Reality, What a Concept!

We get asked the same question quite often - "Do the reality mystery shopper TV shows accurately portray what may be going on in any restaurant at anytime?". In short they do, not knowing how much drama is injected for keeping and increasing viewers.

Grow Inc has the ability to keep you out of the yelp/facebook/urbanspoon negative comment column by providing your bar/restaurant with details relating to service, atmosphere, quality, integrity, and sanitation. Grow's trained professionals give accurate and timely reporting with health inspection thoroughness. We are able to custom fit reports around your specifications including time of day and specific employees. Positive interaction is reported and celebrated as well.

As an owner or decision maker you are probably not going to get someone who will install forty cameras overnight and rent an apartment next store for surveillance because "one restaurant at a time" is a long waiting list.....the reality of your business is that things are happening day and night that you can control by contracting Grow Inc's support team to assist. Call 303.803.4299 / 720. 556. 5101or visit Grow's website grow-business.com to schedule or find out more information.

Fire on the Mountain-Chicken Wings, Beer Garden, Sports Bar

It's not because I remember Benny the Beaver before he became an Angry Beaver, it's not because One More Saturday Night is a good rule to live by, it's because I get excited when I get turned on to a restaurant that hits on all cylinders-food quality, service, atmosphere, alcohol selection, innovation and sustainability. Fire on the Mountain (FOTM) does all that. Born in Portland, OR in 2005, FOTM has transferred and prospered in the Highlands at 3801 W. 32nd Ave.(and Nelson) for about a year now.

 Serving twelve rotating different types of wing sauces daily on Redbird Farms wings (hormone-antibiotic-cage free). Jamaican Jerk, Bourbon Chipotle, (any) Habenero come to mind along with seasonal, local mojo such as peach and pumpkin worked in. El Jefe reigns as far as hotness goes with flavor leading before some may need outside help. Meatless selections are available along with Seitan (made from wheat- a high protein meat substitute). The sweet potato tots(homemade) are a great set off flavor to the wings. Salads, Sandwiches and Burgers are also available and although I have not sampled all- they look really tasty. Local micro brews are rotated and featured. Wine (rotated list) and spirits are offered. Afternoon and late night happy hours everyday.

The folks who work here take a lot of pride in what they do and I have always seen someone there who is orchestrating the show. FOTM was the first to be recognized in the Highlands as a Certified Green Restaurant and offer discounts to those who walk, cycle or use alternative transport to reach them. There is usually plenty of seating with a heated patio, bar, and a dining area decorated with art from local artists. They cater out and do that well also. open Monday-Sunday 11-11/303.480.WING (9464). Like them on Facebook and you will be kept in touch.   

5 Important Traits When Opening A Restaurant

  Soooooo You Want To Open a Restaurant?

 

The idea to open a restaurant is appealing to many people for different reasons. It may be that it has always been a dream to open your own restaurant. For others, it might be that you think your concept is one that no one has ever seen. Whatever your reason may be to enter the restaurant industry, the five personal traits below are essential to your success.

1.) Adaptable – This is important in every part of business. When working with your employees you will have to adapt to the fact that they are all different and are inspired for different reasons. You must also adapt to the current business market, from spikes in prices to a recession, in the end only the strong and adaptable businesses will survive.
Inflexibility is one of the worst human failings. You can learn to check impetuosity, overcome fear with confidence, and laziness with discipline. But for rigidity of mind there is no antidote. It carries the seeds of its own destruction.

2.) Be Prepared – Preparation can mean the difference between winning and losing, getting the deal or losing the deal, getting paid or going home broke. As a Restaurant Consultant, I see countless amounts of people open a restaurant with no idea how difficult this business can be. Talk with a consultant or current restaurant owners and know the facts before you open a restaurant. While many restaurants look glamorous from the dining room, you will be behind the scenes where the hard work takes place. Be Prepared to work long hours for small profit margins. This business can be rewarding but you must know that a restaurant is a business and you’re not simply cooking for your friends.
Spectacular achievements come from unspectacular preparation – Roger Staubach

3.) Ability to Communicate – Let’s face it, how many managers and/or colleagues have you worked with that have little to no communication skills? Lack of communication is detrimental to any group activity. Using multiple platforms of communicating will guarantee the best chance for success. Reinforce goals on a constant basis; most people need to hear how important these goals are a few times before they sink in. This may be the most important of all the attributes in a person’s overall success. If you consider yourself to be a poor communicator, it may be a bad idea to open a restaurant before you address this issue.

