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

Menu Brand Evolution

Increasing your Guest Counts, Guest Check Average, Profits and Being Relevant in the Food Community

There is a cautionary tale here for every company: If you don’t disrupt your own business, the marketplace will be more than happy to do it for you.

  • More vegetables & grains. They are becoming more and more popular.
  • Look at the amount of protein on each plate. Do you need this much? And by the way people are eating more and more vegetarian. It is ok to serve a vegetable dish and a tofu dish especially as a side dish.
  • Talk to your vendors about up “new products” that are coming to the market. Ask the vendors about what they see going on with other restaurants both locally and nationally. What are they doing? Where are they going? And take a look at alternative vendors.
  • Plate Presentations – People eat with their eyes. How do your plates look? We see what we call faded 80’s/90’s presentations. China, garnishes, height of the item on the dish, etc. should be reviewed by not only you but by some of your key staff. Continue reading