Michael Meyer provides all of the services that your new restaurant need for a startup from start to finish. Michael can open the restaurant with you, for you, or he can coordinate services as needed.
Restaurant Operations Analysis Operating a successful restaurant requires an extensive knowledge of each functional area, how the restaurant should operate relative to principals of those functional areas, and a near obsessive focus on the details of implementing those principals. Michael can review your business?s current performance to determine where and how you can improve your efforts.
Over the years, the restaurant business has acquired the reputation of being a high-risk business. This is something of a misconception. The business itself is not high-risk, but, because it appears deceptively simple, many restaurateurs are not aware of the principals of effective restaurant management. Many believe all they need do is simply buy the food, prepare it, serve it, collect the money, clean up, and go home. When a restaurant is properly organized with qualified, trained employees, operating it can be almost that simple. The key is an organized focus on details-the details needed for success in the restaurant business. Through my experience in the restaurant industry, I have had the opportunity to see many examples of both successful restaurants and those that were failing. In all cases, the major factors that successful restaurateurs had in common was their attention to the details of planning, organizing, operating, and controlling critical functional aspects of their restaurant. There are no set formulas for success in any business, but a sure-fire formula for failure is not performing the basic tasks of management in an effective manner that allows you to profit while pleasing your customers.
Each restaurant operator, or prospective operator, comes to this business with a unique background, abilities, and the drive to succeed. What many operators lack is someone to help point out the areas where they could be doing a little better. The objective of the Restaurant Operational Analysis is to help you understand how your business is operating relative to generally accepted restaurant practices. Subsequently, through improvements in those areas you should have a more successful and satisfying business.
Michael helps owners and operators develop and define their vision and direction. He prepares final working drawings to show custom fabricated equipment and special construction details, including, but not limited to, equipment layout, electrical, ventilating, mechanical connections and plumbing equipment rough-ins as well as any details, elevations, and sections as required of custom fabrication, exhaust hood, walk-in box, etc. to properly illustrate the required work.
He prepare Construction Documents, drawings and specifications to be provided to the Architect, both in hard copy and in a magnetic media compatible with the Architect?s software in the format specified by the Architect.
Concept development include: (for New Construction)
Programming and Schematic Phase Design and Development Phase Construction Documentation Phase Construction Phase Equipment and Furniture Layout Phase
Restaurant Consulting > Custom Kitchen Design > Furnishing > Restaurant & Bar Design Information Technology > Culinary Team & Dining Room Staff Training > Food & Beverage Management Menu Design > Food Cost Control > Marketing Strategies
