Think hiring a restaurant consultant is expensive? Try not hiring one. Wait, don’t! We mean, do!
All too often stories abound, from San Diego to Miami, Los Angeles to Fort Lauderdale and everywhere in between, a year or so after padlocking the doors, telling of well-intentioned want-to-be restaurant owners trying to open a new concept restaurant. We liken it to a newbie trying to play general contractor on a new house, having never built a house or been in the construction industry.
While psychologists tell us that the ego is something not to try to tame, all too often the ego takes over, even with restaurant owners who can’t see problems in operations or marketing and prolong a money losing endeavor.
It’s hard to imagine going into a new venture, especially one with such a dismal success rate, alone. As restaurant and food and beverage consultants we scratch our collective heads in amazement at this folly.
Restaurant consultants get a bad rap in being “way too expensive” when people decide to invest thousands – often hundreds of thousands – in opening a restaurant. But, wait – wouldn’t an investment in someone who knows the ins-and-outs of everything from concept development, location selection, lease negotiations, kitchen layout and design, front and back of the house management systems and on and on be a smart upfront investment?
Yes! Save yourself from going it alone and reach out today to an operations, marketing, and culinary restaurant consulting team that WILL save you both dollars and work to ensure you aren’t padlocking the doors after one year.
We’d love to chat, please reach out the restaurant consulting team at Access Point Group https://www.accesspointgroup.com/contact-us/
