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Member You - Today's Chef, Tomorrows Restaurateur -- Startup Tips by Restaurant Consultants Inc
When we think of a dream job, the first thing that comes to mind are those cliched dream jobs involving tons of money and not a lot of work. The reality of a dream job is very different, though.You can have all the money in the world and still be unhappy, and people who don't work often end up finding all kinds of "jobs" to keep themselves busy.A dream job is about many things that combine into something that leaves you feeling happy and good about what you do. Let's take a look at what a dream job really is:Something InterestingA dream job is one that you find interesting and that you like doing. In fact, those who are the happiest with their ca
9. Vendor Negotiation. How are you going to avoid paying too much for your food? The author of this article has had major distributor experience as Director of business development. Did you know that you could save a lot of money when your consultant negotiates your food prices on your behalf? He has also owned restaurants and feels your pain when it comes to dealing with vendors. There are right ways to set up these relationships. Do not waste time or money doing it yourself.
10. Most importantly, you will get your restaurant open. Perhaps you have a concept, but lack the time, talent, or interest. We can open it for you! We can work with you side-by-side or simply hand it over to you—ready to go. If you are working now and want to open a restaurant on the “Side”, it may make sense to go this route, and simply walk into your new open business. We are flexible, and you are always in the driver’s seat.
You have your education, you have real world experience,
Let's say you've called a reporter with some ideas for stories about financial planning, and they seemed interested. Congratulations! First, pat yourself on the back. It takes intelligence and gumption to come up with ideas that reporters like.Next, consider how you are going to follow up. Reporters are usually working on several stories at once, and unless they are coming to meet you today, there's still a considerable chance that it will fall through the cracks. You need to try, without being annoying, to keep that story at the front of their mind.If your call went great and the reporter’s interested – tell her you’ll send something by fax or email to summariz
Out of these 4,500 monthly licenses, I wondered about how many of these new applicants are experienced operators who are really qualified to open a restaurant. As a new restaurant startup specialist, I can sadly attest to the fact that very few of these persons are fully qualified, and as a result, my firm, Restaurant Consultants, Inc. stays busy aiding those who are wise enough to ask for aid in the early stages of a startup restaurant.
The truth is that few people (just starting up) are fully competent at each task in a restaurant. As a new owner operator, you will need to master these skills beforehand—or get help. Frankly, if you do not, you will personally pay the price of being less profitable, and possibly the ultimate price of going out of business. Let us look at a few broad areas where you may need operational assistance:
1. Concept Development: Can you create a concept, position it in the marketplace, and grow the concept through licensing or franchising? What is your exit plan?
2. Pre-opening: Are you able to produce a Feasibility Study, a Business Plan, a Demographic Survey, and schedule the opening around a timetable and budget?
3. Staffing: Are you familiar with employment law, hiring, training, establishing personnel policies and scheduling all of your staff around a budget? Did we discuss management training and development yet?
4. Standards of operation: You will need some operational guidelines to insure that everyone is on the same page. In addition, you will need a personnel handbook with job descriptions. Also, let’s not forget the recipe book—with costed out menus, pictures, portions and prices.
5. Purchasing: Can you negotiate with vendors, can you obtain the very best pricing (do you know what the best price is?) and how do you know what your inventory levels should be at for your expected volume?
We have not touched on many other areas including marketing, sales development, cost controls, advertising, promotions, vendor relationships, alcohol management, office management—including accounting, payroll, taxes and other paperwork…and the list goes on.
Here are ten good reasons why you should use a restaurant consultant:
1. Avoid wasting money. Quality prior planning will help you avoid the unexpected.
2. Construction of a Feasibility Study will uncover competition and other barriers to your success. Done in the very early stages, this is your starting point.
3. Creation of a business plan will help you solidify your concept, your plan, and will cement your ideas in a written form—a blueprint for success. This is step two.
4. Become more profitable. Third party feedback is impartial, constructive, and will give you systematic methods on how to improve your operations.
5. Get the right team. Want top-notch people working for you? You will need the right systems in place to get and keep them. Why should they join your team? Quality human resource planning makes a lot of sense.
6. Implement the right systems. Squirrel or Aloha? Is a pre-check system the right one? Yes, these and many other questions will need answers. By getting help, you will save money, time, and heartache.
7. Get the right menu. It needs to be done right the first time. Which items are going to be the most profitable, and where should they go on the menu? Do you know how to fully use your most important selling tool?
8. Large or small projects are OK. You do not need a $6,000.00 project to justify using a consultant. Pricing is based on the size of your project, where you are located, and the nature of the work to be done. Besides, a price quote will not cost you a thing! In virtually every situation, the consulting fees that you pay will be more than offset by your newfound profits and a more efficient operation.
9. Vendor Negotiation. How are you going to avoid paying too much for your food? The author of this article has had major distributor experience as Director of business development. Did you know that you could save a lot of money when your consultant negotiates your food prices on your behalf? He has also owned restaurants and feels your pain when it comes to dealing with vendors. There are right ways to set up these relationships. Do not waste time or money doing it yourself.
