Vince Holland, Restaurant Business Consultant

Over thirty years of practical, hands-on experience with over 75 clients.

President, professional employment company (five years)

President, hotel & restaurant management companies (ten years)
- includes ownership of the elegant and historic Roycroft Inn in East Aurora, NY

SEI Management Group, Inc.
1999-2006
Member, Board of Directors, Chief Financial Officer, and Advisor to Owner.

SEI owns and operates five high volume full-service casual dining restaurants with total sales revenue exceeding $12 million - Max's Ocean Front Grille at Beach Place on AIA and Max's Bar & Grille at the Riverfront Center in Ft. Lauderdale; Max's Grille in Weston; Max's Café at Sawgrass and Max's Restaurant in Las Vegas.

Specialized Analysis Expertise

BUSINESS PLANS: Developed practical and sensible Business Plans for numerous businesses. Lack of Planning is the number one cause of business failures. Perfected a Prototype Business Plan Outline for restaurant entrepreneurs.

COSTS OF DOING BUSINESS: Perform business cost analyses; determine budget objectives (labor, food, beverage, controllable expenses and fixed costs), company break-even points, and monthly net income goals. Judiciously project realistic monthly/quarterly and annual sales projections as well as pro-forma income statements.

ORGANIZATIONAL STRUCTURE: Analyze effectiveness of current management; define position responsibilities with practical job descriptions and financial goals; determine salary and wage structure in line with cost budgets; ascertain business priorities and company's financial objectives; develop equitable management incentive plan with focus on achieving cost and profit goals as well as restaurant's operational proficiency.

MARKETING PLAN: Identify restaurant's marketplace and demographics; emphasize well-planned target marketing and in-house promotions; develop plan of action in order to achieve projected daily, weekly, monthly and annual sales goals; continually critique menus - the most effective marketing tool for restaurants.

CONCEPT ANALYSIS: A restaurant's concept is actually its' product and all aspects of the business that relates to what attracts customers (includes ambience, décor, signature food items, plate presentation, price/value, service style, etc.). What makes one restaurants concept unique and more appealing than the competition is what determines a restaurant's success and longevity in their particular marketplace.