4.) Committed to success – If you’re going to do anything in life, see it through to the end. The follow through is one of the most important aspects of any action, why begin a commitment of your time and energy only to quit before you know the outcome? So many restaurants start off strong, the food is consistent and the service is exceptional. After a few months to a year, the food quality begins to slip and the servers lose interest. A restaurant owner must be committed to quality everyday.
Ordinary people with commitment can make an extraordinary impact on their world. - John C. Maxwell

5.) Tenacious - Never quit and move toward your goals with purpose. If you begin a new task that you know will be challenging and will present many obstacles, such as opening a restaurant, you better have some tenacity. Nothing worthwhile is obtained easily. If you start a new restaurant simply having a few good recipes, it will not get your doors open. You will face many challenges, including setting up your business, maneuvering city and state regulations, licensing, food costs, insurance cost… the list goes on and on.

If you posses these traits and feel that you want to open a restaurant you will find success. The best way to set your self up for success in the restaurant industry is to know what you are getting yourself into. The consultants at GROW, Inc. are always happy to sit down and answer any questions you might have about starting a new restaurant. The restaurant industry will provide an amazing challenge to the most intelligent person, preparation is key to success.

DIA is offering new opportunities for Food and Beverage outlets

DON'T MISS OUT IN DENVER!!! 3 SPACES POSTED FOR DIA - THE MEETING TAKES PLACE ON 9/7/12 AT 9AM  

Airport Request for Proposal (RFP) Services: With over sixteen years of experience of operating, developing and constructing airport food and beverage concessions Grow, Inc. offers a wide range of services that will help you navigate the Request for Proposal, Submission and Selection processes. SPACE IS LIMITED CALL TODAY! 

 

-Request for Proposal: Grow, Inc. will assist with any financial, operational, or administrative questions you may have about doing business at DIA.....or any other airport.

 -Proposal Submission Document: written support, financial analysis, and printing of this all important document that will showcase your concept/brand making the opportunity for short-list selection a reality.

 -Presentation to Selection Committee: This thirty minute question and answer is crucial. Grow, Inc. has the experience of presenting concepts ranging from 350 sq. ft. specialty stores to 3500 sq. ft. full service restaurants and bars. We can help you prepare correctly thus increasing your knowledge base.

-Upon Successful Selection: Construction costs and quality need to be controlled. Grow, Inc. has the experience in Airport Project Management to minimize risk and costs.

-Pre-Opening Licensing and Inspections: Grow, Inc. can assist obtaining positive and timely results.

-Logistics and Distribution: Grow, Inc. can assist in negotiating contracts based on quality, cost and delivery schedules. -Menu/Market Baskets/Pricing: We make sure you are positioned correctly from the start thus increasing chances for your success.

 The Time to Start is Now!! 

Mark Hyams 720-556-5101 mark@grow-business.com

Weekly Cost Analysis=Strong Bottom Line

Since I have become a restaurant consultant I am amazed at how some of us ignore running a business by gaining information from deriving costs....you know the soundest business practice since spinning the wheel. Weekly cost analysis could be the single most important piece of analysis that a restaurant owner can attain because once you get it up and running it will show you where there is smoke - which usually leads to fire. If you are getting this info monthly, bi-annually or annually you are perpetually behind the curve. Other benefits of this practice is that you teach your staff the concept of cost reporting-they become more cognizant...and your bottom line grows- sometimes up to five percent! Involve your distributors as well as they will track and summarize your purchases for you making it easier. If you are interested call 720 556 5101.

A Thinking Person's Menu

Menu fads come and go but intelligence seems to stick. More consumers are starting to think with their conscious as well as their palate when it comes to menu content. Whether it's supporting local farms, sustainable agriculture, fair labor practices, good animal husbandry, or environmentally fished seafood - it's not just a hippie fad anymore. It will take a movement to make it happen but it is slowly but surely happening. One of the country's largest distributors, Sysco, is incorporating local farm pick-ups in their plan. It costs a bit more but these costs can be made up through menu engineering techniques such as menu paring and portion sizes. Most of us would choose quality and intelligence over quantity. Growing your business can come in many different forms-appealing to the intelligence of your guest is a no-brainer!

Grow at DIA

Doing business at DIA as a restaurant or bar may not be as far out there as you think. Current and future trends suggest that the leases for food and beverage locations are involving quality local and national establishments such as Elway's, Udi's, Que Bueno, Woody Creek, Root Down and New Belgium Brewing. DIA is committed to superior business commerce development support services while maintaining the highest degree of transparency. There is a Concessions Opportunity Outreach session on Wednesday May 30, 2012 in the Webb Building, 201 W. Colfax, Room 4.F.6 from 9-11am. RSVP to concessions@flydenver.com by May 25.
Grow, Inc. specializes in consulting/project management for all areas of this sometimes daunting process. We are the independent, economical alternative from proposal to build-out to bottom line sustainability. Call for more information-720 556 5101.