Hi!  I’m the Entrepreneur’s Strategic Partner, Sherese Duncan.  Everyone knows how quickly a restaurant can come and go, failing one right after another.  Sometimes even in the same location! 

Did you ever wonder why one restaurant “made it” and the ones before it didn’t? 

Lately, I was fortunate enough to find out these, surprisingly easy, reasons for failure and success in the ever changing restaurant business.  Raymond Reyes, a restaurant executive, who oversees a group of four restaurants, took me through the steps that most restaurant entrepreneurs overlook.

As a restaurant executive with HRG Restaurant Group, Raymond Reyes has over 20 years of experience in the industry and not only oversees a group of four restaurants but he has over 20 years of experience in the industry.  Specifically, Reyes' experience includes 10 years of pricing menus, developing menu items and controlling food costs through planning and management. 

Reyes also has direct experience helping entrepreneurs during his days as a Minority/Women/Disadvantaged Business Enterprise Specialist with the City of Kansas City, Missouri.  He assisted new, emerging and established entrepreneurs with navigating the red tape of City Hall and helped these company's do business with the City by connecting them with additional resources to further enrich their companies.  This experience solidified his drive to improve the success rate of entrepreneurs who choose to enter the restaurant industries.

If your dream of opening a bar or restaurant is in the near future, or you currently own one right now, you can’t afford to miss the crucial information in this program. 

I have many telecourses and information on how to build a profitable cash-rich business, but this program is geared specifically towards the restaurant entrepreneur.  You will learn how to become a profitable restaurant through correct pricing and food cost percentages, while becoming a cut above your competition.

Become a Profitable Restaurant Entrepreneur in just a few key steps!

When all steps are completed you will be able to get a better idea of what it will take to make your restaurant a profitable one.  Here are just a few samples of what you’ll learn from this informative program:

• How to price your menu correctly to help you survive a tight economy.
• Find out the target food percentage typical of the industry as a whole.
•  How to use what your competitors are charging to your advantage.
• Find out what menu is right for your concept.
•  A Step-by-step process to pricing for any type of restaurant.
• Pricing your menu tips for the seasoned restaurant owner and for the start up owners as well.

JGet the 60-Minute Audio Recording of the Live Teleclass, and a Full Written Transcript of the Entire Call.

I've made sure to give you everything you'll need to get the MOST out of the information Raymond and I provide. Your full-program purchase includes:

PLEASE -- Don't Wait Any Longer. Your Sales May be in Trouble!

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