OBSTACLES REMOVED-PROFITS IMPROVED
|
RECOVERY FACILITATION
HOSPITALITY OPERATIONS DEVELOPMENT
|
RESTAURANT CONSULTING
COUNTRY CLUB CONSULTING
|
DO YOU NEED ASSISTANCE WITH:
*How to start up a new business? *How to be fiscally responsible in managing all aspects of your country club, restaurant, or other hospitality business? *How to train your team under the new sanitation protocols? *How to reduce unnecessary spending? *If you have any product waste or theft? *How to properly cost a recipe and effectively price the item for the menu? *How to manage inventory and reduce your purchasing costs? OR, are you leaving this to trust, luck, or you have no idea how to react? Be proud of your business. Call us for a free, professional, no expectation conversation. |
|
Leadership to help you refresh now and plan for the future.Jim Lopolito delivers an abundant spectrum of expertise offering 45 years diversified business knowledge to country clubs, restaurants, catering, and even stage management & concert production. Having developed two proprietary copyrights with "Expense Loss Review" and "Expenditure Behavior Management" processes, Jim's leadership and progressive abilities are unique and course changing.
Jim is especially seasoned to assist with difficult and turnaround scenarios and will assist you anywhere your business is located. |
Our most recent consulting project, Whiskey River opened in March and 3 days later were closed down by COVID.
READ OUR STORY
|
|
Steve Cirbus talks about Jim Lopolito
Fully Insured
BBB Accredited and A+ Rated Licensed by Dept. of Consumer Affairs "I began my business because I want to reduce the failure rates in this industry. If you have difficulties occurring or have questions that you are unable to answer, call me for a free consult. If I can help you in any way with a quick call, let's talk." |
|
The following items must be paid through Paypal. Upon processing payment, send an email to Jim for setup or delivery.
DOWNLOAD MY 2020 RESTAURANT RECOVERY SPREADSHEET
$5.00
For Small Business Restaurant Owners
𝗦𝗲𝗻𝗱 $𝟱 𝘁𝗼 𝗣𝗮𝘆𝗽𝗮𝗹 𝗮𝗰𝗰𝗼𝘂𝗻𝘁 𝗽𝗮𝘆𝗽𝗮𝗹.𝗺𝗲/𝗝𝗮𝗺𝗲𝘀𝗟𝗼𝗽𝗼𝗹𝗶𝘁𝗼 𝗮𝗻𝗱 𝘁𝗵𝗲𝗻 𝗲𝗺𝗮𝗶𝗹 𝗺𝗲 𝘁𝗼 𝘀𝗲𝗻𝗱 𝘁𝗵𝗲 𝘀𝗽𝗿𝗲𝗮𝗱𝘀𝗵𝗲𝗲𝘁.
(DO NOT USE ORDER BUTTON BELOW)
I have developed a simple and easy to use, fill in Excel spreadsheet for you to use in estimating your 2020 expense and revenue, Profit and Loss Assumptions.
Purchase includes consult on how to use, and one modification on calculations %setup to suit your business expectations.
Fill in 2019 actual with 2020 estimated figures and the spreadsheet will automatically complete two scenarios for you.
1) An estimation of profit/loss if a 50% reduction in revenue is experienced from 2019.
2) An estimation of profit/loss if a 40% reduction in revenue is experienced from 2019.
Reach out to me if you have any questions or you require assistance in completing this.
PLEASE SHARE WITH RESTAURANT OWNERS AND MANAGERS
Phone and Online Video Consulting
$25.00
Hospitality Consulting by Phone or Online Video Chat--Pay by the Half Hour
𝗦𝗲𝗻𝗱 $𝟮𝟱 𝗽𝗲𝗿 𝗵𝗮𝗹𝗳 𝗵𝗿 𝗽𝗵𝗼𝗻𝗲 ($𝟯𝟱/half 𝗩𝗶𝗱𝗲𝗼 𝗖𝗼𝗻𝗳𝗲𝗿𝗲𝗻𝗰𝗲) 𝘁𝗼 𝗣𝗮𝘆𝗽𝗮𝗹 𝗮𝗰𝗰𝗼𝘂𝗻𝘁 𝗽𝗮𝘆𝗽𝗮𝗹.𝗺𝗲/𝗝𝗮𝗺𝗲𝘀𝗟𝗼𝗽𝗼𝗹𝗶𝘁𝗼 𝗮𝗻𝗱 𝘁𝗵𝗲𝗻 𝗲𝗺𝗮𝗶𝗹 𝗺𝗲 𝘁𝗼 set this up.