10. Most importantly, you will get your restaurant open. Perhaps you have a concept, but lack the time, talent, or interest. We can open it for you! We can work with you side-by-side or simply hand it over to you—ready to go. If you are working now and want to open a restaurant on the “Side”, it may make sense to go this route, and simply walk into your new open business. We are flexible, and you are always in the driver’s seat.
You have your education, you have real world experience, a
When asked what part of their job they find a major time waster, many will answer loud and clear... MEETINGS. In a recent survey of business leaders, ninety percent of the respondents attributed the failure of meetings to a lack of advanced planning and organization. And, over three-fourths, indicated that they received no formal training on how to conduct a meeting. The following four strategies can help improve the quality of your meetings.Plan in advance. First use these fundamental questions to lay the foundation for a productive meeting. These questions address the who, the what, and most important, the why issues. What is the goal of th
1. Concept Development: Can you create a concept, position it in the marketplace, and grow the concept through licensing or franchising? What is your exit plan?
2. Pre-opening: Are you able to produce a Feasibility Study, a Business Plan, a Demographic Survey, and schedule the opening around a timetable and budget?
3. Staffing: Are you familiar with employment law, hiring, training, establishing personnel policies and scheduling all of your staff around a budget? Did we discuss management training and development yet?
4. Standards of operation: You will need some operational guidelines to insure that everyone is on the same page. In addition, you will need a personnel handbook with job descriptions. Also, let’s not forget the recipe book—with costed out menus, pictures, portions and prices.
5. Purchasing: Can you negotiate with vendors, can you obtain the very best pricing (do you know what the best price is?) and how do you know what your inventory levels should be at for your expected volume?
We have not touched on many other areas including marketing, sales development, cost controls, advertising, promotions, vendor relationships, alcohol management, office management—including accounting, payroll, taxes and other paperwork…and the list goes on.
Here are ten good reasons why you should use a restaurant consultant:
1. Avoid wasting money. Quality prior planning will help you avoid the unexpected.
2. Construction of a Feasibility Study will uncover competition and other barriers to your success. Done in the very early stages, this is your starting point.
3. Creation of a business plan will help you solidify your concept, your plan, and will cement your ideas in a written form—a blueprint for success. This is step two.
4. Become more profitable. Third party feedback is impartial, constructive, and will give you systematic methods on how to improve your operations.
5. Get the right team. Want top-notch people working for you? You will need the right systems in place to get and keep them. Why should they join your team? Quality human resource planning makes a lot of sense.
6. Implement the right systems. Squirrel or Aloha? Is a pre-check system the right one? Yes, these and many other questions will need answers. By getting help, you will save money, time, and heartache.
7. Get the right menu. It needs to be done right the first time. Which items are going to be the most profitable, and where should they go on the menu? Do you know how to fully use your most important selling tool?
8. Large or small projects are OK. You do not need a $6,000.00 project to justify using a consultant. Pricing is based on the size of your project, where you are located, and the nature of the work to be done. Besides, a price quote will not cost you a thing! In virtually every situation, the consulting fees that you pay will be more than offset by your newfound profits and a more efficient operation.
9. Vendor Negotiation. How are you going to avoid paying too much for your food? The author of this article has had major distributor experience as Director of business development. Did you know that you could save a lot of money when your consultant negotiates your food prices on your behalf? He has also owned restaurants and feels your pain when it comes to dealing with vendors. There are right ways to set up these relationships. Do not waste time or money doing it yourself.
10. Most importantly, you will get your restaurant open. Perhaps you have a concept, but lack the time, talent, or interest. We can open it for you! We can work with you side-by-side or simply hand it over to you—ready to go. If you are working now and want to open a restaurant on the “Side”, it may make sense to go this route, and simply walk into your new open business. We are flexible, and you are always in the driver’s seat.
You have your education, you have real world experience,
As a local business owner you wear many hats and you have countless responsibilities. Consequently you’re not always able to follow-up on opportunities that could advance your business. It is the nature of running a business.Once an awhile an opportunity comes along that you absolutely should not pass up. In this case it is a business listing on both Google and Yahoo local. Not only can it generate targeted traffic in your area, but the listing is FREE. And here is another reason why you need to jump on this, it doesn’t matter if you have a web site or not, you still qualify for the free listing.Why would you want a free business listing
We have not touched on many other areas including marketing, sales development, cost controls, advertising, promotions, vendor relationships, alcohol management, office management—including accounting, payroll, taxes and other paperwork…and the list goes on.
Here are ten good reasons why you should use a restaurant consultant:
1. Avoid wasting money. Quality prior planning will help you avoid the unexpected.
2. Construction of a Feasibility Study will uncover competition and other barriers to your success. Done in the very early stages, this is your starting point.
3. Creation of a business plan will help you solidify your concept, your plan, and will cement your ideas in a written form—a blueprint for success. This is step two.
4. Become more profitable. Third party feedback is impartial, constructive, and will give you systematic methods on how to improve your operations.
