Tips from a successful self-employed consultant

• Today is a very different world and we need to act and think creatively to maximise the the Venues / Restaurants profitability

• The need to act quickly in now a must - Change Menus when things are not selling / upscale dishes to add value

• Chefs are key , treat them to the knowledge of the business as they can both support and assist in making things right

• Work with your suppliers and bring them into the fold - create that partnership that will develop and drive the business .

• Value your staff - the list for this goes on but key is making sure they feel part of what you do and feel they can add real value to the business .

• Don't leave things to late - I've been in this for 40 years now and i'm still learning and never to afraid to ask the killer question........ I need help please ?

• Some leave the finance to others - big mistake as you need to understand it and today more then any other you really need to understand your Model ...

In Future Blogs I will talk about some of the high's and lows of owning your own business and how different models work - from that and it's never to late to change ... you can discover what's good for you .....

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