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.

Why Competitive Bidding Leads to higher Food Costs

The Easiest Way to Cut Your Food Cost 10%

While there are few absolutes in this business this is one - "Engaging in ongoing competitive bidding practices to get the lowest prices actually leads to higher food costs, not lower."

That's right. Contrary to what most of us, who have grown up in this business have been taught, having an ongoing purchasing process that revolves around using lots of vendors, comparing bids, price shopping and buying from the lowest bidder NOT only doesn't save you any money but ends up costing you in several ways.

To prove my point, how many professionally managed, large chain operators employ ongoing competitive bidding practices? ZERO, NONE, NADA! Every large chain uses one primary purveyor to supply 80% - 100% of it's food products. How many independent operators do this? Probably less than 10%, easily less than 20%.

And who makes more money at the restaurant level, the typical chain or independent restaurant? According to industry averages published by NRA the average independent nets about a nickel or 5% of sales before federal and state income taxes. Having worked with several chain operators and from perusing the annual reports and 10-Ks of many publicly held chains, the average restaurant level net income before corporate overhead and income taxes is around 12% - 15% of net sales.

The fact that chain restaurants are 2 to 3 times more profitable than independent operations may not be entirely due to purchasing practices but I'm sure it's a factor, possibly a big one.

Distraction from High-Return Activities

Another factor to consider is the amount of time it takes to constantly evaluate bids, deal with lots of vendors and put away lots of deliveries, lots of small deliveries, that is. Using a prime vendor frees up management time that can be better spent on high return activities like taking better care of your customers and developing your people. In my mind, trying to save 25 cents on a case of green beans is hardly a high return activity worthy of much owner or management time.

What Determines Supplier Prices?

There are four basic elements that go into the pricing formula of most suppliers.

Product Costs: What it costs the vendor to purchase the products from their suppliers such as manufacturers, growers and other wholesalers. The more they buy, the lower their costs are so there's a built-in incentive for suppliers to move lots of product.

Administrative & Selling Costs: Includes the cost of servicing the account and processing the orders. Factors that can affect these costs include order processing time, lead time, order frequency, number of invoices processed, specialty products needed and credit terms. Another point is that these costs are basically fixed and suppliers want to spread these costs over as many sales dollars as possible.

Delivery & Handling Costs: This boils down to cost per drop. The drop cost to deliver 1 case to your back door is about the same as it costs to deliver 100 cases. To a supplier, bigger orders mean less delivery cost per dollar of product delivered. Number of deliveries per week and the time of the day you will accept deliveries can also affect these costs.

Profit on the Account: This is the percentage mark-up or gross profit in dollars the supplier needs to make an account profitable after considering all the factors discussed above and the potential volume on the account.

The key point is that if you find ways to lower the vendor's cost of servicing your account and give them the opportunity to make more profit "dollars", they are usually willing to work on a lower "mark-up." As a result, you get lower overall prices and other important benefits too, which I'll discuss further below.

Give Suppliers the Opportunity to Make More Money on Your Account

Yes, you read that right. It's in everyone's best interest to position a supplier to make more money on your account in return for something . . . LOWER PRICES! Here's how it works . . .

Smart suppliers don't just look at the percentage mark-up on an account. What's more important is the potential total gross profit in dollars they can make. For example . .

Assume you buy around $600,000 of food a year. You currently spread your purchases around to 2 or 3 broadline distributors and several specialty suppliers. You spend about $100,000 a year with Distributor A and Distributor A is adding a 20% markup to everything they sell you  (Case 1). Do you think Distributor A might be willing to work on a smaller margin percent if they could get more, a lot more of your business?

As you see, it makes economic sense for Distributor A to work on a smaller margin % IF it means converting you from a $100,000 account into a $500,000 account. You can see in Case 2, Distributor A has the opportunity to more than double their gross profit dollars on the account even though they gave up a large slice of their average markup % to get more of your business.

Bill Marvin
 

Colorado Restaurant Association TailGate 2012 Flyer

The Athlete/Restaurant Brand Bond

Is there a better way to instantly create a brand than to throw a famous face and name onto a menu and a building? I think not. It has been going on for as long as I have been around. It used to be that athletes needed to supplement their contracts. Fuzzy Thurston's in Green Bay Wisconsin is a great example of how a retired player created a successful business by integrating his uplifting personality into his restaurant. People wanted to meet him and it became a fixture. The list is long with male coach and quarterback steakhouses dominating the scene. Will we ever see a Mia Hamm.....Burger Joint open up? or how bout a Billy Jean Breakfast King?  Which is your favorite and why? Let Grow know.
........and, oh yeah, there might be a better way to brand. Just ask Emeril or Bobby Flay.....cause it's always about the food,booze,service,atmosphere,location..... no matter how many rings you may have.

Fearless for Life

Sometimes in life, you just have to take a risk.

