The interesting thing about small towns is that their business community inhabitants often don’t know how they measure up against their counterparts in larger metropolitan areas.  In Milledgeville, Georgia, the owners of a small coffee shop had no idea if they were doing the right things. Blackbird Coffee’s owners called BORA to assess operations and to help them establish systems to make the business more predictable and viable.  However, they had no idea what pieces of their business were “keepers” and which were “duds”.  After two days of observing operations, reviewing bookkeeping statements, speaking with guests and getting to know …

A few years ago, in Greenville, South Carolina, a group of successful businessmen decided to open and operate a sophisticated jazz club, evoking the upscale steak houses and speakeasies of Chicago’s prohibition era.  The club was beautiful, the wine selection was immense, but the restaurant was struggling.  No expense was spared on the design, fit, and finish, yet the restaurant failed to drive the foot traffic it needed to thrive.   The owners, admittedly, underestimated what it takes to operate a restaurant. They had chosen poor leadership based on flawed assumptions and they had no restaurant operations experience on which to …

Opening JCT Kitchen was a full-service immersion.  Working closely with Chef/Owner Ford Fry, BORA assisted with full concept development including branding/naming, menu style, use of space, design elements, throughput engineering, and company culture. JCT was interesting because it was a concept created around a great location.  Generally, a concept is developed and then a location is sought to compliment the concept.  JCT was built around a unique location in Atlanta’s hip West Side trade area near a massive railway junction. Since railroads define Atlanta’s origins and history, the location presented an opportunity to showcase Chef Fry’s culinary gifts. We helped …

Alon’s Bakery & Market retained BORA to assess operations, standardize service, re-merchandise retail floor, develop operational systems, evolve back office systems, and refine management and training protocols. This project required full immersion for several months where BORA worked side by side with management and staff to fully understand operations. During the assessment process, BORA established benchmark targets for operating model. From there we went to work, evolving the management structure to support the model and to prepare for a hub and spoke, commissary system for a new store opening. We developed training methodologies that immersed operators in multiple venues, giving …