Nationwide Restaurant Consultant

From years of experience, we have our list of restaurant operation tips not based on science or analysis but rather items you can react on and implement immediately.

Each KPI has its place as part of an overall restaurant revenue management system but only RevPASH focuses on profit and maximization of your capacity and how effectively a restaurant is using its inventory (seats) to generate revenue

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.

Restaurants open their doors intending on building a unit with strong sales, a great product and a healthy cash flow – all at the expense of profit.

Restaurant consultants that focuses on restaurant turnaround, with our handbook, contacts and defenses based on a mix of legal statute, experience and commercial savvy.

Hiring a restaurant consultant who is experienced in your area of business and knows what you need can be the best of all alternatives.

Many wannabe entrepreneurs have long nurtured a dream to open a restaurant or bar. There are plenty of reasons not to.

Menu design is like a map, poorly designed and the customer is lost and will lose you money

Your restaurant customers experience never recovers from a negative interaction at the host stand when being seated.

Restaurant franchisees can do some customization geared to their local market and to their own tastes – such entrepreneurial innovation and adaptation is encouraged

As a restaurant owner you must remember to focus on happy, profitable customers rather than growth without regard to financial impact.

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

Every parent wants their child or children to succeed. But it can be soul-killing for good workers who are employees of a family-owned company to see themselves passed over and a promotion given to a family member who is not as competent or as capable.

Rolling Stone is making its red carpet premiere this summer at the Hollywood & Highland Center with the opening of its first restaurant and lounge, but it won’t be the only rock star on that mall’s stage. That’s because Rolling Stone is set to open its doors just as Hard Rock Café is scheduled to launch a restaurant and live event venue in the same center – in a first-ever competition between the two iconic names.

Before you’ve even opened, all these odds are stacked against you. The name is not enough. The brand name brings in the customer for the first time; the quality of the product keeps them coming back.

Casual dining mom-and-pops haven’t been hurt as much by the recession, mainly because people feel a strong connection to the businesses. Becoming a local leader and integral part of the community, versus a faceless chain, can go a long way to developing customer loyalty.

As restaurant consultants we are required to explain to clients o a daily basis what we mean when we say that ‘a customer does all the work’ in a restaurant, not the operator. Whilst the concept is initially indigestible for an operator, it is nevertheless true. The customer does all the work.

In a restaurant market full of competition, what separates you from your neighbor? Service, ambiance, price, parking and décor can all be strong factors in swaying a potential customer’s decision. However one fact always seems to get lost somewhere and that is the ability for your customers to get in contact with you either to make a reservation, discuss special needs or even book their company holiday party. As restaurant consultants, we know that restaurant customer service is the critical and often overlooked as an area than can directly drive improved business when given appropriate attention.

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?

“A female executive chef is probably 10 times stronger than any male based on what she has probably had to endure to get to this point,” says James Sinclair, the Los Angeles-based author of “How to Save Your Restaurant in Ten Days.”

Restaurant Operators are not just having to deal with the annual, seasonal drop in sales, but also a simultaneous and overlapping crash on consumer confidence