Frequently Asked Questions
Common questions for owners, operators, and investors evaluating a
launch, turnaround, or systems engagement. Email
info@closetoopenconsulting.com with your situation and we will
recommend the right next step.
How can Close To Open Consulting help improve my existing restaurant's profit?
We conduct operational audits to identify inefficiencies and cost-saving opportunities, optimize the menu for profitability, improve inventory management, and implement marketing strategies. We also focus on staff performance improvements and enhancing the customer experience.
What is the typical timeline for a restaurant turnaround project?
Timelines vary by business needs. An initial assessment usually takes a few days to a week. The implementation phase can span several weeks to a few months depending on scope, followed by ongoing support and monitoring to ensure sustained improvement.
Do you offer bar-specific consulting services?
Yes. We have specialized expertise in bar operations, including cocktail program development, inventory control, and staff training. The goal is to maximize beverage profitability while creating unique customer experiences. We work with standalone bars, hotel bars, and restaurant bar programs. Our bar consulting services nationwide ensure coverage across markets.
What makes Close To Open Consulting different from other firms?
Close to Open combines senior operating experience with hands-on implementation. We work across launches, turnarounds, restaurants, bars, hotels, resorts, and nightlife environments, then tailor the engagement to the concept, team, market, and capital at risk. The work is practical: diagnose the business, strengthen the operating model, develop leaders, improve guest experience, and install systems that can be repeated after we leave.
Do you provide leadership development or management coaching as part of your services?
Yes. We provide leadership development, servant-leadership training, and management coaching to strengthen team performance, improve decision-making, and build a service-oriented culture centered on authentic hospitality. Managers learn to model the standards daily, coach consistently, and reinforce best practices even when the owner or GM is not on site.
What kinds of training materials or formats do you use?
We use a mix of foundational accounting basics, inventory control processes, daily P&L training, and practical systemized procedures. Training formats include on-site workshops, virtual sessions, standard operating procedures, checklists, and ongoing coaching. The things you need to duplicate best practices with or without an owner or GM around.