RESTAURANT CONSULTANT LIST

RESTAURANT CONSULTANT LIST

The restaurant consulting industry is neither regulated nor requires certification. As such there is a need to differentiate a consultant who will inevitably provide the wrong advice and potential damage to your business with the more notable companies whose experience, expertise and clientele reflect their commitment to providing an excellent product.

The following website provides a list by nationwide and by state of restaurant consultants who have shown commitment to the industry and known expertise. From sitting on debate panels for the various associations to providing strong content to owners and operators. Being a great restaurant consultant is just as much about giving back to the community as it is about being a business.

For many owners, there is no margin of error, requiring the right answer the first time. This list should help you navigate to a select few companies that can assist you with your needs.

The subsmission process to be part of a select list requires companies to have an active D-U-N-S number showing that they have submitted their company to Dunn & Bradstreet for verification, it requires the consultant to be more than a sole proprietorship with sufficient manpower to handle clients needs and it requires proof of insurance - in the event the consultant faults, the restaurant cannot be left suffering the consequences. This is in addition to the required regular content for the community, membership to the various association and a willingness to support GREEN efforts.

As a restaurant operator, you must conduct your own due diligence on any consultant you hire, but this list should provide a good starting point.

Restaurant consultants provide services to the following Food & Beverage Industries:

Fast Food / Quick Serve / Fast Casual / Casual / Fine Dining / Food Plaza'a / Concert or Sporting Arena's / Hotel & Casino F&B Programs

The general scope of consultant services can include:

 

USEFUL LINKS

Finding & Hiring A Restaurant Consultant By Stephen Zagor,
Dir Management Programs at the Institute of Culinary Education

Newsweek Magazine Iron Chef Bobby Flay discusses what every new restaurant owner should avoid to serve up a successful business

Entrepreneur Magazine How To Start A Restaurant

The Value Of A Restaurant Consultant In This Economic Climate