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Restaurant Critic & Food Blogger
The First 7 Seconda!
During my business career in New York City, time is money and being in the New York environment forced me to evaluate a place of business and meeting clients in 7 seconds. Is the company making money
Those 7 seconds allowed me to formulate an accurate judgement of the place of business as well as size up the clients that I had to deal with. The place of business told me how effective management was involved in developing that impression. Is there ample cashflow to make the premises comfortable? Is the company making money. BUT, sometimes looks can be deceiving especially when it comes to the product being made. If there is a establishment but looks run down but generating lines at the door for lunch and/o dinner, then this premise doesn't apply.
On the other hand, you can have a great product but service sucks, totally unprofessional, ungroomed, rude, and has attitude issues, sarcastic and such. Or the place is oil, sticky and smelly. No great cuisine can handle these elements. So, what does an owner have to do, sales declining, reputation is bad, food is poor and complaints travel fast. Business is a cash business used to make money, improvements and creative foods to appease different generations. Today, now more than ever, our taste buds are being challenged by new cuisines, Its in our mindset to try something different, why not? at least we gave it a shot.
Unfortunately, big business is looking at the bottom line, as long as the line of profitability is above the break even point, they are happy, but once the line dips into the red, all panic breaks loose. Time to create something different. but that great but they want to use the established methods for quicker service thinking that will appease customers. But have you lately noticed that more and more food establishments are taking the time cooking each order based on customers wants. It's now fresh, savory and non microwaved. They feel to see that there's no longer any appeal for microwaved heated up foods and deluged with lots and lots og goey cheese.
But, they believe they have to spend hundred of thousands of dollars. not on the food but on the looks of the outside of the building. The food has been the same for decades and the competition has surpassed their lead and to offer minimum wage to untrained personnel. Once a leader now a lager.
There's definitely something very wrong..
So, I believe with basic common sense business thinking I believe I can help business improve the bottom line.
While I take the Summer off with cooking classes, how best can I offer my services as a consultant specializing
-First visit is an overall of services being offered.
-Analyze and evaluate the business by identifying the issues.
-Review menu and offer improvements
-Evaluate staff and training.
-Food Preparation and pricing review.
-Reduce inventory expense
-Implement a plan of action
-Offer food improvement
-Offer sanitation compliance with State of Maryland
-Monitor plan monthly
Interesting I would say. Companies can save lots of money
Guaranteed the first 7 seconds will generate a positive impression! Guaranteed
By Chef Woo Can at www.chefwoocan.com
#first7seconds, #7importantseconds. #chefwoocanbusinessconsultant