5. Get the right team. Want top-notch people working for you? You will need the right systems in place to get and keep them. Why should they join your team? Quality human resource planning makes a lot of sense.
6. Implement the right systems. Squirrel or Aloha? Is a pre-check system the right one? Yes, these and many other questions will need answers. By getting help, you will save money, time, and heartache.
7. Get the right menu. It needs to be done right the first time. Which items are going to be the most profitable, and where should they go on the menu? Do you know how to fully use your most important selling tool?
8. Large or small projects are OK. You do not need a $6,000.00 project to justify using a consultant. Pricing is based on the size of your project, where you are located, and the nature of the work to be done. Besides, a price quote will not cost you a thing! In virtually every situation, the consulting fees that you pay will be more than offset by your newfound profits and a more efficient operation.
9. Vendor Negotiation. How are you going to avoid paying too much for your food? The author of this article has had major distributor experience as Director of business development. Did you know that you could save a lot of money when your consultant negotiates your food prices on your behalf? He has also owned restaurants and feels your pain when it comes to dealing with vendors. There are right ways to set up these relationships. Do not waste time or money doing it yourself.
10. Most importantly, you will get your restaurant open. Perhaps you have a concept, but lack the time, talent, or interest. We can open it for you! We can work with you side-by-side or simply hand it over to you—ready to go. If you are working now and want to open a restaurant on the “Side”, it may make sense to go this route, and simply walk into your new open business. We are flexible, and you are always in the driver’s seat.
You have your education, you have real world experience,
Franchising involves an almost symbiotic relationship between the franchisee and the franchisor. The franchisee provides expansion, additional profit and increased brand recognition while the franchisor provides the basic know how, brand name, supply chain, and continuing support for the franchisee. To pay for this instant business, the franchisee shells out an up front fee or a franchise fee for the use of the business system and the brand name. Moreover, the franchisee has to pay a monthly or yearly percentage of the gross sales to the franchisor. Recouping the investment may indeed take some time but franchise companies will provide you an estimate roi or return of inv
5. Get the right team. Want top-notch people working for you? You will need the right systems in place to get and keep them. Why should they join your team? Quality human resource planning makes a lot of sense.
6. Implement the right systems. Squirrel or Aloha? Is a pre-check system the right one? Yes, these and many other questions will need answers. By getting help, you will save money, time, and heartache.
7. Get the right menu. It needs to be done right the first time. Which items are going to be the most profitable, and where should they go on the menu? Do you know how to fully use your most important selling tool?
8. Large or small projects are OK. You do not need a $6,000.00 project to justify using a consultant. Pricing is based on the size of your project, where you are located, and the nature of the work to be done. Besides, a price quote will not cost you a thing! In virtually every situation, the consulting fees that you pay will be more than offset by your newfound profits and a more efficient operation.
9. Vendor Negotiation. How are you going to avoid paying too much for your food? The author of this article has had major distributor experience as Director of business development. Did you know that you could save a lot of money when your consultant negotiates your food prices on your behalf? He has also owned restaurants and feels your pain when it comes to dealing with vendors. There are right ways to set up these relationships. Do not waste time or money doing it yourself.
10. Most importantly, you will get your restaurant open. Perhaps you have a concept, but lack the time, talent, or interest. We can open it for you! We can work with you side-by-side or simply hand it over to you—ready to go. If you are working now and want to open a restaurant on the “Side”, it may make sense to go this route, and simply walk into your new open business. We are flexible, and you are always in the driver’s seat.
You have your education, you have real world experience,
As a renter of over 23 properties I can tell you that the traditional way of doing a back ground check on potential tenets is in my opinion out dated and obsolete. I have on several occasions rented to persons, who if I would have had a better way of doing the back ground check on. I would not have rented to at all.As technology progresses there have been made available to the public better means of doing back ground checks that have saved me thousands of dollars. Not to mention the hassles of having to deal with irresponsible tenets who cause me nothing but grief.Let me tell you of on instance that accrued two summers ago with one of my tenets, who I did run a
9. Vendor Negotiation. How are you going to avoid paying too much for your food? The author of this article has had major distributor experience as Director of business development. Did you know that you could save a lot of money when your consultant negotiates your food prices on your behalf? He has also owned restaurants and feels your pain when it comes to dealing with vendors. There are right ways to set up these relationships. Do not waste time or money doing it yourself.
10. Most importantly, you will get your restaurant open. Perhaps you have a concept, but lack the time, talent, or interest. We can open it for you! We can work with you side-by-side or simply hand it over to you—ready to go. If you are working now and want to open a restaurant on the “Side”, it may make sense to go this route, and simply walk into your new open business. We are flexible, and you are always in the driver’s seat.
You have your education, you have real world experience, and it’s time to strike out on your own as a restauranteur. Do not go it alone. We are here to help you succeed it one of the toughest businesses around. Take advantage of your resources, and see www.restaurantconsultant.org for free tips on starting your new operation.
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