Hospitality Consultancy |
 |
If your in this industry, you know as well as anyone,
its 24/7 out there. Good intentions are one thing but having the time to plan
and implement those intentions is quite another.
So what do you do? Contract a consultant to help you see the woods from the
trees perhaps?
Great idea! Your chosen consultant arrives, spends a few
hours looking around and returns a few weeks later clutching that "all revealing"
report.
|
But here is lies your problem. At significant expense you have been provided with
a piece of paper telling you what can be improved with your business but you still
don't have the time to do anything about it.
So what makes us different? Well, first of all you wont find our website telling
you how we saved the latest multi-national from extinction. We concentrate on the
smaller venues and price our services accordingly.
Secondly, if you are looking for advice, ours is going to be in line with what can
be achieved within your business size and budget so you receive value for money.
Thirdly, we will actually come and implement the changes so you can concentrate
on what you do best.
|
We are happy to act as locum managers whilst you take that long deserved holiday
so that you come come back with your own fresh ideas. As you would
expect, we hold all the necessary licenses; long or short term
contracts are available with both live-in and live-out offered.
Have a look at our case studies, small changes can make a big difference.
And if you can confidently say you do not suffer from any of our "Top 4 Most
Common Problems" chances are you don't need us!
Solutions to these problems
don't need to cost the earth, get in touch and let us surprise you
|
|
Case Studies |
• Improvements for a
Pub Group |
We were contracted by a independent pub group to complete a
number of tasks that just were not getting done.
Two of the outlets in the group were trading with great success but had no on-line presence.
We were asked to create simple web sites to fill this hole in the marketing mix.
A third outlet was being sold. Contracts had been exchanged and completion was due
in a month. Statham Consulting provided a skeleton staff to manage the pub during
this period and then were on hand on completion day to ensure a smooth hand over.
In a fourth outlet, business was good but had the potential for much more.
Statham Consulting project managed the sourcing of a new management team, provided a
recommendation report on the updating of the site and created a new website. |
• Hotel without a leader |
After a period of weak management, this Hotel
needed a boost.
With the previous manager gone, Statham Consulting were asked
by the Hotel's overseas owners, to provide a supervisory and consultancy role
to the Heads of Departments to ensure the Hotel continued to operate smoothly.
Concurrently, we were charged with sourcing a new General Manager and once
they were in place, provide backup support for the first few months. |
Top Four Most Common Problems |
Just when you think you have seen it all,
something new comes along but here is our list of the top four most common
problems we find when visiting hospitality businesses:
1. Poor stock control
Stock is money. Too much of the wrong items and your cash flow is out
the window. Worse still if you can't sell it or don't rotate it properly
it is just money down the drain.
2. Lack of quality staff
Finding staff is a time
consuming business but its only half the story. And once you have got,
you have got to hold onto them. The old adage of "pay peanuts, get monkeys"
could never be more relevant than in the hospitality business.
3. Lack of staff knowledge
Runs hand in hand with problem two. For a customer there is nothing more
annoying than when the staff don't know what they are selling. This may be
fine in a supermarket but not your business. Training, training and more
training is the only answer.
4. Lack of proper systems
Its simple really,
everything that is done within your business should be done in a set
way to a set quality but so often, it just doesn't happen. Pretty soon
the consequences are felt; food hygiene standards slip, beer lines are
not cleaned regularly, towels are changed infrequently, or maybe it is
a simple as the potion size changes. Customers become returning
customers through a consistent, quality, product; fail to provide
that at it is your pocket that feels it.
All simple stuff isn't it? But can you confidently say none of the
above applies to your business?
|
|
|
