SA RESTAURANT CONSULTANT
Project Management in Pretoria

I am offering my services as a restaurant consultant to those who are just starting out and require a turnkey operation, or the seasoned restaurateur that has become shop blind and requires.
Due Diligence & Appraisal.
A turnkey solution is the whole bag. That is everything from the initial conception, hiring of employees, menu design, costing and store planning up to the store opening and hand holding through the first months opening. If you need to know the value of a business or the probability of it surviving after you have purchas. Depending on various factors (licensing, construction requirements etc.) the duration of my involvement can be anything from two to six months.
Turnkey Solution.
Have a look at the services listed below and think on areas that your restaurant might need improvement on or areas that might require specific attention in your store or new venture.
some new eyes, fresh recipe’s and food presentation with new direction and passion.
Let the buyer beware.

The solution and the death of my dreams of an engineering career were part time studies via distance learning. Of course this looked like an opportunity that was too good to pass up. Restaurants have commonly accepted practises and unwritten rules that everybody in the industry know about, which in turn forms part of the alternate fabric of realty that is the continent sized grey area of the restaurant sub culture. To put it into perspective, think of why ladies go first, men have to leave the toilet seat down instead of up and Kamikaze pilots had to wear helmets. These well know rules (for those who took the red pill and stepped through the looking glass Al la Neo in The Matrix) and practises are present in one form or another globally and the application there off depends entirely on the individual restaurateur. Boggles the mind but in some restaurants if the client pays by card the waiter will fork out the money for the transaction cost since Stavros has to support both his wife and mistress. There is also a breakage insurance charged by most restaurants. If not enforced or done costs will then be added to the bill of fare which in turn could lead to the loss of the patron whom will then reach the end of his or her pocket book. Simply said dining out could become too expensive for some which in turn would lead to less employment opportunities affecting our Matrix J. While being interviewed recently for a podcast, menu engineering came up as a subject. Thus we now swallow the red pill and follow the rabbit down the hole to Wonderland. In general, the term menu engineering is used within the hospitality industry (specifically in the context of restaurants), but can be applied to any industry that displays a list of product or service offerings for consumer choice. Typically the goal with menu engineering is to maximize a firm’s profitability by subconsciously encouraging customers to buy what you want them to buy, and discouraging purchase of items you don’t want them to buy. Stars: Stars are extremely popular and have a high contribution margin. Ideally Stars should be your flagship or signature menu items. Plow Horse or Workhorse: Plow Horses are high in popularity but low in contribution margin. Plow horse menu items sell well, but don’t significantly increase revenue. Puzzle dishes are difficult to sell but have a high profit margin. Move the item on the menu to a more prominent position, either the first or last line. Perhaps change the name of the dish and its description. Dogs: Dogs are low in popularity and low in contribution margin. They are difficult to sell and produce little profit when they do sell. You will have to do a detailed costing on every menu item that you sell first. Yes, the all knowing Point Of Sale system will have handy PLU sales history that will be very helpful. These items are often items that are available in every store and your customers will have a threshold as to what they are willing to pay, so tread lightly. STARS: As the old saying goes: If it isn’t broken don’t fix it! Fill a deep bowl or pan with enough cold tap water to cover an egg. If the egg lies on its side on the bottom, the air cell within is small and it’s very fresh. A very fresh egg out of the shell will have an overall thick white, which doesn’t spread much and the yolk will stand up. They cost more than other grades, but are the best choice because of their high quality and longer shelf life.