Tag: Los Angeles Restaurant consultant

June 23 / Service 101

Restaurants are built on two major principles: serve great food and give great service. Problem is, many restaurant owners fail to take the time to chart out what specifically they want their service to look and feel like or invest the funds to create a solid service program.

When things start to go off track, sales slump, and Yelp reviews get increasingly worse, that’s often when people at the top begin to wonder what they need to do. When things are going wrong with a business, many hope they can find a quick fix to a bigger operational problem.

It doesn’t matter if you are about to open a restaurant or have been up and running for years, asking for help from a hospitality consultant like can definitely speed up the process and make a positive impact on your bottom line (just ask my clients!). But beyond a shot in the arm from an inspiring workshop or coaching session, restaurant owners and managers need to take a long-term commitment to working hard on daily maintenance of hospitality principles with their staff.

It’s dinner hour at The Big Traveling Potluck. I head straight for the kitchen.  Three of the ladies behind The Potluck—Erika, Pam, and Sharon—garnish the succulent smoked lamb and pull the vegetable skewers out of the oven.

Tina, a strong Finnish woman and host of the night’s events, hands me two spoons and a silver tray piled high with lamb and lollipops of vegetables.  “Let’s go,” she says. 

It was almost a year ago when I first volunteered my hospitality services to The Big Potluck founders, Maggy, Erika, and Pam. I wanted to apply my hospitality skills and restaurant experience so I could help to relieve them of the organizational pressures of the event and they could be free to do what they do best.

April 18 / Service 101

Ever since I wrote the essay “How I got into Restaurant Consulting,” I’ve gotten lots of emails from men and women who are considering restaurant consulting as a potential career. Though the people vary in age and approach, they all ask the same big question: What do I need to know in order to become a successful restaurant consultant?

I wish I had a simple one-line answer, but I don’t. There are no easy answers or shortcuts for building a meaningful career as a freelancer.

how do I become a restaurant consultant

January 26 / Service 101