Restaurant Business - How Coaching Helped One Business

FOR IMMEDIATE RELEASE
(Free-Press-Release.com) January 25, 2012 -- I would like to share with you on how I helped one of my client who ran a Sea Food Restaurant Business. Let's called him Mr. Jones. Mr. Jones attended one of my lead generation seminar and right after that he got a complimentary session with me to talk about his business. During that meeting, I found out several problems that he wanted to solve:

• Time Management: At that time, Jones and his two brothers and sister was working for 100 hours a week, totaling 400 hours a month. Although he booked $250,000 revenue from four of his restaurants, he and his brothers and sisters only took $2,000 take home income.

• Profit and sales issue: At that time, Jones was having inconsistent sales and profit. Some months were good sales, and others were bad sales. In addition to this problem was that he only had good sales and bad sales with the same time his competitors were having good and bad times. This made his restaurants commodity like and he didn't like that.

• Systems: He told me that he didn't have a good system in place, which made him work 100 hours a week. Part of this problem came from years of brain conditioning from his father where when his father started the restaurants, he had to stay there every day and never delegate his business.
As I was helping him, it took me about four months to turn the business around, here's what I did to help him:

• In the beginning, I helped them change their mindset that business should be a profitable enterprises that provide passive income. This goal is the end of mind that they wanted to achieve. Another battle was I had to have very engaging conversations with all of them and empower them so that they understood that if they wanted different results, they had to change the way they think, change what they believe and change what they value. Only from here, and after I empowered them and hold them accountable, that they were willing to put the work on the table.

• From there, I addressed the time management issue first. Each of them was working 100 hours a week with only $2,000 take home pay. This made them $5 hourly rate and they they were not happy with that. From here, what they did is to set what hourly rate that they wanted to achieve. Once they set that up, we worked on identifying the hours that they work every week, which ones that produce the most money and which ones that did not produce that much money. After identifying this, we knew which ones that they needed to concentrate the most to increase their hourly rate, and that we created a block diary schedule for each of them where they need to follow them 90% of the time. The other activities that did not helped increase their hourly rate, we delegated them to his staff. We found and trained the staff that could capable to do the jobs that were delegated. Result, they work 40 hours a week by the 4th month.

• To help that process further, we worked on developing systems. First we identify what were the activities that are routine tasks per year, per semester, per quarterly, monthly, weekly and daily. From here, we identify their current standard operating procedures and modify them. Then we, found the right people and backup system to monitor the results of the system. We used 4 leverage /guidelines to develop systems. We focus on systems in the areas of delivery plus distribution, people plus education, system and technology and last is system on testing and measuring (measuring all operations).

• We also worked on increasing sales and profits. Within 4 months, their profit has increased more than 300%. First we did was testing and measuring their sales and profit. In this case, we identified each area that needed to be improved: namely profit margin, average sales amount, # transactions, conversion rate and number of leads. Then, we improved each area, starting with profit margin and average sales amount. We looked at the current menu and stream lined the menu to only highest probability of dishes that people would order and get rid of the rest. We created certain lunch and dinner package and promoted that. We calculated the average sales amount minimum per table and created checklist of drinks and food so that the waiter can upsell when they see customers. For conversion rate, we created many irresistible offer so that they would come to visit the restaurants when they saw our ads and promotions. As for improving number of leads, we created referral cards, banners, advertising and worked with other businesses using vouchers, etc.
That's what we did for the last four months. Coaching made these changes possible because 3 areas of implementation of the plans are executed, which are new awareness on what they need to do, that the owners were taking ownership to make the changes and that I hold them accountable every week to make sure that they do what they plan to do.




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Phone:07 5524 3888
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Address: Tweed heads, NSW, Australia, 2486

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