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FOOD
SERVICE MANAGEMENT CONSULTING
Improving
Value and Reducing Costs
The ECS approach focuses on improving restaurant and food service
operations by identifying key satisfaction attributes and determining
where operational efforts, resources, or outcomes fail to deliver
real value. Business development and consulting and practical management
experiences have proven that value can be improved significantly
without adding costs by identifying Environment, Culinary, and Service
weaknesses and employing innovative and proven practices and systems
to improve performance and satisfaction in targeted critical areas.
To ensure expert consulting solutions in Restaurant, College and
University, and Independent/Senior Living Dining, we feature two
totally unique and proven assessment programs for improving value
and reducing costs. ECS Value Planning and OPscan rely on proven
consulting methods employed by experienced professional food service
consultants and the results have proven to consistently help
clients find increased profits, customer value improvement opportunities
and cost savings.
ECS
Value Planning
ECS employs research and benchmark analysis to determine the most
important dining Environment, Culinary, and Service attributes according
to your customers and patrons; and then measures how well each area
performs against expectations.
 Suppose you
offer an exceptional "comfort food" menu, but your customers
rate it very low on their preference list. This is Wasted
Effort!
What if your
patrons love Lasagna, but they don't love it the way you are currently
offering it? This falls under waste also...Wasted
Outcome!
And now imagine
that you feature an enormous lunch buffet every day but no one wants
to eat that much; and those few who do complain because the food
isn't hot and fresh... Wasted Resources!
Real Value is
offered only when customers and patrons rate a product or service
high both in preference and performance/ in importance and satisfaction.
Eliminating waste is the most
cost effective solution to achieving real satisfaction and loyalty
without expending more resources. This is the ECS Value Planning
method. Environment, Culinary, Service, Value
OPscan
OPscan offers a quick inexpensive way to accurately gain an objective
professional assessment of your restaurant or dining operation's
performance against key operating and management success factors
and benchmark satisfaction requirements. In just one day this process
will uncover your biggest profit and satisfaction challenges and
opportunities and recommend the best courses of action to achieve
cost savings, revenue growth, and value improvement.
For as little as $6,000 a final report and presentation will include
the following:
Management
Control Systems
Every restaurateur and food service director uses systems to achieve
their profit objectives. In some cases these systems are informal
experience based ways of doing things that have worked before.
And sometimes the systems used are complex technology supported,
integrated systems. The results are always a function of the efficiency
of the system and the effectiveness in their application by managers.
Management
Control System is a weekly budgeting, forecasting and reporting
system that enables managers to measure weekly Key Result Indicators
(KRIs) against planned revenue and participation drivers. These
drivers are then used to measure cost and productivity results on
a weekly basis, enabling managers to make menu and staffing adjustments
before it is too late. Use of this tool significantly increases
management awareness and planning effectiveness, and bottom line
results can be measurably improved.
Retail
Product and Program Management RPM
RPPM
provides you with the most powerful tool available for managing
your retail operations successfully. This tool integrates with your
POS system to provide you with critical sales, cost and contribution
information that points you right to the exact areas that should
be marketed or changed to improve retail profitability in food courts,
stand alone concepts, concessions and C-stores.
ECS
Culinary Planning Process
A
comprehensive end-to-end program that guarantees you will reduce
your food costs and improve your menus. The Culinary Planning Process
changes the way you manage hundreds of thousands to millions of
food dollars. This process is proven to be the most effective method
of menu management, production, management, and Culinary Communications.
Culinary planning works in resident dining and catering, helping
you design the right programs, deliver them cost effectively, and
satisfy your customers every meal, every day.
Campus
Marketing Success (CMS)
Marketing
does not have to be a mystery, nor take managers away from important
operating routines. Using the four basic principles of sales and
marketing, ECS offers a template approach to heightening awareness,
growing revenues, and improving margins for your retail operations.
CMS
works just as well when you want to improve satisfaction or participation
in your resident dining operations also.
These
four principles: The sales equation, Three point contacts, Internal
and external messaging, and Goal setting become your road map to
marketing success.
By
applying the sales equation and understanding where to prioritize
your marketing efforts, we help you develop a marketing campaign
that is affordable and gets desired results with our three-way advertising
and promotion plan. We’ll teach you when to use internal versus
external communications, how to build a Marketing Plan, and then
execute it in the most cost effective manner. You don’t have
to be a marketing whiz. All you need is basic graphic skills, and
many campuses use student marketers for this.
Ask
us about this new, cost-effective approach to improved
profits and patron satisfaction.
ECS
Consulting Group
Gene Kellogg, Principal .2200
Trinity Mills Rd. #515, Carrollton, TX 75006
Phone: 972-768-3073 .
Fax: 972-662-7798 .
Email:
info@ecsvaluegroup.com
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