The first process is to always start with one of the most important and least expensive things to fine tune, and that is the service. Having an outside source like myself is extremely effective. A neutral third party having one on one conversations with your management and employees is key. With no bias, it is easier to honestly assess your staff. Our goal is to point out their strengths so we can highlight and play on these. We will also address the weaknesses in order to motivate the staff so that improvements can be made for the future. The key to this part is to get your team all on the exact same page, play to everyone’s strengths, and truly work as a team. I accomplish this through one on one zoom calls with your key employees and managers or even your entire staff. This is extremely effective as one of my strongest set skills is motivating employees through coaching and mentoring them and making them feel like their input is vital to the operation.

Next, it is important to analyze your data and processes to find more efficiency in your business. We start by examining your daily expenditures and identify ways to cut or eliminate costs. We scrutinize your labor to see if the expenses meet productivity. We evaluate your menu and food cost to check for high food cost items that can be transformed into lower food cost options. We audit all of your vendors from credit card processing, to linens, to POS systems. We do this to make sure you’re getting the best deal and service. Checking all the little things is truly effective in benefiting the bottom line. Through all of these channels, small strides can be made on many fronts to raise the level of your business.

We know the 3 pillars of restaurant success deal with the food, service and atmosphere. When we evaluate your business, it is paramount we examine everything with a critical lens. We scrutinize the atmosphere examining the look of your restaurant from artwork to tables and chairs to even the music selection. We examine your service efficiency throughout the service progression from the greeting at the host stand to interacting with the waiter to a satisfying conclusion. It is important to create an experience not just a meal. Of course, nothing is more important than the food. We will examine your menu and bar program, looking at plate presentation, tableware, glassware, and unique drink selections. Having this critical eye is key to acknowledging there may be a better way to execute your business and become more successful.