Restaurant Assessment & Sustainability Planning

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Restaurants and food service providers are on the front lines of the battle against COVID-19, and far too many of these essential businesses are struggling mightily right now. EPIC Mission stands ready, willing and able to jump in and come alongside these food service first responders to help them stay in the fight.

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Restaurant Assessment
The EPIC team will need full cooperation, transparency and open minds and books to review a wide array of documentation including but not limited to operations manuals, licenses, financials, guest reviews, systems, controls and processes.We will assess the business from three distinct angles in order to gain a full understanding of potentials and limitations within the financial, operations and business opportunity perspectives. The EPIC team will meet with current internal and external stakeholders in order to ascertain opportunities, constraints and potential relating to the current situation.

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Initial Findings
EPIC Mission will prepare a statement of initial findings related to this project and will detail our recommendation for a short-term strategy and tactics to address priority needs as discovered to this point.

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Strategy in Motion
The EPIC team will work with current restaurant leadership and staff to install or resurrect current restaurant industry best practices, systems, controls and processes based on priority need to minimize cost,stabilize restaurant operations,drive sales and maximize profit. We will examine the current business model and consider options to add, iterate or pivot how the restaurant markets itself and generates revenue.

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Final Report
EPIC Mission will prepare and deliver a comprehensive report capturing all activities and summarizing all findings and recommendations related to this project.This report will be focused on providing a road map guiding restaurant leadership through implementing a plan of action and offer the best chance possible to sustain restaurant operations.

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For any questions related to this restaurant assessment and sustainability planning work, please contact EPIC Mission’s Managing Director, Jeremy Turner, by phone at 704-650-7197 or by email at Jeremy@YourEPICMission.com. Thank you in advance for your consideration and we look forward to working with you to achieve your goals.

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Amy Elliot: Podcast Reflection

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Upon Reflection:
Lessons Learned from My Conversation with Amy Elliott

By: Jeremy Turner, MBA
Founder & Managing Director: EPIC Mission

Even before beginning my work on the Heroes of Change Podcast, I have been interviewing, interacting and working with heroes for many years. My work brings me into close proximity to the beautiful souls on the forefront of righting injustices, filling urgent community needs and fighting for those who are unable to fight for themselves. I have had the distinct pleasure of meeting so many truly wonderful, selfless people who get up every day and battle the status quo in hopes of gaining an inch of progress towards a brighter future for those they represent so fervently. Their focus is outward. Their attention falls upon the obstacles in the way of achieving the goals that, when achieved (not if), the lives of others will be dramatically improved. Their energies are expended in service to others, often to the detriment of their own physical, emotional and financial health. These are warriors who wear the wings of angels.

Though I imagine that I could marinate a bit and recall an example of what would undoubtedly be the exceedingly rare occasion to find one of the heroes who has bought into their own greatness, no one like this readily comes to mind. This is a primary attribute of those whom I would refer to as real Heroes of Change. To even consider the self-adoption of the Hero moniker is laughable and rather embarrassing for the real Heroes. Though, if they were able to gain a clinical perspective and see what they do from an emotionally safe distance, they would most assuredly see what the rest of us see. If they were to witness the exact work they do being conducted by another, they would make haste to give credit where credit is due and cast the title of Hero upon the one who is not them. But they will not accept that there is anything special about themselves or that they are worthy of recognition for what they would say is simply doing what needs to be done. This humility to the nth degree is part of why I believe that we all love these folks so much and why so many of us would run through a brick wall to help them, though they would never ask us to do so.

Something else that I want to highlight here is that these are real living, breathing, emotion-filled humans who have true empathy for others and feel with them the pain and agony and hopelessness that they feel, only they don’t succumb to these negative emotions and do not dare give in to the darkness. They stand firm behind their resolve to #BeTheChange because they know that others have come to count on them. Visible emotions will only distract them from the task at hand and there is no time to waste.

Having known and worked with Amy for several years now, I can say without pause that she is a real Hero of Change. During our interview she told me how uncomfortable she is with the title of Hero and I know how much she cares about the Mid-Ohio Valley and the nonprofit organizations and leaders she serves so tirelessly. These weren’t empty words. Take time to thank Amy and all of the other Heroes out there working so hard to make this world a better place for us all. I shudder to think what life would become without people like Amy doing what they do best, especially during the toughest of times such as we are experiencing now. They surely deserve our gratitude and so much more.[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

Carnivore BBQ

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Simon Sinek popularized a phrase a few years ago. “Start with Why.” When you’ve discovered your “Why,” you’ve defined the purpose for your life. However, I would continue this thought with the “Who” as an important component as well.

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I met April Browning in March 2019. She shared how she wanted to open a restaurant in Hamlin, WV, where she lives. We spent time developing the business plan, strategy, finances, personal preparation, marketing, menu development, pricing structure, staffing schedules, Point of Sale systems, etc.

