Beautiful Reception On Sunday!

Back to the grind after a great weekend shared with my new family.  It was very encouraging to meet with several Cornell Grads at the reception and they all seemed very interested in what I was doing! Only one statement that "going it alone is really hard" for business consulting, which interested me. I expected a lot more doubt and fear.

I was,of course, asked every one's least favorite question "what do you do?" I decided to steer clear of my usual answer of "well, golf is what takes up most of my time" to actually answering in a way that these folks expected. As i droned on for about the fifth time answering this long question, I noticed that I "do" way too many things. I answered the questions with the following criteria:
student
waitor
chef
business consultant
entrepreneur
stock arbitrageur

too much.

Unfortunately the two least glamorous (chef and waitor) pays my bills, so those have to stay. My stocks I have put into a bond fund until i can spend more time on them, and they're still doing quite well.  Business consulting is my goal, and I spend most time on that beyond my regular work day and school. My businesses are actually the leas time consuming, as i spend less than 4 hours per week on each. (more info on those later)

Still, soon something will hopefully give and my hourly income will increase greatly. With all of these new moves I'm making, it can't be much longer.

til next time. don't budge for the Cornell grads (especially when your mother in law was the valedictorian!

Hustling on a budget!

I'm hoping I can find some schmuck out there will make up a solid works file or a blueprint for me for free! here's a few tricks I'm using.

1. I'm contacting my friend's brother who does this stuff as a job. my product isn't that hard to make, but his 5 minutes of work would be my 5 hours. good payoff if he'll do it for a 6 pack of beer.
2. i'm looking for local engineering students who would be interested in some real work experience.  i'll gladly give them recommendations for future jobs. Probably more valuable than money at this point in their career.

I'm hoping that I'll get a response sooner than later, I want that thing produced and sent to my supplier ASAP.

As with my business client:

He's looking for a service flowchart, which I'm struggling to put together, in some ways. I want to get some information on other company best practices, service standards etc. so I can see how the already made it companies are doing it. Unfortunately, these don't seem to be out there and easily findable.  Oh well, shoot from the hip.

First day at Inventory and costing tomorrow as well. Hoping to pin point some real loss sectors and create some better systems to help flesh out some places where cost can be saved and money can be made.  I've already created a spread sheet that has everything broken down by measurement unit, cost and totals, so hopefully that will make everything a bit faster.

Here's to the first real big step in efficiency and cost savings for my client!

As if business consulting wasn't enough

I'm working on a roll out of a small product for ducati owners before the holiday season... I had a product developer call Me at one am last night! Oh time zones... IM pushing everyone toward email of course, so hopefully that will be the last time I have an angry wife.  I'm currently hiring a college intern to develop a blueprint for the product as well. If anyone is interested please email me! Once the product is complete and up for sale ill give more details. Til next time

It's Official!

I got the job.

After a long meeting, had over a few glasses of wine, my client and I came to an agreement and it is offical. I am his business consultant! I made sure to wow him with answers to his biggest problems, which are the following.

1. Lack of food consistency.
countered with re-writes of all recipes and a set time for the chef to come in an retrain the kitchen staff
2. high food cost.
a system for food inventory and food costing that can be done weekly
3. Getting business
a marketing plan with a menu re launch, word of mouth advertising, online marketing answers etcetcetc.

He gave me a brake even point to work with, and now I know.

its late, and I'm going to eat pizza with my wife.

til next time.

Productive or just active?

This is one of my favorite quotes from the four hour work week, which really could be a synopsis for the entire book: "am I being productive or just active?" the more fitting sentence that I use to keep myself on track is this:

"am I inventing things to do to avoid the important?"

I have this pop up on my phone at 3 pm every day as a reminder to keep on task. What are my tasks?

1. What are my clients the major concerns?
2. What am I doing right now to overcome those problems?

thats it.

If IM not making my client feel better about his top three worries, IM out of a job.

Til next time.

Privacy Policy?

Greetings folks.

Today, While out on a late night run down the local river bank, I came to a realization that I am glad came to me earlier than later. Privacy and nondisclosure is rather important for a business consultant.  I was speaking with an acquaintance who works for a rival restaurant from my first client, and I mentioned that I was doing consulting work for my client. I was just not realizing that this could have large implications. What if this information gets back to her manager? Will my client catch gaff from the chef community for seeking professional business help? Could that employee insinuate that he must need help because of his personal issues? Keeping that in mind, How does this work out for marketing myself as a consultant? "I did consulting work for this guy once, but I can't tell you his name or his business name, sorry" That won't work out so well.

