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!