Subscribe to our email list
The Secret Ingredient for Staying Popular & Profitable | FoodPower is a restaurant consulting firm that coaches industry leaders to leverage strengths, create concepts, refine menus & identify opportunities to increase revenue & capatalize on the changes in today's dining out patterns.
Independent Restaurants:

At FoodPower, we walk hand-in-hand with restaurant owners along the path from passion to profit.  We work to preserve their original enthusiasm so that it doesn't fade from frustration, exhaustion or system failures. 
Our gift to restaurants is our objectivity - "our outside eyes."  We can see  the restaurant from the guests' point of view and, at the same time, see and understand the capabiities of the operation. 
We specialize in helping restaurateurs assess their strengths and identify their opportunities for growth.  We delight in smoothing out the operation to enable the talent that started the business to flourish. We aim to create an environment where ideas & innovations grow to produce a stable business and a well earned profit.
They can either EAT YOU ALIVE
We believe strict adherence to strong policies and procedures provides the framework for creativity to flourish.  Restaurants get curve balls on a daily basis.  The ice machine breaks, a co-worker calls in sick and a guest is sure they have food poisoning after eating at your special...
If the nuts and bolts of the day-to-day operation have not been established as part of the routine, then the restaurant is "sloppy around the edges" and the overwhelming task of constantly putting out fires destroys the creative spirit and dampens the courage to change and innovate. 
Jerry Deitchle, Chairman & CEO at BJ's Restaurant & Brewhouse spoke at the UCLA 16th Annual Restaurant Industry Conference this past week.  His success as a restaurant leader is what legends are made of....and his secret -- "Clarity." "To go from good to great," he said, "you must create a culture of discipline balanced with strong core values."

If you're not already on the path from Passionate to Profit, today may be the day to start thinking about getting on course. We're here to help you get started.

Menu Engineering is what we call creating menus to please the public and the pocketbook. Indies, as well as chains, have menus that often start small but then expand in an effort to "cast the widest net" and put the most "fannies in seats."  As the complexity of the menu increases, we see kitchen, server and guest confusion escalate. And confusion is costly. Clarity rules! There is no question that Hillstone Restaurant Group with Houston's, Gulfstream, Bandera and R&D Kitchens have figured out the magic formulas.  When one item is added, one is removed.  Check 'em out!  Every dish is a benchmark for quality.
Here are some good reasons to keep your menus small
1.  Men want to scan - pick a category - check price and order. Gals read about the ingredients, check for product pedigrees and creative copy.
2.  Big menus slow the ordering process, reduce the chance of consistency and increase the risk of disappointment
3.  The cost of labor and the cost and waste of food grows in both the kitchen and dining room as the menu grows.
FoodPower can help cut costs - food and labor, waste, inventory size and improve cash flow by analyzing product mix, costing out each plate and focusing on the winners.  And we can help create a menu popular with the public, the press and the pocketbook.

A healthy environment in the restaurant begins at the top. It then filters through the back of the house, into the front of the house, before reaching the guest.

One way to foster a healthy environment is to stay grateful and positive, and remember, "School is never out for the Professional."  Read, download books on your iPod or iPad, and study the success formulas of the pros.
Need a place to start? I recommend "Setting the Table: the Transforming Power of Hospitality in Business" by Danny Meyer. Here's a little video preview HERE.

Ken Chenault, CEO of American Express says, "Danny Meyer builds great restaurants through an old fashioned mix of good food and personal service.  He's an innovator who has mastered the art of marketing.  He's a leader who has developed world-class teams.  He's a trendsetter who is always one step ahead of his times.  And he's a competitor who partnered with an entire industry to bring new meaning to the concept of community service."
We all would love someone to write that about us and
NOW is the time to work to that end!

Chefs are amazingly generous. They give their time to help raise money, especially to feed the hungry and support non-profit organizations focused on serving others.  At FoodPower we work with the March of Dimes, Share Our Strength, C-Cap and CRAEF's ProStart -- all are national, but do amazing work locally.  As a board member of the CRAEF (CA Restaurant Association Education Foundation), I am proud to do a small part as a judge and coach in helping to build ProStart, a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow's restaurant industry leaders.

Harold Herrmann, CEO of the Yardhouse and President of the California Restaurant Association, has created, with the help of the National Red Cross, the "Round It Up America" program. This is a simple program that really "feeds the needs of the community" by allowing guest to round up their credit card charge and the restaurant has the choice of what charity or worthy cause to support.  It soon will be ready and restaurants are racing to sign up.... Lucille's Smokehouse BBQ and Hof's Hut were among the first. 
Watch the video HERE.  It will bring tears of pride to your eyes to see what restaurants are doing and can do for our country.  You can be involved too - we can help you get started.
Yes. I am proud to be part of the restaurant industry and love restaurants and restaurateurs! 
If you're reading this, then it's safe to assume that you possess the passion to be a force in the restaurant industry, but are you as profitable as you could be? There are many elements that are directly related to profitability and growth, but there are a few simple places to start to increase your bottom line.

I am always interested in discussing real-life ideas that will inspire, help you to make a deep connection with guests, have a little more fun, and be profitable while you're at it!
If you want to brainstorm on ideas or chat about what you've done, we have set up virtual conferencing at FoodPower. If this has been a challenging year for you - or if you have any great news to share, I urge you to call, text, email, Skype, or Facebook me personally. I am here for you.
We are ready at FoodPower to go the extra mile and help you do the same.
Feel free to contact me at or at 949.646.3206.  You can also find me on Facebook, follow me on Twitter, or Skype (FoodPower33).
To the power of food in 2012!
Phyllis Ann
connect with us: facebook

Established in 1982, Orange County-based FoodPower is a restaurant consulting firm that coaches industry leaders to leverage their strengths. By working hand-in-hand with restaurant management and staff, FoodPower can help create concepts, refine menus, and identify opportunities to increase food sales and capitalize on the changes in today’s dining out patterns to strengthen brands.

2463 Irvine Avenue E1 | Costa Mesa, CA 92627
949.646.3206 | |

powered by emma