If you're having trouble viewing this email, you may see it online.

Share this:
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.
RESOLUTIONS FOR A NEW YOU
Get ready because a new year means there's a new opportunity for a fresh start! Once you take down the holiday décor, take a moment to reassess and look for new channels to build sales and profits. Here are 5 resolutions that will help get your year off on the right foot! 
A New Year gives you the opportunity to revive and refresh in all areas of your restaurant to attract new diners and keep things fresh for your loyal guests.
As you evaluate each facet of your operation, walk through with OUTSIDE eyes - as if you're looking at the restaurant for the first time. I've been told that this is a major strength of mine - to go into any restaurant and see things that owners, operators, chefs and even servers cannot.
When I look at a restaurant with my years of experience as a very successful restaurant owner, I ask myself:  Is the building and decor memorable?  Does it help make the restaurant money? Does it further the vision? Does it create buzz? Are guests Instagramming immediately? Are guests planning their next reservation before they leave? Does the paint need to be touched up? How do the bathrooms smell? Is there an updated brag wall? Do plants need to be replaced? Is it time to order new uniforms? Are all your lightbulbs working? And on... and on...

I challenge everyone to resolve to take a fresh look at their restaurants. When is the last time you walked in the front door, not the employee rear entrance? When is the 
last time you changed your drive-by?

If you want a professional eye, hire us for our introductory evaluation fee of $500 and we'll give you a list of your restaurant's strengths and improvement opportunities.

Let's look beyond the butts in seats at every element that contributes to your bottom line. Are your operational systems serving you? Are you measuring the right things often enough? Do you know which items are your highest profit margin and highest contribution (money to the bank)? Have you maximized the tools in your POS? How's your inventory? Too big? When did you last update your business plan and mission statement?

Once you take a look - or get someone to take a close look - at your operations, you will get a clear picture of your room to grow!
There's nothing more costly than confusion. When guests are confusd they don't buy, or they buy less. Where does confusion often start? Menus. If you resolve to take a clearer approach to your menu, you will actually create clarity and higher sales.

Freshen your menu by identifying both fast and slow moving items. Once you've reviewed your offerings, take a closer look at the actual presentation of the menu itself. Most menus are too big. Are the menus easy to keep clean? Easy to read? Too large? Too small? Are they geared towards both men and women? Is your signature item listed up top? Does the menu presentation match your target market? Is there something for everyone?

These are all things we guide our clients on after the initial consultation. Clarity on your menu will lead to increased profitability.
Everyone is on social media - folks are making their plans based on events they learn about on Facebook, and your servers are spending their breaks on Instagram. It's important to know what social media platform is best to communicate each message you have and target specific demographics. It's important to take the New Year to freshen up your marketing plan. It is always best to map out the year and create a living document against which you can keep track of promotions and events. You want to be sure your website is up to date and your photography is droolworthy!

If done right, you can measure the success of a good marketing and social media campaign by the number of butts in seats. If you're unsure how to start, just ask me.