When’s the Right Time to Call in a Restaurant Consultant?

“No matter how good business is out of the gate, many restaurants have to rejigger something after its initial debut. Maybe it’s revamping a menu, nixing dishes, or overhauling an entire kitchen staff. Sometimes it’s altering hours of business, or redesigning the dining room for flow. Working with an outside group can help determine those changes, but the question for many is when to bring them in. For some, it’s before a restaurant opens; for others it’s when sales start to falter. Sometimes they can help after a few short months.”

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Inside Danny Meyer’s New Sky-High NYC Restaurant

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“Whenever world-renowned restaurateur Danny Meyer walks into someone else’s dining establishment, he takes immediate note of how the place affects his mood. “Even before I’m ooh-ing and aah-ing at the light fixtures and the bar, the tabletop design, all the decisions that most restaurateurs labor over, I’m just asking myself how I feel,” Meyer says. “You either feel good or you don’t—you can tell within a second.” It’s that keen ability to read and riff on the elements of winning restaurants that the hospitality mogul has again demonstrated with the newest addition to his empire, Manhatta.”

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