Cafe Alpine

Challenge: We decided to purchase and revive a restaurant that was struggling, but held promise. It had a good customer base, but colossal operational challenges in the wake of an absentee owner who siphoned profits to start other restaurants.

Solutions: We introduced an idea new to the area: a complete menu change four times a year. The locals welcomed this, and as word spread, our customer base grew. We also expanded the wine list from 100 to 250 selections, covering all varietals and price points. In addition, we overhauled the accounting system and upgraded front and back of house procedures. We replaced all equipment, thereby reducing repairs and maintenance. To cut labor costs, we took all work in-house including marketing, bookkeeping, payroll, cleaning and maintenance.

Results: Under our ownership, the restaurant remained busy and profitable for 13 years. In 2009, we sold it to launch Creative Culinary Consulting.

Solymar

Challenge: In July of 2009, investors hired us to rebuild a bankrupt, high-end steakhouse. Solymar is a 350-seat restaurant in downtown Miami, overlooking the base of the Miami River.

Solutions: I renamed the restaurant and created a new concept that combined Latin, Caribbean and seafood. As part of this transformation, I developed a new beverage program, and new lunch, dinner, happy hour and Sunday brunch menus. I also established a private dining program. In addition, I hired a staff of 45 people, and established a training program for both front and back of house employees. I performed all pre-opening duties, including an opening party and opening-month promotion. I implemented all restaurant systems. By December 2009, I was placed exclusively in charge of all restaurant operations.

Results: From the beginning of our involvement, Solymar has operated profitably. All costs have fallen into line with industry standards. We were able to meet our goal of rebuilding a successful restaurant and selling the company with in the investment horizon.

Delizios

Challenge: A first-time restaurant owner sought our guidance in launching his organic coffee, wine and tapas bar.

Solutions: Our involvement began during the final construction and continued through opening day. We set up the dining room, kitchen, bar and wine cellar, and provided solutions to design problems in the kitchen and dish area. We also provided comprehensive training for the cooks and servers. In addition, we trained management staff in all areas of accounting, ordering and payroll, and we put all restaurant systems in place. These restaurant setup and launch procedures are nicely summarized in our 15-page guide, “How to Open a Restaurant.”

Results: The restaurant’s opening on March 15, 2010 was a huge success. We will provide ongoing monitoring and consulting until the restaurant is running smoothly, and has all costs in line.