A hotel/restaurant consultant is a professional who is responsible for giving professional advice to investors or individuals who are interested in entering this business. They also provide support to hotels and restaurants that are in operation.
Having a hotel/restaurant consultant is actually very practical at all times: if the business is not going as well as expected, with their advice we can come out at the other side. However, even if it goes well, a hotel or restaurant consultant may help us to prevent a crisis, as well as establish different strategies to consolidate and expand the brand on the market.
Even though they have been operating for some time, some hotels and restaurants find it difficult knowing how to define their business model and the goals they want to accomplish. Different opportunities will arise, but they won’t know how to achieve them or what to do if they manage to obtain them. With a hotel or restaurant consultant, they can identify the strong points of the business whilst connecting with any opportunities that arise or may arise.
We will now define the main duties of a hotel/restaurant consultant.
MAIN DUTIES OF A HOTEL/RESTAURANT CONSULTANT
Prepare market studies.
Develop a project that adapts to the real needs of the market, as well as the location in which the hotel/restaurant is placed.
Prepare feasibility studies for the project. This will determine whether the installation of a hotel/restaurant is convenient, if it will be profitable, and other related matters.
They will also develop the Business Plan and Development Plan.
If the hotel/restaurant is already in operation, the consultant may provide all the tools that allow it to organise processes, adapting to the customer’s demands at all times. To do this, they will use specialised programs in marketing and sales, operational hotel management, they will establish promotion strategies, as well as training and practice plans.
A hotel/restaurant consultant will provide a new look towards the market, helping the business to organise all its priorities and make all the relevant changes that will help it to become established as one of the best in the competitive market where it is situated.
With all of this we reiterate what we have already said: a hotel/restaurant consultant is required one way or another, both if it is running well or if it is going through a bad time.