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I want to be your business coach
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Professional level hospitality services to restaurants, country clubs, hotels, caterers, cafes, camps, and other large and small hospitality entities. I travel nationwide.Let me help you lead that project or idea you want to begin Allow me to keep an eye on your business while you take some time off.
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General Operations Manager -- Chef
Author -- Expert Witness |
What is in the material?
1) How to formulate your decisions to impact future results. 2) A cost reduction method without having to reduce service or quality. 3) How obstacles in the business decrease employee performance. 4) How spending convenience impacts profits. What "is" spending convenience? 5) Why your spending behavior is killing profits. The "Cost Side" and "Lost Side" of spending behaviors. 6) A bit about Inventory Management. 7) Eighteen pages of how to evaluate your business with actual questions and observations laid out to help you. 8) And much more. |
Jim and his team helped decipher the complicated challenge of providing an economically sustainable operations plan that could be pared against the construction and renovation costs of the project. Their work created a viable business model in which the center could undergo the necessary renovations to become a regional destination in a manner that proved to be fiscally responsible.
Rob Manns NCARB, AIA
Principal Architect, MD
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Pazzo Pomodoro Restaurants, Ashburn and Vienna, VA
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FINDING SOLUTIONS
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