Lloyd Gordon's Blog

Lloyd M. Gordon founder  and President says his company,  “GEC Consultants, Inc. has been serving the Hospitality Industry for nearly 50 years. We have an operating branch in New York, Manhattan that covers the eastern seaboard from Mass. to Florida. We boast of restaurant, bar, niteclub and catering clients. We appreciate and look for business from this area.
Mr. Al Joseph, our representative will be pleased to discuss providing any service you require. Please contact him at 860-910-6527. I believe this can be very beneficial to you.
Regards, Lloyd M. Gordon, President, GEC Consultants, Inc.”

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