Yes: A POS system is indispensable. There is a lot of data available with a POS system. You may consider allowing us to show how that data can be used in daily operations.

No: A POS system is indispensable. Without it you are missing a lot of information that can help making management decisions on a daily basis. We can help determine the right POS system for your establishment.

Yes: Monthly inventory is a critical step in determining your actual food cost. Our system provides a method of monitoring costs on a monthly basis to identify potential cost issues before they become large problems.

No: Monthly inventory is a critical step in determining your actual food cost. Without it you cannot determine where dollars are being spent and the effect it has on your profitability. We can provide a solution to maximize the effectiveness of a monthly inventory.

Yes: Standardized recipes allow you to identify the actual cost to create a dish. Combined with a POS system you can determine your theoretical food cost. It also allows you to see how product price fluctuations impact the plate cost. Our systems identify “red flags” initiating a need for investigation.

No: Without standardized recipes you cannot determine the profitability of each menu item. The difference between theoretical food cost and actual food cost is the biggest consumption of restaurant profits. We will provide a templet for creating standardized recipes and cost out your menu for maximum profitability.

Yes: Checklist provide direction for operations. It creates responsibilities for employees and quick method of verifying all tasks have been completed. We will evaluate your checklist, look for potential gaps and create preventative controls to minimize ineffectiveness and inefficacies.

No: Without checklist there is no direction. Employees are left to determine what needs to be done and ultimately something is going to be missed. Checklists provide consistency and accuracy on a routine basis when used properly. We will assess your operations and create a system of checklists so that procedures are followed, and tasks are completed.

Yes: Updating a menu allow for adjustment to pricing and availability of products. Keeping a menu fresh increases customer satisfaction and the ability to take advantage of seasonal or trending products. We stay current on menu trends; our menu development process identifies high profitability items and creates a menu that is attractive as well as trendy.

No: When a menu isn’t updated customers get bored. Product pricing changes can eat into profits. Our menu development process encompasses product cost, placement, design psychology and food trends. The result is a menu that can adapt to changing price and availability keeping profits on the bottom line.

Yes: Having a bookkeeper or accountant to maintain your financials saves an owner a ton of time. A good accountant should be able to provide insight into your operations from the analysis of the financial data. Our accountant is experienced in both restaurant management as well as restaurant financial analysis. We’ll use your data to create key performance indicators (KPI’s) that you can use in your daily operations.

No: Unless you are a trained CPA, you could be incorrectly categorizing financial information. The results would cause a misrepresentation of income and paying more or less taxes than expected. Not only do we have a trained accountant, but they have years of restaurant management experience, we’ll use your data to create key performance indicators (KPI’s) that you can use in your daily operations

Yes: An employee handbook sets the expectations. It becomes the resource for how employees can expect to be evaluated. We’ll review your handbook and identify any irregularities or missing information.

No: Without an employee handbook, the treatment of employees can be inconsistent. There is no outline for the expectations of employment. A good handbook identifies the expectations and creates continuity between ownership and staff. We will listen to ownership and create a handbook that expresses the vison and expectations creating a foundation for employment resources.

Yes: A good system used to identify potential employees, interviewing practices, training, coaching, and evaluation creates a transparent work environment where employees feel valued. In the situation of discipline, it outlines the process and eliminates unnecessary unemployment claims. We can evaluate through turnover analysis if the system is working properly and provide solutions to any liabilities.

No: Everything starts with building a team, failure to properly identify potential employees, poor interviewing practices, lack of training systems and inconsistent evaluations causes employees to feel undervalued. This increases turnover and ultimately costs more money to be constantly hiring new employees. We’ll create a system that provides a outline for each step in the process creating an environment that is consistent with each employee.

Yes: Fantastic, a budget outlines the financial expectations of the restaurant, helps owners focus on relevant information that can be used to make proactive decisions which impact profitability. Our system provides a daily budget trend analysis, so information is as timely as possible for proactive decision making.

No: Operating without a budget is like trying to steer a ship without a rudder. Every decision becomes reactive, expenses can get out of control before it is noticed. Simple budgets can help owners maintain food and labor costs in a timely manner, so dollars are not wasted. We will help create a budget designed to achieve your financial goals. Our system provides a daily budget trend analysis, so information is as timely as possible for proactive decision making.

Yes: Excellent, you’re in the 1%! Setting goals identifies the direction of the restaurant, it provides a focus for daily objectives and creates an emphasis of “working on your business, not working in your business”. We love clients with direction, we’ll partner with you to help achieve your goals. We’ll identify the step necessary and complete the leg work so you can focus on operations.

No: Don’t worry, goal setting is a complicated process. Start simple, identify what you want to accomplish, break it down into smaller tasks that will get you to your goal. Establishing goals on a monthly, quarterly, and annual basis creates a method and direction to work towards. We will listen to ownership and create goals that are achievable in the short-term which work towards the long-term goals.