Your new restaurant has been well received by your customers. But now that the honeymoon period is over, sales have leveled off. Customers are coming in, but there is no increase in numbers. You find that handling the kitchen is still a nightmare. Food and labor costs are high and you are unable to streamline the business to make it operate in an effective manner. The worst part is that you know that business will pick up with some efficient marketing. But marketing is not your expertise in addition to the fact that you are working almost 70 hour weeks. So, even if you knew exactly how to go about marketing your restaurant, where are the resources- Does it sound like you need to look for food and beverage consultants-You bet.
Most businesspersons do not like the idea of hiring food development consultants for their restaurants. After all, the restaurant is their investment and they do not want to hand over the business to someone else. There is also concern about the expenses involved. When your business is running on thin margins, it is hard to invest in something that does not bring immediate returns. Nevertheless, there are advantages for you in investing in a goodfood consultant. The first and the most obvious is the measure of objectivity they bring. Most businesspersons find it difficult to be objective about their own business.
Many restaurant operators who are new to the food or hospitality business realize that running a restaurant is a lot more complicated than they thought. When owners begin to realize that they do not know enough about their business, hiring food development consultants becomes inevitable. At this point, owners need help from someone who has done it all before.
Food and beverage consultants can help you in the different areas of your restaurant business, including:
-Selection of site
-Development of brand, design and conceptualization
-Startup
-Project management
-Financial planning
-Recipe development and design
-Operations
-Assessment of profits
-Operating systems
-Staff training
-Accounting systems
-Kitchen management
How do you choose the right people in the food consulting business?
- First, identify your problems and define the role of the consultant. For instance, climbing food costs may be due to the lack of proper kitchen management, poor systems or even lack of trained staff. It could also be the result of your pricing strategy. If you believe that your pricing is wrong, you need your consultant to have experience evaluating your prices and comparing them with market prices. Some restaurant consultants may not have sufficient experience in kitchen systems and even if they have some, you need to find out whether they have the specific expertise that you need.
- At times, a restaurant owner is unable to identify their problems, even though they know that the business isn't running as well as it could. In this case, you need a restaurant/food consultant who has the expertise to undertake an operational assessment.
- You may opt to take the temporary services of a food consulting firm in order to expand your business or even branch out in a new way.
- Before you select the restaurant consultant, review their background thoroughly. It's not enough to find out about the jobs they have done. You also need to know how much time the consultant has actually spent in the industry. You can find this out through a personal interview.
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