Restaurant consultants are the industry experts who assist restaurateurs by boosting the profits and popularity of brand-new or re-tooled food establishments. All of New England, and especially Boston, is an incredible location for a bar or a restaurant, provided you know how to take advantage of the benefits, as the competition in the field is extremely high. A restaurant business consultant will help you fulfill your potential and more. Here are a few deal-breaking reasons why you should hire a food and beverage consultant for your locale:
If you’re creating a new establishment, then the first thing you need to do is develop a unique concept. Even if you’ve worked in the industry, you are going to need someone who can assist you with the creation of a general concept for the restaurant and the finer details that help bring that idea to life. New concepts are big risks, and even the greatest idea might fail because of what would appear as a minor miscalculation.
If you already own a restaurant and aren’t turning a profit, then you must make immediate changes to avoid future loss. A consultant will be able to identify shortcomings and provide a plan of action to rectify crucial mistakes that are costing you money. From employee errors to menu design, you’ll be amazed to know how much you’ve overlooked and why it’s causing you to lose customers.
Some locations you visit are drastically different from others. For instance, a Mexican restaurant might not necessarily do as well in Chinatown as it would in the neighborhood with Spanish speakers. Curb appeal, dish specializations and an overall menu made to fit a concept are extremely important, and the location you’ve chosen is just as crucial as these details. A restaurant consultant will analyze what your area needs and wants, plan around that and obtain the necessary permits to operate.
If you’re a chef, transitioning into a restaurant owner, ask yourself: how well can you see the big picture and cover all aspects outside of your expertise? Being able to cook well is crucial for survival in the food industry, but the business side of things is just as important. If you’re inexperienced with the business aspect of the restaurant world, get a consultant that specializes on the other half of the coin. After all, Jason Carron also started as a chef. Avery Restaurant Consulting will work with you so that you can use your strengths in the kitchen as a foundation for your restaurant to be built and expanded upon.
A jack of all trades is a master of none, which means a specific concept and a recognizable style are essential to a restaurant’s success. If you try to appeal to everyone, you may risk being encompassed by other restaurants with a niche specialty. You should be able to explain to your guests what your restaurant is all about, concisely displaying where your greatest culinary strengths lie while providing an enjoyable atmosphere. If you can’t do this, then your business isn’t aiming for its target audience well enough. We can help you identify and reinforce your unique strengths and opportunities while ironing out potential issues.
Let’s say you’re doing well as an owner and want to expand by opening another restaurant in a new location. We can help with that too. By discussing new concepts or using the same one to turn it into a franchise, we can help scout the optimal location for expansion, assist with menu development, create operating manuals for employee training, and many other services.
Operating a restaurant business can all be an overwhelming process. That is why Avery Restaurant Consulting makes thorough internal and external analyses that will give you specific and detailed recommendations you’ll need to establish yourself and become successful. Contact Jason directly if you have any questions, we’d be glad to answer your inquiries and offer any assistance you may require.