1. I believe I can contribute materially to the project
2. I have the time in my schedule, and
3. the project looks like fun!

Typically, I undertake 2-3 consulting projects a year, generally in one of the following three categories:

CONCEPT DEVELOPMENT

Concept development is more of an art than a science - a process of looking at an operation to see what's not there! It involves determining the strengths and weaknesses of the existing layout and equipment package. It concerns the competitive climate and determining what is going on in the minds of the market. Concept development involves creating a clear, consistent image for the restaurant that will draw the public and that is within the ability of the operator to deliver.

Particularly when "recycling" an existing operation, effective concept development requires the ability to come up with a workable solution that makes the best and most economical use of existing facilities. This sort of project usually involves budgeting, menu development and the preparation of financial projections. Often it involves layout/design of the restaurant. Occasionally, the work even includes supervision of construction and management of the transition from the old concept to the new one.

Many concept development projects start as operations troubleshooting engagements, expanding in scope when an approach is identified which can make a major impact on the sales and profitability of the restaurant.

For more information on the concept development process, click here.

Recent concept development projects include the following new and existing operations:

• EL PUERCO BORDER BARBECUE, Colorado Springs, CO
• TAYLOR VAUGHN'S DINNER HOUSE, Portland, OR
• THUNDER & BUTTONS, Colorado Springs, CO
• THE HORS d'OEUVRIE, San Francisco, CA
• GLENEAGLE STEAKHOUSE, Monument, CO
• BUSTER McNEAL'S, Marysville, CA 
• NEW NEVADA GRILL, Colorado Springs, CO
• CASEY'S, Redwood City, CA
• DOCK OF THE BAY, Berkeley, CA
• CRISIS HOPKINS, San Francisco, CA
• SOLEDAD FRANCO RESTAURANT, San Diego, CA
• RISTORANTE CHANSONETTA, Estes Park, CO
• BUNNY'S FAMILY PUB & PLAYGROUND, Colorado Springs, CO
• SLINKEY'S EL MONTE, Sausalito, CA
• CLUB COMANCHE, Colorado Springs, CO
• RETIREMENT INNS OF AMERICA, Seattle, WA
• WADE'S WESTSIDE CAFE, Colorado Springs, CO
• U.S. OLYMPIC TRAINING CENTER, Colorado Springs, CO
• MILL HARBOUR HOTEL, St. Croix, US Virgin Islands
• VILLAGE INN OF WOODSTOCK, Woodstock, VT
• THE LATIN CHEF, Jersey City, NJ
• CELESTIAL SEASONINGS, Boulder, CO
• PANDA'S, Salida, CO
• KONKOLVILLE STEAKHOUSE, Orofino, ID
• EL RANCHITO TORTILLA CO., Zillah, WA
• CITY CAFE, Garden City, NY
• CAPT. ISAAC MERRILL INN, Blue Hill, ME
• THE ABACUS CAFE, Walla Walla, WA
• POINT DEFIANCE ZOO AND AQUARIUM, Tacoma, WA
• CREALY'S PARK, Exeter, England
• LUMBERJACK'S RESTAURANT, West Branch, MI
• RICHARD WALKER'S, Crystal Lake, IL
• CANYON CREEK COOKHOUSE, Pueblo West, CO
• PECK'S CANYON COOKHOUSE, Yakima, WA
• PINE RIVER RESTAURANT, Alma, MI
• BRIGANTINE BEACH CLUB, Brigantine, NJ

OPERATIONS TROUBLESHOOTING

Operations troubleshooting uncovers the underlying causes of a particular problem and implements an effective solution. Often the concern is sluggish sales or declining cash flow. Some operators are seeking a way to decrease staff turnover or enhance their levels of guest service. A few operators just want an impartial second opinion of how their restaurants are operating. The solutions are as varied as the problems and depend upon what is causing the problem and the ability of the operator to implement and sustain alternative solutions.

There have been occasions when an operations troubleshooting assignment evolves into more detailed concept development work. This can happen if the cause of the problem turns out to be a tired operating format or an unclear image in the minds of the market and the owner wishes to take an aggressive stance toward improving sales and profitability. When this happens, all time expended in the initial engagement can usually be productively applied to the expanded assignment.

For more information on the operations troubleshooting process, click here.

