Ways to Build Success with an International Restaurant Consultant
A restaurant consultant is essential to a new restaurant whether you are adding a new item or a completely new menu. It’s not something you should leave to the inexperienced.
Chandel Group is a International restaurant consultant that knows the effects of poor decision-making on restaurants. The company specializes in analyzing and recommending best practices to keep restaurants open and profitable. The question concerning why some restaurants fail within the first five years has been debated and studied extensively. While there is no singular answer, many of these restaurants have similar characteristics which may have led to a sure downfall. Commonly cited reasons include poor management, a bad location, lousy customer service, or simply a lack of operations planning, which can defeat an establishment even before the doors have even opened.
From restaurant openings to menu planning, when you work with a national restaurant consultant, you can obtain a full analysis of your menu and more importantly, an assessment of your facility operations. Whether you are looking to cater to a specialized, niche food market or have established a traditional restaurant front, our consultants can provide innovative solutions to build your brand, improve foot traffic, and increase your profits.
The Key: Operations Planning
Efficient and effective restaurant operations are the glue that holds your entire business together. What may appear to be minor infractions, such as inadequate food preparation or amounts or keeping enough cash in the register – either of these is disrupters in the smooth operations of a restaurant. When you consider and even missteps, such as a foodborne illness passed on to customers due to lack of backroom rules regarding cleanliness and temperatures, the stakes can get very high – even catastrophic. International restaurant consultant services use years of industry experience to guide restaurant owners in the key stages of operations planning to:
- instigate safe food handling practices by all employees
- methods to lower food costs and increase yield
- identify areas where labor costs can be reduced
- establish an effective inventory of shelf staples
- improve the consistency and flavor of meals
- Taking the Mystery out of Menu Consultation
The restaurant menu is the critical link between your chef (which represents your food brand) and your customers. International restaurant consultants provide menu development which can include the successful integration of one or two new items or a complete menu overhaul. The menu layout and design are just as important to customer satisfaction as the variety of dishes served. Yet, beyond the look, feel, and the resulting tastes from your menu, it is crucial to have a balance between food costs and the labor required to create your restaurant’s dishes.
An in-depth analysis and recommendations of a restaurant menu can include the following:
Adding limited-time-only offerings for an increased variety.
Replacing stagnant menu items with new selections.
Using menu choices to target your preferred customers.
Determining food choices that are relevant to a community.
Coordinating market decisions and kitchen staples with menu selections.
Your restaurant’s menu should be re-evaluated on a regular basis to determine which items are not cost-effective or appealing to your clientele. Additionally, menu price adjustments can also work. Higher prices can be used to exhibit an exclusivity to your restaurant, while lower prices can encourage more visitors to your establishment.