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.
Steve Cirbus talks about Jim Lopolito
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."
DOWNLOAD MY 2020 RESTAURANT RECOVERY SPREADSHEET
For Small Business Restaurant Owners
𝗦𝗲𝗻𝗱 $𝟱 𝘁𝗼 𝗣𝗮𝘆𝗽𝗮𝗹 𝗮𝗰𝗰𝗼𝘂𝗻𝘁 𝗽𝗮𝘆𝗽𝗮𝗹.𝗺𝗲/𝗝𝗮𝗺𝗲𝘀𝗟𝗼𝗽𝗼𝗹𝗶𝘁𝗼 𝗮𝗻𝗱 𝘁𝗵𝗲𝗻 𝗲𝗺𝗮𝗶𝗹 𝗺𝗲 𝘁𝗼 𝘀𝗲𝗻𝗱 𝘁𝗵𝗲 𝘀𝗽𝗿𝗲𝗮𝗱𝘀𝗵𝗲𝗲𝘁.
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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
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
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Send Funds To: paypal.me/JamesLopolito
More Info: www.lopolitohc.com/phone-and-online-consulting.html
Hospitality Concerns and Questions Answered
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.
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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.
LHC IS RECOMMENDED BY
" 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
"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."
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.
By Jim Lopolito
EXPENDITURE BEHAVIOR MANAGEMENT
Expenditure 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 PROFIT
Formulating 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 expenses
The 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 PROFITS
Formulating 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 ACCOUNTABILITY
In 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 WAVE
Hospitality 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.