Full Service Restaurant and Hospitality Consulting
New Construction or Re-Branding?
Want to Grow Margins Per Guest? (SERVICES/ “Menu GPM Optimization”)
Management and Culture Building?
Service Training?
Food and Beverage Development?
Notable Projects
Harley Davidson’s Motor Cafe
Food, Beverage and Operations development at “Motor” cafe. built in honor of HD’s 105th anniversary. located at the historic Harley Davidson museum in Milwaukee, Wisconsin.
Cattlemen’s Steakhouse, Fort Worth Stockyards
Table 6 Consulting and the duncan design group recently completed the $15m renovation of the historic 1947 texas steakhouse with new owner Taylor sheridan. the entire 185-seat dining room, a new bar-patio with stage and a 100 seat private club are stunning.
Kitchen and Bar Designs, Food and beverage menus, wine cellar, hired and trained hourly and management Team Members, Ranch to table beef program with 6666 ranch, Meat Cutting Room, Outdoor Smokehouse, Table Top, Financial tools, Human Resources program and New Branding.
Harrah’s Entertainment
A $22m buffet build-out with over 700 recipes that included 13 individual food concepts with Asian, Italian, Texas BBQ, Latin, Churrascaria, American Low-Country, Salads, Cajun, Seafood and Pastry.
Culinary
“It’s All About The Food.” Table 6, maintains a database with thousands of tested and proven recipes created for Asian, French, Italian, Latin and American cuisines. To make it to the menu, each dish must be delicious, present beautifully and perform financially.
Breakfast ~ Brunch ~ Lunch ~ High Tea ~ Dinner ~ Late Night ~ Catering ~ Group Sales
“It’s the memory of quality that brings guests back”.
Beverage
Ever notice the common denominator between busy restaurants? They’re the ones with exceptional food and beverage programs.
Spirits - Be competitive with your spirits selection and specialty cocktails. Bourbon, Vodka, Gin, Tequila…they’re all hot right now. be current not antiquated. we will help you select your happy hour, well, call and premium labels. Let’s Negotiate your pricing, not just accept it.
Wine - Whatever your brand, be sure your offering both old world and new world wines by the glass and by the bottle. utilize successful purchasing and pricing strategies.
Beer - today’s craft beer movement is huge. Let’s be sure we are representing different beer styles. whether you’re long or direct draw, let’s consider the chill rite / glycol investment. ensure your beer is the coldest in town and be sure your keg yield is above 97%.
Let table 6 and our team of mixologists train the art of the trade to your bar staff
MIXOLOGY RECIPE DATA BASE
Table 6 proudly boasts a database with hundreds of exciting craft cocktails created by our team of mixologists using fresh fruits, hand-crafted bitters, mixers, fresh juices and every imaginable spirit.
VENDOR SUPPORT
Distillers and Vendors want to break their brand in your market or continue promoting their preferred spirits. These distributors and spirit manufacturers have abundant available marketing support. Let’s be sure they’re supporting your menu costs, coasters, bev-naps, bar supplies and partnering with digital media promotions.
Service
Our Service Training Incorporates 3, 4 and 5 Star Criteria Into Your Steps of Service, Menu Training, Server Sequences, Training Modules and Hospitality Fundamentals. We are Experienced in Casual, Fast Casual and Formal Service Standards.
Yes is the Answer…What is the Question?
Hospitality
Table 6, knows hospitality. Genuine, heartfelt connections to your guests. The more you connect with your guests, the more often they visit your business.
Engaging with your guests
Be professional, be yourself, have fun. Engage with the guests, let’s get to know each and every guest on a personal level.
speaking and interacting with confidence
Knowledge is power. Table 6, ensures your service team is well educated and well trained to deliver “Best in Class” service to your guests.
Menu GPM
Optimization
your menu is composed of high value and lessor value real estate. be sure categories are strategically and correctly placed, be sure the content of categories are sequenced correctly.
Create leverage to influence.
Financials
Let Table 6, assist with CPA endorsed financial models or supporting your current operation with strategic financial tools.
Financial Tools…
Pre-Opening Budgets / Project Cost
Let’s Build Your Construction Tranche Schedule
Declining Budgets & Daily Flash Reports
Establishing Assumptions and Projections
Labor Forecasting and Schedule Costs
Theoretical and Menu Analytics
Annual Budgets, (AOP’s)
Marketing and Branding
Marketing…How are you ensuring your brand is reaching your community, and being heard? Being felt? being seen?
branding…What makes you dramatically different from your competition? What is it about your brand that makes you most meaningful to your community, your audience? Are you walking the talk with what’s true about your organization?
Digital Media
Let’s get your business maximum Impressions on Google, Open Table, Facebook, and Instagram. Videos and photography are powerful and leave a big impression on those who follow your business.
