Page - Restaurant Consulting
Restaurant Consulting
I bring clients my expertise in operational leadership and 15-plus years of experience in the restaurant industry to offer comprehensive, hands-on solutions that positively impact the long-term success of your business and its bottom line. If you’ve never owned your own restaurant or are in the beginning stages of ownership, are looking to open a new location or have an established business that is stagnant and in need of a fresh perspective, I can help specify opportunities for improving results. Providing you with exceptional insight to better manage your business through effective hiring, training, and the implementation of solid systems that will be beneficial both in the short term and in the long run.
Restaurant Consulting Services:
Specializing in restaurant and hotel openings along with turnarounds for struggling or financially distressed operations, our expertise is wide ranging and our services include concept development, food and beverage strategies, menu development, restaurant design and construction, operational systems, marketing, service protocols, training programs and staff training.
NEW CONCEPT DEVELOPMENT & CREATIVE SERVICES
- Location scouting
- Brand & concept development
- Menu design & development
- Marketing
- Restaurant openings
- Special event coordination, development, and management
- Food & beverage product development
DESIGN & CONSTRUCTION SERVICES
- Project management
- Kitchen design & layout
- Kitchen equipment selection
- Interior restaurant design
- Remodel concepts
EXISTING CONCEPT SERVICES
- Food and beverage menu revamping
- Operational systems
- Management retraining
- Staff retraining
- Quality of service enhancement
- Sanitation evaluations and solutions
- Safety procedure improvement
- Rebranding of existing concept
KITCHEN SERVICES
- Menu development & implementation
- Menu pricing
- Food & beverage sourcing and costing
- Vendor selection & analysis
- Recipe development
- Kitchen organization & training
OPERATIONS SERVICES
- POS & back office selection
- Staff recruiting & training
- Bar & mixology strategies
- Cash handling procedures
- Delivery & catering operating systems
- Manuals, policies, procedures
- Forms & checklists
- Food safety system development
MANAGEMENT SERVICES
- Labor & food cost analysis
- Product mix – menu analysis
- Executive chef & mixologist consults
- Termination services
- Product cost solutions
- Profit and loss control
- Inventory management
- Secret shopping
- Bar spotting
- Budgeting
- Hiring
- Team building
- Service protocols
- Training programs
HOW WE WORK
If it’s our client’s first venture, we will guide them through the processes of opening their first restaurant. If a client faces a distressed situation, we offer objective analysis, feedback, and solutions concerning the strengths and weaknesses of front and back of house operations, menu, and marketing strategy.
We have an unwavering commitment to mastering the dynamics of the hospitality industry and sharing that comprehensive knowledge with our clients. Together, and I do stress TOGETHER, we will execute strategies that express an authentic viewpoint that is efficiency-conscious and profit-maximizing.
Disclaimer: In order for my consulting to be effective there needs to be a readiness on behalf of the owner to be a part of the solution. Without an owner’s involvement in the evolution or creation of the culture and vision, the improvements made and the work done will disappear within weeks of my service and the money they invested in finding a solution will be wasted.