| Recent Answers |
 |
|
2008-10-09 Cooking & Restaurant Management - Remoddeling/reno'ing a pool hall: Your first and only priority right now, should be to get experienced help - either a consultant or a Coach who can help guide you through the myriad of issues and challenges you face now and in the future...
|
2008-10-09 Running a Restaurant - Food Cost: Jim, the best place for you to get very accurate information will be the National Restaurant Assoc. They will have great stats for restaurant, both by the style that you mention, but by regions of the...
|
2008-10-08 Running a Restaurant - Food Cost: Jim, I am not totally sure, that I understand your question: What does the law practice have to do with the restaurant? Is this part of a legal proceeding? To give you a general idea though most well...
|
2008-10-07 Cooking & Restaurant Management - Cooking: Hi Cammie, Nope, but you do have to meet local criteria for your health department and they vary from one municipality to another. Also, regulations vary from catering to baking. The very first thing...
|
2008-10-06 Food Service Equipment & Supplies - RV Burrito Stand: Kris - I would keep the product warm at 140F and try to cook only that amount that you anticipate selling to minimize waste. No sense in warming what was cooked to begin with. I would have a 7000 watt...
|