When restaurants face nagging problems or about to enter a new stage of growth, it may be time to consider a consultant. Operating costs, Food execution, Guest service, or general operations have been troublesome or concerning without any sight of improvement it may be time to consider that assistance. In the long run, the cost of a consultant can be recouped many times over by helping you resolve a troublesome operational problem or avoid a costly mistake in the startup or expansion phase.
The consultant, being an objective outsider, may be able to recognize, suggest and assist with implementing solutions more effectively than you, managers and your staff. When you’re close to a situation there is a tendency to have blinders on or have a predetermined outcome, versus a solid creative solution. Consultants can provide a fresh, objective point of view without an agenda to push.
A consultant can bring to your business ideas and solutions that have been successful in other operations. Consultants bring with them specialized knowledge, skills and experience to assist the operator with a combination of problem-solving, planning or implementation services depending on what the situation dictates.
Items you may want the Consultant to address
The most common areas to employ the services of a restaurant consultant include:
- Turnaround Situations
- Site selection and Concept development
- Initial startup & project management
- Recipe and menu development
- Menu design
- Operations and profit assessment
- Marketing
- Growth strategies
- Operating systems & procedures
- Staff training programs
- Financial and accounting systems – Complete Back Office and Inventory management systems
- Interim Management
Restaurants can get so turned around that it’s difficult for you to identify the difference between the symptoms and the problems. All that’s obvious is that “something” clearly isn’t working. Some consultants specialize in doing operational assessments to provide you with insights on the underlying problems affecting performance as well as recommendations for solutions and the effect it is having on your business. Does the consultant have a clear understanding of the problem and having a solid grasp of your underlying issues is crucial to identifying the skills and experience someone must have to help you improve the situation.
I’m an Operations Executive that is innovative, results-driven professional who possesses an extensive track record with success in Operations Management setting course for high growth initiatives. My skills are transferable across different venues within the Hospitality field of Restaurants from full service to quick service, Catering, Food Courts, and Event Management. My Core Skills include Leadership, Multi-unit Operations, Business Development, Logistics, Customer Service (internal and external), Mentoring, Startups, and Inventory Control.
Opening new markets successfully provided me the opportunity to reorganize troubled operations, build new organizations, infrastructures and turn around unsuccessful operations in all areas. I helped to develop and implement Policies and Procedures, P&L, Inventory and Line Item Cost Controls. Natural understanding of the key performance indicators and the impact they have on efficiencies and profitability so sound effective decisions can be made to show improved results. I can offer many skills from both franchise and the corporate structures while thinking outside the box as an Entrepreneur offers a variety of approaches to resolving issues.
800-851-3188