|Pipe Dreams | High-Volume Chaos| Finding a Niche |

Pipe Dreams Providence, Rhode Island.

My client wanted to open up the restaurant of his dreams but didn't know where to begin.

The first step was to help write a business plan from which he could secure the necessary financing for the restaurant. After attaining start up funds, I advised on the ordering of equipment, small wares, food inventory, cleaning products, and alcohol- all with a focus on cost saving techniques. Next, I priced out, wrote and printed an appetizing menu that combined his vision with profit-driven ideas. Together, we created an inventory control system, purchasing procedures, and an effective workflow system. Reaching the final stages, I consulted on staff hiring and work schedules.

High-Volume Chaos North Smithfield, Rhode Island.

The volume was high but the food was coming out of the kitchen in a very erratic and un-organized manor. After investigation, it became painfully clear that the kitchen production area was inadequate for the amount of business the restaurant was doing.

I began to solve this problem by first evaluating their menu. To begin, I removed items that were labor intensive and weren't selling well. Next, I noted that the kitchen was making most of it's rigorous sauces and seasonings on the spot. To save time and money, I recommended alternative high quality food items that could be purchased to ease some of the burden from the prep cooks. Also, I advised on the purchase of new time-saving equipment. With this in-house, I changed the workflow pattern of the kitchen and created a system to help the cooks be better prepared for the large amount of volume they were experiencing.

Finding a Niche Chepachet, Rhode Island.

A common request- my client came to me with the need to increase sales.

When I began working with my client, I noticed that all of the restaurants in the area were all serving the same type of food, including his. Simply put, supply outweighed demand in this small town. I knew that we needed to be different if we were going to stand out. We changed the whole concept of the restaurant over to a steak house. To get him started in this new venture, I re-wrote and printed new menus with a focus on what was lacking in the competition. I then asked my client to purchase some modern equipment for the kitchen that would bring the overhead down while sales increased.