Professional
Management
Development
Our “Culture academy” is a comprehensive training program that teaches your management team, what we believe to be the 42 most critical building blocks necessary in developing and enhancing your teams foundation and skill set. Commit to developing industry leading, “Best in Class” managers that know how to lead the business.
The modules:
ACCOUNTABILITY
GUEST COMPLAINTS
HONESTY AND INTEGRITY
ORGANIZATIONAL ZONING
QUALITY
ART OF THE TABLE TOUCH
COMMITMENT
EYE FOR DETAIL
LEADERSHIP
RESULTS AND THE ART OF DELEGATION
APPEARANCE
DECISION MAKING
FLEXIBILITY
CONFIDENCE
TAKE CARE OF YOURSELF
WORK ETHIC
HOW TO DEAL WITH VIP’S AND CELEBRITIES IN YOUR RESTAURANT
RESPECT
ASSERTIVENESS
DIRECTNESS
PROFESSIONALISM
LISTENING
HOW TO SPEAK WITH GUESTS IN YOUR RESTAURANT
PROACTIVE
SAFETY MANUAL
TEAM BUILDING
CREATIVITY
GOAL SETTING
SUPERIOR MANAGEMENT REQUIRES PROFESSIONAL DEVELOPMENT
TRAINING
COACHING AND MOTIVATING MAKES THE DIFFERENCE
EMPATHY
THE IMPORTANCE OF SENSE OF HUMOR
PRODUCTIVITY
SAY THANK YOU
VALUING DIVERSITY
GREAT SERVICE
NONVERBAL COMMUNICATION
PROVIDE FEEDBACK - FORMALLY AND INFORMALLY
LOYALTY
THE SECRET TO SUCCESS; POSITIVELY OUTRAGEOUS SERVICE
HOSPITALITY FUNDAMENTALS
Human Resources & Training
Critical To a Restaurants Success Is The Teams Ability To Embrace Change.
A positive culture in today’s business climate is paramount. Culture is not luck, it is strategic and intentional. The health and sustainability of your business requires Putting the Right Team in place. resourceful recruiting, Uncompromising Standards In hiring and Diligent training are all necessary in creating your culture.
CFO says to the COO, “What if we spend all this money on training and the employees decide to leave us?”
COO says to the CFO, “What if we don’t and they choose to stay?”
Table 6 consulting services provides you with everything you’ll need to ensure your business has the necessary tools to hire, train and retain a team with the great hospitality culture necessary to successfully operate your business.
Culture
It’s not luck, nor does it just happen. It is strategic, intentional and well-planned.
Dining Room Is Ready for Business.
Operations
We Call It “Show Ready”
Pre-Shift - Everyone is Here and in Clean, Pressed Uniforms. Communicate the Day!
Reservations are Assigned Tables. No Double or Triple Seating the Service Team.
Table Tops Are Set Based On Amount of Guests Being Seated.
Music is On and Playing at Correct Level.
Lights are On and at Correct Level.
Schedules are Written Ensuring We are Staffed to our Expected Business Levels.
Opening & Closing Checklists are Managed.
Restroom Cleaning Checklists are Monitored and Managed.
Windows are Clean.
All Light Bulbs are Working.
Telephones are Answered Within Two Rings.
Front Entry and Host Stand are Clean and Organized.
Menus are Clean and in Great condition.
No Wobbling Tables.
Deliveries are Scheduled During Non-Operating Periods.
Meats are Weighed Upon Delivery.
Perpetual Inventory is Tied Out with Last Nights Sales.
Cooler Time / Temperature Checks Are Complete.
Chef Has Completed a Line Check and Has Communicated Everything Back of House.
Are You “Show Ready"?
Design &
Construction
CHANGE ORDERS DO NOT HAVE A HAPPY ENDING. LET TABLE 6, HELP MANAGE YOUR CRITICAL PATH.
ON TIME, ON BUDGET PROJECT MANAGEMENT.
Conceptual Design Must Create Sensory Branding.
Project Timeline. Gantt Chart / Critical Path / Project planner.
restaurant designers - we can introduce you to the industries top designers.
general contractors -let’s interview together and secure bids.
Beer Systems and Carbonated Beverage System installation.
Designs and Drawings.
Finishes; Tile, Bar Top, Bar Die, Flooring, Plumbing Hardware etc.
Kitchen and Bar Designs.
Wine Cellar Installations
Mechanical, Electrical and Plumbing, (MEP’s).
Construction Drawings, (CD’s).
Audio and Video Installation.
Full Security Installation.
Signage Schedule and Installation.
permits.
Certificate of Occupancy.
Critical to an operation is the selection of your product specs