Situation

People that have problems in restaurants in bad time? and the solution providers.

Understanding the art of confusion, it is always the unknown that drives people forward or backwards and there is always someone out there that has a solution for you. If that person knows how to fix the problem why do they not use it? They will inform you about their expertise, like restaurant consultants who come in, write down all your problems and produce a file of solutions. Anyone can do that.

I was approached by the proprietor of a restaurant in regards to this theory. I stated that it sounded good and that they would be paid after they make their theory work - the consultants disappeared. In hard times difficult decisions have to be made and these decisions are all different, depending on the circumstances – in my experience the high end of the market, catering for approximately 20% of the general public, the middle which caters for 30% of the market and the lower market has the rest.

In recession times the top restaurants usually has a 30% drop because they are the first to feel the pinch. The mistake we make is - we don't believe that. You have to be careful as spending is not as free as in the good times, if you push a little harder for sales on the high market, you will lose them. The middle market will automatically drop the high cost products. These are some of the problems that should be looked at in regards to profit and sustainability of staff.

Be realist the general public wants to spend less, this is were experience has the advantage, by producing excellent product that are cost effective, and rearrange the staff roster that suits best, this is done by management.