Pizza Today - July 2016 - 41

"He knew (what to do) up front
so we didn't have to experiment,"
says Monteleone.
Other issues also point operators in a consultant's direction.

A consultant should be hired
"when (restaurateurs) think they're
doing everything right, but they're
still not getting customers through
the door or they're getting customers through the door and they're
not making a profit," says business
expert Christine Corelli.
For Big Dave Ostrander, "The
Pizza Doctor" and former restaurateur, operators come for a second
opinion, to avert financial crisis or
for help with their new start up.
Operators ask him questions like:
* Do you have recipes?
* Can we create a Muslim Halal
menu?
* What's the best way to pay a
pizza delivery driver?
* Can you give me some suggestions on compensation programs
for managers?
Before seeking help, global
restaurant consultant Aaron Allen
suggests restaurateurs pinpoint
their restaurants' needs.
"The more clearly that they can
define what it is (restaurateurs)
need help with, the quicker it is for
them to determine if they've got
the right fit with consultants," says
Allen.
To hone in on specifics, Allen
often asks restaurateurs questions
including: "What keeps you awake
at night? What are you afraid of ?
What's giving you anxiety?" says
Allen. "Then, also in terms of
opportunity: What are you excited
about? Where do you see the
potential of the company headed?"
Then, he recommends restaurateurs ensure that the consultant's
capabilities and core specializations
match these needs.
Paying two to three consultants

at once to perform a small scope of
work for a test run is also a strategy
Allen advocates in the hunt for a
consultant. Pay structures vary. Some
charge a daily rate; others by the job,
for a pre-specified amount of time or a
flat price per hour.
Afterwards, continue to evaluate
other qualities of an organization to
secure a trustworthy consultant.

Look for someone who will keep
your information confidential, says
Allen. For instance, to maintain
confidentiality at Allen's company,
Aaron Allen & Associates, they don't
publish portfolios, client case studies or
profiles.
"We find that the relationship
between consultant and company
requires a lot of trust and sharing a lot

J U LY 2 0 1 6 / P I Z Z AT O D AY. C O M / 4 1


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Pizza Today - July 2016

Table of Contents for the Digital Edition of Pizza Today - July 2016

Pizza Today - July 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Offering Wi-Fi to Customers
Sweeten Up Your Pie
Hot Toppings: Canadian Bacon
Hiring a Consultant
Pizza Today on the Road: Sauce Pizza & Wine, Phoenix, AZ
Pizza Today on the Road: Venezia’s NY Style Pizzeria, Phoenix, AZ
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - July 2016 - CT1
Pizza Today - July 2016 - CT2
Pizza Today - July 2016 - Pizza Today - July 2016
Pizza Today - July 2016 - Cover2
Pizza Today - July 2016 - Commentary
Pizza Today - July 2016 - 4
Pizza Today - July 2016 - 5
Pizza Today - July 2016 - Contents
Pizza Today - July 2016 - 7
Pizza Today - July 2016 - 8
Pizza Today - July 2016 - 9
Pizza Today - July 2016 - Contributors
Pizza Today - July 2016 - 11
Pizza Today - July 2016 - Expo Spotlight
Pizza Today - July 2016 - 13
Pizza Today - July 2016 - Interact
Pizza Today - July 2016 - 15
Pizza Today - July 2016 - Conversation
Pizza Today - July 2016 - 17
Pizza Today - July 2016 - Man on the Street
Pizza Today - July 2016 - 19
Pizza Today - July 2016 - Respecting the Craft
Pizza Today - July 2016 - 21
Pizza Today - July 2016 - Trending Recipes
Pizza Today - July 2016 - 23
Pizza Today - July 2016 - Destinations
Pizza Today - July 2016 - 25
Pizza Today - July 2016 - Dough Doctor
Pizza Today - July 2016 - 27
Pizza Today - July 2016 - 28
Pizza Today - July 2016 - 29
Pizza Today - July 2016 - Offering Wi-Fi to Customers
Pizza Today - July 2016 - 31
Pizza Today - July 2016 - 32
Pizza Today - July 2016 - 33
Pizza Today - July 2016 - Sweeten Up Your Pie
Pizza Today - July 2016 - 35
Pizza Today - July 2016 - Hot Toppings: Canadian Bacon
Pizza Today - July 2016 - 37
Pizza Today - July 2016 - 38
Pizza Today - July 2016 - 39
Pizza Today - July 2016 - Hiring a Consultant
Pizza Today - July 2016 - 41
Pizza Today - July 2016 - 42
Pizza Today - July 2016 - 43
Pizza Today - July 2016 - Pizza Today on the Road: Sauce Pizza & Wine, Phoenix, AZ
Pizza Today - July 2016 - 45
Pizza Today - July 2016 - 46
Pizza Today - July 2016 - 47
Pizza Today - July 2016 - Pizza Today on the Road: Venezia’s NY Style Pizzeria, Phoenix, AZ
Pizza Today - July 2016 - 49
Pizza Today - July 2016 - 50
Pizza Today - July 2016 - 51
Pizza Today - July 2016 - 52
Pizza Today - July 2016 - Product Showcase
Pizza Today - July 2016 - 54
Pizza Today - July 2016 - 55
Pizza Today - July 2016 - Pizza Today Yellow Pages
Pizza Today - July 2016 - 57
Pizza Today - July 2016 - 58
Pizza Today - July 2016 - 59
Pizza Today - July 2016 - 60
Pizza Today - July 2016 - 61
Pizza Today - July 2016 - 62
Pizza Today - July 2016 - 63
Pizza Today - July 2016 - The Marketplace
Pizza Today - July 2016 - 65
Pizza Today - July 2016 - 66
Pizza Today - July 2016 - 67
Pizza Today - July 2016 - 68
Pizza Today - July 2016 - 69
Pizza Today - July 2016 - 70
Pizza Today - July 2016 - 71
Pizza Today - July 2016 - 72
Pizza Today - July 2016 - Reader’s Resource
Pizza Today - July 2016 - Snapped
Pizza Today - July 2016 - Cover3
Pizza Today - July 2016 - Cover4
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