Eric Ewersericewers@gmail.com(949) 584-1785Success in QSR or Fast Casual Dining is not easy, but it’s simple. Once the restaurant concept has been proven, scaling to more locations and making consistent profits at the regional level requires 3 things – a great customer experience, well-trained and dedicated staff and localized marketing and promotions to get the word out and bring customers in.I practice a “back to basics” approach that focuses on product quality and cost control, training that’s consistent and clear with lots of positive performance feedback and community outreach to get to know the local population and make them feel welcome.When customers arrive, they have a great experience and come back with their friends and family.Here are some examples of how I do this –Increased comparable restaurant sales by 38% over 3 years from -22% to +16%. (El Pollo Loco)Posted record new store opening sales of over $200K, in the first 7-days. (Krispy Kreme Doughnuts)Improved Customer Satisfaction by 6% and Product satisfaction by 9% over the prior year by implementing service feedback and service measurements/metrics. (Krispy Kreme Doughnuts)Trained and developed District Managers and General Managers to improve their performance in operations and P&L control. (El Pollo Loco & Krispy Kreme Doughnuts)IN-HOUSE ENTREPRENEURNew Market ExpansionNew Restaurant OpeningsStore-Level Marketing & Promotional StrategiesCUSTOMER SERVICE EXCELLENCEProduct QualitySpeed of Service (SOS)Customer RelationsGuest FeedbackOPERATIONSStore BudgetingCash Handling ProceduresSafety & SecurityFood SafetyLabor & Food Cost ControlsRoot Cause AnalysisP&L MANAGEMENTFinancial Analysis & ReportingExpense ControlsMargin & Sales GrowthPERFORMANCE MANAGEMENTEmployee DevelopmentTraining & CoachingEmployee RecognitionCorrective ActionPerformance ReviewsTEAM BUILDINGLeading, Coaching & MentoringHigh-Performance CultureRecruiting & Succession Planning
Listed skills include Team Building, Restaurant Management, Franchising, P&L Management, and 19 others.