Diagnosis
Where you lose money, quality or guests: service, staffing, purchasing, stock, margins and positioning.
We step into the dining room, the bar and the accounts, and support chefs with control systems, so your restaurant runs with structure, makes money and doesn’t depend on you being on top of everything.
Most consultancies look at only one part: service, marketing or the numbers. el pase brings all three together: the operational view of people who have run dining rooms, bars and teams, and the financial view of people who read a P&L and turn it into decisions.
We are operations and food and beverage directors. We have opened, run and repositioned restaurants and hotels, and turned that day-to-day experience into tools that give answers in minutes. In an industry that is always in a hurry, analysing your business shouldn’t take weeks of meetings.
Where you lose money, quality or guests: service, staffing, purchasing, stock, margins and positioning.
Hierarchy, workflow and service flow, ergonomics, dining room and bar protocols. For the kitchen: hierarchies, standards and control.
Purchasing, par levels, average stock, supplier contracts, standard recipe costings and waste control.
Control of the organisation and people, stock and sales, margins by line and reporting.
Benchmarking to choose and focus: marketing plan and relaunch of the brand or product.
Service and administration from day one: standards, team, processes and stock. Without taking over management.
We agree the scope with the owners and see the restaurant during service.
Service, staffing, purchasing, stock, margins and positioning, with competitor benchmarking.
What gets done, in what order, on what timeline, the expected result and fees.
New processes, hierarchy, purchasing and stock controls, reporting up and running.
We measure, see what doesn’t fit and adjust. It’s normal and necessary.
Measurable results in margins, costs and service, and a decision on follow-up.
Let’s be realistic. Anyone who promises results in two weeks has never worked a service.
“What is not defined cannot be measured. What is not measured cannot be improved. What is not improved always degrades.”Attributed to Lord Kelvin
Start by finding out where your restaurant stands. If you then want us to come in, we visit you during service and tell you where we can help.
hola@elpase.pro