There is an old adage in the food service business says many a restaurant turnaround consultant that the way to tell “if a fish is going bad is if it stinks at the head first!” Using the analogy that your failing restaurant is like a bad fish, the problems usually start at the head of…
If you look at the retail sector, you probably won’t think that it’s slowly dying. After all, people are still buying clothes, footwear, homeware, and many other goods. But, if you look closer, you’ll see that the retail industry is actually on a downward spiral. Restaurant experts are preparing for this turn to online shopping,…
Success with any new restaurant in our experience as restaurant management consultants is often learned from those in the industry who fail. Avoiding these key pitfalls can help in doing it right the first time: No Solid Plan – The old axiom “Fail to Plan, Plan to Fail” is still true in today’s sophisticated world…
A number of years ago we performed analysis as the foodservice expert on a dispute involving a failed restaurant. We looked at various studies, including one from the IRS and another from Michigan State University, in addition to evaluating and surveying existing food and beverage establishments within proximity to the subject restaurant. It was concluded…
Face it, the cost of monthly rent is one of the biggest expenses next to labor costs to be reduced for both a tenant and a restaurant turnaround consultant charged with developing a strategy to save a food service operation. One of the key areas in order to save a failing restaurant business is to…
It is the job of restaurant consultants to constantly recommend and steer restaurants and foodservice chains to maximize their sales so as to produce constant income to sustain, expand and reinvent itself where necessary. It is also important to watch the economic landscape of its competitors and recommend a lesson or two from what is…
Foodservice consultants say independent restaurants have lost the largest amount of customer traffic since the recession began five years ago according to a recent study. This is in contrast to how chain operators and branded restaurants have weathered the economic downturn, which appears to be much better based on the research. Fast casual chains, such…
There are two recent trends reported by this restaurant expert on growth in both jobs and the lack there of in independent restaurants that are worth reading. In terms of the economy, the recession has helped stabilize some of the turnover amongst hourly employees in the food service business. However, the same economic downturn has…
A failing restaurant causes a lot of frustration to the owner. Are you running a restaurant or bar and it seems no matter what you do you just cannot seem to rake in more customers? Chances are the only customers you have are the loyal few who have been with you from the very beginning,…
How to save a failing restaurant can be serious business and sometimes by putting it in perspective with a sense of humor from others can lead to valuable tips. We found one blog writer whose cartoon outcome, although somewhat drastic and ominous, clearly provides readers some useful recommendations about preventing restaurant failures. The posting, and…