What We Offer

Some of the products we offer are;

Systems Audits

1. Inventory
2. Labor
3. Service
4. Bookkeeping
5. Management
6. Operations

Concept Alignment

Competition Analysis               

Menu Audits

1. Costing
2. Pricing
3. Profitabity analysis
4. Execution
5. Layout

Staffing Assistance

1. Recruiting
2. Interviewing
3. Selecting the right candidate

Staff Training

 Management Training
      1. Managing Difficult Employees

Management tools

1. Spreadsheets
   1. Budgeting
   2. P&L
   3. Forecasting
   4. Pricing
   5. Costing
   6. Scheduling/staffing
   7. Inventory management
   8. Tracking

1. Handbooks
2. Policies and procedures
3. Regulatory compliance
4. Communication logs
5. Coaching tools
6. Training

Why you should choose us

We believe that restaurant success rarely comes on the back of a complete overhaul. While a dining room face lift is never a bad idea, in our experience the true difference between success and failure are simple tweaks. Communication breakdowns, systems failure, ineffective management. It happens to seasoned restaurateurs just as often as those new to the industry. We get caught in the daily grind and things materialize right before our eyes and we never see them. My job is to bring a fresh perspective to things that you probably already knew were wrong but might not know how to fix them.

Stop Working 80+ Hours Per Week!! 

Although this is the stigma, this is never true. You show me a restaurant where the owners or managers must work more than 45 hours per week..........and I will show you a restaurant with serious systems breakdowns. Does management need to put in longer hours from time to time??? Of course......when something is broken and needs fixing! Once you fix it, life should go back to normal. Let me show you how to manage your operation from "30,000 feet". Manage the systems, not the details. 

Do You Have The Right People In The Right Positions??

This is critical!! Its always surprising to me when doing staff audits and I find someone who might not be the right fit for their position. I discuss it with the owner and I hear things like "I know he sucks as a bartender, but he's such a hard worker." or "I know she's a terrible manager, but we needed someone badly." Nothing will kill your business quicker than having the wrong people in the wrong positions. You don't need to fire anyone (hopefully) but play to their strengths.

I was consulting for a restaurant in the metro area and while interviewing the owners, they went on and on about how fortunate they were to have a classically trained Chef in the kitchen that graduated from the Culinary Institute of America in New York. Then while interviewing the Chef, he explained to me about how he loved to cook ambitious, inspired dishes and hated to cook burgers......... guess what the restaurants number one selling menu item was?????

How Much Money Are You Making?? 

What is your Food cost? Bar cost? Labor cost? Supply cost? Occupancy? How does it compare to your theoretical cost? How did you come up with your pricing strategy? Don't be alarmed if you don't know, most restaurateurs do not. I have simple tools for answering all of these questions for you in simple, easy to use, practical terms for restaurant owners at any level. 

How Well Is Your Staff Trained?

Do your hosts know how to engage guests as they arrive/ depart? Do your servers understand the 'steps of service'? Can your staff communicate your concept or mission? Do they greet tables with 'are your ready to order?' Or do they engage the guest and offer suggestions? Can they answer questions about menu items, ingredients, cooking techniques? How about your bartenders? Do they understand the importance of making new customers, or do they just work the regulars? Can they keep control of the bar, or is it a drunken free-for-all? Are they stealing from you?  Does your staff do what you ask of them, or do you feel like the second you leave they do whatever they want? What about your managers? Are they able to effectively manage your staff? what about complaint handling? If there's an issue with a guest, can they turn it into a positive, or do they tend to make it worse??

I have simple, easy to implement tools that will hep you track and manage all of these and any other concerns that you may have. And trust me.... it does not involve installing a ton of expensive equipment!!

Chris Christopherson
Principle and Consultant
(612) 508-0537
Email Chris