Over the years we’ve helped many restaurants and landlords work with each other and have seen ugliness on both sides. We’re often baffled at the lack of empathy each side can have for one another. For instance, Landlords have a mortgage to pay. When tenants seek rent abatement because they’re not profitable or they are starting […]
5 Things Real Estate Developers Should Know About Leasing to Restaurants Read More »
One of the biggest problems we find when we’re trying to help struggling restaurants is that they can’t really “see” their business. Their managers work hard, often 70 to 80 hours per week. They enact policies to cut staff when its slow or they endlessly pursue cheaper ingredients and/or portion control, but efficiency often proves
Restaurant Fiscal Calendars – The Silver Bullet Read More »
Every day, local and national news agencies report on the state of the labor market. Governments anchor their discussion on unemployment rate, citing moving average trends or comparing today to a year ago. Business owners lament generational work ethic variances. Progressives blame a lack of career advancement opportunities while Conservatives blame liberal child rearing strategies
Restaurant Gig Labor – A Solution to the Great Resignation Read More »
If you own a restaurant, now is not the time to “just survive” and hope things get better. Rising costs of ingredients, product shortages, added transportation charges, smaller labor pools, less qualified candidates, and higher wages are all working against you. Holding out for things to course correct on their own may be a long
5 Reasons You Should Ask for Help Read More »
There are a lot of restaurant consulting companies out there and they come in all shapes and sizes. Some are good, some are not so good. Some solve your problems; some leave you with more problems. In the search for the consulting company that is right for you, look first at the company culture to
It’s Our Company Culture That Makes Us the Right Choice Read More »
“The restaurant kept running out of food.” “The manager gave us free mimosas for seating us 45 minutes after our reservation, but they never made it to our table.” “It took 25 minutes for a server to greet our table.” “Apparently water and iced tea refills are forbidden on Mother’s Day.” These are all lines
Mother’s Day: The One Day Restaurateurs Cannot Afford to Mess Up Read More »
So far, 2022 feels like quicksand. Stocks are frowning, my crypto wallets are shrinking into a pile of worthless electronic blips, mask mandates are back, restaurants are asking for government assistance, and Russia seems poised to invade Ukraine. Last year at this time we felt like we were blasting out of the Death Star after
Optimism is Worth the Effort Read More »
The two sides of our consulting business: launching new concepts and fixing/improving existing concepts. These have given us a unique perspective on what makes restaurants successful …or not. It’s widely known, or at least surmised, that the restaurant business is risky…too risky for most. What makes them so? Is it cost of goods? Not really.
Why Restaurants Should Outsource Management Read More »
So, you think you want to quit your job and open a restaurant…or become a rock star. Those are pretty natural instincts when you’re trying to figure out where your life is going if you’ve made a wrong turn. Possibilities for becoming a rock star are a little easier to contain as talent is somewhat
Opening a Restaurant – How Much Should You Pay for Your Rock-n-Roll Lifestyle? Read More »
I was dining at a popular Italian restaurant in a popular outdoor lifestyle shopping plaza at a popular time – Saturday night, 7:30pm. We had a reservation, but expectations for being seated on time were low because of COVID. Generally, everyone gets a hall pass so minor grievances like wait time or long ticket times
5 Recommendations for Restaurant Music Management Read More »
