EXISTING RESTAURANT

EXISTING RESTAURANT

OWNERS

How incredible is it that all of your hard work and dedication paid off? That the idea you've had for years became a tangible dream that you get to unlock, disable the alarm for, and walk into every day? You've got your menu with the recipes you've perfected, or that have perhaps been passed down to you from your grandmother, grandfather, mom or dad?  A staff that you've hired, care for, and trust; who've been with your since the doors opened, and loyal guests that have become more like family and friends than simply patrons. So let's take your already successful amalgam of ingredients, and make them even more prosperous!

Cheers!

Michelle

Classic bar counter with bottles in blurred background

Common Concerns For Existing Restaurant Owners

MANAGE BAR INVENTORY

My vendors assured me a lot of the cases I’d bought were the latest and greatest new things in wine, and they never sold. I want to revamp my wine list, but I have to free up the capital I have just sitting behind the bar. Can you help me do both?

EDUCATE STAFF

I just want my staff to have a handle on the basics. Do you teach beer, wine, and liquor ‘101’?

TAKE A NEW DIRECTION WITH MY BAR

I want to redo everything- cocktails, wine, beer, liquor, and bar menu. Can you consult on all of it, educate my staff on all applicable information, provide inventory and ordering templates, and profit analysis breakdowns, all without disrupting current sales or operations? All in a timely manner?

LOSING REVENUE

My bar is losing hundreds and hundreds of dollars a week and my bartenders are telling me those are normal ‘spill’ loses. I don’t want to replace my bar staff, but how do I get the ‘spill’ sheets under control?

Let Michelle's Expertise Help You Grow

So, why hire me? Because my only goal is to make your dream as successful as it can be.

STAFF TRAINING

Training on all basic as well as advanced knowledge of beer, wine, and liquor; how to confidently talk about, sell, and up sell all three, with a focus on food pairing. Also including table and server etiquette.

FORENSIC AUDIT - BACK

Forensic audit of all current and past back of the house inventory, ordering, as well as profit and loss calculations with optional aggressive overhaul strategies, complete with applicable templates.

Michelle_transparent

FORENSIC AUDIT - FRONT

Forensic audit of all current and past front of the house inventory, ordering, as well as profit and loss calculations with optional aggressive overhaul strategies, complete with applicable templates.

VENDOR IMMERSION

Complete with scheduled meetings, tastings, and requisition of all pertinent tech info regarding any and all applicable placements. ALL final decisions and ordering are cleared through the restaurant owner.