FAQ
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.
01
HOW MUCH DO YOU CHARGE?
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. We work out a payment structure that works for you, within your budget
02
HOW MUCH TIME DO YOU GET?
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 your pre-determined milestones. We never take on more clients than we can manage and our reputation depends and requires a positive outcome, every time.
03
HOW LONG IS THE PROCESS?
As quick as possible, while 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.
04
WHICH TEAM DO I GET?
Each situation is unique but the team always consists of the best suited member of our team and with the most appropriate skillset to meet your needs.
05
06
07
WHAT HAPPENS TO ME?
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.
Do You Need a Consultant?
Every restaurant has challenges; How do you determine whether your challenges warrant a consultant? Ask yourself:
-
Do you have a serious problem that just doesn't seem to go away?
-
Are you about to make a big decision in an area where your expertise is limited?
-
Do you need an outside, objective opinion of how your restaurant is doing?
-
Do you spend all of your time, and then some, managing daily operations and have little or no time to think and plan strategically?
-
Is the restaurant consistently falling short of achieving its financial goals?
-
Is the restaurant in crisis-management mode much of the time?
When to Consider a Consultant
Hiring a consultant, in principle, is difficult for many independent businesspeople. Independent business people often pride themselves on toughness and self-sufficiency. Finally, when you are squeezing every penny to make it through the early years of the business, it's hard to open the checkbook for anything that doesn't provide an immediate return. Does any of this sound like you?
You need to be smart and objective about your business. Consultants can't save a lazy operator. But at some point, even the brightest bulb in the pack needs to muster a little humility. The restaurant business is complex. For many operators of independent restaurants, hiring a consultant is inevitable. They realize they don't know as much as they would like about every aspect of their complex and multifaceted business. They need help from someone who has done it before.
If you need help contact us for a complimentary evaluation of your business.