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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.
 
FoodPower in Action
 Client Success Stories 
 
FoodPower is regularly asked to help restaurant owners increase their popularity and profitability, or help potential restaurateurs get started.  Everyone wants a line out the door and a cash cow.
 
We often speak about being a “secret ingredient” because we become a temporary part of the restaurant team for a time to observe operations and provide coaching.  What we bring to the team is clarity amongst the myriad of details called by our consulting industry as “professional outside eyes.” Einstein said,  “We cannot solve our problems with the same thinking we used when we created them.”  We love our work at FoodPower and the people we work with.... here are a few:

Zotico Reyes at Agave Azul in Carrolton and Flower Mound, Texas is a favorite client.  He has the love and passion for the restaurant biz in spades, but when we joined him and his team on site, he was ready to roll up his sleeves. He wanted to “get as smart as his car," so we focused on profitability first and it worked – he now has a new Corvette and is dreaming of a Ferrari. 

So how did we help him? Zotico says, “FoodPower was the catalyst that helped us get sharper and smarter in our operations.  We followed the first of the 5-step program laid out for us and "mastered the numbers." We even hired a local restaurant CPA. 
Our new CPA told us we left $100,000 on the table last year in lost profits. With FoodPower's help, we’ve lowered our liquor costs to 18% and our food costs are now at 26%.  Now we take inventory every Sunday and meet with our new CPA every Tuesday.  We work from usage sheets and only order what we used the week before.  We continue to build our team and are working to be debt free before we open #3 in Dallas.  We want FoodPower to come back."

What can we say? We want to come back! Let's get to #3!
 
     
BUILT TO LAST
LUCCA, Irvine, CA
 
Working with Cathy and Elliot Pavlos at Lucca was a pleasure.  These two brilliant professors of architecture turned restaurateurs are creative with ideas galore, but I saw our job immediately was to take some of the operating load off of Cathy, who serves as Executive Chef, so her brilliance in the kitchen could shine.   We were asked to help strengthen their FOH management team, and help them grow.
 
First, we acted as their HR department, then identified their strengths – the kitchen for sure. We helped to clarify and redo the menus initiating the small plates that Cathy and her BOH team love to produce. We helped to promote wine sales, and made a plan to refurbish the décor, add more seats and encourage and promote catering.  This December they had a record month with an 8% increase in sales from last December!

 
 
THERE'S ALWAYS ROOM FOR UN PETIT AMUSANT
 
Doug Mathieux of Rigolo Café in San Francisco says “this is the best year we have ever had – we are up 4%  and  shhh – we’ve bid on a 2nd place."    FoodPower would love to take full credit for this but with Doug at the helm we pulled together a wonderful team starting with Chef Jeff Gambardella, the vanRooy design team the menu designers Kelly and Mark Laux, and Tim Young and Lori Colombana on project and tagline, to create the MakeOver.  Our budget was small so we all pulled together.  We took a very confused brand and gave it a powerful personality.  Rigolo is a French word meaning amusing, but everyone felt it was Italian so we all had fun creating a memorable amusing French experience for guests.  It really does take a creative MakeOver business plan that promotes branding and internal marketing to create a winning restaurant with the power to grow.

 
SOME CHAMPAGNE FOR DINNER?
DON'T MIND IF WE DO.
Champagnes Bistro & Deli, Newport Beach, CA
 
Powerful Orange County landlord Irvine Company recommended FoodPower to owners, Terri & Rand McDevitt and Tina Voso to help the family at Champagnes launch and build their dinner business which had shifted to full service.  Together we developed new menus, opened their delightful patio for private events, created an internal marketing program and invited the press in with the help of Jane Gillespie.  Like so many of our clients – the benefits of the FoodPower work lives on and continues to provide resources, ideas, and grows long after our contract is over.  Rand tells me that the dinner business has contined to creep up registering a healthy new 10% of growth and they have recommended FoodPower to friends in the biz.

 
DINNER FIT FOR A PRESIDENT
Anaheim White House, Anaheim, California

There are all kinds of public relations and marketing strategies, but we at FoodPower love to work closely with independent restaurateurs to discover something meaningful for them to contribute to the community.  In 2005, we discovered that Bruno’s mother Caterina had given Bruno a bit of an ultimatum…feed the poor as we did in Italy.  And so, every night the restaurant was taking pasta and salad to the homeless kids.  At the same time we heard that the National Restaurant Association had a Humanitarian of the Year award and Susan Ballou and I wrote a long document and submitted Bruno’s story.  He Won and the rest is history.  We interviewed to find the right PR firm and hired Frank Groff to take the story on the road, and has he ever. See his outstanding list of press HERE.

The Anaheim White House now serves 300 Free Dinners to Homeless Motel Kids every night.  The Website says 498,500 dinners to date.  The story has now been told on TV  and thanks to the Caterina Club and the city, the Anaheim White House has continued to grow….from annex tent on the property to permanent facility now has the permanent annex/cocktail lounge/party space the Landmark House has needed.
 
 
 
IF YOU NEED TO MAKE SOME CHANGES,
WE'RE HERE TO HELP.

 
We are always grateful for all the wonderful clients, who are also our friends, that FoodPower has been able to work with hand-in-hand. It's great to see that our clients continue to grow long after we have left. You can always follow their growth on our FoodPower Facebook page HERE!

If your year is off to a rough start, call us, we may be able to help. While it may not seem obvious to you, there are many factors that can directly relate to profitability and growth.  In most instances, these elements are clear to the objective, experienced eye, but nearly impossible to see for the owner/operator who sees them eight days a week. 
 
We at FoodPower can help you find your profit centers, quickly and objectively, so you can maximize your strengths.  What's more, we can coach you as to how to sort out your specific issues in a way that brings your costs down and your profit up!  We are talking about TRUE, QUANTIFIABLE CHANGE that captures your profits and minimizes your losses.  Our rates are surprisingly affordable and, with the vast majority of our clients, we pay for our services many times over. 

We are ready at FoodPower to go the extra mile
and inspire you do the same!
 
Feel free to contact us at pamarshall@foodpower.com or at 949.646.3206.  You can also find us on Facebook and follow us on Twitter!
 
To the power of food!
Phyllis Ann

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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.

FoodPower
2463 Irvine Avenue E1 | Costa Mesa, CA 92627
949.646.3206 | pamarshall@foodpower.com | www.foodpower.com




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