Why Your Food and Beverage Business Needs a Consultant: Save Thousands of Dollars and Increase Profit

Running a successful food and beverage business can be a daunting task for even the most experienced restaurant owners. With the current restrictions affecting most cities in North America and the highly competitive nature of the industry, it is becoming increasingly important to hire a hospitality consultant. Consultants are experts in their field who can assist restaurateurs and café owners by boosting revenue and increasing brand awareness in the marketplace. Here are a few reasons why and when you should hire a food and beverage consultant for your locale:

1. Opening a new restaurant, bakery, or cafe

If you’re creating a new establishment, then the first thing you need to do is develop a unique concept. Even if you’ve worked in the industry, you are going to need someone who can assist you with the creation of a general concept for the restaurant and the finer details that help bring that idea to life. New concepts are big risks, and even the greatest idea might fail because of the many challenges that can arise during the opening process. This is where a consultant can help you refine and perfect your concept, and guide you through the process of opening a new business.

2. Not profiting off your current establishment

If you already own a business and are not turning a profit, then you must make immediate changes to avoid future loss. A consultant will be able to perform an efficiency audit and offer a fresh set of eyes and an outside perspective on your business. They can help identify shortcomings and provide a plan of action to rectify crucial mistakes that are costing you money. From overspending on labor to inefficient procedures or even having the wrong team, there are many issues that could be holding you back. A consultant can help you pinpoint these issues and come up with effective solutions to boost your profits.

3. Lack of industry knowledge despite some experience

If you’re a chef, transitioning into a restaurant owner, ask yourself: how well can you see the big picture and cover all aspects outside of your expertise? Being able to cook well is crucial for survival in the food industry, but the business side of things is even more important. If you’re inexperienced with the business aspect of the hospitality world, hiring a consultant that has the business acumen to complement your skill-set can be extremely helpful. Hiring someone as a consultant also offers up cost-savings in the long term of not having the overhead of a full-time Manager/Director of Operations that you must pay a salary and benefits. Pinnacle consulting will work with you so that you can use your strengths as a foundation for your restaurant, bakery, or cafe to be built and expanded upon.

4. Not using your area to its maximum potential

Some locations you visit are drastically different from others. For instance, a café with no foot traffic or residential houses/condos in the area will be hard to turn a profit. Similarly, if you rely on students for your target customer, but are not near schools – you must find and attract those customers with marketing, an addictive menu, and great customer service. The location you’ve chosen is just as crucial as the details of your products, your team, and your menu pricing. A hospitality consultant will analyze what your area needs and wants, plan around that, and assist with marketing efforts to your local target guests.

5. Lack of Unique Selling Position

Your product must stand up against the competition. Are you looking to be more affordable than the competition, different, or offer a better customer experience? Choose one or two and go strong with that. Find your unique selling position in the market and weave that through all you do! A jack of all trades is a master of none, which means a specific concept and a recognizable style are essential to a restaurant’s success. If you try to appeal to