About Us
OnSite Consulting is a nationwide hospitality and restaurant consulting company with a firm focus on leisure facilities nationwide. Our experience extends from hotels, casinos to restaurants, leisure facilities and sporting arenas.
There is no question that hiring a restaurant consultant can be a daunting process. First having to decide between a number of different consulting company and then second, having to evaluate the value proposition to identify the most beneficial to your scenario.
This industry, unfortunately, does not have mandatory certification or accreditation to verify that the consultant you are hiring is both truly an expert but more importantly always delivers the results expected. Therefore we have taken steps to position our company on a corporate level to prove our commitment to excellence and perhaps more importantly our results. During a joint evaluation of a working agreement there is a need to provide you peace of mind and transparency re who you are working with.
Our principal is a member of FCSI (Foodservice Consultants Society International), the only society for food service consultants that is not a trade organization one can just join but rather, validates through client interviews, references and examinations that a member is not only very knowledgeable in the food service and hospitality industry but also brings a high degree of industry experience, proven successes and always focuses on the welfare of the client organization they serve. This is currently the leading authority to ensure you are hiring a consultant with proven and validated credentials.
From complete turnaround, repositioning or strategic and operational overhaul of an existing venue to the build out of new business units – our track record of success in opening or bringing sites to profitability is unrivaled and is based on our expert team of professionals.
Sometimes it requires a specialist in the field to see a business from a new angle, providing an independent and fresh pair of eyes when staff and managers are in need of guidance. When operating day after day in the same environment, it can become difficult to see which areas of service and facilities require attention, difficult for management to focus on time consuming issues when the day to day commitments demand time.
Our team provides that insight, OnSite.
The experience of hundreds of clients, hundreds of different scenarios and hundreds of different problems allows us to bring real talent and the correct answer to the table. Every time.
We believe the most efficient way to provide that insight is to bring together the best problem solving team to deliver them. The experience of our people is our most important asset. That experience provides us with the intellectual and practical ability and resources to solve the smallest and largest problems your business faces. We evaluate, plan and execute how best to improve your business focusing on efficiency, profitability and long term viability.
You name it. We’ve seen it, done it and we cover it all. OnSite.
To meet the OnSite team and the professionals most suited to your scenario, please contact us today.
Frequently Asked Questions
When hiring a restaurant consultant, we understand there are questions above and beyond the results of your restaurant and the impact of the changes. Engaging a third party to provide assistance whether for the first time or as an expert you have called upon in the past; the entire process comes down to a value proposition. What do you get, in what time frame and for what cost.
How Much Do You Charge? |
How Much Time Do I Get? |
|
Most importantly, we don't charge more than you can afford. Every situation is unique and pricing is based on the goals or deliverables you would like us to deliver. Our fees are based wholly on results and so our fees are based on milestones or hurdles. We work out a payment structure that works for you, within your budget. |
Results are not based on time served or the number of hours spent sitting next to you. Results show on the bottom line. You get the time needed to effectuate the results in line with our pre-determined milestones. In short, as much time as needed to complete the job as efficiently and quickly as possible. We never take on more clients than we can manage and our reputation depends and requires a positive outcome, every time. |
How Long Is The Process? |
Which Team Do I Get? |
|
As quick as possible, whilst still ensuring you are left or delivered a long term viable concept setup within a turnkey and automated system to allow you to judge your restaurant and identify areas of strengths and weakness. There is a natural tipping point that is based solely on the return on investment you can expect on our services. The duration of the process is always clearly defined before it starts. |
Each situation is unique but the team always consists of at least one principal and their support staff best suited and with the most appropriate skillset to meet your needs. If you are looking to grow you do not need a Certified Turnaround Specialist and if you are in distress you do not need a UFOC specialist. We do not outsource our work to other consultants or affiliates, your team are all OnSite employees and stay with you for the duration of the project. |
Can I Judge Performance? |
What Happens To Me? |
|
Absolutely, its our job to ensure before we start a project that not only do we identify the KPI that will be used to measure success but also how it will be tracked and how you can see the change. By providing the requirements upfront the entire project becomes about meeting goals and financial performance. It is just as much a part of our job to show you the results, trends and reporting to allow you to judge change today but also after we leave. |
Our first meeting is always the determination of the goals you are seeking just as much as the goals of the restaurant. Be it defining a personal exit strategy or creating a more appropriate role with the tools to enable to do your job more efficiently. Your involvement is your decision. Some prefer us to do the work on behalf of them, whilst others wish to be a partner to the process or in some occasions and understudy to better learn and understand the business. |