April began participating in Barbecue competitions in 2017. Carnivore BBQ Sauce became publicly available for purchase in 2018. Also, in 2018, she began catering office parties and other events. It seemed that the next logical step would be to open a restaurant. Now, she needed to answer two “Who?” questions as we took the next steps.

⦁ Who am I?

April stated, “I value family and want to help my community experience healthy relationships by giving them a place to enjoy a meal together.” Family is important.

⦁ Who will be buying what I’m selling?

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In Hamlin, community relationships are strong. April asked the Vocational students of Lincoln County High School to build the shed to cover the smoker as well as build the tables for the restaurant. The Welding Department students made her logo to be displayed in the restaurant (shown to the left).

As April and I developed the business plan, we discussed the importance of gaining and maintaining momentum. April began setting up her Food Trailer 1-2 times per month. The popularity continued to grow. Finally, she took possession of the property at 8515 Court Avenue in Hamlin, WV and renovations began. She moved her Trailer to the parking lot outside her restaurant to build location awareness among the community. Weekly, she smoked racks of ribs and pork and sold out of the trailer. And, as she did so, her sales continued to increase.

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st two weeks, they served more than 200 people per day.

Barbecue dishes are the consistent food. Carnivore BBQ offers 5 different barbecue sauces, all made from scratch. Deep Fried Deviled Eggs are offered on the menu and low-carb options are available. Smoked Chicken Salad and T-Rex (Loaded Baked) Potatoes are popular. Each morning, they begin smoking their meat around 8 am. As the meat smokes, the restaurant fills with people. They do not offer a drive-thru for order but do for pickup. However, the dining room, like the community, is filled with caring conversations of families, co-workers, and friends.

To reinforce the family values, they do not have TVs. Instead, there are games people can play as they wait for food. Tables can easily be moved to accommodate larger group size. And, the cell service is spotty and inconsistent (though Wi-Fi is available for those who can’t seem to put our technology aside).[/fusion_text][/fusion_builder_column][fusion_builder_column type=”1_2″ layout=”1_1″ background_position=”left top” background_color=”” border_color=”” border_style=”solid” border_position=”all” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” center_content=”no” last=”true” min_height=”” hover_type=”none” link=”” border_sizes_top=”” border_sizes_bottom=”” border_sizes_left=”” border_sizes_right=”” type=”1_2″ first=”false” spacing_left=”2%”][fusion_imageframe image_id=”2399|full” max_width=”” sticky_max_width=”” style_type=”” blur=”” stylecolor=”” hover_type=”none” bordersize=”” bordercolor=”” borderradius=”” align_medium=”none” align_small=”none” align=”none” margin_top=”” margin_right=”” margin_bottom=”” margin_left=”” lightbox=”no” gallery_id=”” lightbox_image=”” lightbox_image_id=”” alt=”Carnivore BBQ – Featured Small Business – Epic Mission Blog” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sticky_display=”normal,sticky” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” filter_hue=”0″ filter_saturation=”100″ filter_brightness=”100″ filter_contrast=”100″ filter_invert=”0″ filter_sepia=”0″ filter_opacity=”100″ filter_blur=”0″ filter_hue_hover=”0″ filter_saturation_hover=”100″ filter_brightness_hover=”100″ filter_contrast_hover=”100″ filter_invert_hover=”0″ filter_sepia_hover=”0″ filter_opacity_hover=”100″ filter_blur_hover=”0″]https://yourepicmission.com/wp-clone/wp-content/uploads/2020/03/image-2.png[/fusion_imageframe][/fusion_builder_column][fusion_builder_column type=”1_1″ layout=”1_1″ background_position=”left top” background_color=”” border_color=”” border_style=”solid” border_position=”all” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” center_content=”no” last=”true” min_height=”” hover_type=”none” link=”” border_sizes_top=”” border_sizes_bottom=”” border_sizes_left=”” border_sizes_right=”” type=”1_1″ first=”true”][fusion_text columns=”” column_min_width=”” column_spacing=”” rule_style=”default” rule_size=”” rule_color=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]

Like April, restaurant owners must be aware of food costs, utilities, labor costs, preparation time, portion control, theft, and limited food waste as expenses over which you have some control. However, you must also be aware of fixed costs, like rent, mortgage, insurance, some utilities, etc. Not every item has the same profit margin, but when averaged, I encourage the total to be below 27% of gross income. At first, finding this balance may require some adjustment. But, adjusting early and often is the entrepreneurial way and increases the greatest chance of success.

Accounting, management, and marketing are the machines that help to fulfill the “who” and “why” of existence. But, that’s another subject for another time. Soon, we will talk about “how” to operate your business in a way that results in the best scenario for you, as the owner. And, then, we will discuss the “What” of your existence.

Until next time.

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