An external restaurant auditor and consultant: when is it worth hiring one?
A fresh perspective, cost analysis and a practical action plan. Explore the benefits of working with an external restaurant auditor and consultant.
Do you need another person or a solution to a specific problem?
Your restaurant has guests, but the results are disappointing. Costs are rising, the team is under pressure and the owner increasingly steps in for the manager. Before hiring another person, it is worth establishing what is missing: day-to-day management or a diagnosis of the problem.
An external auditor reviews the situation and identifies causes and priorities. A consultant can also support implementation. This is help within an agreed scope and period, whereas a permanent manager is responsible for daily operations. The roles can complement each other.
A fresh look at habits the team no longer questions
Someone from outside the restaurant may find it easier to ask why a task is done a certain way and whether it is still needed. They are not part of the team’s daily habits. They can compare written procedures with actual kitchen and front-of-house practice.
Being external does not, by itself, guarantee objectivity. A reliable audit requires data, observation and conversations with employees. Findings should distinguish what has been confirmed from what remains unresolved.
What are you paying a consultant for?
With a clearly defined scope, you pay for a specific task: cost analysis, a stock review, an assessment of work organisation or implementation support. Before work starts, you know what you will receive and how the engagement will work.
- Agreed scope and price: it is easier to budget for a specific project.
- Experience from different properties: without creating a permanent role solely for diagnosis.
- Clear priorities: what to tackle first, who is responsible and when to review progress.
- Support for your existing manager: another perspective and practical help with change.
What experience do I bring to your restaurant?
I am Łukasz Smętkiewicz, founder of Hospitality Pro. I combine over 25 years of hospitality experience with a BSc in Business and Hospitality Management from Anglia Ruskin University in London. My education helps structure business analysis; practical experience helps me assess whether recommendations can work in daily operations.
I progressed from frontline roles to managing teams in Poland and the UK. As Group Operation Manager at MC Group UK, I was responsible for several locations, international teams, cost optimisation and financial performance analysis.
That is why I do not just look at spreadsheets. I also review kitchen and service organisation, responsibilities and the conditions in which the team works. Improving results should take account of product quality and the guest experience.
Reliable consultancy starts with clear terms
At Hospitality Pro, we agree on the scope, data needed, schedule, price and confidentiality before starting. Focus and 360° Audits conclude with findings and an action plan. The 360° Audit plus implementation support programme also includes help with putting changes into practice within the agreed scope.
I do not promise a particular saving before understanding the situation. I investigate causes, speak with the team and recommend actions whose effects can be reviewed. The owner and manager retain responsibility for running the restaurant.
If you are unsure whether you need an audit, consultancy or stronger on-site management, let’s start with a conversation about your venue.