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Sometimes you just have to reach out for help.
Hello there! I want to ask you a question. Can you run a restaurant or any food service operation by yourself? Of course not, you need a team; a group of people who care about your business and want it to succeed. Do you have all the answers when it comes to making your business profitable? You may think you do and you could be right. But in most cases bringing more brains to think about what will drive your business to the next level is the way to go.
What I’m saying is you can’t and shouldn’t do it by yourself. Sure, bring in the best minds on your team to brainstorm new cost saving/revenue increasing ideas. Ask your friends and family what they think and synthesize those ideas into a plan for yourself. But there is another way that you might not have thought of yet.
Bringing in a consultant to look at your business is one of the best ways for you to increase profitability. It’s a new fresh set of eyes to see things you may not be seeing. It’s a person who can look at your business objectively and let you know where you can trim the fat or apply more pressure to an aspect that needs attention. The restaurant consultant can dig into your menu and find the stars and the dogs. But they’ll also be able to suggest how to make the menu work best for your restaurant.
The menu is just the start. Labor is the other high cost and high stress item on any restaurateurs mind. The consultant can show management and the staff how they can work smarter for you as the owner of the business. All of your labor dollars can be targeted towards making the restaurant make more money.
But the time to act is now. If you are even thinking about calling a consultant, call Bottom Line Profits. We can tailor a program that is specific to your restaurant or food service business. Don’t just think about it for a while. Let us know what your interests are and we’ll figure out how best to serve you. Bring in the professionals.
David Wennerlyn
