What is the problem?
Getting the Restaurant Open
People think that starting a new restaurant is easy. A few recipes, open the doors and the money floods in. WRONG.
We help by showing/navigating the first year with as little or as much assistance needed.
Growing the Concept
We are asked about adding more stores to a concept for expansion. The theory is that one location is a job, three or more is a career.
There are too many issues that crop up. Unless you are ready for those obstacles, they can bury you and jeopardize your whole operation altogether.
Not Making What I Should
You have great sales. Why aren't you making what you should? A restaurant can be a money sieve if you don't have proper procedures, policies, and controls in place.
We work with you to put company policies, procedures and controls in place. We also guide you into the enforcement of these new processes and then measure the results.
Too Many Issues To Count
Staff problems, management issues, constant customer copmlaints, vendor problems, money missing and MORE.
We work with you to create a comprehensive plan to make a structured, multi-faceted impact in every problem area.