I want to hit this one out of the park. I went door to door to local businesses today inviting their employees to get lunch at my client's restaurant , stating that our lunch was fast, cheap and delicious. This is a simple word of mouth tactic that seems to work really well for many other restaurants. Although I know I'm making the right steps to make this project work, I'm worried about a few things:

1. what should be the level of privacy, in regard to outsiders, other clients, and the staff of the restaurant?
2. What are some things I can do over the next week to knock this out of the park?
3. How do I deal with the fact that my client's wife is still around, acting like a manager?

I have a meeting with my client monday where I'll solidify my contract with him, but I want to make sure that I do things THIS WEEK to show him this is an investment that will make him a ton of money.

I think I'm going to do the following tomorrow:
1. Organize an inventory checklist
2. continue with marketing on word of mouth basis.
3. possibly work on an SEO blog on bourbon and barbecue.

Until next time, keep hustling.

The Outline and Proposal I Used.

Enjoy!

1. Fine Dining Restaurant
   1. Very Strong food quality and consistency, can't be beat in the area!
   2. Service is hit and miss, and is INCONSISTENT!
      1. Service does not compliment the cooking in the way it should.
   3. SOLUTION: wait staff needs motivation and GOALS to achieve!
   4. I propose:
      1. Gramercy Bistro tries for a Michelin Star in the next 12-18 months.
      2. (examples of different Michelin starred restaurants in the area)
      3. The wait staff has AT LEAST weekly meetings! (maybe run by Rich?) so that they're all on the same page in regard to service standards, specials, menu knowledge, etc.
      4. Solidify the importance of customer reviews!
      5. First 3 customer reviews on Google:
         1. My husband and I went here for our anniversary, and it was a great romantic evening. The plates were elegantly presented, but more importantly, the food was delicious. The staff was knowledgeable, and attentive even though there was a very large party at the next table. I would definitely eat here again and recommend it as a good place for couples.
         2. We decided to try Gramercy after reading reviews and the fact that it was within walking distance of the Porches, where we were staying. We waited a half hour after being seated to order, and were made to feel that the length of wait was somehow our fault. Our meals were very good but we would hesitate to go back given the cool and slow service. Our weekend was wonderful but our dinner at Gramercy was definitely the low point.
         3. This restaurant canceled my reservation just a few hours before it was due because they received an offer for a group to take over the place for a private function. I didn't receive the message since I was already en route to the museum which is next door and when I showed up they pretended I had never even made a reservation. I was stuck scrambling to get a last minute reservation somewhere else before my theater that night. If a restaurant takes a reservation it should honor it, or at least not wait until a few hours before to cancel. Totally unprofessional.
         4. OVERALL: 73% good reviews.
         5. GOAL: 90% good reviews
      6. Add in a food/service rating card with our check books(?)
      7. RE-Vamp the web page (people are using it for reservations, make it exciting!)
      8. add a blog with specials, changes to the menu, pictures of functions etc.
      9. Focus on Continued Food Quality
      10. Create a better system for booking/preparing and executing parties. (definite discussion at a later date)
      11. Fix the wine list and our liquor stock, it's an issue that people constantly complain about.
      12. Work Toward that Michelin Star. You Deserve It.
2. RUB, Bourbon And Barbecue.
   1. Pin down food quality.
   2. ONCE AGAIN: motivate and train the wait staff (Charlie)
   3. Continue marketing to WILLIAMS college (30% of Sunday business were Williams students)
   4. Keep up the excitement with the bourbons with:
      1. Bourbon card
      2. bourbon of the week articles
      3. new exciting bourbons coming in from time to time.
   5. Continue Marketing online, with posters, etc. FREE IS GOOD
   6. Berkshire Dig Deals.com
   7. Coupon books
      1. these are BOTH Free.
   8. Brand the concept out, simplify, and create a system that has NO NEED FOR MANAGEMENT
      1. motivate/ promote from within. Hand responsibility down the totem pole.
      2. As the system becomes simplified, look toward Franchising or sale!
3. With this plan following through, you will be able to:
   1. Sell Gramercy for a HUGE profit.
   2. Franchise or sell Rub for equally huge profits.
   3. RETIRE!
   4. Or any combination of the three!
      