ALL PHONE AND VIDEO (SKYPE-Zoom) CONSULTING IS PERSONALLY MANAGED BY JIM LOPOLITO, PRESIDENT OF LHC.
RESTAURANTS / COUNTRY CLUBS / CATERERS / BARS / CAFE'S / NIGHTCLUBS
ALL PROGRAMS ARE PREPAID
Paid by the Half Hour:
$35 per half hour video chat $25/half hr. phone chat
(DO NOT USE ORDER BUTTON BELOW)
Send Funds To: paypal.me/JamesLopolito
More Info: www.lopolitohc.com/phone-and-online-consulting.html
Hospitality Concerns and Questions Answered
$15.00
𝗦𝗲𝗻𝗱 $𝟭𝟱 𝗽𝗲𝗿 𝗾𝘂𝗲𝘀𝘁𝗶𝗼𝗻 𝘁𝗼 𝗣𝗮𝘆𝗽𝗮𝗹 𝗮𝗰𝗰𝗼𝘂𝗻𝘁: 𝗽𝗮𝘆𝗽𝗮𝗹.𝗺𝗲/𝗝𝗮𝗺𝗲𝘀𝗟𝗼𝗽𝗼𝗹𝗶𝘁𝗼 𝗮𝗻𝗱 𝘁𝗵𝗲𝗻 𝗲𝗺𝗮𝗶𝗹 𝗝𝗶𝗺 𝘁𝗼 𝗷𝗶𝗺.𝗹𝗼𝗽𝗼𝗹𝗶𝘁𝗼@𝗴𝗺𝗮𝗶𝗹.𝗰𝗼𝗺 𝘄𝗶𝘁𝗵 𝘆𝗼𝘂𝗿 𝗾𝘂𝗲𝘀𝘁𝗶𝗼𝗻𝘀. Email a hospitality concern or question and receive a professional answer from Jim Lopolito, President of Lopolito Hospitality Consultants. Jim has 45 years experience with restaurants, country clubs, catering, and concert production.
(DO NOT USE ORDER BUTTON BELOW)
After payment, you will receive a response within 48 hours. Pay $15 per question at Paypal account; paypal.me/JamesLopolito
WHAT YOU DO NOT KNOW ABOUT YOUR BUSINESS IS POTENTIALLY REDUCING YOUR PROFITS SIGNIFICANTLY.
Contributing Editor
|
Board of Director
|
Jim on Business Talk Radio
|
Guest Speaker
|
Member
|
Business Offerings Include: Startups and Recovery Efforts, Business Solutions for Growth, Increasing Productivity, Budget & Financial Evaluation, Reducing Expenses, Management and Employee Development, Building and Operational Concerns, Golf Operation Concerns, and Pool and Snack Bar Operations.
LHC IS RECOMMENDED BY
Paul R. President "I would recommend Lopolito Hospitality Consultants to any Country Club or Restaurant" |
" Jim listened to our needs and responded promptly with a well thought out plan of attack to review our operation and was competitive in terms of pricing. He and his team treated our Management team with absolute respect and partnership in highlighting developmental recommendations that we have since implemented with success.
I would recommend Lopolito Hospitality Consultants to any Country Club or Restaurant " Paul R. President, CT Country Club |
Charles LeViseur "I have witnessed the type of focus and determination Jim has for getting his projects completed" |
Peter Shafran "If you own or run a restaurant, club, catering facility or any other similar venue, you need to call Jim for a consultation. Jim is the most knowledgeable person I know when it comes to operations and management of food service, kitchens, theaters, golf clubs, etc." |
"I have known Jim for several years. He is very personable and a hard worker. A real expert in Hospitality Consulting. I am happy to highly recommend him."
