It seem i have suffered the fate of small resturants that start out small and get bigger, Iam an acredited Chef, I started out with a place that had 5 tables, it became so popular that i then constructed another room with 5 more tables. We were blowing out at the seems so then again i expanded, but this time i bought a place 50 yrds away from my first location. the new location seats 125, full bar, all the works, We show silent films, The food has been met with a good response. The trouble is i have been in this location now for a yr and a half and it has been just like starting over. This time though i have alot of staff and alot of overhead. I lack the marketing skills. You can view my place at www.tasteofamore.com or watch a video on citysearch http://seattle.citysearch.com/profile/43922721/seattle_wa/amore_restaurant.html, I have taken my establishment and went all natural and organic not to mention totaly green. Seattle is a very competetive market for resturants and so of course I advertise a great deal, i do radio spots, i also do cooking classes and i have one of the top 5 bartenders in seattle as my mixologist. The service standard is high. So here iam seeking some advice, Would love Ramsey to come and see my place and give me some input.
So if anyone has any ideas feel free to post them. Iam totally open to new ideas!

Thanks
Chef Langan