• First I begin by looking for inefficiencies within the FOH staff by working shifts with the team. 

• After I've had time to observe everybody’s habits and skill level I can approach individuals directly and give them tools geared towards their personal struggles.  

• Next I work on reinforcing the new skills given to the team members  

This method of teaching is much more effective in getting everyone to follow restaurant standards than blasting out announcements. People are much more receptive to following standards when they are disguised as tips and tricks to make life easier. If someone is still not following restaurant standards after they’ve been given the skills to achieve them they must be sent home early. This is very effective in getting the message across and 9 out of 10  times they will come to work as a whole new person.

• First I begin by looking over a cost to sales report of food and beverages

• If you average liquor cost is at the industry standard I have one trick that can help further decrease costs 

• If you are operating well above industry standards then I will find the reason and work on implementing a solution 

• After a strategy to reduce liquor cost has been set in motion I will begin to the same for food costs

• First I design an incentive program focused getting first time customers in the door and coming back

• Second I will gain online exposure through social media influencers without having to spend money

These two strategies are effective in increasing repeat business & exposure by leveraging food instead of money. This will cut an ad budget from thousands to less than $200.

• In this step I design two kinds of events

• One style is frequent small events made to bring in crowds on what would be slow nights 

• The other is a less frequent, large event designed to maximize drink sales on a weekend day