Amy Sorter

I'm looking for fast-casual restaurant owner-operators to help with an article I'm writing for the Fast Casual website (formerly belonging to Networld, now is Connect Food). The article focuses on restaurant operations, cost-cutting measures and profit increases. I would like the following answered: • How would you define restaurant operations? What do they consist of? What goes into them? • How would you improve such operations? • How much does it cost to open a restaurant? (please address issues including start-up costs, construction/renovation, equipment, furniture, POS systems, licensing, marketing and so on) • What are some examples of efficient cost reduction strategies for restaurant owners? • What components make up food costs (i.e., the food itself, waste, containers, etc). • What is an ideal restaurant food cost percentage and why? • What are common challenges faced by restaurants? (operating costs, consumer traffic, labor issues, competition) • What steps do you take to increase restaurant sales? • What steps do you take to increase restaurant profits? (like menus, capacity, location, staff management, overhead costs) • What factors should be considered when franchising? • What are the steps necessary in creating a restaurant marketing plan? • What is the restaurant POS? How does it work and why is it necessary? • How should operators run their restaurant payrolls? Again, please respond only if you own, operate or have knowledge about fast-casual restuarants. Thank you.