full service restaurant consulting by the best in the business...


     WHAT WE OFFER
  • For first-time entrepreneurs:  precise, realistic, mistake-free advisory from restaurant professionals with proven track records of success (both critical and in terms of sales and profits)
  • For existing restaurateurs:  a sharpening and freshening up of your operations, while addressing today's economic issues
  • For expanding operators:  tried-and-true blueprint for multi-unit expansion
     WHO WE ARE (Bios)
      

Ron Patak
Operations Consulting, without peer


Randy Caparoso
Visioneer, Wine & Beverage Consultant


Susie Ross
Professional Waiter Trainer

     CONTACT NO RESERVATIONS CONSULTING

       General operational and entrepreneurial inquiries:
            Susie Ross, susie@waiter-training.com
            Phone 720.203.4615

       Wine or beverage inquiries:
   Randy Caparoso, randycaparoso@earthlink.net
   Phone 303.551.5793

       Waiter Training inquiries:
            Susie Ross, susie@waiter-training.com
            Phone 720.203.4615    



WHAT WE DO


NUTS & BOLTS
Develop business plans
Create financial presentations
(bank, business group or angel investors)
Locate site and negotiate lease and acceptable occupancy costs
Determine cash flow and one and five year projections
Experienced advisory on restaurant design or renovation
Obtain competitive equipment prices
Determine realistic furniture and fixture costs
Advise and obtain energy efficient, green fixtures
Guide construction budgeting and bidding
Advise on proper licensing and applications
Plan realistic pre-opening and training budget with precise timeline
Run labor pro-formas and food/wine/liquor cost analysis
Compose customized Mission and Value statements
Compose employee handbook and training syllabus
Plan market positioning
Advise on public relations, roll-out and special events planning



CULINARY NEEDS
Innovative or classic menu design
Customize cutting-edge, cost efficient recipe development
Plan and execute kitchen staff training


FRONT OF THE HOUSE NEEDS
Organize opening and ongoing server training
Establish FOH positions and job descriptions
Customize sequence of service manual
Create an acclaimed, profitable wine program based upon a
cutting-edge wine list and focused, well trained staff
Customize bar and beverage program with originality
Bring strong network of prestigious wine producers and importers
Establish practical relationship with local wine and beverage suppliers


TROUBLE-SHOOTING SERVICES
Identify and resolve operational issues
Labor, food and beverage cost analysis
Sharpen hiring and training practices
(reducing turnover costs)
Mystery shopper evaluations