Stop and smell the profits!

Some restaurant owners have a tendency to get caught up with their routine work and personal social syndromes.  They do not use their precious time and energy to continually and adequately analyze their business and financial operations.

 

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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