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The Advantage of Using a Consultant in Driving Your Business

Q: I’ve been thinking about using a consultant to help me with my business. How do I know if one is qualified and what are some advantages of using a consultant?

A: The field of consultancy is a wide open field without regulation. One day it will be regulated but until then to find a qualified, legitimate consultant that can help with your business look for qualifications. Those include certifications, a high level of education, prior experience in a professional services firm, a solid client base, a specialist not a generalist, a thirst for knowledge, a gift for teaching, a decade or more of industry experience in the consulting area, a systematic approach, and a high hourly rate. Click here to read more »

Reward Hustle and Effort to Increase Sales

Q: We’ve seen an amazing number restaurants open in the last three years. The constant allure of new restaurants has resulted in flat or declining sales and a less exciting restaurant experience than in years past. We’ve also suffered some staff turnover, and I feel like we’re starting over somewhat. While this is providing a new opportunity, I’m a little confused on where to focus. Can you provide some guidance?

Popular shows like “Restaurant Impossible” regularly show how quickly a restaurant can be turned around with the proper focus and attention. The core recipe is simple: Rework product, improve service, fix design and promote locally. This is also the formula used by major companies as they worked through the Great Recession with the benefit of an additional layer of great data measurement.

This formula forces a restaurateur inward instead of outward, on fixing problems inside the four walls before reaching outside the four walls. The highest impact in the sequence is service. Consumers are five more likely to return to a restaurant for the service than the food. The old phrase, “People come for the food and come back for the service” is true.

While service to the guest is paramount, service to the restaurant carries heavier weight. Being a great co-worker and employee sets the business up for success and allows each player to perform at his or her highest level. Technical performance is a result hustle and effort, and whenever these fall off, technical performance suffers. To ensure your team is reset with proper expectations, considered the following:

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Reduce Temptation to Increase Profitability

Q: My business is busier than ever, yet my cash balance isn’t growing as I would expect it to. I’m concerned I’m out of touch with what could be happening around controls. I trust everyone, but need to dig a little deeper. Where do I start?

The hospitality business benefited from lower employee turnover during the Great Recession. Over the last two years, the labor pool has tightened, and turnover is getting closer to traditional levels of plus or minus 100 percent. With higher turnover, internal controls need to be tightening as the risk of fraud increases. This is an enormous topic, and I’ll touch on a slice of it – taking a fresh look at procedures and controls with your point-of-sale or POS system:

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