Design

An existing restaurant sought our assistance as they were expanding. We laid out and specified the bar area as well as contributing significantly to the design of the cocktail lounge and two function rooms. Our knowledge of equipment pricing and layout resulted in saving the client thousands of dollars by avoiding the purchase of unnecessary equipment.

Financial Planning

We have worked with multiple clients planning new or expanded operations to develop financial forecasts. These forecasts not only help determine if these operation is economically viable but they also help operators develop financial benchmarks by which they can measure their own progress.

Interim Management

Several of our clients found themselves without appropriate management. Wheelwright Consultants provided an individual to act as General Manager of the operation. In one case even after the temporary situation was resolved the owner chose to have us provide managerial coverage during vacations.

Management Advisory Services

Multiple clients have experienced excessive food and labor costs and sought our assistance to bring these costs into line. In one case we went in and worked in the operation as a prep-cook and identified food cost and labor cost issues. Our recommendations typically result in changes that reduce food costs and labor costs and result in more effective menus.

Quality Assurance Programs

Multiple clients have used our services to get a detailed, professional view of the actual visitor experience that a ‘typical’ guest might encounter. We have uncovered a wide range of unacceptable employee behaviors as well as documenting outstanding service efforts. We have similarly detailed unacceptable and excellent experiences in physical facilities, retail offerings, food quality, hotel services, and tour providers. We can help develop quality assurance programs as well as provide trained mystery shoppers.

Safety Issues

A large non-for-profit facility experienced what appeared to be a food borne illness in their dining room. We assisted the facility with developing a cleaning and sanitation schedule and a capital expenditures program that addressed the physical issues within the building. We also developed a specialized food sanitation training program for their culinary staff that addressed the specifics of their operation, menu, and guest profile. All this was done with the interaction and approval of the Health Department.

Staff Issues

A client was experiencing unacceptably high levels of service staff turnover and had many new staff members who were unfamiliar with their expansive ethnic menu. We developed a menu knowledge training and testing program that substantially reduced staff turnover and improved staff professionalism.