Business Plan

Creating the right image, selecting price points and marketing mouth-watering menus are only half the equation necessary for culinary success. John helps his clients with creativity and the analytical aspect of financial management. Ever the teacher and mentor, John Hughes is also the consummate entrepreneur and businessman.

Contracts / Construction

Navigating this detailed and intricate part of any new restaurant business requires the expertise and the savior-faire built upon lengthy experience. John fortuitously, brings this to the table in spades. His long-term hands-on experience over the years make him an invaluable resource when negotiating with contractors, always seeking the hidden pitfalls and overseeing the arduous task of construction. Under his guidance and tutelage, you are in a position of strength – and therefore economic efficiency.

Health Inspections

Not the most glamorous aspect of a gourmet endeavor, health inspections can literally make or break a business. When analyzing business requirements, John is in a position to enlighten you and your staff on the best and most effective way to approach and manage the health inspector’s visit. A key part of your integrity and reputation hinge on your compliance and your stringent control over the kitchen and dining spaces.

(If necessary, John can interface with your local health inspection office and guide clients through the paperwork aspect of this necessary requirement.)

Hiring

In any service–based business, whether an existing restaurant or a start-up, the staff selection is an essential and crucial measure. The training and discretion of the staff can ensure repeat customers and promote valuable word-of-mouth advertising. John loans a sharp insight on how to select and train – the very best staff possible for your clientele’s needs.

Training

From the staff in the dining room – in the tradition of the best French “garcon” – to the sommelier, the chef and his staff, only a consultant with the vast savoir-faire that John possesses can truly give the staff sufficient thorough knowledge and expertise to make a marketing statement. While food and wine may be the attractions, it is the staff that interfaces with the clients and makes the true difference once the palate is satisfied.