thirty years have passed since I took on my first consulting assignment.
Clients have become more sophisticated and people have become more important.
Customers are more savvy and have greater choices in the market place.
Labor has typically become the highest cost of doing business and now drives more decisions about menus, design and concept than ever before.
While clients continue to worry about costs, margins, marketing and competitiveness, many are realizing the consequences of short-sighted hiring and training, the result of which is high turnover and lower customer satisfaction.
My consulting career now reflects equal parts of food driven as well as people driven elements. Operators now recognize the significant correlation between these two components in the success of their businesses.
I still fix food cost issues, improve marketing strategies and redesign menus, however, as always, with an emphasis on empowering both staff and ownership to develop an approach that honors the process of resolution and a celebration of the result.
What is significantly different in the past several years is the trend by clients to retain services for their own education as well as that of their staff.
Because of the collaborative learning approach I take with my clients in developing their products and their people, my clients find benefit and more satisfaction in their businesses.
There is, after all, no greater joy than seeing others succeed, and realizing emotional and financial success for ourselves as well...
- Albert Da Costa