One of my biggest strengths is my approach to a consulting project. I temporarily become just another member of the team. So often when a consultant comes to assess a business they stand by the sidelines and point out the failures of the operation, provide a couple of spreadsheets to track costs, and leave you to fix the problems. Not me. I understand that if a business is truly going to take a new direction or adjust for better profitability, it starts with the staff. By using creative and exciting methods I try to involve every member of the staff from the dishwasher to the general manager and together they elicit the change.
It is my belief that change must begin from the bottom up and not from the top down. You can be assured that with this philosophy, teamwork will prevail and the results will be felt in increased bottom line profits.
Whether it be as simple as an analysis of why liquor costs are high, morale is low or business is waning, or as detailed as creating new budgets, business plans or new restaurant concepts,I will always give 110% and not rest until positive change is the result.
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