| |
A consultant who has "been there and done it" can show you how to condense a long learning curve into a short one.
Condensing years of trial and error into real growth and profit. A realistic business plan and a year of smart/hard
work can get you to the level of efficiency and profit that could require 3 to 5 years of normal costly trial and error.
A Consultant Can Be Your Guide To:
~Developing a realistic business/growth plan
~Determining what client group (niche) you should target
~Determining what equipment is needed to serve the target niche(s)
~Determining what advertising and promotions are needed
~Determining what resources you and/or your restaurant have to draw on in terms of talent, abilities, assets, labor,
attractors, etc.
~Coordinate the development of a management team
~Guide you to "symbiotic" profit centers & spin-off businesses
~Guide you to cost effective ways to build a profitable business quickly:
a) Producing: "An overall enjoyable experience!"
b) Continually improving products, tastes and menu, staff and service, equipment, efficiency and appearance
c) How to get "Free" and "Low Cost" advertising
d) How to generate company pride and minimize team friction
e) How to promote new business from other restaurants and event locations
f) Where to find quality labor at bargain wages
g) How to make your suppliers part of your team
NOTE: Adding a catering business to an existing restaurant has some built-in hurdles. I have suffered through the
"re-education" of several restaurant staffs, and I have worked out a system that becomes spontaneous and logical. The new
"mission" is to train the staff to think in terms of three EQUAL profit arenas:
1) The Front End
2) On-Premise Events
3) Off-Premise Events, with a careful pairing of responsibilities and rewards
Please Email me with your questions, I'm looking forward to hearing from you!
Greg Hergott
Greg Hergott Enterprises |
