Front-End Management

The staff and service that clients receive when they enter a restaurant or have dinner with you is a key part of the service. In keeping with the hiring and training of employees, John will assist you in making strong personnel choices when assigning your staff to the front of the restaurant. Client interaction is an art itself, and requires some psychology as well as finesse. A keen and trained eye such as John can provide can actually make a significant difference in your establishment’s earning power over time.

Seating

Artful seating is another important factor to consider. Whether your space is large or cozy and intimate, deciding how and where to place tables can be daunting. Clients always shy away from that lonely table near the kitchen and others prefer the bar seating. Let our years of experience provide you and your design team with the “tried and true” solutions that make every table inviting.

Kitchen: Design and Workflow

Economy of space is to be considered here. An ideal setting will allow for work to be done in a tidy and hygienic manner at all times. When every inch of kitchen space is maximized, food can be prepared with maximum efficiency, and allow for harmony with respect to work-flow. From working with master chefs but also having a strong sense of aesthetics, John can give you priceless insight to what truly yields the best results.

Staff Training

No matter how exceptional your cuisine may be, the staff – both in the restaurant and in the kitchen – must be up to par. Attitude, skill, and dedication are all ingredients needed to create a sustainable work environment. This is an aspect of the restaurant business that cannot be overlooked, and John gives his clients his dedicated attention to have their staff trained properly – or motivated to learn.

Food : Fresh Procurement, Maximization and Preservation – Minimizing Shrink

This is the defining factor in a successful restaurateur’s balance sheet. Of all the skills required to create, oversee and run a restaurant, it is the procurement and maximization of food that makes the difference. John is able to offer sound advice, based on his long experience and expertise, on how to manage this aspect of the business. He can also give frank opinions on errors to avoid and which professional services to seek. Because this is such a key part of success, John puts great emphasis on making this procedure clear and effective for the person who is new to the business.