The restaurant business can be rough. Unyielding competition, high turnover, and fickle public tastes do not make it a field for the fainthearted. The restaurateur faces a number of challenges. The restaurateur competes with large, sophisticated fast food and chain operators, firms with well-established names and ample advertising budgets. With limited capital resources, the restaurateur is often at the mercy of local real estate trends. Advertising is minimal and typically by “word of mouth.”
An exhaust system that doesn’t work, a noisy kitchen and dining area, a high sill at the kitchen door waiting to trip the unwary waiter……, these defects can plague a restaurant for years. An inefficient dishwasher, however, is only a minor irritation compared to a restaurant with a high food or labor cost created by poor planning decisions. A restaurant in the wrong market won’t even be in business long enough to notice the little problems. Many restaurants fail during the first year, some because of poor planning before and during the design process; others because of poor execution of the plan. Marenic Food Service Consulting is one of the most comprehensive consulting firms in the food service and hospitality industries. We have served a variety of clients worldwide, from single-unit restaurants, country clubs, and resorts to national chains, airlines, and major corporate food service facilities. Over the years we’ve helped many small restaurant operators realize economies of scale on par with the large operations and succeed.
Marenic Food Service Consulting gives the operator with limited resources the research and decision-making power of a corporate staff, without the built-in overhead. We have specialists from all areas of marketing, financial planning, administration and facilities design backed by the latest in computerized drafting and management systems.
We appreciate the value of our relationships with the smaller operator, because that’s where the entrepreneurial spirit still survives. Developing the concepts, designing the facility, and ensuring its profitable operation is still the name of
So whether you’re planning a new restaurant or looking to increase your profits in another, call Marenic Food Service Consulting first.