Development & openings
How to open a restaurant in Miami
What should you resolve before opening a restaurant in Miami? Connect site selection, the operating model, permitting and opening readiness.
Hospitality, in practice
Insights
An operator’s perspective on opening, running and growing a hospitality business.
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How to open a restaurant in Miami
Connect the concept, the site, the numbers, and the opening plan before major commitments are made.
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Wildflower, Denver · Photography by Matt Kissadeh · Credits
From the operator’s perspective
Explore the collection
Practical guidance on choosing a site, opening well, improving performance and preparing for growth.
Advisory
When to hire a restaurant consultant
Learn when a restaurant consultant can help, how to define the decision you need to make, and what to ask before choosing an advisor.
Development & openings
Restaurant site selection in Miami
How do you judge a restaurant site in Miami? Test neighborhood demand, access, infrastructure, permissions and occupancy costs before signing.
Financial performance
Build a useful restaurant financial model
How should a restaurant financial model work? Connect guest demand, menu contribution and labor schedules to break-even and cash needs.
Development & openings
The restaurant pre-opening checklist
What needs to be ready before opening day? Use a shared critical path to coordinate leadership, operating standards, systems and service rehearsals.
Financial performance
The restaurant turnaround playbook
Where should you look when restaurant sales rise but profit falls? Diagnose menu contribution, labor demand, purchasing and operating controls.
Hotel food & beverage
A better operating model for hotel food and beverage
Why do hotel restaurants underperform? Review each outlet’s purpose, contribution, shared costs and role in the guest stay.
Development & openings
How to define your restaurant concept
How do you turn a restaurant idea into a clear concept? Define the guest occasion, service promise and operating choices before designing the space.
Growth & investment
Is your restaurant ready for a second location?
Before signing another lease, assess whether the restaurant’s economics, leadership, training and supply can support another location.
Growth & investment
Hospitality due diligence for investors
Hospitality due diligence: test earnings durability, leadership dependency, site obligations and the operating priorities after an acquisition.
Clubs & member experience
What should a private club expect from dining?
Define what club food and beverage should deliver for members, then test service hours, menus, operating costs and the operator model.
Food brands & distribution
When is a food brand ready for wholesale?
Assess food brand wholesale readiness through repeatable production, delivered margin, shelf life, packaging, buyer terms and reorder demand.
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