To put it simply- I make you more money. I teach your servers how to offer a dining experience that I guarantee will keep your guests coming back. That, in turn, makes them more money, which ultimately makes you more profitable, all while decreasing capital tied up in inventory, turning over the inventory you do have, but serving the quality your restaurant and guests deserve.
Because I’m the only person asking you to spend money that will guarantee you a return on your investment. Your staff cannot sell what they are not confident about, and wine, liquor and beer can be incredibly intimidating. It’s also very profitable. I teach them not only about alcohol, but how to recommend, pair, and incorporate the bar menu with the food menu confidently and articulately. They have higher check averages, you make more money, they make higher tips, and the guest keeps coming back.
I try not to use the word ‘help’ when I am consulting for a restaurant. I prefer to say your furthering your staff’s education, which is always a positive and financially beneficial thing.
Please don’t get me wrong, vendors work to make a living just like all of us. However, many times their goals do not always line up with your goals as the owner. I have no quotas to meet, no sales contests to win, and no manager chastising me for not placing a certain amount of wines, beers, or liquors on your bar list. I have only your best interests at heart, and cannot be ‘snowed’ into agreeing to place something that may not be up to your restaurants standard.
I will also teach your staff about all of the wines, beers, and liquors on your list. No one vendor can do that, because they can’t possibly be expected to talk about an item they don’t sell.
It is ABSOLUTELY your restaurant and YOUR restaurant alone. YOU have the final say-so and decision, period. I am not there to make decisions for your restaurant. I am there to represent your interests with vendors, and teach your staff content that you approve. NOTHING happens without your approval. I do not work for your restaurant, I represent your restaurant, and I work for YOU.
I’ve run into this question a few times, and my answer is this- What harm could it do to have a fresh perspective? An exciting and interactive educational course designed to give the staff exactly what they need to make more money? A fresh set of eyes, and a fresh set of suggestions and implementations that lead to eliminating suspended capital and wasteful spending and higher profit margins through a more educated staff, is my ultimate goal for you and your dream.
Without an accurate and consistent inventory regimen your costs and loss’s will unfortunately spiral out of control, quickly. Having an easy, yet accurate and understandable Excel program in place is vital to keeping your costs manageable.
There are many, many incredibly qualified individuals that work in the restaurant business. Those who not only understand the diplomatic art of customer service and managing a successful team, but those who excel at both. My experience and education is not better than theirs, simply different; a new and valuable perspective that WILL be profitable for your staff and in turn, your restaurant.
That's up to the individual restaurant and staff size, but typically I break down the staff into 2 groups, and the hours between 2 and 5 p.m. are slow enough for me to work with either both groups in the same day, or rotate them every other day depending on the information you'd like me to cover. Your guests are the priority, period, and I do not allow the classes to interfere with table service.
Someone would have to make an intentional decision NOT to want to make more money by not improving their sales after working with me. I am very good at what I do and not only teach each category, but communicate each category; using a tactile and interactive approach so they learn to associate what their learning with what they're selling. It works. And for those that might need a bit more one-on-one time, I work with them until they're comfortable, on my time.