BRIEFING
The golden rules for
good growth Rudy Miick FCSI recommends a variety of best practices to grow a foodservice brand. “We know who we are as a brand, our culture is definitive, not hidden. We have fiscal systems that are anticipatory, consistent COGS, budgets that are hit. Financial statements reinforce what we know. We manage ‘looking off the bow, not the stern.’ We coach to the positive, feedback is constant. No sarcasm, only clear feedback. Constantly interviewing and hiring. Training is a line item on the budget and is ongoing for leaders and team. What’s next is part of our growth plan.”
Other vital elements – and questions to ask yourself – when considering growth:
Stratis Morfogen, director of operations for Brooklyn Chop House advises: “Open soft, open sections, train and slowly build your team”
“You can’t grow without great people. Having the right people who understand your vision and values is vital. You have to be able to inoculate your culture from day one”
you have a well-organized operation working near the edge limit, adding staff probably won’t work and sometimes can negatively affect the rest of the team.” If the operation is changing any process or needs to decrease team members’ hours, adding staff “can be effective, also.” “You can’t grow without great
people,” Williams insists. “Having the 124
right people who understand your vision and values is vital. You have to be able to inoculate your culture from day one.” For entrepreneurs in doubt as
to which way to go, working with a consultant can shed light. Consultants have “a broader perspective of what works based on designing and developing hundreds of concepts over the years,” Spiegel says. “Consultants bring knowledge and ideas to the table that make the concept more attractive to locals and investors, develop an operating pro forma, connect operators with talent and resources, and work with marketing agencies to define the brand messaging.” “A good consultant leads and facilitates all the above,” Miick concludes. “FCSI makes a difference.”
First, stabilize the base – are the foundations of the existing business sound? Maintain control of the process – are you driving plans for expansions and who do you need on your team? Scrutinize your motivations – why do you want to grow? Hire wisely for back- and front-of- house – do you have the right people in place to scale up? Import your culture – how well do company values transfer to additional sites and operations? Add a retail line for sales and brand exposure – what product will carry your brand off-premises? Go slow and be deliberate – are you taking time to ensure perfect execution? Eschew size for the sake of size – is big always beautiful?
Don’t try to reinvent the wheel – are you keeping what makes your brand at the center?
Consider multiple operational factors before adding menu items – do you know your business well enough to know what it needs?
For more go to
fcsi.org
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132
