Brad is extremely professional, has a keen sensitivity
and expertise in restaurant systems and operations,
and had a positive impact on our business.
Daniel Frankel, Owner, Tap & Barrel
Typical return on investment - $5 to $1
Helping restaurant owners cut costs and increase profit - now!
Cut Costs
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Far too often, restaurant owners are leaving tens of thousands of dollars in lost profit on the table every year. This often accounts for 5% of the total profit margin, or more. What would extra revenue mean for you and your business?
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In restaurants, these profit "leaks" can be everywhere and fixing them can mean the difference between merely surviving or having a business that provides you with an income that makes all the effort and sacrifice worthwhile.
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The best part is that many of these leaks are easy to fix. Awareness, systems and daily checks can produce immediate, dramatic results, putting your money back where it belongs - in your pocket.
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Let me help you cut costs and make more money, now!
Cost Cutting-Focused Services
• Initial "Profit Potential"assessment (complimentary)
• Operating Budget assessment & problem solving
• Food Cost assessment & problem solving
• Bar Cost assessment & problem solving
• Kitchen Labour Cost assessment & problem solving
• FOH Labour Cost assessment & problem solving
• Operating Expenses assessment & problem solving
• Discount Expenses assessment & problem solving
• Marketing Expenses assessment & problem solving
• Reporting Systems assessment & problem solving
Increase Sales
Sales Increases almost never happen on their own. As we all know, they are the result of serving exceptional food and drink combined with service that makes your customers feel genuinely respected and cared for, in a welcoming, comfortable space. Easier said than done.
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How you market and promote your business counts more than ever. Every dollar and minute you spend in these areas must be part of a strategy that puts more paying customers in your seats, not just likes and followers.
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Step 1: Ensure your day-to-day execution of quality, service and atmosphere are as high as possible.
Step 2: Choose and implement tested strategies to bring new paying customers into your business at little or no cost.
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Let me help you increase your sales, now!
Sales-Focused Services
• Menu Design assessment & problem solving
• "Steps of Service" assessment & problem solving
• Kitchen Execution assessment & problem solving
• Service Execution assessment & problem solving
• Complaint Turnaround Strategy assessment & problem solving
• Marketing Strategy assessment & problem solving
• Social Media Strategy assessment & problem solving
• Growth/Expansion Strategy assessment & problem solving
Reduce Turnover
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Finding - and keeping - great people has never been more important, or so challenging. We all need great people to deliver the public's ever-increasing expectations for quality and service.
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Great people expect more from their employers than ever before. Everything from how we structure a job posting, set wages, to the way we train, lead, motivate and inspire our people will influence where the best candidates will choose to work; and if we're successful in our efforts, stay.
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Go from "taking what you can get" to building an all-star team.
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Let me help you reduce turnover, now!
Turnover-Focused Services
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• Job Description assessment & problem solving
• Policy/Procedure Manual assessment & problem solving
• Recruiting Strategy assessment & problem solving
• Hiring Strategy assessment & problem solving
• Orientation System assessment & problem solving
• Training System assessment & problem solving
• Ongoing Development System assessment & problem solving
• Management/Staff Meetings assessment & problem solving
• Staff Recognition System assessment & problem solving
• Staff Performance Coaching assessment & problem solving
• Management Performance Coaching assessment & problem solving
• Customized Performance Coaching for Owners
Maximize Profit
Whether you have an idea for a new concept, or are established and looking to evolve and grow, ensuring you are fully prepared before you take action is critical.
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The "rate of failure" statistics are notoriously high, and premature (and costly) closures are almost always due to factors that if properly identified and planned for in advance, wouldn't have sunk the ship.
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Growth, while enticing, if not handled correctly can produce the same disappointing result. The answer is solid planning and organization before taking the plunge.
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Let me help you make sure you're ready to maximize the return on your investment, now!
Profit-Focused Services
• Concept/Business Plan assessment & problem solving
• Operating Budget/Forecasts assessment & problem solving
• Financing Plan assessment & problem solving
• Ergonomic Design assessment & problem solving
• Pre-Opening Plan assessment & problem solving
• Opening Plan assessment & problem solving
• Staff Training Plan assessment & problem solving
• Growth & Expansion Plan assessment & problem solving
• Company Culture assessment & problem solving
• Introduction to quality tradespeople who deliver results
About Brad Godin and Optimal Restaurant Consulting
As a consultant, my joy and satisfaction come from seeing restaurant owners achieve substantial reductions in costs - and substantial increases in profit - rapidly, and at minimal cost. I take pride in the fact that my clients see my services as an investment, not a cost - and I'm committed to making our experience together the best investment you've ever made in developing your business.
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I'm unique in restaurant consulting as I have a burning passion for both sides of the business - food, drink and service, and an expert grasp of profit-making systems. My methodology quickly identifies problem areas and produces a game-plan to overcome them swiftly, with ongoing support tailored to ensure the results we achieve remain in place, and even improve, over time.
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I invite you to call and arrange a complimentary initial consultation. In 2 hours, I will show you where I can save you money - rapidly and at very little cost to you. There is no charge for this service, and no risk, so why not call 604-992-7118 to see what I can do for you?
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During my 25 years in the industry, I've spent 13 years with Earls Restaurants Ltd., 5 years in fine dining and most recently, 7 years in Restaurant Consulting. I've held 8 Executive Chef positions, 2 Corporate Training positions and have worked extensively in the front of house, including in management and training roles, producing top results in sales, profit and providing mentorship to countless young Chefs and Managers every step of the way. I've participated in the opening of 6 restaurants and am in the process of developing a restaurant concept of my own to be launched in Vancouver in the near future.
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I look forward to your call, and to working with you.
Sincerely,
Brad Godin
WHAT PEOPLE SAY
"Brad is extremely professional, has a keen sensitivity and expertise in restaurant systems and operations, and had a positive impact on our business."
Daniel Frankel, Owner, Tap & Barrel
Contact
Complete this form and we will reach out to you promptly. Or, feel free to call directly at 604-992-7118.