Nationwide Restaurant Consultant

Typically executed during the “good times”, they have proved to be an onerous burden on struggling units and when cash flow is tight and a business needs to be lean, the ability to renegotiate these leases is often the ‘make or break’ factor.

Bringing in an experienced restaurant consultant can save money, find money and create money. A Restaurant Consultant provides expertise, insight and experience gained from countless clients and endless problems.

For those who are set on getting into the multibillion-dollar restaurant game, it’s going to take more than passion to succeed.

Club owners often spend millions on decorating a new nightspot before opening. But that kind of expense is justifiable only if the club stays open and profitable for several years.

A recessionary environment can provide a platform for innovation and economic growth through entrepreneurialism and creative thinking and we encourage our clients to take novel approaches to countering the downturn.

OnSite is in the business of reviving restaurants, hotels and casinos that are in trouble, sometimes on the verge of bankruptcy. It focuses on working with current owners on overhauling management and operations.

The key reason for this explosive growth and what seems like a yogurt brand in every available corner, strip mall and random location is purely economics.

Have the right people create policy. In many companies we consult, these policies are set by an IT person. I’m a big believer that these should be management decisions. Top management should set mobile communications policy, with input from legal counsel.

Marketing to gay and lesbian tourists makes sense. This gives us a competitive advantage against our neighbors in L.A. Not only that, but the campaign offers gay and lesbian tourists a destination where they can feel welcome. Why wouldn’t they come to see what it is like to be in a city of equal opportunity?

Dozens of high-end shopping centers across the country have added elegant dining during the past few years, and it’s worked when the restaurants are as swanky as the stores. Malls want the new customers, and restaurateurs want the critical mass of prospective diners.

“Competition is always a good thing. It forces innovation, better pricing and more amenities,” says James Sinclair, President of night life specialists OnSite Consulting, commenting on Nazarian’s new club. “In the end, it benefits the consumer.”