff and customers find out about the place. To minimize your risk, plan to have several months of funding to cover the costs of salaries, food and bills. It can take a while to simply break even with a new restaurant, much less make a profit. Mario Villegas Seattle - If we talk about the business and companies then the result comes around us with several types of entrepreneurships including small business or big business organizations and few of them owner would be setting up their new business or companies. While talking about any business many prospects comes in front of us and if someone gets failed to follow those prospects, then a huge number of complications could be faced. Here if we discuss about any bar or Hotel then there are a long list of bar owners, who has setting up their business into small premises and that never create any problem in the business growth, even some owners have opened small bars or hotels into their home or they are also growing rapidly, but the mistakes comes in front of them that is done before choosing the hotel or sometimes during the business, and those mistake could happened cause of their wrong decisions or the nature of avoid. After doing a study we have found out many reasons which occurred while running your business and wish that these could be useful for your business growth and hope you can keep out from all the mistakes. Some of these are, Mario Villegas Seattle - Delegation : Management and delegation go hand in hand. No one expects you to do everything and be everyone but it can surely feel that way, especially when things go wrong. We have a few tips to help you smooth the path to creating an efficient staff. Mario Villegas Seattle - A quick look around the room tells the story. The guy in the corner booth...the one with the irritated expression...has a drink sloshing over the rim with little pieces of sopping paper napkin stuck to the sides. The woman to his right is miffed…the cigarette she just lit has turned into a soggy mess because the ashtray the bartender left her was wet on the inside. She looks a lot happier, though, than the guys in the suits at the bar. They've been waiting easily ten or twelve minutes with empty glasses and an over-flowing ashtray. The impatient rapping of their glasses on the bar is a sure sign they're a lost cause. A few short minutes later the two briskly head out the front door with the deportment of men who have tolerated enough bad service for one night. Mario Villages Seattle is member of the restaurant owner association.
Mario Villegas - Every restaurant has three major areas that must function well to achieve its potential for success.
Mario Villegas Seattle -Today’s weather issues, transportation costs, and the continuing rise in the suppliers’ costs of doing business are precipitating increased costs of raw products to restaurants. It is now even more important to be more efficient with one’s food costs. There is not much margin for error or guesswork in the major item on one’s operating statement. I find it interesting that, over all of the years of doing food costing and with all of the tools I’ve used or seen being used, that controlling food costs boils down to just a few small pointers: 1. Vendor Support: It is important for you and your vendors to ensure the specifications of all of the products that fit your concept. The vendor can assist you in adjusting specs to gain better costs without giving up anything on the quality side. Mario Villegas - Few things strike fear in the heart of a restaurateur more than the sudden, unexpected appearance of a health inspector. Rather than fear a health inspection, however, operators should view the inspectors' inevitable visits as a tool to keep their restaurants clean at all times. Unsanitary conditions result in unsanitary food, which can threaten the very existence of a restaurant. One infection, outbreak, cockroach on the potato skin, and you could be finished. This article will provide a general overview of the inspection mechanism, what you can do to improve your establishment's health inspection score and other tips for running a clean operation. Mario Villegas Seattle : For new restaurateurs, the bar is one of the most vulnerable areas to theft. This is particularly true if you have a booming bar business and a strong bartender. You might not feel the pain of constant theft and skimming, such as a free drink to the bartender's friends here and there, or stealing from the cash register. Complicating the matter is that sometimes the most dangerous bartenders are the best and brightest. Behind the bar is a place where individual talent and charm can be measured in hard cash, and a common and woeful tale is the stellar bartender with a huge following of customers, who is caught stealing from the owners. In that case, even an honest but average bartender might not be able to match the end-of-the-night profits turned in by the thief. Nevertheless, your bar should be a cash cow in your operation, and you should reap every penny of profit that you earn. You are always better off hiring for attitude (and honesty) and training for skill. |
Mario Villegas
Mario Villegas Seattle is an experienced management consultant, presently serving as the President at Twilium Management Group. Mario Villegas has a successful track record for determining operational inefficiencies and leveraging analytical thinking to flawlessly integrate latest processes, procedures and strategies that impact the bottom line. Archives
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