SERVICES

Although the term has a bad rep – implying Band-Aid solutions that won’t last — The Quick Fix is a powerful way to produce fast results from minor adjustments.

We look at a single specific issue and apply a strategy that turns around the problem, as quickly as one weekend.

*Ask us about our latest Quick Fix client.

Customer complaints, difficulty with talent retention, crippling food costs and low cheque averages are some of the pain points for these clients.

Surveying the operation and talking to all relevant parties, we develop a set of tactics that will fix problems and take the business into sustainable profitability.

*Ask us about success with The Middle Game

They know there’s a lot of work to be done, and there’s no in-house who can carry it out.

We start with a strategic audit, make recommendations, and then establish the process for implementation and roll-out, providing support and training as needed.

*Ask us about profitability in The Long Game

• Are you up and running, well-staffed and making your customers happy, but you have this overwhelming sense that you could be doing a lot better?
• Do you suspect that your current operating efficiencies are costing you money?
• Are you planning an expansion and want your flagship to be the gold standard for your new locations?

• Is your team showing signs of apathy?
• Do you sense that valuable improvements can be made, but you’re too busy to take that on in-house?
• Are you losing strong culinary staff, leaving mid-level cooks to carry the show without adequate leadership?
• Are your leaders showing signs of battle fatigue and need a jolt of inspiration to restore their passion for their work?

• Are your offerings keeping up with today’s highly sophisticated diners?
• Are you properly food-forward for the sophisticated market segment that spends heavily for exceptional restaurant experiences — but you’re not attracting them?
• Does your wine list reflect what the market is interested in drinking now?
• Do your dishes reflect enough on-trend tastes without throwing away the valuable classics that always satisfy?

• Is your kitchen ergonomically designed for highly efficient prep and service?
• Is the dish pit aligned in the best possible set-up, facilitating the most efficient wash-up for cooks, and washing and turning over tableware for servers?
• Is server traffic spoiling customer experience?
• Are tables aligned for the best restroom way-finding?
• Is your floor maximized for optimal seating?

• Are food costs dangerously on the rise from inefficient use of raw product?
• Are menus designed to maximize products that can have multiple uses?
• Is your par stock effectively lean to streamline ordering and opportunities for savings?
• Is product disappearing out the back door?
• Are beverage profits not what they’re supposed to be?
• Does your inventory need to be taken more frequently?

• Are you unhappy with your current POS system?
• Would you prefer to have a seasoned insider – rather than a sales rep – guide you through the product appraisal, purchase and training?
• Do you need to make significant capital expenditures and want a seasoned insider to introduce you to the best equipment supply in town?
• Are you getting the best possible deal in your service contracts?

• Are you seeing dishes coming out of the kitchen marked by inconsistent quality?
• Are your lost leaders bleeding profits or are they properly supporting an otherwise strong menu?
• Are you making as many efficiencies as possible without detracting from a menu item’s quality and integrity?
• Are even the busiest services nimble and harmonious?
• Is the kitchen staff up-to-date on food safety?

• Have you been wanting to add on- and off-site catering to your operation?
• Can your kitchen execute catering contracts simultaneously with an evening’s busy service?
• Is your set-up maximizing the profit potential for an expansion of your operation relatively free of overhead costs.