Lloyd Gordon's Blog

If you are a returned veteran and do not wish to work for someone else, you can easily become
AN ENTREPRENEUR — which means you own your own business.

Uncle Vet© invites you to explore the great potential of the food service industry following a special education and training program which he named Uncle SAMwich© and is specifically developed to quickly introduce qualified veterans on how to own and operate a restaurant or catering facility. This specific program for qualified returning veterans informs the veteran of methods to secure adequate funding, provides site acquisition and development, planning and construction, menu development, employee staff recruitment and training, a surefire mobile app marketing system, plus much more. He suggests that you contact him and get the details of this business opportunity that may change your life for the better. The Uncle SAMwich program will guide you in operating a simple food service shop profitably as our management team can offer you over 50 years of quality experience while you learn.

CONTACT US TODAY!

(630) 926-6817
Fax: (847) 674-3946
unclesw@gmail.com

Everyone at some time or other, whether in business or in their personal life, finds that their funds are too low to meet their financial requirements. In my 50+ years of experience as a restaurant operator, developer, and consultant I have found that many times I needed to go to my friendly banker to get the funds I needed to continue taking the opportunities that presented themselves. The dictum “It takes money to make money”. This is true today as it was over 50 years ago.

However, the friendly banker has disappeared. Today the internet provider is available for short and longer term loans to both businesses and personal needs. Check this out, and I hope it will solve your money needs.

http://www.lglendingsolutions.net/

Heating and cooling systems!

In the summer you want cool air for your customers and employees and in the winter you want a warm pleasant escape from the blustery winds and extreme cold. For you to do this economically you should have a valid source of HVAC supplies and equipment that you can install yourself or with the help of local journeymen. GEC has located heatandcool.com which is established to provide these products and services. Look them over and give them a try.

Dessert Chocolates!

After a fine dinner, many of your customers will enjoy a superior chocolate finale. Our suggestion is that you can make money by selling any of these products at your checkout counter by the piece or if you have space by the package. You also may wish to participate in an order by email which can be arranged between you and Chocolate.com. Chocolate is the food of the gods and now it is at an affordable price!

The National restaurant association in its recent report stated that the casual service restaurant industry had a substantial sales increase in 2011 and it is predicted that it will continue upwards in 2012 and beyond.

There are many reasons for this but two stand out, those restaurants that are in professional communities throughout the United States and those that are in youth-oriented areas of our metropolitan cities, are shown to have suffered very little from the recession.

Reasons for this appear to be first, the professional segment of the population that were basically unaffected by the recession continued to live their normal lifestyle. They frequented restaurants for lunch, had working conferences, and stopped at restaurant/bars after work. As families they ate out once or twice a week for an evening meal and on the weekends they made it a social event of meeting friends and dining in their favorite entertainment dining spots. On Sunday a major family outing occurred three or four times a month.

Secondly, in the youth-oriented populations  of pre-teens and post-teens, these young adults continued to spend at the local gathering places because those restaurants with modest prices have  become their social centers. Since they were living at home or in cramped living quarters they were accustomed to meeting their friends and socializing in their favorite feeding spots.

It appears this information should alert us that if we want to get on the bandwagon, and increase our sales, we should focus on these two segments of the population; the young professionals and the teens and post teen  young adults. It is obvious that the casual service operators catering to these target clienteles have withstood the recession with flying colors.

Therefore, it would seem the answer to the question for them, “Where has the recession gone to?” Their answer is, “What Recession?”

Do agree that the recession is really over? Let me know how it affected your business.

Regards,

Lloyd M. Gordon

I suggest you take the time to come to my website and download The Marketing Blitz. You will find the information valuable as it is based on over 50 years of successfully operating restaurants and advising others.

As an entrepreneur you have many goals. The Marketing Blitz can set you on the path reaching these goals. You will learn how to out-maneuver and crush your competition. I know the “Blitz” works when it is organized,  operated and implemented with complete cooperation and determination of your entire staff and yourself.

Here is an inspiring story from my archives about cashing in on the result of using the methods of the Marketing Blitz:

Some years ago, I was asked to evaluate a fast food located in a store front on a very busy Chicago thoroughfare. The owner had operated at this location for 18 years. It was a very busy spot. Cars were double parked on the street and customers were steadily entering and leaving.

The owner wanted me to determine a fair price for this establishment. I asked him what he believed was a fair starting price to start a negotiation. He replied, “$350,000.”
I went to work and set up a business evaluation form. This form, (which I still use) flagged significant incomes and expenses and noted special features of the business.

The outstanding three features were—

If you didn’t get you order in 9 minutes it was free.
You could double park, cop free, for 12 minutes.
Your average check for sandwich, side, and beverage was under $7.00.

