Are you a successful operator thinking about taking the next step with your concept? Expanding, adding an offering like catering or events, or adding locations changes the way you manage your operations. You go from being a restaurant owner to a district manager, and even the most efficient of operators can get overwhelmed with this transition. The success of your expansion depends on the people and processes you put in place.
Growth is exciting, and it also increases the risk of making hasty and sometimes detrimental business decisions. Owners can struggle to parse competing priorities such as staffing, kitchen operations, procurement, menu development, etc. Putting the proper systems and structures in place ahead of time will take the guesswork out of daily operations, creating synergy and efficiency as your business grows.
Bringing in outside help to assist with this process gives owners an objective view of the challenges and details they might not see clearly as they look to grow.
What kind of support is right for you
As you begin to design your new kitchen and develop systems for your next location, you’ll find that there are many suppliers and partners who are willing to help. Payroll companies, POS suppliers, equipment companies, distributors, even your CO2 supplier will tell you they can make your next restaurant a success. There might be cost efficiency in working with them, and it could be a win/win situation depending on your needs.
The watch out here is that these companies tend to be fragmented in their offerings, and they are also sales people. They’re going to tell you what they want you to buy. The supplier of your espresso machine might try selling you two machines now at a discount even though you’re not going to need that second machine for another year. Meanwhile, you might have a supplier in your other ear talking about stoves, and you don’t know how to square all of this against your budget. At this stage in development, a strategic and objective partner can help you consider the big picture.
Consultants can be a good solution for owners who want short-term help and feel confident that they can work the solutions into their operation. Look for a hands-on partner who understands the industry. Someone who has worked in the industry and has a strong track record with clients in the right concepts. Don’t be afraid to ask for referrals. Do you need someone who will be available on nights, weekends, holidays? Will they be immersed in your business or just give you a template to follow?
Fractional COOs: A new solution for the restaurant industry
A Fractional chief operating officer can provide critical management and executive support along a flexible model. This model is well-suited to small- and mid-sized concepts that are looking to grow. The Fractional COO becomes part of your team for the short or long term and can help transform your concept. The commitment and expense are much more flexible than bringing on a full-time executive.
The fractional COO offers strategic and tactical insight, all while building a deep understanding of your restaurant’s priorities and culture. While a consultant comes in to conduct an overhaul of the business and then leaves, a fractional COO becomes a committed member of your team, a partner who works with you to cultivate company culture. They can assist you with everything from improving systems and structure to managing the PnL. A good fractional COO knows that a restaurant is as successful as the unity of the team and will thus devote careful attention to kitchen management and developing team culture.
Where a consultant does, a COO coaches. A consultant might train the team at your new location, but a COO will develop a training program and teach your management team how to run it, providing a strong foundation for this next level of growth before you bring on your new team.
When you’re expanding, having someone who’s working out of your best interests will help you get it right. A fractional COO will give you a bird’s eye view of the process and help connect the dots. They will listen to your goals and how you want to grow, walking you through the considerations to determine what will make your concept a success. That focus is critical and can help you expand your concept sustainably for the long term.
AUTHOR BIO
Mark Moeller is a fractional chief operating officer and founder of The Recipe of Success, a national restaurant consulting firm. Prior to starting The Recipe of Success, Moeller worked with independent and chain restaurants and in corporations focused on all aspects of foodservice, from supply chain management to franchising. He’s an operations expert and turnaround specialist with deep expertise in the restaurant industry.
