Hospitality Business Consultants Sydney

WHO HAVE WE CONSULTED FOR

ITHAI Restaurant

I THAI SYDNEY APPROACHED HBC WITH THESE OBJECTIVES:

1. Control and manage expenses
2. Reduce stock and labour
3. Assistance with account invoice
4. Marketing assistance

Task :

To begin, an operational review and diagnostic report was an essential component in assessing the performance of I THAI in comparison to industry standard. HBC concluded that supplier and labour costs were consistently above the standard when compared with performance assessments. Whilst I THAI brand is well known and has a loyal weekend customer base, its expenses ate into profits. A new marketing initiative was implemented based on customer loyalty benefits, which increased revenue during down times and increased function bookings.

HBC Findings and Recommendations :

Based on the operational review and assessment of I THAI a complete review of cost control systems was implemented. This resulted in reduced costs of goods as we changed inefficient ordering systems and decreased stock wastage. HBC supplier relations also saw stock costs reduced even further due to our strong supplier relations. A recruitment system was also implemented to ensure good management practices and employee operations were in place. Screening and interviewing were outsourced to HBC with hiring methods ensuring appropriate skills and productivity were utilized to minimize human labour costs. With an already loyal customer base, Nelson needed to keep in contact with his customers to increase referrals, garner more visits, and boost function revenue.

Outcome :

The impact of HBC services saw results immediately. Simple and effective systems created effective ordering. Fully outsourcing invoicing and payroll to HBC resolved accounting issues. The marketing campaign also saw the database multiply exponentially within a few months due to incentive campaigning.