Revolve Food & Wine
Bothell, WA
Inspired by exceptional food, great wine and wellness in an upscale environment with a menu that is grain-free using organic and local items.
As an owner who has another business interest we developed & implemented the menu, worked on the design & construction, hired & trained the staff, developed & implemented the marketing, set up the bookkeeping systems and followed up on the day to day operations.
Dragonfish Asian Café
Seattle, WA
Assisted in a new design, menu enhancement, management, marketing, and operations.
Each and every day I hear “if I only had more sales I’d have more profits…”
While not in disagreement with this notion it is not necessarily the pathway to enhanced profits.
Our company assists many clients with marketing, media strategy, and new and better promotions. This is all great but there is other ways to “get more profits”.
I’ve suggested to our client base to take a harder look at their expense categories utilizing “new and different perspectives”. My motivation for delivering this message is after watching several clients increase their bottom line significantly (up to 25%) without sales not going up.
I’ve watched and assisted several companies enhance their bottom line.
The following is a list of what they have done: Continue reading
I continually am reminded about three items from my clients:
Many operators have worked at keeping their key people growing right along with them. I’ve come up with what I believe the MAGIC is for retention and productivity. Continue reading
Do you know what people like the most from your restaurant?
Can you become “famous” for these items and make them the “highlight” of your Brand?
Step 1. Tabulate
Go the reviews on the internet to see what the reviewers like the most. You can see this data at the top of the review page before the actual reviews. List 3-4 categories to see which the reviewers’ favorites are. Continue reading
How some of the successful establishments in restaurant industry are benefiting from the increase in the minimum wage?
Factually you are going to need to pass this increase along to the guest. Most operators are fearful that if they add more pricing/charges to the guest check you have the potentiality of losing guests. Continue reading
“Restaurant start-ups, Restaurant turn-arounds, and Profit-improvement”
It is upon us as we speak. We can grumble about it and get angry, but at the end of the day it is going to happen.
What can we do as operators to “overcome and benefit” from this? Continue reading
