From Concept development, to Site evaluation, to forming a Business Plan, to Equipment selection, and negotiating the best price possible; my 40 years of experience in the Foodservice industry will be invaluable in helping you avoid the mistakes and pitfalls in opening and operating a new Restaurant. I will be there for you from concept to opening to help develop your new Restaurant to be a success.
There is a difference between those that are in the
Restaurant business and those that are in the business of Restaurants.
The latter uses information from data derived from his Point of Sale
system and has set in place operational systems and the former operates
on limited information and a gut feeling. This can be the difference
between success and failure. I can help you set up the systems that are
needed to make the critical information accessible. To start with key
elements must be considered at the very beginning . Concept development,
Finance, Design, Construction, Site development, growth, operations,
and Culinary Arts. You need to surround yourself with solid
professionals that I can provide. My team of Restaurant Designers,
Contractors, Installers, accounting, P.O.S. systems, Restaurant
equipment dealers and much more will insure a positive outcome and
Thinking about buying an existing Restaurant?
Lynn with Steve Waddle, owner Duck Tails Kitchen
Let me take a look on the feasibility of the purchase.
What does the existing Restaurant have going for it? What problems does the existing Restaurant have? What changes possibly need to be made? I will take a look at it with an objective set of eyes. Why buy a problem that may be too big to fix.
Food Carts going Brick and Mortar?
Let me help you get started.
Restaurant site location and analysis, Restaurant design, Equipment selection and price negotiation, help with the permitting process, Provider/ Vendor recommendations, and much, much more. Also you will be surprised at how reasonable my fees are!
Restaurant Equipment Consultants has added another service. Portland Restaurant Consultants. This service is for NEW START UPS. We give intensive training on opening a new restaurant correctly To ensure profitability in that very crucial first year and beyond. Our Team includes Frank Ernandes, owner of Touche in the Pearl District and Mazzi's Italian Restaurant In Eugene, Oregon. Frank is a 45 year veteran of successful restaurant ownership. Greg Schwab, owner/chef, Seasons & Regions on Capital Hwy. Portland. Greg has successfully Operated this amazing restaurant for over 20 years. Ken Libl, operation manager at TOUCHE And Mazzi's. Ken is a restaurant systems specialist. His background was with the Marriot Corporation and The Red Robin. Steven Schomler., owner of Spark to Bonfire Consulting. Steven is a social media and branding specialist. He is the author of Portland Food Cart Stories and Portland Beer Stories. He also is a Radio Host on Portland Radio Project. The show is every Tuesday morning specializing in Culinary guests. And of course myself to help in Restaurant Equipment questions.
Contact me, Lynn Brown, at:
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