Content copyright 2021. Restaurant Consultant NYC. All rights reserved.
John D'Antonio - Director e-mail john@restaurantconsultantnyc.com Tel 347-522-1504
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Helping your business' Bottom Line! With 30 years experience working in the Food Service Industry, we have found that implementing specific policies and systems operations for all departments
is the key part to running and maintaining a successful and profitable business.
Proper purchasing procedures can save a restaurants 8%-10% on food costs per year.
Proper labor scheduling can save a restaurant 5% per year.
We can and want to teach you how to operate efficiently and save your bottom line. |
We know the challenges the hospitality industry faces today. A five star restaurant, a tavern, a bar and a cafe may look and operate differently, but they all need to be aware of the following:
* New and changing labor laws (union and non union) * Health Department and Fire Department inspections and grading systems that can add extra costs to your bottom line.
We have the knowledge and attention to detail to help you in each of these areas. With our Restaurant and Food Service Consultants, we have the network and experience in place to service all your needs. This is what we teach and maintain with every one of our clients.
Our commitment to results
When we work with you and your staff, we roll up our sleeves and become your business partner. Our success is measured by the success of your company which makes it is personal to us. We help you invest in the proper resources that are needed to get and keep your business on the right track.
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| Do you have Food cost under control? The most efficient Restaurants operate at a 25% Food Cost! Do you know your overall Food cost? How can you calculate your individual plate costs? Why would you need to have recipes costed out for each Plate? Are you getting the best yield from all your Food items? Basic Standard Operating Procedures will keep you in the know! |
The Extra cost associated with day to day Restaurant Operation! Pest Elimination (not Control), Garbage Removal, Grease Removal, Laundry Services (linens, uniforms, kitchen towels), Equipment Maintenance (Ranges, Refrigeration, A/C and Heating, Hood System, Dishwasher) Tablewares, and Table service equipment (plates, bowls, silverware, pepper grinder, cheese grater, glassware) Small kitchen equipment (pot, pans, slicer, mixer, blender, ext.) We have multiple vendors for all Needs and Supplies! |
The Face of your Venue Your service staff The Continuity of the Menu Your Kitchen staff Labor costs are on the rise with all the new labor laws. How can you maintain a smooth operating establishment? Scheduling and payroll need to be on point Who are my best people? How do I keep my best workers? |