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Case Studies

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Case study #1

Client:  Family-run, long-established brewpub and restaurant

Situation:

Intergenerational vision differences, high cost of goods and labour cost, inconsistent food and service quality.

Solution:

  • Complete whole business audit and share findings with entire group

  • Get older and younger generation on the same page

  • Reduce menu size by 35%

  • Contemporize menu offering and plating

  • Update all menu and drink costings

  • Increase pricing

  • Roll out and ongoing support

Outcome:

  • Clearer vision, improved results

  • Improved product

  • Improved speed of service

  • Family unity

Recommended reading

Here’s our curated selection of top books we love and return to often.

You’ll also find relevant guidelines and tips on our biweekly blog.

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Becoming Real:  Journey to Authenticity 

David Irvine

 

First, Break All The Rules:  What the World's Greatest Managers do Differently         

Marcus Buckingham & Curt Coffman

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Kitchen Confidential:  Adventures in the Culinary Underbelly         

 Anthony Bourdain

 

Leadership Wisdom:  The 8 Rituals of Visionary Leaders          

Robin Sharma

 

Small Giants:  Companies that Choose to Be Great Instead of Big          

Bo Burlingham

 

Setting the Table:  The Transformative Power of Hospitality in Business         

Danny Meyer

 

The E-Myth Revisited:  Why Most Small Businesses Don't Work and What to Do About it  

Michael E. Gerber

 

The Five Dysfunctions of a Team         

Patrick Lencioni       


Traction:  Get a Grip on Your Business 

Geno Wickman           

How could a business coach help you?

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