      
      
      
      And my work proposal
      
      
          How I Want To Work for You.
      1. There is no reason for me to take a full time management position at both (or either) restaurants for several reasons:
         1. Both restaurants have a self-motivated, strong, smart staff which doesn't need hand-holding management.
         2. There are already “rock stars” at each restaurant which have taken on roles of management in Sarah's absence (Rich, Jesse, Me!)
            1. put them in charge of managing shifts and give them both AUTHORITY AND RESPONSILIBTY!
      2. MY PROPOSAL:
         1. Both restaurants benefit most from me being on the floor, or in the kitchen. So I'll keep my schedule the same .
         2. Pay me for 4-5 hours a week as a MANGEMENT/BUSINESS CONSULTANT. This will include
            1. motivation/training/ quality control meetings with staff
            2. creation and implementation of marketing plans (to be confirmed by you before billable time is used)
            3. inventory/costing breakdowns (time frame to be chosen by you)
            4. Party planning, booking and organization
            5. anything else you need.
         3. Rate: $25/hour, capped at $100/week.
      3. MY REASONING:
         1. My goal is to be a business consultant, I want you to be my first client, and I want to blow you away!
         2. I am already doing many of these duties, and I am confident I will excel in the new duties I will take on.
         3. I want to keep your costs low so you can see more profits!
      
      
      
      
      Lets Do Business!  

The Beginning Of My Life As A Business Consultant

Greeting fellow hustlers. I have started this blog to cover the happenings of my life as a business consultant. I am considering today the beginning of that because today, for the first time, I have a paying client! I'm going to use this post to explain to you all how that has come to be, in some simple steps.

1. get a job at a business that is a sinking ship.
This sounds a little melodramatic, but this is exactly what happened to me. I began working as a server at Gramercy Bistro, which is a family owned restaurant with a wonderful reputation located in North Adams, MA. Long story short, the husband (chef) and wife (front of house manager) we're having some serious marital issues, and the missus had all but checked out completely.  This left a large gap for someone with the skills and know-how to fill.
2. Ask for forgiveness, instead of permission.
Gramercy had moved from its old space into a large and nicer space. A nice move.  Unfortunately, the lease on the old space has quite a few years remaining on it. so the chef started a barbecue restaurant in that old space, with a simple setup. This had no management, no marketing, and no control of staff. It was a free for all. I stepped in and started making marketing deals with local newspapers and promoters for discount rates using a lot of deal making I learned in the 4 hour work week. This got me in a LITTLE trouble, but how much trouble can you get in for taking the reins on a business that has no control set in place? Needless to say this conversation went quickly from "what are you doing?" to "how can you do more?" the reason for this is because i QUANTIFIED things.  I put down projected results, impressions for each piece of advertising, and what a 1% conversion would yield. the numbers looked good, and it brought me around to the owner asking me when we could meet to discuss "menu changes" we did it over dinner.
3. Always pay for dinner.
I dropped my card with the hostess as my wife and i walked in for the meeting ten minutes early, saying "don't let the other gentleman pay, here's my card" very simple, and it works. it gets rid of the awkwardness of fighting over the tab at the end.
4. Write down the problems, but solve them immediately.
After the SMALL problem ( i did let him talk about the menu for almost the entirety of the meal with full attention) of the menu was breached, I proceeded to ask him about his wife, which allowed me to first REALISE his problem (I'm sorry to hear that, that's a real shame) and then move promptly into a conversation about the lack of guidance that the restaurants had. I said something along the lines of " Unfortunately with your wife all but absent, I have been preforming many duties but I lack any authority to make these deals, or to train your staff" this made him realize a one thing:
a. he had no manager, and was not only losing money due to lack of quality control, bu also because of lost opportunities.
to synopsize: HE WAS LOSING MONEY.

5. Never leave a problem unanswered for more than 5 seconds. This is suicide.
I INSTANTLY countered that problem by handing him my bullet pointed 3 page plan to bring back quality and profitability. THIS WAS NOT A JOB PITCH. that comes later. this was literally free work, and a lot of it, which outlines my specific plan to take both his restaurants to a point where he could retire, work when he wanted, or sell them both.  he was smiling by the end of my presentation.

The last page was my proposal for work, which started out by pin pointing value "there is no need for a full time manager and here's why"
specific duties i will preform, numbered and as specific as possible.
my rate, which had a MAXIMUM HOUR CAP. this can be changed as he realizes he needs more help. or maybe he doesn't.

The Chef realized a few things here.
1.he had a problem
2. he needed it fixed
3. he had an answer sitting in front of him.

This worked out almost exactly as I had envisioned it, which was amazing! Its impressive how often that happens.  

Now I have to deliver!