Planning to open a restaurant business?

Vince's summation is a must-read for anyone interested in opening or investing in a restaurant business. No restaurant book covers this crucial subject more succinctly.

 

About Vince

Vince Holland, Restaurant Business Consultant

  • 40 Years of practical, hands-on restaurant management experience and restaurant business consulting.
  • 10 Years - President & Operator of numerous restaurants and country inns including the historic Roycroft Inn in East Aurora, NY.

 

1998-Present - Business Consultant & Member, Board of Advisors

OYE Cuban Grill - South Miami, Florida - Wrote a comprehensive Business Plan for affluent Cuban/American investors in Miami; plan to open a number of unique fast-casual restaurants with number one successfully open for business in March 2011 - Business Plan available for review

Sam's Tavern - Orlando, Florida - Advised new owner and wrote Business Summary Plan to successfully sell unprofitable restaurant business - see testimonial of owner Kevin Dalgarno


1999-2007

SEI Restaurant Management Group, Ft Lauderdale, Florida
Member, Board of Directors, Chief Financial Officer, and Advisor to Owner.

SEI had owned and operated five highly successful 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.

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.

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. Initiate a Customer Frequency Program and be aware of the numerous digital social media sources.

 
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