A recent study showed, that of all the restaurants that failed in that year, 93% were independent operators. The evidence suggests, the big guys are crushing the little guys more now than ever before. Why is this? Let’s take a look.

Most people see a menu as an organized selection of tasty dishes. Hopefully, it looks good… sounds good… it’s priced right… Usually, a menu is all of these things. But to have a successful restaurant, you need a whole lot more. First, a perfectly engineered menu is based on three things – concept, logistics and market expectations. In other words, what you want to do, what you can do and what the people want. Next, there is creativity. Creativity gives you the competitive edge needed to succeed. However, creativity is nothing without a system. Only through a system of standards and policies can we control performance and deliver consistent quality food, drink and service.

Years ago, the big guys had all the systems, but their food was just okay. Independent restaurants had no systems, but made better quality food and offered a warmer style of service. Today, the little guy still does not have strong systems in place. To make matters worse... corporate brands have evolved in a very significant way. Their food keeps getting better. Have you noticed? They have teams of corporate executive chefs working for them. Analysts are studying every move we make. Billions of dollars are spent each year on research and marketing. Do you realize who you're in the ring with? We're here to level the playing field. We want to fight for you!