RESTAURANT CONSULTANTS
Build your hospitality employees into the most dynamic team, and leave your competition asking how you did this.
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Key Consulting Services
Restaurants and other food and beverage businesses can rely upon our listening skills. We want to hear your concerns and help you address improvements to your operations. We provide professional consulting and evaluation services to large and small businesses with needs and concerns in food service, instruction, recipe costing and menu creation, job description writing, or a complete review of procedures to understand the areas working for you and against you and how these conditions affect your profits.
Talk to us today about the goals you have and how to achieve the progress you expected.
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The Surcharge Issue |
Bar Pouring CostsOne method to controlling bar costs is controlling alcohol over-pour. In this video I count pennies with 1/4 ounce over pouring and the impact this has on your profits.
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Testimonials
A 2018 assignment
where LHC was hired on a 16 week contract as
The Director of Foodservice
where LHC was hired on a 16 week contract as
The Director of Foodservice
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CAMPS
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Consulting is using an ability to see and understand a business from the outside looking in and the inside looking out, understanding the excellence as well as the difficulties, and progressing the business using these observations. This ability must include the offering of sustainable practices to translate staff into a highly regarded team, to generate loyal customers, and to mold a profitable business. To support this requires significant history and in-depth industry knowledge, intuitiveness, common sense, and many other attributes that are required in hospitality and food service operations. There is never one solution for all projects.
Reach out for a free professional conversation to clarify your needs and allow us to recognize elements that offer solutions.
Reach out for a free professional conversation to clarify your needs and allow us to recognize elements that offer solutions.
Request Our "Expense Loss Review" Program
This review includes a detailed written report that you will use to progress your business
Our ELR program reviews the operational aspects of your business that you want to learn more about. From this information we build a report that offers the well run areas along with the deficient areas of your business. We can also look at cost center variances between money that is currently unsystematically expended on product, services, or equipment, and the expenses going forward upon our review and implementation of practical methods of spending behavior.
EXAMPLE “Expense Loss Review” Program
1: Ordering Department 2: Receiving Department 3: Counter/Register Procedures 4: Dining Room/FOH Procedures 5: Cleanliness and Sanitation 6: Obstacles Hindering Performance 7: Customer/Membership Reviews 8: Management Review 9: Yield Management 10: Facilities/Building Management 11: Inventory Management 12: Kitchen/BOH Procedures 13: Menu & Recipe Costs 14: Bar Operations and Costs 15: Invoicing and A/P & A/R Review 16: Golf/Pool Operations
17: Additional Review Items Found
EXAMPLE “Expense Loss Review” Program
1: Ordering Department 2: Receiving Department 3: Counter/Register Procedures 4: Dining Room/FOH Procedures 5: Cleanliness and Sanitation 6: Obstacles Hindering Performance 7: Customer/Membership Reviews 8: Management Review 9: Yield Management 10: Facilities/Building Management 11: Inventory Management 12: Kitchen/BOH Procedures 13: Menu & Recipe Costs 14: Bar Operations and Costs 15: Invoicing and A/P & A/R Review 16: Golf/Pool Operations
17: Additional Review Items Found
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Lopolito is Contributing Editor with Foodfair Magazine & Foodservice Daily News. 
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Training: Employee turnover ranges from 300%-400% annually. If you are not continually training your team, you are losing them to other businesses. Training is considered the number one priority to retain employees, reduce turnover, keep them happy, and reduce labor expenses.
Annual Turnover Rate = Average # Employees (# in beginning + # in end) (divided by 2) (Divided by # employees no longer with company) x 100
Annual Turnover Rate = Average # Employees (# in beginning + # in end) (divided by 2) (Divided by # employees no longer with company) x 100
Lopolito is a Board Member with Dining Safety Alliance
Dining Safety Alliance is committed to honoring food safety excellence while improving public health and safety within the hospitality industry.
Dining Safety Alliance is committed to honoring food safety excellence while improving public health and safety within the hospitality industry.
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LHC Consultants
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Facilities Management
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Service Orientation
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Obstacles in Foodservice
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Bar Costs
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Menu Pricing
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Menu Cost Evaluation
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Providing Professional Hands-On Experience, Solutions, and Coaching
to all Food Service Businesses
Specializing in Confidential Review Services
& our "Expense Loss Review" Program
to all Food Service Businesses
Specializing in Confidential Review Services
& our "Expense Loss Review" Program
Complete Operational Support
Managing your restaurant and catering is time consuming, and you may feel like you never complete your goals. You have tried adding additional services or deliver better training to staff and this just never comes to fruition the way you want. If you take the time to review costs this extends your work hours considerably.
Allow us to direct you goals, take charge of them, and deliver you the results. We can also take your place so that you can take that well deserving vacation.
Managing your restaurant and catering is time consuming, and you may feel like you never complete your goals. You have tried adding additional services or deliver better training to staff and this just never comes to fruition the way you want. If you take the time to review costs this extends your work hours considerably.
Allow us to direct you goals, take charge of them, and deliver you the results. We can also take your place so that you can take that well deserving vacation.
Bring Costs In Line Fast
Each and every week we hear the words: "I am not making the money I think I should be."
If this is you, allow us to come in and locate your missing profits.
We review your business in various ways to determine where you have expense loss, or obstacles that are preventing more profits. Each location has a uniqueness and we know where to look. We provide hourly, daily, weekly and monthly programs that allow you to fit us into your cost expectations.
After we have completed our process your rewards continue and are ongoing.
Each and every week we hear the words: "I am not making the money I think I should be."
If this is you, allow us to come in and locate your missing profits.
We review your business in various ways to determine where you have expense loss, or obstacles that are preventing more profits. Each location has a uniqueness and we know where to look. We provide hourly, daily, weekly and monthly programs that allow you to fit us into your cost expectations.
After we have completed our process your rewards continue and are ongoing.
FOH & BOH Development & Training Manuals
Training employees to reach above the service expectations of today's customer is not accomplished just telling them they have to do better.
In order to remain competitive In today's marketplace, to keep customers, and attract new visits all the time, service standards must be superior to everyone around you.
Your employees are a key factor to your business success or failure. You should invest in them.
Training employees to reach above the service expectations of today's customer is not accomplished just telling them they have to do better.
In order to remain competitive In today's marketplace, to keep customers, and attract new visits all the time, service standards must be superior to everyone around you.
Your employees are a key factor to your business success or failure. You should invest in them.