Joe Amiel

The CCU restaurant team is led by Joe Amiel, a successful restaurateur with a track record of profitable businesses in the highly competitive New Jersey and Manhattan markets. After more than 40 years in the restaurant business as an owner, investor and consultant in every type of operation, Joe brings a world of experience to bear. He and the CCU team are prepared to take on all restaurant projects, from startups to rebranding to actual hands on management.

Caterers sometimes are required to take on restaurant projects. Most frequently, these restaurant ventures are necessary to secure a desirable catering venue, for example a museum, or a hotel ballroom. Typically, deciding whether to take on a restaurant project is one of the most difficult decisions that a caterer will ever face.

Operating restaurants, even in good times, has never been easy. The skill set required for a successful restaurant overlaps with that required for catering, but there are many differences .  However, a substantial number of the largest independent caterers in the US and Canada have restaurant operations as part of their business mix, and a properly managed restaurant can bring in both badly needed cash flow, as well as driving party business to the caterers.

Bringing in restaurant professionals to evaluate and advise on potential opportunities is money very well spent. The opportunity cost is minimal, since the alternative is often an expensive and stressful trial and error venture. Catersource Consulting Unit has experts who know the catering business as well, and can show restaurant owners not only how to survive in these times, but also how to prosper.

The CCU restaurant team is proactive. You may need to create a restaurant concept on short notice for a contract bid. Your existing restaurant may need menu changes.  Your food costs and payroll may be choking you.  Possibly you’ve been relying on word of mouth and have no marketing plan.  Is your staff trained?  Do you have controls for purchasing/receiving, cash handling, pricing and food costing?  What about operating manuals for servers, hosts, bartenders and management?  CCU can develop a complete concept and startup plan, or can help make the changes necessary to keep your operation moving forward.

Perhaps your business needs a financial partner or you would like to sell your restaurant.  We can help with those needs as well. And we will be the first to advise you when not to take on a restaurant project, when the costs are too great and the risks to high. Whatever your situation, there is an answer.  Let us help you find it.  Call CCU for a consultation.  There is no charge, and it may be the most important call you will make for your business this year.