Restaurant Consultants of America, CEO, Howard Cannon Interview:

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Problem Customers Pose Quandaries for Restaurants: Bill Glover was quite fond of his appetizer: braised pork belly drizzled with jalapeno ketchup and served with creamed corn.One of his customers, who apparently had a sensitivity to spiciness, had other ideas and wasn’t shy in sharing her thoughts.”She looked at me with this real callous face and… [Read More]

Restaurant Consultant, Howard Cannon: “Ready to flush that restaurant concept down the drain?”

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Well, maybe your restaurant idea isn’t so crappy after all?! . . . As a Restaurant Consultant & Restaurant Expert Witness, I receive hundreds of calls each year from people wanting me to evaluate their restaurant concept; and, believe me, I have no problem telling them when I think it’s crap, but this one goes without saying!… [Read More]

Restaurant Concept Design with Restaurant Consultants of America . . .

Growing Ideas Brainstorming with experts can be very beneficial. When you bring your passion into a world of experienced people who share your passion, great ideas are born. Sometimes, the best investment you make is in brain cells. Determining Feasibility Will it work? A restaurant concept design team can determine how to make the new… [Read More]

What’s It Take To Be A Restaurant Consultant?

It takes a lot more than just eating in restaurants! “I have no experience in the restaurant business, but I’ve eaten in lots of restaurants – could I be a restaurant consultant?” This probably made you laugh out loud; yet, this was a real question we received from a recent “wanna-be consultant”. Just like any… [Read More]