Restaurants
If you are coming from a different industry and never been in the Restaurant business. You have a lot of money and want to start a new restaurant, then you’re in the right place.
This really where this idea started. While I was a food broker there was a reoccurring theme. I continually saw people that had retired or cashed out their saving so they could open up their dream restaurant. Spending months with them doing test kitchens for products we represented and getting to know the people. It was hard to see so many of them in the end, fail spectacularly. In some cases, wasting hundreds of thousands of dollars, trying to bring their restaurant vision to life. I was only with them for a small fraction of the time while others were supposedly helping them with the other aspects.
Just because you were highly successful in one industry doesn’t mean you will do well in the Restaurant business. There is a lot you need to know, and you need a little luck too. So, even if I eventually convince you that the restaurant business is not for you. And before you end up sending thousands or hundreds of thousands of dollars. To try to open a restaurant with a flawed concept or bad operational plan. I still consider that a win for both of us. I am here to help, sometimes the best deal you do is the ones you walk away from.
If you have been in the Restaurant industry we can help give you a fresh perspective and show you ways to add fresh interest into your concept and overall guest experience.
We will give you tips and information for starting up, running and ways to make your Restaurant more profitable. From instructional courses, food costing, help with menu creation, videos and direct consulting to help you become successful.
Bars
Owning and running a Bar can be a completely different experience than running a Restaurant. From the required Liquor licensing your state and local jurisdiction require. To best practices and tools to prevent shrinkage like costly overpours. To knowing when to stop serving a patron and getting him a ride home.
We can help point you in the right direction to the information you need. Each state has a different set of rules and regulations so we can give you a good starting point if nothing else. The main thing to remember is this you can't open a bar or serve liquor before you get the property license. And not doing to preplanning and groundwork to obtain these can be a costly mistake.
I have seen several Bars that served some food never be able to open or survive very long on the food portion because the owner waited to the last minute to go through the application process to only find out the state Liquor board did not approve his liquor license.
It's hard to have a successful sports bar that can't serve alcohol.
Food Industry
You have to get your raw materials for your dishes somewhere. As well as store fixtures and take-out packaging. Here I will go over how the Food Service Distribution system works. I will also include information about the Alcohol Distributor system as part of this also for the Bar only folks.
So, this is where I will go over topics such as Broadline Food Distributors, Specialty Distributors (Produce, Coffee/Spices, Dairy, Meat/Seafood, Non-Food), Buying Clubs, and touch on Retail Food Service (aka. food sold at Grocery and Convenience stores), what is a Group Purchasing Organization, the benefit of attending Food Shows, Food and Packing Manufactures.
Here I will also go over what is the difference between a Manufacture that uses direct Reps. or if they use a Food Brokerage Reps.
Programs for Distributor and/or Manufacture Rebates and discounts. What is a deviated price, is it good or bad?
Also Manufacture label or distributor’s private label items. What is the difference and how is the rebate and/or discounts figured on each type of item?
What is the difference between Food and Non-Food Categories?
How are the Food items sold to restaurants packaged differently than what you get at the Grocery store?
That and so much more !!!
So Welcome
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