Restaurants Go offers a wide arrange of service to compliment or
start your new business.
1. SERVICE & MANAGEMENT TRAINING
It should be obvious that the success of your restaurant business will depend in great part on the quality and commitment of your staff. It should therefore be equally obvious that no shortcuts should be taken in the hiring and training of your personnel.
Start with a mission statement that expresses the primary goals of your business. Next, you will need to develop position descriptions for all front-line and management personnel, followed by establishment of hiring standards and interview procedures. Hire and train your management team, who can then assist in the hiring and training of front-line staff. Throughout this process, make a variety of training materials available to newly hired personnel, including operations manuals, training and productivity seminars, and sales maximization training.
You will need a Human Resources “infrastructure” to accommodate your personnel. This includes policy manuals and employee handbooks as well as having someone in ownership or management who is familiar with various H.R. laws (including unemployment law, Labor and Industries, tax management, etc.).
We have many years of expertise in this area and can assist you in meeting your hiring, training, and Human Resource maintenance needs.
2. CONCEPT DEVELOPMENT & BUSINESS PLANS
Just like any business venture, a successful restaurant starts with a viable concept and involves dedicated planning. You may have an idea of what you’d like to be (i.e. a steakhouse, an Asian restaurant, a pizza joint, etc.) but what will set you apart from the rest?
Hiring a professional consulting group is a good first step. We work with individuals who want to follow their passion for food and service and help them develop their ideas into a thriving reality. Some of the ways we accomplish this are to look at consumer and industry trends, the target market (demographics and psychographics), and current voids in the marketplace.
Once a concept is finalized, the real planning begins. We have a comprehensive list of items for you to consider in this planning stage, including: decor and environment, service style, server and management training, marketing and advertising, capital budgets, menu direction and pricing, sales and expense pro formas, and more. There is a lot to consider and to do before opening a restaurant, but skimping on the planning often leads to expensive mistakes or even failure.
Let us help you achieve your goals. Our combined experience will help your shape your ideas into a viable concept, and will ensure you are not overlooking the details that may hinder your success.
3. EVALUATIONS & TURN AROUND STRATEGIES
Your menu, and the foods and beverages it represents, are the very core of your restaurant business and will be critical in determining your success or failure. However, the food and beverage development process includes more than just item and menu creation. The process must also include hiring standards for key kitchen personnel, written operating manuals, and staff training.
When it comes to what you’ll serve, you’ll need to develop a food and beverages concept that is consistent with your overall restaurant theme. This concept will in turn drive your kitchen design and equipment selection. You then need to develop menu categories and items, determine pricing, and create and test various recipes.
Once the above tasks are accomplished, the actual menu must be engineered. Since it is the one marketing piece of your business that will be seen and touched by every one of your customers, it deserves significant attention. It should reflect a design that is consistent with your restaurant’s concept and ambiance.
We can help you ensure that all these steps are followed in the proper sequence, and troubleshoot obstacles that arise along the way. Such careful and thoughtful planning will put your restaurant well on its way to success!
4. BOOKKEEPING & ACCOUNTING POINT OF SALES
To ensure profitability and the ability to control costs, restaurants need a broad variety of record-keeping and accounting systems to be in place. Without such systems, you can delight your customers with a wonderful dining experience and still lose money.
Your business requires sophisticated systems to account for the “people” side of it. There must be compliance with various state and federal regulations governing elements such as payroll and tax reporting and personnel records maintenance. Need related to Human Resources range from scheduling shifts to monitoring labor costs to evaluating productivity. We continually survey the industry to keep abreast of optimal Management Reporting and Accounting tools to help with these tasks.
You also need to be prepared to monitor and account for your operational activities, such as budgeting; inventory procedures, forms, and controls; and Balance Sheet and Income Statement preparation. You further need to be able to project ideal food and beverage costing. We know the accounting and bookkeeping software, systems, and procedures that will accomplish these objectives and more.
5. FOOD & BEVERAGE/ MENU DEVELOPMENT
Your menu, and the foods and beverages it represents, are the very core of your restaurant business and will be critical in determining your success or failure. However, the food and beverage development process includes more than just item and menu creation. The process must also include hiring standards for key kitchen personnel, written operating manuals, and staff training.
When it comes to what you’ll serve, you’ll need to develop a food and beverages concept that is consistent with your overall restaurant theme. This concept will in turn drive your kitchen design and equipment selection. You then need to develop menu categories and items, determine pricing, and create and test various recipes.
Once the above tasks are accomplished, the actual menu must be engineered. Since it is the one marketing piece of your business that will be seen and touched by every one of your customers, it deserves significant attention. It should reflect a design that is consistent with your restaurant’s concept and ambiance.
We can help you ensure that all these steps are followed in the proper sequence, and troubleshoot obstacles that arise along the way. Such careful and thoughtful planning will put your restaurant well on its way to success!
6. SALES & MARKETING
The most commonly asked question is “what can I do to increase my sales”. The demand has been so large that we now work with two very experienced marketers whose full time job consists of increasing sales for our clients. We have found most if not all operators are experts in managing their restaurants. We ask them the question, “What do you do to market your restaurant?” and normally get a reply that is void of a plan or much effort. We then come in and survey the situation and develop a plan of action for them that encompasses advertising, public relations, local store marketing and in-store merchandising. We develop a budget and a timeline and help them project what their increases in sales might be. We have found this process to be quite successful bringing increases in sales in short order.
Objectives:
- To develop a Brand
- To generate trial
- To increase repeat business
Marketing is Advertising, Public Relations, Local Store Marketing, and In-Store Merchandising. RGI uses these four elements to enhance one’s marketing program and to increase their visibility in the community. The following is a list of the items RGI specializes in to meet/exceed a restaurant’s sales objectives:
Guest Relationship Management
Guest feedback is important for management to best understand how they are doing in the eyes of the guest:
- Obtain, chart, and monitor guest feedback
- Respond to guest feedback via letter/phone call or email
Brand Development
This is who you are: From the type of people you have working at the restaurant, the way they bond with the guest, how they look; how the signage and logo are, the coloration, the music the guest hears, et al. Most of the time a Brand Statement white paper is written so everyone is on the same page:
- Brand statement development to ascertain individual identity
- Name/Logo, menu design, point of purchase, signage/awnings, website development
- Uniforms, music, colors
Website
In today’s world this is an absolute necessity. We enhance the utilization of the web for people searching for dining opportunities. It does enhance business as well as the Brand:
- Development
- Optimization of usage by marketplace
Advertising
The first step is to determine target consumer group and to purchase media that “fits” them:
- Usage of media to include radio/TV, outdoor, print, et al
- Maximize purchasing efficiency
In-Store
The biggest element in a restaurant is how the guest is treated. We develop service programs to enhance guest repeat business. Some of the other items we do include:
- Happy Hours-early and late
- Point of purchase materials
- Menu graphics and printing
Local Community Outreach
- Build relationships within the community.
- Local businesses/offices, retailers, residences
- Chambers, Downtown associations, schools, civic organizations
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