Valerie Galinski "I have known Jim for several years. He is very personable and a hard worker. A real expert in Hospitality Consulting. I am happy to highly recommend him." |
John Dalton "Jim is a the ultimate professional you would want to handle your event or business growth. " |
"I worked with Jim on a virtual cooking site, unfortunately at the burst of the dot.com bubble. Jim provided all the necessary food and food preparation related information required to get the project well in motion. If this had taken off about four to six month previous, we would easily have been a popular, if not competing site for Food.com or Food Network! I have witnessed the type of focus and determination Jim has for getting his projects completed, with both style and flair, and all at or under budget for his clients. If you have the opportunity to work with Jim for a special event, occasion, or even as your employee, you should consider yourself fortunate! Jim is also consulting in his new business, providing various food organizations with his wealth of knowledge and experience, helping them to immediately benefit by hiring him. He is a consummate professional in every way, and if you need a consultant to help navigate you through maintaining your food business services or bringing them to the next level, Jim is your man! I would welcome the chance to work Jim again anytime in the future."
Charles LeViseur
Charles LeViseur
Of 500 restaurateurs interviewed, half of the operators said they reduce labor costs by increasing productivity. (April 2019 issue of FSR Magazine) Lopolito Hospitality Consultants is a leader with productivity & labor training solutions.
The April 2019 issue of FSR Magazine reports that 60% of restaurants don’t make it past the first year and 80% go out of business within five years.
"If your business is having any difficulty, stop reading and call me now. Do not waste any more time and allow me to get to work on reversing your troubles. I promise not to waste your time."
We Perform Feasibility Studies and Complete Business Reviews.
Lopolito is a Board of Director with Dining Safety Alliance. Our Board of Directors bring together experience from the fields of medicine, toxicology, education and the hospitality industry all with the goal of improving food safety excellence.
Member of Cayuga Hospitality Consulting specializing in restaurant, country club, and catering operational performance.
Lopolito is Contributing Editor with Foodservice Daily News. www.foodfairmag.com/
Industry Articles
By Jim Lopolito
|
EXPENDITURE BEHAVIOR MANAGEMENTExpenditure Behavior Management “EBM” is an awareness driven decision-making practice in controlling business expenditures with an understanding of how the decision affects current and future operations. EBM means having a plan in place and followed on how expenses are decided upon, managed and monitored.
|
RECIPE COST AND MENU MARKETING TO PROFITFormulating accurate recipe ingredient costs is essential in establishing a ROI marketing plan and this must be an ongoing method for managing your hospitality business. Additionally, while there are elasticity issues, competition, and your clientele to consider in menu pricing, having a price on your menu you know is correct can help bring in more profits especially when everyone on your team knows the results and how to use them.
|
How to control and reduce restaurant expensesThe proficiency required to understand and control expenses is not as simple as it may seem. Revenue and expense, purchasing and inventory management, profit and loss, and many other factors are all tied together with an enduring management oversight behavior supported by knowledge and understanding of the industry.
|
5 WAYS YOUR MENU PRICING STRATEGY IS HURTING YOUR PROFITSFormulating a Return on Investment (ROI) advertising plan in your restaurant must be an ongoing method for managing your hospitality business. However, establishing accurate recipe ingredient costs and sharing profitable menu items information with your team is an essential component for the outcome to have positive results and sustainable deliverables.
|
HOSPITALITY OPERATIONS REFRIGERATION AND HVAC REPAIR ACCOUNTABILITYIn examining restaurants, private clubs, and other hospitality operations I encounter many common procedures that reduce profits. For whatever reason, there are owners and operators that do not always realize when they have product or service billing discrepancies.
|
RIDING THE CONSISTENCY WAVEHospitality businesses have so many ways to make profits or lose profits that no two locations are alike when difficulties occur. While there are similarities to failure, there is no one standard way to succumb to this. Causes can be an under producing kitchen, a poorly designed menu, a deficient front of house service standard, poor controls on expenses, delivery inconsistencies, or all of these and more.
|
