Hiring & Employing for Today in Seattle and the Eastside

The theme of my dissertation is an everyday dialogue I am involved in, “there is not very many people out there…let alone good people.” Most of the owners/managers are frustrated because of their situation. “What Should I do? I am lost. Help.”

Here are the things to consider.

Let’s address what you have.
Valuable owners, managers and employees are what turns a restaurant from good to great. Your most important asset is your talented, high-performing employees. Retaining valued employees will definitely impact your success.

How to do this should come naturally. You are in the hospitality business because you care about people. Not only the customers, but more importantly your staff. Continue reading


Woodblock Redmond – “All of these contributions have led us to early success.”

RGI assisted the owners of Woodblock (Tony & Carolyn Scott) with:

  1. finding the “right” real estate and helping negotiate a “better” deal
  2. assisting in the floor plan and overall design direction
  3. food & beverage menus in terms of direction and development
  4. locating a quality chef and bar manager,
  5. interviewing, hiring and training the staff
  6. developing the initial marketing & advertising programs
  7. installing proper financial systems & controls

Because of the thoroughness and attention to detail, Woodblock opened with a big impact on the community and was cash flow positive right from the beginning.
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The New Marketing

Over the years, we have spent money on electronic and print media, public relations, direct mail, and more. Today, marketing can be highly effective and many times more cost efficient.

What I like about the new marketing paradigm is that it (1) is targeted to one’s existing guests, (2) can create spurts of sales and (3) helps create a stronger sense of the Brand. There are only six “must do” items for today’s operators. It doesn’t take a lot of time or effort, but one needs to be diligent and consistent to achieve maximum results. So here are our pointers: Continue reading


Management Team Staying Focused

How do you keep your management team focused as a group and as individuals? It would be best for both you and your team members to meet as a group on a weekly basis. I advise all clients to do this so that the team can be more successful.

The objective of the meetings: To have the leadership of the restaurant be on the same page so that they might manage the staff more effectively.

What happens at these meetings?
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Why Do a Business Plan?

Starting a New Restaurant? Why Do a Business Plan?
By Arnold Shain

The process of opening a restaurant from start to finish can be an arduous one. It requires a tremendous amount of research and determination, and it can get overwhelming. Often clients ask, “What should I be doing?” It’s the right question to ask, but not easily answered. Why? There is a whole array of things that must be done simultaneously in opening any business, but especially one as complex as a restaurant.

So, where do you start? Continue reading


New Wage Reality – How to Enhance Profitability

The media has brought the idea of higher wages to the forefront. We all now have heard that the next wage level is $15 an hour. Now what should I do? Well, the first step is to factor in your proforma the financial impact of these increase in wages. By the way, be sure to factor in some health insurance and possibly sick pay into the cost.

Once you have done this, you now see what the impact is going to be on your bottom line so what is next? Continue reading


Start Up a Restaurant

Firstly, we visit with you to have discussions about your objectives, the type of concept you are going for, why you want to be in the restaurant business, what you anticipate investing, how much money you believe you are going to make, etc.
The concept should be fleshed in a Concept Description that talks about the following: Continue reading