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 »
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 »
The service to customer-expectation cycle has been spiraling down for decades. When service goes down, customer expectations go down with it…then service-offered achieves a new low and is met again with a new lower bar to clear. Each generation blames the next for their sloth, self-loathing, and stunted ambition. I was born in the mid-sixties
The Great Restaurant Labor Shortage…Will Be Over Shortly 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 »
The tea leaves have settled and it’s time to read them: The Pandemic has provided a Petri dish in which to test third party delivery services like Grubhub, DoorDash, and Post Mates… and the verdict is in. According to Fortune Magazine, most (71%) of consumers prefer to order and pickup their takeout food from the
Where to Invest Your Money in Restaurants – Post-COVID 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 »
Everyone knew that the pandemic would change people; the way they shop, eat, and live their lives, but we didn’t know how. Finally, all the opinion surveys and all the data collection are starting to give us enough information to plot a path forward. The people have spoken and what they said is “We want
Happy New Year: 2022 Restaurant Trends Read More »
In plain and simple terms, a restaurant business plan is a written document that outlines your restaurant’s goals and the means of achieving those goals while defeating potential challenges. It describes the nature of your business, background information, financial projections, and organizational techniques to govern your restaurant’s daily operations. A restaurant business plan is a
Restaurant Business Plan: A Comprehensive Guide to Attract the Investors You Need Read More »
