Blog 6: What to Expect When Working with a Consultant
Hiring a consultant can feel like a big step. I often hear owners say they are nervous about what it will be like, whether they will lose control, or if the process will feel overwhelming. The truth is that working with a consultant should feel like having a partner by your side. It is not about judgment or criticism. It is about listening, learning, and building together. Let me walk you through what the journey usually looks like so you know exactly what to expect.
Step One: The First Conversation
It all begins with a conversation. The first step is usually a call or meeting where we talk about your goals, challenges, and vision. This is not about selling you a solution. It is about listening. One independent café owner told me she felt relief just having someone listen to her frustrations. That first conversation sets the tone: open, collaborative, and focused on your needs.
Step Two: The Assessment Phase
After the first call, the consultant spends time learning about your restaurant. This may include observing operations, reviewing financials, and meeting your team. I once shadowed a family-owned diner through a full breakfast rush. Watching their systems in action revealed where bottlenecks happened. For a corporate group, this phase may involve reviewing training programs and analyzing reports across multiple locations. The goal is to understand what makes your business unique and where the opportunities lie.
Step Three: The Plan
Next comes the plan. This is not a cookie-cutter document. It is a roadmap tailored to your goals. One independent restaurant received a simple three-part plan: tighten food cost, improve scheduling, and launch catering. A larger corporate client received a detailed rollout strategy covering training, technology, and new market entry. The key is that the plan is built for you, not pulled off a shelf.
Step Four: Implementation
A plan is only as good as its execution. This is where consultants roll up their sleeves. Implementation can include training your staff, setting up new systems, creating manuals, or even working the line alongside your team. I once helped a café team reorganize their kitchen layout in a single night. By the next morning, ticket times were already faster. For corporate groups, implementation may mean workshops, leadership development, and system-wide training. This is where theory turns into practice.
Step Five: Measuring Success
The final step is measurement. How do we know the changes worked? By looking at results. This might include lower food cost, reduced turnover, improved guest reviews, or higher sales. One independent bakery tracked waste for the first time and saw a 30 percent reduction within two months. A corporate group measured guest satisfaction scores and celebrated a 20 percent improvement after system changes. Measurement makes ROI real and ensures you see the value of the investment.
Independent Operator Story
An independent Mediterranean restaurant owner told me she expected consulting to feel like a lecture. Instead, she found it felt like partnership. We walked her through each step, from assessment to implementation, and celebrated wins along the way. Her staff felt supported instead of judged, and the restaurant grew stronger week by week. She later said the process gave her confidence she had not felt in years.
Corporate Brand Example
For a corporate brand with 15 units, the process looked different but followed the same steps. We assessed systems across all units, built a comprehensive plan, and rolled it out in phases. Implementation included leadership workshops and standardized manuals. Measurement showed consistent improvements across locations. The journey was larger in scale but rooted in the same principle: partnership and results.
If you are wondering how much this process costs, revisit Blog 5: The Cost of Restaurant Consulting. To see common problems consultants solve once they are in action, continue to Blog 7: Common Challenges Consultants Solve.
If you are considering hiring a consultant but feel unsure, remember that the process is designed to support you, not overwhelm you. Let us talk about what working together could look like for your restaurant.
At Eustress and Demeter, we believe consulting should feel like partnership. You can expect listening, transparency, and results that matter for your restaurant and your life.