Your restaurant has just had its honeymoon period and it was amazing. Now it’s time to get back to reality. Sales are starting to balance out. Food costs and labor are still on track, but the costs seem relatively high. The kitchen seems to be in chaos, although you would love to have consistency instead. Attempting to organize this chaos is no easy feat. There should be a more effective way to market your restaurant, but you never bothered to take on a marketer. Besides, the key employees are working over 70 hours per week, and there doesn’t seem to be any time left to get onto advertising.
Could this be the right time to consider taking on a restaurant consultant? Is it more effective to take on a specialist that knows the ropes and inside tricks of the industry?
If you are an independent business owner, hiring a restaurant consultant in principle is difficult. You may think, I’m smart enough to do this, why do I need to take on somebody else? Independent business owners pride themselves on self sufficiency. There is validity to your viewpoint. But, first you need to understand as a whole the nature of your operation. Just because you are smart and objective it doesn’t mean you have all the necessary resources to carry through an operation shouldering the responsibility completely on your own.
Restaurant consultants are passionate about their job. They have the ability to manage and operate successful businesses with the aim to help businesses grow and expand, rather than just keeping it on its course. A restaurant consultant can bring great ideas and solutions along with their skills, experience and specialized knowledge to assist in problem solving, implementation and planning. If your restaurant is facing a nagging problem, it may be time to take on a restaurant consultant.
Remember, your consultant is an objective outsider. They are able to recognize a problem and bring about an effective solution more than you or your staff can do in a similar situation. The news may not be good; however, if you are willing to listen, and take on someone else’s opinion you will find your operation getting back on its feet.
What type of consultant do you need? First, you must identify the problem in your restaurant. For example, if it is excessive food cost, you should know this is not the problem, it is only a symptom. Excessive food cost is the result of poor systems, lack of good recipes, lack of proper training of kitchen staff or a combination of all of these elements. Obviously, something is not working properly. Certain consultants specialize in operational assessments and offer insight not just on the symptoms of problems, but the underlying cause. A consultant would have a solid grasp of identifying underlying problems and recommend appropriate solutions.
To conclude, you will find taking on a restaurant consultant is certainly a worthwhile investment as you see your business slowly grow, expand and become successful in due course.