I am asked this question constantly.
A restaurant consultant is:
- An expert in their niche
- Lacks ego
- Backbone and/or conscience
- Able to increase revenue & increase profitability
- Initiates processes of improvement
All of these attributes are vital to what it takes to be a restaurant consultant that can help you make a difference. A consultant needs to have real time work experience in companies that have taught them structure. Restaurant owners have to manage many moving parts on a daily basis, how can you do that without a plan or having structure to your day? How can a restaurant consultant help you if they do not understand planning and structure?
Becoming an expert in their niche is achieved through experience but experience isn’t enough. One reason many businesses fail, not just restaurants, is because the Owner, Manager or Executive has an ego. Egos get in the way of people making sound business decisions, listening, growing and truly being effective. Knowledge, having answers and being sure of yourself are all okay. When you can’t hear options or other ways of doing things, that’s when people get in trouble. I cannot tell you how often a Chef has said to me, if they don’t like my food they can go elsewhere or I cook for me and I know what tastes good, what do they know? This is a prime example of an ego getting in the way. I am not saying all Chefs have an ego (just using this as an example).
A qualified restaurant consultant utilizes their experience to introduce new and innovating (and sometimes obvious and simple) ways of tackling an issue or problem. They are able to clearly explain their thoughts and process, they are able to teach and train every person who comes into contact with the new process and does so without frustration or ego when someone struggles with the new concept. I have been in the restaurant business for over 30 years, I have worked in Corporate settings (i.e. Roy Rogers, Caldor/Nathan’s Famous, Cosi), Independents throughout my career and I have been Partners in two restaurants (in Manhattan, NY and Fort Lee, NJ). I bring a wealth of experience with great companies that have provided me with structure and discipline. During the past 20 years, I have been a part of nearly 300 new restaurant and retail openings and I have created a Critical Path that walks restaurateurs through every step of the opening process; what to look out for, what they need to do and how to open on time and within budget.
I am a Corporate Executive trapped in an Entrepreneurs body with an extreme passion for the restaurant business. Through my blog I plan to bring insights, advice, reviews and guides to all that are interested. If there is a topic that you would like to read about, please do not hesitate to contact me. I will do my absolute best to answer it in a timely manner.
At The Recipe of Success, we provide Balance, Structure & Growth.