My well documented business appraisal was accepted in the negotiations and the business was sold lock, stock and barrel for over one million dollars. It is now a thriving international chain.

You are invited to bookmark the website, www.gecconsultants.com and to browse the many articles, books, pamphlets and products which have been accumulated to provide assistance to anyone operating a restaurant, bar, nite-club or catering enterprise.

I look forward to hearing from  you and helping you succeed in achieving your business goals.

Today the need for experts in the foodservice industry is growing as the recession lightens.  The need has developed because  operating a restaurant has become even more  evolved into the methodology of operating a complex foodservice effectively to maintain a profit under any economic circumstance. To be efficient, a facility serving food must adhere to ever higher standards of development, performance and efficiency in food, service and marketing. Achieving these standards requires management’s time and company money.  This  demand for high standards came about because:
1.    The marketplace has exploded, bigger was better.

2.    The customers was mobile and could  travel readily.

3.    Theme differentiation required elaborate ambiance.

4.    A wide diversity of foodservice outlets created overwhelming competition.

5.    Competition required allocating more funds, time and dedication to making marketing  work effectively.

But during this past major downturn in business, the maintenance of these  standards became  too cumbersome and expensive. TO THE RESCUE CAME GEC ONSULTANTS. We have developed three utterly new innovative programs for restaurant survival and financial solvency. GEC believes that restaurant operators who adhere to old established ideas will perish, while those with the foresight to take action now, will thrive and prosper. Newcomers to the industry indoctrinated in this new operating philosophy, also will prosper.

The initial program is “The Marketing Blitz” which was developed to maximize sales through aggressive marketing.

The second Program is “The Most Bang for Your Buck” which shows how intelligent purchasing can put money into the pocket of every foodservice operator.

The final Program in this series is “Learn to Enjoy Your Restaurant Again” which identifies how  stress  can strangle  a restaurant, bar, nite-club or catering enterprise by preventing the operator from functioning effectively. This Program suggests ways an owner or manager can overcome stress to regain leadership of the enterprise.

To see all of these Programs visit our website at www.gecconsultants.com  located on our home page. Examine them all, and then browse through our website for other useful articles, books, pamphlets and products which can be beneficial  to everyone in the Hospitality Industry.

© Copyright GEC Consultants, Inc. 2012
All Rights Reserved

Do You Need a Feasibility Study?

There is an ongoing debate among restaurant professionals as to which comes first the concept or the site. This means do you find a location and then swiftly develop a concept to fill it, or do you first develop the concept and then search out the best location to exploit your ideas?

Many fine restaurants have been developed from concepts rushed into shape after the operator discovered a “truly great location”. An equal number can be said to have had the concept gathering dust in some closet of the mind until one day the “perfect site” for the idea was located.

For the uninitiated, the development of the concept is going to take more time and greater mental effort than that of finding a place to develop it. Therefore, your time had best be spent refining your imaginary restaurant or catering place so that when that “once in a lifetime” piece of real estate is discovered you’re ready to speed the deal through.

When you find the site, you are ready for a feasibility study. Contact GEC for professional assistance in creating an effective feasibility study that can be used in Business Plans and with other development documents.

To receive additional information  on feasibility and the best methods to use,  see our website at www.gecconsultants.com and view other information available at modest costs.

Lloyd Gordon noted restaurant consultant announced that he is NOW offering a FREE subscription to his popular newsletter to everyone in the Hospitality Industry. He says, “ I call it the news of The GEC’s Insider’s Info Club. Subscribers will be kept informed of what’s happening in the industry as well as suggestions of what you can do about it. In addition, I offer you ways to save money.” You can take advantage of this FREE publication with no strings attached by clicking here. You should receive your initial copy in your e-mail within a week.

By Lloyd M. Gordon, President
GEC Consultants, Inc.
Skokie, IL 60076

Last summer I visited a fast food restaurant that had opened five years earlier.

My perception of the place was that the food was good, but not outstanding. The appearance was average and the service mediocre. All in all, it was nothing to write home about.

Last week I visited that same restaurant. The ownership was the same but business had skyrocketed with a lively new menu, attractive decor, neon signage and enthusiastic employees. The result was a restaurant full of customers.

“What happened?” I asked. The owner replied, “I bought into a new concept and it revitalized the business.”

That certainly is an easy way to cure what ails your business – change the concept for a better one.

If you are facing diminishing returns, lowered employee morale and see the shadow of creditors at your door, maybe you need to consider undergoing major reconstructive surgery.

To receive additional information on turning around your restaurant, bar or catering business and the best methods to use,  see “How-To-Do” Answers for Specific Questions