You have to put it all on the line and face the fact that you might fail. But in failure is not the worst thing. To me, the worst thing is not trying at all.

Fearless for Life: Thinking Backwards

What are Your Goals?

What do you want to do? Think of this as the adult version of “What do I want to be when I grow up?” If you’re anything like me, this question seems to pop up all too often. It happens a lot when we face challenges that make us stop and take some time to reflect. These can be the most difficult times, but they’re usually also the most rewarding. You are not alone.

Once we have the answer to the previous question, the hardest part is knowing what to do next. This exercise will help.

Start Thinking Backwards

Start at the end of your life. That’s right, your death. After that nothing else will change in your life, so that will be the starting point. Thinking backwards, run through how you think things should turn out. Once you get to where your goal comes in, work backwards from there, finding each step that came before.

Let’s say your goal was to run a marathon by age 35. Starting at age 35, having run the marathon, what did you likely do before that. A marathon is 26.2 miles, so chances are you ran 25 miles successfully before that, and 20 before that and so on. So now, when you go out and run half a mile, you know where it will lead, and just how it will take you there. Little by little you add on, and before you know it, you’ve run 10 miles. At 13.1 you’re halfway there.

Looking backwards it is very clear what steps need to be taken to achieve your goals. It works not only for long term lofty goals, but short term problems as well. See the solution first, and work backwards from there to solve the problem.

A Great Quote from Theodore Roosevelt

“It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives valiantly; who errs and comes short again and again; because there is not effort without error and shortcomings; but who does actually strive to do the deed; who knows the great enthusiasm, the great devotion, who spends himself in a worthy cause, who at the best knows in the end the triumph of high achievement and who at the worst, if he fails, at least he fails while daring greatly. So that his place shall never be with those cold and timid souls who know neither victory nor defeat.”

 

 

 

Denver Restaurant Consultant

Your Restaurant = Your Brand

As soon as someone Googles, Yelps, Facebooks, goes to your web site, parks in your lot or walks through your door-your brand is up for praise, dissection or never mind. A restaurant can have the most up to date web site that creates excitement but if I walk in the door and have to wait to be greeted and seated due to indifferent employees then I am not going to spend as much money and may even turn around and leave. If the bathrooms are trashed I will likely leave sooner...the list goes on and on.I have professionally witnessed a brand grow from 50 locations to over 1300 during the last fifteen years. They are an industry leader and they do it by brand integrity. They care about employee culture, they care about renovating and updating their look, they care about service and they care about food. They understood at the beginning that when they created a concept they were creating a brand. An integrated brand where all visual and verbal messages had integrity and were communicated consistently and effortlessly-and they found financial success. Solo owners take note- there is help out there for you if you want it.

Eat or Fly?

I can hear it now...."Sorry dear we'll catch a later plane- my order of Seared Colombian Arepas will be here any minute". It used to be "Screw the bill, we got a plane to catch!". As a self-proclaimed  forty-four year, both sides of the bill, veteran of airport food and booze- I am truly amazed. I have eaten Sushi in DC and had Crab in San Fran (that rule, however, has mostly stayed the same-stick to the coasts for airport seafood). The trend is to grab the hottest local chefs and restaurants and get them in to your airport. How has that worked? Let Grow know about your best or worst experiences - write a comment.....and if you're in DIA try The Chop House in Center Core of Concourse A. In my estimation they have transferred the atmosphere, flavor and service of a great downtown Denver restaurant to the airport. If you are interested in getting your restaurant or bar into one of the upcoming expiring leases at DIA call us (Grow, Inc.) for a free consultation 720 556 5101. It's time to eat....I mean fly!

WESTEX Food Show

GROW, Inc. will be at the WestEx Spring 2012 Rocky Mountain Regional Foodservice & Restaurant Exposition, Wedenesday A…http://t.co/U3BCRWAj

What is it You Want, What is it You Need?

As a business owner/operator when you sit down and think about what you want for your business- is it actually what is needed? How do you get from what is wanted to what is needed? Turning to a consultant and communicating is an option to get from what you want to what your business needs. You can go to any web site and consultants will tell you to hire them because they are ethical, hardworking and experienced-would you want to hire an unethical, lazy, inexperienced Consultant?  What you need is a Consultant that truly cares about positive outcomes, about your business and will do for you- not to you. GROW, Inc. has the ability to get you from what you want to what you need. We know that processes are essential to accomplishing goals. This is where the value of a Consultant really comes in to play-from sharing the same vision to caring about successful results.

So You Think You Want to be a Restaurant and Bar Star?

