Case study #1
Client: Family-run, long-established brewpub and restaurant
Intergenerational vision differences, high cost of goods and labour cost, inconsistent food and service quality.
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
Roll out and ongoing support
Clearer vision, improved results
Improved speed of service
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.
Becoming Real: Journey to Authenticity
First, Break All The Rules: What the World's Greatest Managers do Differently
Marcus Buckingham & Curt Coffman
Kitchen Confidential: Adventures in the Culinary Underbelly
Leadership Wisdom: The 8 Rituals of Visionary Leaders
Small Giants: Companies that Choose to Be Great Instead of Big
Setting the Table: The Transformative Power of Hospitality in Business
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
Traction: Get a Grip on Your Business