Accross Restaurant Consulting Services

We developed some of the most profitable restaurants in the country and have seen first hand how restaurants can improve their profitability by sticking to fundamentals. ? The Two Biggest Challenges in Business are: ? 1) Not knowing the problem that is hurting your business. 2) Finding the strength to keep trying to fix the problem. ?? Challenge #1: Not knowing the problem that is hurting your business. For most restaurants, the problem is transparency. Restaurant owners need to have visibility into what is causing profits to leak and what is preventing the operations from reaching excellence. ?? Solution: Restaurant owners can use several tools and resources to improve transparency, such as a great accounting team that sheds light on the financial performance of the company, inventory management software, guest review platforms, and marketing analytics tools. By using these tools, restaurant owners can get a better understanding of their business and identify areas where they can improve. ??Challenge #2: Finding the strength to keep trying. The second most challenging part is finding the strength to keep trying. You identified the pain point, but the problem is in an area that is not your strong suit, or you don't have the time to fix it. You tried to solve the problem by yourself, with your team, or you hired someone, and it didn't work. How do you find the strength for Round 2? ?? Solution: Learn from your mistakes. What didn't work in Round 1? Don't repeat the same mistakes in Round 2. Experiment and assess. Try different solutions and see what works best. Rinse and repeat. Don't give up. Keep trying until you find a solution that works. ?? Additional tips: ? Find a mentor or coach. A mentor or coach can provide you with support and guidance as you work to overcome your challenges. ? Join a restaurant industry association or community. There are many organizations that provide resources and support for restaurant owners. Joining one of these organizations can help you connect with other restaurant owners facing similar challenges. ? Celebrate your successes. It is important to celebrate your successes, both big and small. This will help you to stay motivated and to keep moving forward. ?? Remember, you are not alone. Every restaurant owner faces challenges. The key is to learn from your mistakes and to keep trying.

Don't Let Your Restaurant Run You—Take Back Control with Systems Start with these three essential tips: Document Your Systems: Write down procedures for everything—opening/closing, ordering supplies, hiring, and managing your core menu items. Consistency is key, and it will free up your time. Leverage Technology: Invest in restaurant management software, inventory tracking, scheduling apps, and more. Automating tasks provides the data you need to make informed decisions and streamline operations. Train Your Team: Spend time training your staff on how to use your systems and processes. Empower them to manage day-to-day operations without needing your constant oversight. What other tips have worked for you? Share them in the comments below!

The Power of the Team in Restaurant Success Running a restaurant can feel like an isolating experience, where the weight of every decision rests solely on your shoulders. In the fast-paced world of multi-unit restaurants, you need more hands on deck than just your own. Identify where you lack expertise, and bring in the right people to fill those gaps. Change can be intimidating, but avoiding decisions won’t solve your problems.? A successful restaurant is built on many parts, and sometimes, bringing in outside expertise is the key to overcoming challenges. Share your team-building victories, and let’s celebrate the power of collaboration!

When owners get bogged down in daily tasks, they miss out on the bigger picture—working on the business rather than just in it. The key to breaking free? Creating a business with processes and building a team that's accountable for operations. With the right structures in place, you'll be able to focus on what truly matters: growth. If this message resonates with you, let's connect. I've guided clients in building solid foundations that enable their restaurants to scale successfully. I'm here to help you streamline your systems.

The Power of the Team in Restaurant Success Running a restaurant can feel like an isolating experience, where the weight of every decision rests solely on your shoulders. In the fast-paced world of multi-unit restaurants, you need more hands on deck than just your own. Identify where you lack expertise, and bring in the right people to fill those gaps. Change can be intimidating, but avoiding decisions won’t solve your problems.? A successful restaurant is built on many parts, and sometimes, bringing in outside expertise is the key to overcoming challenges. Share your team-building victories, and let’s celebrate the power of collaboration!

Did you know the average restaurant food cost is 28-35%? Lowering this by just 1% can increase profits by 3-5%. Imagine the impact on your bottom line. Establish a dynamic food cost model that adapts to changing prices and menu items, These small changes make a big difference.

The most common mistakes in the #restaurantindustry contributing to low margins are easier to fix than you think. Accounting is not just necessary to pay the bills and do taxes but provides visibility on the overall picture. Below are easy #solutions to a prosperous restaurant business without sacrificing the quality or overburdening employees: - Tracking theoretical to actual costing for food and beverage.? - Creating a mechanism to manage employee schedules with the business needs. - Budgeting OPEX.

We developed some of the most profitable restaurants in the country and have seen first hand how restaurants can improve their profitability by sticking to fundamentals. ? The Two Biggest Challenges in Business are: ? 1) Not knowing the problem that is hurting your business. 2) Finding the strength to keep trying to fix the problem. ?? Challenge #1: Not knowing the problem that is hurting your business. For most restaurants, the problem is transparency. Restaurant owners need to have visibility into what is causing profits to leak and what is preventing the operations from reaching excellence. ?? Solution: Restaurant owners can use several tools and resources to improve transparency, such as a great accounting team that sheds light on the financial performance of the company, inventory management software, guest review platforms, and marketing analytics tools. By using these tools, restaurant owners can get a better understanding of their business and identify areas where they can improve. ??Challenge #2: Finding the strength to keep trying. The second most challenging part is finding the strength to keep trying. You identified the pain point, but the problem is in an area that is not your strong suit, or you don't have the time to fix it. You tried to solve the problem by yourself, with your team, or you hired someone, and it didn't work. How do you find the strength for Round 2? ?? Solution: Learn from your mistakes. What didn't work in Round 1? Don't repeat the same mistakes in Round 2. Experiment and assess. Try different solutions and see what works best. Rinse and repeat. Don't give up. Keep trying until you find a solution that works. ?? Additional tips: ? Find a mentor or coach. A mentor or coach can provide you with support and guidance as you work to overcome your challenges. ? Join a restaurant industry association or community. There are many organizations that provide resources and support for restaurant owners. Joining one of these organizations can help you connect with other restaurant owners facing similar challenges. ? Celebrate your successes. It is important to celebrate your successes, both big and small. This will help you to stay motivated and to keep moving forward. ?? Remember, you are not alone. Every restaurant owner faces challenges. The key is to learn from your mistakes and to keep trying.

#RestaurantOperators Asking the right #questions can save you millions too! There are many opportunities for improvement at #restaurants. Many restaurants need to be tuned into the theoretical cost vs. actual cost. Everyone knows these concepts and swears they have every control in place. But in reality, how many have their fingers on the pulse? From experience, only a few. In one company, we realized that the food cost was higher than our initial expectations. We looked at the recipes, then looked at the theoretical cost. WE REALIZED THE THEORETICAL COST WAS 26% WHEN THE ACTUAL COST WAS 34%. Everyone was surprised, of course. Not us. We examined and quickly determined where the leakages were coming from and created a game plan. The Company successfully implemented the game plan and took our training to heart. The result was savings in food costs by $3MM and an actual food cost of 26%. Later, we carried out a second project for purchasing and further lowered the food cost from 26% to 22%. In summary, we improved the food cost from 34% to 22% with common sense measures and the same ingredients. How? By asking the right questions. Do you have similar pain points? Do you track actual vs. theoretical? Do you see this as an area for #opportunity for your organization?