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