IF YOU ARE GOING TO HELP ME WALK IN MY SHOES.
Summary
The first thing I explained to him was that every restaurant was divided into three main areas: Financial, Operations and Marketing and think of them as spark plugs in a car engine they all have to be running simultaneously otherwise it will now work. I then went over the the most important thing he must have down pat by opening day and this was the ordering, scheduling and food production. He was going to put a new POS system in and I cautioned him on the fact that is one of the most traumatic change for employees especially the new ones. I set up his back of the house office with financial systems and controls and all he needed was to get training from the previous owner on the ordering, recipes and production I did emphasize that on opening day everything changes and he will not have time to learn the ordering or the kitchen. We as consultants come in with our systems and procedures and expect the owner to be able to complete and follow the plan.