FLEXIBLE SOLUTIONS

RLG OPS Restaurant Consulting

Our experts put our clients’ needs first! We tailor our approach to each clients’ needs by identifying where our clients are at in their business lifecycle. We have experts for your restaurant, whether it be a new development or fine tuning an existing concept.

RESTAURANT TYPES WE’VE WORKED WITH

RLG OPS is proud of our restaurant consulting successes. We’ve worked with a diverse group of regional and national up-and-coming brands. RLG OPS collaborates with many clients ranging from small independents to chains and from fast casual to fine dining. Each client has distinct and diverse market sectors which gives us the unique perspective to set us apart.

RESTAURANT SEGMENTS WE SERVE:

QSR · Fast Casual · Casual Dining · Fine Dining

BUSINESS TYPES WE SERVE:

Independent Operators · Franchisees · Franchisors · Multi-Unit Operators · Private Equity Firms · New Concepts · Start Ups

WHAT TO EXPECT

01 KICK OFF

Our restaurant consulting experts begin by thoroughly examining each moving part of your business. We then present you with a comprehensive report with modifications or changes to increase productivity and ultimately profits. Timing for this approach depends on the clients’ needs and is tailored accordingly.

02 NEW CONCEPT

Our new concept development process ensures you are armed with the tools to confidently move forward with your new venture. RLG OPS will walk you through the necessary steps to become successful. We’ll start with a discussion of your vision and ideas for the new concept and develop an action plan.

03 PROCESS

Documentation of competition will be assembled to further define your concept. This includes a discovery tour where nothing is off limits. We’ll review menus, design, tableware, best practices and opportunities. We’ll hold strategic sessions with restaurant consulting experts to brainstorm and further define your concept.

04 DELIVERABLES

RLG OPS will deliver a concept book, financial proforma, business plan, space plan and presentation documents (or deck) for investors and landlords. You will also receive any deliverables specific and unique to your concept and project and next steps to maintain momentum.

RLG OPS:
  • restaurant leadership group operations
  • your partner in building your concept
  • solutions to start or grow your restaurant
  • personalized service to match your needs
  • one stop shop to help your restaurant thrive
  • expertise, ideas, and results for your restaurant
  • restaurant consulting from beginning to end

WHY YOU NEED OPERATIONS EXPERTS

RLG OPS will help you survive in the competitive hospitality and restaurant landscape.

According to a recent study by Professor Dr. HG Parsa, 59% OF HOSPITALITY FACILITIES FAIL IN THE FIRST 3 YEARS. Year 1 is the highest level of failure. Contact RLG OPS to help your concept survive the first 3 years.

26%
year 1 failure %
19%
year 2 failure %
14%
year 3 failure %

The most common reasons for the high failure rate at the beginning of the business include:

— 01 —

LOW START-UP CAPITAL

— 02 —

POOR COMPETITION KNOWLEDGE

— 03 —

WRONG LOCATION

— 04 —

POOR MARKETING + SOCIAL MEDIA

— 05 —

BAD PARTNERSHIP RELATIONS

— 06 —

POOR INVENTORY + STAFF MANAGEMENT

— 07 —

LACK OF SOLID CONCEPT UNDERSTANDING

— 08 —

LACK OF ORIGINAL IDEA

HOSPITALITY TURNOVER EDGED HIGHER IN 2017

Turnover rates in the hospitality sector topped 70% for the second consecutive year according to NRA’s Chief Economist Bruce Grindy. RLG OPS experts can help you reduce turnover rates.

72.9
2016 hospitality sector turnover %
72.2
2015 hospitality sector turnover %
56.4
2010 hospitality sector turnover %

RESTARUANT OPERATION SOLUTIONS

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