To reveal true problems are difficultly enough as often they have complex character. In other words, lack of clients at all does not mean, that restaurant has a bad advertising campaign. True problems can appear absolutely in other sphere, for example, in poor-quality cuisine, the unbalanced menu, illiterate management, discrepancy of various elements of the declared concept of restaurant. And it is possible decisions of a problem are in the field of reduction of costs on purchase, the personnel, and larceny.
But nevertheless it is not necessary to forget and that restaurant consulting considerably differs from other forms of business. Unlike the companies - suppliers of the equipment, design, civil engineering firms it is complex enough to consulting firm to give to the potential client the portfolio.
The matter is that the consulting company can be responsible for success of restaurant only when it performs all work from the beginning up to the end.
Many owners and managing directors of restaurants consider, that it is enough to apply for services professional advisers, and in two days the restaurant will be filled with visitors. Frequently results of work of the consulting company will be visible only in a month or even longer term.
Certainly, to the professional adviser sometimes happens to sit enough in a lunch hall within an hour-two to understand, what the problem of an enterprise consists in. However complex diagnostics is uneasy, and sometimes and long enough process. Having lead full diagnostics, advisers will give the owner of the recommendation, carrying out which, it is possible to improve a situation in an enterprise and for some years to protect it from financial losses.
Quite often restaurateurs are interested, whether it is possible to spend diagnostics not in a complex, and only some components of business. Yes, such it is possible; however in this case the owner of business takes up the responsibility for revealing of business problems. Often restaurant advisers should apply many efforts to change the attitude of owners to arising problems.
Professional restaurant advisers will help beginner’s restaurateur to become successful. Themes of consultations depend on wishes and a level of preparation of the client, by means of consulting firm it is possible to find out, that it is more favorable - to open new restaurant in each concrete case or to buy already operating. For example, experts of the consulting company can lead marketing consultation and tell about principles of formation of a constant contingent of visitors, reveal competitive advantages of restaurant, analyze the nearest environment, help to create uniform firm style.
Let's tell, studying of competitors, their strong and weak points allows to avoid many mistakes at formation of making restaurant services - price and policy, use of those or other channels of distribution of the advertising-marketing information, a site, design, logistics, use of this or that kind of the equipment. However, professional consulting services will not damage and already operating enterprises.
Promotion of restaurant in many respects depends on its specific features: directions of kitchen, price policy, design of a premise, a site and many other things. To keep clients, restaurants should update on a regular basis the menu, to change registration of a hall, system of service. The consulting companies having enough wide promotion experience will help to pick up the method of advertising suitable for each concrete enterprise. Competently organized site containing the fresh information on restaurant, can represent itself as rather effective means for attraction of clients. And use of discounts not always leads to expected results. For the beginning it is necessary to increase a stream of visitors so to pay back discounts. In opinion of experts, it is much more favorable to use system of club cards or to give discounts to only permanent clients and big companies.
If the beginner restaurateur prefers to open own enterprise "from zero", experts-advisers will help to develop the concept of restaurant, design, to find a suitable premise, to carry out repairs, solve questions with ventilation and air-conditioning, pick up the equipment. Besides it they will choose cuisine, recommend the chef, develop the menu and a mode of an enterprise, train the personnel, and find suppliers. Usually on preparation for opening restaurant about half a year is required, and advisers accompany with all this and supervise each stage of preparation.
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