SERVICES
Our Philosophy: Define your culture, Improve Your Financial Condition, Increase Your Return on Investment and stand out from the competition by being Extraordinary. Whether your objective is to make your existing restaurant extraordinary, or to receive expert assistance with a start-up, we offer restaurant consulting services designed to get you up, running, and profitable. In addition, we provide existing restaurants with a range of services specifically targeted to improve the bottom line. Each consulting service is customized to meet your particular needs, objectives, and budget. As with all our services, we guarantee you will be satisfied with the results.
Take a look at our individual services below, or keep scrolling to browse our service packages.
À LA CARTE
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We offer virtual, on-site, group or one-on-one coaching to determine the issues that are affecting the performance and profitability of your restaurant.
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We’re experts in the area of restaurant development and design. Our team will methodically produce a program that will deliver the best product.
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As part of our full-service package, this service allows us to work very closely with your contractor and architect during the design and construction process. Our focus is to keep your project on time and on budget.
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The key to cost control is having the proper systems in place. Our experts will develop and implement systems that keep you running in the black.
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People are what makes this business successful. With the current labor shortages, our extensive experience in hiring and training large and small groups of individuals, as well as managerial development, makes this daunting task empowering. This will reduce employee turnover and increase retention, productivity will improve. You will also reduce labor and training costs.
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Marketing is where it all begins. Our talented marketing team will research and develop a marketing strategy that is designed to assist you in exceeding your sales and financial goals.
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We have a full-service culinary expert with decades of industry experience. We can create new menu concepts or freshen up an existing menu concept.
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Our team of experts will analyze your restaurant operations to identify areas of opportunity. The audit is followed up with a strategy session that details goals, responsibility, timetables, and objectives.
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All operational manuals are custom designed to meet the exacting needs of your restaurant.
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Location, location, location! Our team of experts will assist you in finding the right site for expansion or a new venture. A great location will tremendously increase your chances of success. Once suitable site is selected, we will submit a complete package to the landlord. This includes a feasibility study, conceptual menu, conceptual layout and rendering, and graphics package if required.
Program #1
RESTAURANT START-up ACCELERATOR
The process of developing a new restaurant can be a daunting task. Colin Wilcox will guide you through the process to ensure you have a successful product. We Focus on Your Return on Investment!
We begin by discussing your objectives and the proposed concept with the client. Once the concept has been established, we begin by completing a basic comprehensive feasibility study. The feasibility study provides pertinent information regarding the probability of success and Return on Investment of a particular concept in a specific or geographical area.
We can provide a Full-Service Start-Up Package, or you may select individual services. Many of our clients prefer a Turn-Key Solution, while others wish to select individual services. Whatever your need, we have the services to make your extraordinary concept a reality.
Site Selection/Lease Negotiations
Development of the Operational Plan
Selection of Architect and General Contractor
Layout & Floor Plan Design
FF&E Services (Furniture, Fixtures, & Equipment)
Selection of all Restaurant Vendors
Menu and Back of the House Development/Culinary
Front of the House Development /Training
Development of Restaurant Policies and Procedures
Human Resources - This includes recruiting, hiring, and training of all restaurant staff.
Marketing Program Development
Selection of POS System
Financial Cost Control Procedures
Management Support
Program #2
What’s keeping you up at night?
“What’s Keeping You Up at Night?” is a program that’s one week (or more) of extensive problem solving and training. This program is tailored to cover any issue facing your restaurant. We schedule one week, but we focus on results and value, not hours spent. By not focusing on hours, we work quickly to correct issues so you can reap the financial benefits as quickly as possible.
This is our Premier Profit Improvement Program. Colin Wilcox will work with you and your staff to effectively and efficiently solve the issues that are plaguing your operation. Once your objectives are discussed and issues identified, we will work together with your staff to implement and correct.
This program focuses on Value and Return on Investment for our clients.
Program #3
Two day profit tune-up
Two days of intense problem solving with one of our consultants. A value packed consulting project with minimal investment.
Program #4
PERSONAL COACHING
The Personal Coaching Program is three months of unlimited access to Colin Wilcox by email, phone, and in person where appropriate/convenient. This program focuses on the issues that are affecting the performance and profitability of your restaurant.
don’t renovate, innovate.
Operational Structure
Structure, as I define it, are processes and procedures that will maximize the profits of the restaurants existing sales and provide the client with the tools to monitor. More importantly, structure will allow you to grow sales and profits. Lack of structure leads to stagnation. The tools to be provided will include checklists, job descriptions, operational procedures, training procedures, and cost control procedures. More importantly, I will train and coach your operator, and your key employees to be more effective in carrying out their daily duties and how to use the tools provided to be successful going forward.
During this process I may change gears a bit as we move forward. I do have my own structure as to how I implement what is needed. However, everyone learns in a different way and at a different pace. Some require a lot of repetition, while others like visual aids. How I train and coach will be personalized to fit each employee’s personality and skill set.
Each management member, (I like to refer them as a coach) will be given a course on how to delegate effectively. Delegation is an art in that you can only delegate tasks to employees that have the skill set to effectively complete the tasks they are being assigned. Part of the delegation process is to provide the employee with tools and proper training prior to tasks being delegated to them so that they will be successful.
Each manager (coach) must also have a clear understanding of their role within the restaurant. That role is to be a leader, coach, and most importantly provide “stability & empowerment” to the entire operation.
A well implemented operational structure should work seamlessly in the restaurants. In a sense, it is working in the background. You may not see it, but you feel it because it provides stability to all employees. Everyone likes to work in a place that has structure. It provides a feeling of security because nothing is left to chance.
Structure will ensure that all procedures are being followed on a day-to-day basis to promote consistency of food and service during all operational dayparts. Structure will provide the employees with the direction and guidance they crave.
This is the objective.