The question I have been asked and talked about lately is - Why?  Why do folks want to get into a business that has such a high failure rate? ... Sometimes the answer is that it's in one's blood. Literally. A great recipe for Chicago Style Pizza that was handed down to you by your immigrant Italian Grandmother turns into a Pizzeria named after her. What better way to honor someone you love? Or you have worked managing, tending bar or waiting tables for years making money for someone else who has lost sight of what it takes and you buy them out because you can do it better.  Lights, camera, action- it's yours. Get ready for the limelight! I was speaking with a Coast to Coast Food and Beverage Soldier the other day. He said that Denver was still one of the only larger markets in the U.S. where one person, or small groups can still make it happen with the right vision and business plan. Look around neighborhoods that are starting to realize growth and you'll see that it's true. If you take the time to learn how to play-do it right and be ready for the fortune and fame.....then sell at peak! Or give Scott or I a call. We can help keep you in tune and help your business GROW.

Strange View of I-25 S Exit 209

That's the view from Strange Brewing Company's Brewery and Tasting Room located at 1330 Zuni, Unit M in Denver.....and it's a good one. Coming upon its' 2nd birthday Strange Brewing Company seems to be in full stride. The flavor profiles of their products are innovative, tasty and distinctive. Try the classic Belgian Farmhouse Ale-its' hi-gravity abv will surely smack you down. I ran into Tim (one of the owners) at a charity gig that they were generous enough to participate in. He let me know that on Wednesdays he has a new flavored offering on tap to taste-One-Barrel Wednesdays. They are open Mon-Thurs from 3-8 ish, Fri- Sat 12-9 ish and Sundays noon-5 ish. Exit 209 food available-accessible and tasty. The Room is staffed with easy going, friendly folk who are knowledgeable. Check them out on-line at www.strangebrewingco.com .If you want to experience this true microbrewery-do it now before they GROW. Strange Biergarten opens Saturday May 12, Check it out!

Small Plates Big Heart Event a Huge Success

SMALL PLATES BIG HEART EVENT BENEFITING THE ADOPTION EXCHANGE IS A HUGE SUCCESS

GROW INC. WOULD LIKE TO THANK ALL OF THE RESTAURANTS , BREWERIES, AND WINERIES INVOLVED WITH THIS EXCITING EVENT

RESTAURANTS & CHEFS

240 UNION / CHEF ANAND CHATURVEDULA

ARIA RESTAURANT / CHEF TRAVIS MASAR

CORAL ROOM / CHEF JON HAVERLAND

CRIMSON CANARY / INTERSTATE KITCHEN AND BAR / CHEF ANDRE LOBATO

IL POSTO / CHEF LUCAS CHANDLER

LE GRAND - BISTRO & OYSTER BAR / CHEF SERGIO ROMERO

MANGIA BEVI / EPICUREAN CULINARY GROUP / CHEF BOB GITRE

TABLE 6 / CHEF SCOTT PARKER

TAG / CHEF TROY GUARD

VENUE / CHEF JAKE WEBER

GATEAUX SPECIALTY CAKES AND PASTRIES

     BREWERIES & WINERIES

ACGOLDEN BREWING COMPANY SERVING COLORADO NATIVE

BALISTERI VINEYARDS

NEW BELGIUM BREWING

PARDUCCI WINE CELLARS

STRANGE BREWING CO

AMAZING FOOD AND DRINKS PROVIDED THIS EVENT THE ABILITY TO  RAISE SUBSTANTIAL FUNDS FOR A GREAT ORGANIZATION - THE ADOPTION EXCHANGE. WATCH FOR THIS EVENT NEXT MARCH.
  

Lessons from the Sharks

http://www.fastcompany.com/1826393/7-entrepreneurial-lessons-from-shark-tank

Please Join GROW, Inc. for

An elegant affair showcasing Denver's Finest Chefs Competing for the title of Wednesday's Child Best Chef Of Denver.

The event will be held on Wednesday, March 14, 2012 from 6:30-9:30 p.m. At Infinity Park Event Center.  4400. East Kentucky Ave Glendale, CO.

Chefs: Your expertise can help children in foster care find families!  We kindly request you to become one of the 15 Chefs to serve around 250 advocates of the Adoption Exchange small plates of delicious food while competing for top honors. The venue is well designed to make your participation as easy as possible. 


Thank you for considering sharing your time & heart!



We will update the list of Restaurants Chefs over the next week this is sure to be an event to remember for a great cause.

Please find more info about this Great Charity at :  http://www.adoptex.org/site/PageServer

New Year, Improved Game Plan

It's first and and three-hundred and sixty-two and the clock is always ticking. What will be behind this year's door for your food and beverage establishment? How will new labor laws effect your plan? New health regulations? Consumer tastes and trends? Information technology and media? and oh yeah it's an election year. While business is never easy to forecast and opportunity doesn't always knock loud being able to anticipate with additional knowledge and experience can be gained through adding business consultants to your team.  Grow, Inc. is a food and beverage consultant team that has the interest of its' clients listed on every page of the playbook. If you are not successful neither is Grow. Please check out Grow's website at grow-business.com for contact information....and add us to your team.
"The achievements of an organization are the results of the combined effort of each individual".-Vince Lombardi