Restaurant Training, Coaching, Consulting

About You

So, where are you in your journey? What has you here? I know you don't want to hear that all your issues are your fault and I'm not going to say that but they are the issues you're looking at. Do you want to just keep going back through them or are you looking for a new perspective, a new idea for remodeling, a new approach to resolution?

If you don't want to change your situation right now watch some videos, read some articles, look at some yummy food, then come back and call me.

Or, share what you think you want to change and let's have a conversation. If I try and sell you something, feel free to say no.

Your Business Buckets

What's Your Solution

You thinking, "I serve good food. This chick is slow..."?

You might want to rethink that.

How do you serve food really well and differently from your competition?

How do ensure your customers have a pleasant interaction with your hospitality product?

What problem of your favorite customers' do you solve?

Market Distinction

1 - How's your Logo, your tag line, your color scheme?

2 - How about your values, intentions, prefect customer avitar?

Until you define 2 and then represent it well with 1, ensure that everything from your location(s) front door to your employee handbook reflect that, you're not done.

And because you evolve and we evolve, so does your distiction.

Adaptability

This is an extreme example but how well did you handle COVID?

What about a new restaurant down the street? A new new fad in your genre?

How have you managed all the food price fluctuations we've been going through? (Please tell me you know about them.)

What does your team do if a fire breaks out in the kitchen?

Repetition & Rote

How tight are your systems for the FOH, the BOH, Management?

How easy is it for your bookkeeper to get good data from you and your tools? And then, give you good data back?

How is the workflow in your server stations? Behind the bar? Have you asked your team? I'll bet they have a few ideas.

Tracking

What's your average ticket turn time in the kitchen? The bar?