Operations troubleshooting projects include the following:

• TACO TIME, Roseburg, OR
• NEMETH'S EL TEJON, Colorado Springs, CO
• LOMBARDI'S RISTORANTE, Colorado Springs, CO
• THE BARN, Oakland, CA
• BLUE DANUBE COFFEE HOUSE, San Francisco, CA
• RIC'S RESTAURANT, San Jose, CA
• THE ARID CLUB, Boise, ID
• RED & WHITE FLEET, San Francisco, CA
• GREEN ROOM CAFE, Seattle, WA
• U.S. NAVY ENLISTED DINING, Millington, TN
• MT. SNOW RESORT, Wilmington, VT
• TIA MARIA RESTAURANTS, San Francisco, CA
• MT. ZION HOSPITAL, San Francisco, CA
• MILL HARBOUR HOTEL, St. Croix, US Virgin Islands
• VILLA AT PALMER LAKE, Palmer Lake, CO
• EAGLE CAFE, Colorado Springs, CO
• U.S. NAVY ENLISTED DINING, Sangley Point, Philippines
• THE LATIN CHEF, Jersey City, NJ
• CELESTIAL SEASONINGS, Boulder, CO
• KONKOLVILLE STEAKHOUSE, Orofino, ID
• CATTLE BARON RESTAURANTS, New Mexico/Texas
• SPOKANE SALAD COMPANY, Spokane, WA
• CITY CAFE, Garden City, NY
• THE RESTAURANT AT THE CENTER, Walla Walla, WA
• POINT DEFIANCE ZOO AND AQUARIUM, Tacoma, WA
• RICHARD WALKER'S, Crystal Lake, IL
• BEST WESTERN PUEBLO INN, Pueblo West, CO
• DIAMOND GRILLE, Walpole, MA
• SALTY SAM'S, Wilmington, DE
• GREAT WESTERN FLOUR MILL, Clovis, NM
• HOB NOB RESTAURANT, Tacoma, WA
• WHITNEY'S OF CHARLEVOIX, Charlevoix, MI
• BARNACLE BILL'S CRAB HOUSE, Lakewood, OH
• LUMBERJACK RESTAURANT, West Branch, MI
• LIGHTHOUSE CAFE, Brigantine, NJ
• TEMPLE SQUARE HOSPITALITY CORP., Salt Lake City, UT
• DANIEL THIEBAUT RESTAURANT, Waimea, HI

SPECIAL PROJECTS

Special projects fall into the "none of the above" category -- specific approaches to specific client needs that do not lend themselves to categorization. The range of special projects illustrates my belief that my value lies more in what I can learn than in what I know. Each project and operation is unique and must be approached from a fresh perspective.

BURGER KING, Colorado Springs, CO
Assistance in corporate restructuring, improving management and staff involvement and facilitating company meetings to develop an effective profit-sharing plan for the company.

CYCLOFUR COMPANY, San Ramon, CA
General consulting regarding applications and marketing of a new piece of food service equipment and development of a prototype restaurant operation based on the technology.

KAREN'S COUNTRY KITCHEN, Louisville, CO
Assistance in developing a profit-sharing plan and restructuring staff benefits.

U.S. OLYMPIC TRAINING CENTER, Lake Placid, NY
Concept development, staffing projections, kitchen layout/design and equipment selection for new construction.

U.S. OLYMPIC TRAINING CENTER, Colorado Springs, CO
Dining system development, layout/design and construction supervision for dining room and kitchen remodeling of an existing facility.

BRISTOL-AMERICAN MANAGEMENT GROUP, Santa Rosa, CA
Market research, food and beverage concept development, space allocation and projected F&B; operating results for a planned 360-room hotel outside San Francisco.

TAVERN ON THE LAKE, Oakland, CA
Preparation of a successful proposal to the City of Oakland on behalf of a client seeking development rights to restaurant facilities on City property.

RICARDO'S DELI, San Jose, CA
Design of an expansion model and financial projections for a chain of delis operating in major office buildings.

HOTEL FEASIBILITY STUDIES, Western United States
During my tenure with Laventhol & Horwath, I completed economic feasibility studies for over a dozen hotel properties, ranging in size from 200 to 650 rooms. Typical work included market analysis, financial projections, configuring food & beverage facilities and determining the amenities needed to be competitive in the market.

NATIONAL SKI AREAS ASSOCIATION
I developed "The Uniform System of Accounts for the Ski Industry," a standard system of accounting classifications for winter resorts. I also wrote a booklet entitled "The Essential Elements of Internal Control."

THE STAGECOACH INN, Manitou Springs, CO
Expert witness testimony regarding acceptable levels of restaurant maintenance and what constitutes normal wear and use.

EASTSIDE BAR & GRILL, Alamosa, CO
Expert witness testimony regarding potential sales and profit that might have been realized had it not been for certain outside influences.

HOSPITALITY INDUSTRY SEMINARS
I make approximately 100 presentations a year to associations and individual operators across North America. A full brochure is available.

VIVA CAFE FOREVER, Bogota, Colombia
Pilot study to determine the operational impact of introducing new coffee products into full service restaurants. This project included producing two informational CD-ROM disks to introduce the initial project and to present the results. Subsequent work included conducting a national survey to determine the support that foodservice operators want to see from their coffee suppliers.