You’re working hard to make your average ticket prices balance out to a good number. Working 14 hour days and trying to do it all. So, why would you pay someone else to come in and do a job that you’re already doing?! Why would you use the money you literally busted your ass for to hire some “luxury chef” to tell you where you’re failing?!
The answer is simple: Because you want to be better. You don’t want to just barely stay in the green, you want to soar and make a real name for yourself and your restaurant. You cannot do that by yourself. It takes a team and a real leader knows when to ask for help and to utilize all of the talented people they have.
WHICH CASE ARE YOU?
Case #1: You’ve been in the restaurant business for years, and things are going well. The dining room is full most nights, back of the house runs smoothly, bills are paid and no glaring problems. But you’ve been reading the online reviews, seeing the same complaint: your place features the same dated menu, same preparations/recipes flavors, served in the same setting. It’s as predictable and comfortable as eating at home. Which is not what you want to read.
Case #2: You’ve saved, begged, borrowed and convinced the right investors that now is the time to open a restaurant. You lack restaurant experience, but there’s plans, drawings, ideas, concepts, contractors and suppliers ready. This is the place that will redefine dining in this city, if you can get everything done on time and within budget.
Both scenarios are familiar to restaurant lifers and others familiar with the food scene. It’s a tough business prone to cutting many corners, especially when you consider 60% of restaurants fail within the first year of business and 80% fail within the first five years of operation. One of the ways restaurateurs save money is failing to get outside help and avoiding chef consultant fees. But a failure to invest in your restaurant isn’t a savings. It’s not just about money.
Chef Hurn has 19 years of Culinary Experience; most of that being in Luxury Resorts and 4 Star Hotels. Learn about how you can work with Chef Hurn at