Category Archives: synergy restaurant consultants

Choosing a Restaurant Consultant Part 2

Last time we set out a basic 5 point scenario on how to select a restaurant business consultant. This time we will examine what you should look for in their proposals.
A well written proposal typically should include the following:

  • Background information: on the issues involved based on your discussions with the consultant. The scope and approach to the project for your restaurant business should include the deliverables, whether it is a report or actual hands-on assistance.
  • Information needed by the consultant from you to perform the project, usually in list form.
  • An outline and some serious details of anticipated project.
  • Completion dates for each phase with possible bonuses or penalties depending on the level of service, quality of craftsmanship, and any written agreements.
  • A discussion of fees, expenses and payment schedules in general and for any sub-contractors.

The Written Proposal Should Tell You:

  • That the consultant clearly understands the assignment
  • What control do you have over the professional fees charged
  • That all items discussed are presented in the proposal.

It has been said that “good proposals make good consultants” – If you are comfortable with the proposal, then consider it for one more day before you sign it and return it to the consultant. This will help mitigate future misunderstanding during the course of the project for your restaurant business.

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‘Tis the Season

In the restaurant business, we love to think that it is all about the food.  Lately, more of us are realizing that it is also about the financials. Some of us understand waste reduction. And when you combine all of those elements together at this time of year and the sum is an annoying the letter word: IRS.

Yes, it is tax time again. However, this year Synergy Restaurant Consultants has a great new partner in the fight against encroaching taxes, Scarpello Consulting.

The key here is to maximize restaurant business cash flow via Cost Segregation.  Conducting Cost Segregation Studies has proven to be a highly effective means of lowering income tax liability. Yes, I perked up when I realized this, too.

There is a IRS industry directive concerning cost segregation studies for restaurant business. Do you realize that many asset components in your restaurant may be depreciated over a 5 to 15 year recovery period instead of the old 39 year straight line approach?  That kind of accelerated depreciation allows you to reduce current tax liability and significantly enhance cash flow.

Bottom line: It improves your bottom line.

And no, it is not too late! You can actually run a cost segregation study on properties you own dating as far back as 1987! The IRS form 3115 (automatic change in accounting method) can be filed to receive a sort of ‘catch up’ tax deduction for the current year. And you do not have to amend any prior returns!
This can lead to a significant tax reduction this year.

Obviously, this calls for specialized knowledge in a spectrum of things ranging from tax law to engineering and construction issues.  So, in order to fully take advantage of this you need the expertise brought to you by Synergy and our friends at Scarpello Consulting.

Call us today to discuss the possibilities of a significant tax refund.

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Synergy Restaurant Consultants Develops Food Program For World’s Largest Women’s University

Universities focus on education, but they run on food. Lots of food.  Synergy Restaurant Consultants recently met the challenge of creating an amazing array of food service venues for the world’s largest women’s university, a $4 billion school now being constructed in Riyadh, Saudi Arabia.

The immense campus is being developed over 25 million square meters, an area roughly the size of downtown Atlanta, GA. Within each of six colleges there will be numerous dining experiences designed to promote student interaction and indulge in cuisines from around the world. Additionally, as would be the case on any campus, the Student Union will have a major food emporium offering numerous cafes, food court style outlets and interactive cooking stations.

But, it doesn’t stop there. Synergy Restaurant Consultants also crafted concessions stations for two stadiums, dining areas for a convention/conference facility, Food facilities for student dorms, teaching staff housing, and executive offices for each college staff were individually designed. Even each college Dean has individual dining amenities. Education may be the university goal, but Synergy knows that food fuels colleges.

The Synergy Restaurant Consulting team played an integral role in developing the food programming, detailing all the foodservice venues relative to size, meals to be served, menu direction and overall concept. Synergy interfaced with design consultants regarding the development of the initial block planning regarding all foodservice facilities and the commissary.

Synergy Restaurant Consulting Managing Partner, Dean Small explains their concept solution. “The entire facility is supported by a central commissary thereby allowing for consolidation and efficient distribution of supplies to all the university facilities.”

Small continued. “This is a totally different culture with strict rules that had to be addressed and integrated into the various restaurant designs. Because female students and staff members must be segregated from male workers, the main university campus buildings are elevated, with the vast majority of support services, delivery access points, etc, occurring in the lower areas of the campus, almost underground as it were. The university campus areas are ‘ringed’ by a transportation ‘commuter’ system allowing students to more easily move about the massive facility. It was by far one of our most challenging assignments.”

Even with the restrictions there was room for creativity, a Synergy hallmark. There is the Casbah Café, a full service Moroccan restaurant the melds culture, décor and the exotic flavors of North Africa as well as the Euro Bistro, a sophisticated and whimsical design featuring an eclectic menu inspired by combinations of American, French, Italian and Greek cuisines.

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