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DANNY RASKIN
Local Columnist
• Apple Streudel • Sour Cream Coffee Cake
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ANY TRAY .
L Pickup Only • Minimm 8 Persons JN
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737,5190
Formerly Bread Basket II Location
32839 Northwestern Hwy.
Tiffany Plaza, Bet. 14 & Middlebelt
Farmington Hills
1
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OPEN 7 DAYS — 11 a.m. to 12 Mid.
BAR-B-Q SLAB FOR 2
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Plif
INCLUDES: 2 POTATOES,
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AND BREAD FOR 2
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FARMINGTON HILLS — 851-7000 I LIVONIA — 427-6500
30843 PLYMOUTH RD.
L 31006 ORCHARD LAKE RD. AT 14
UPTOWN
A
'
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° III I
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jinn.,
Ns LI
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28948 ORCHARD LAKE ROAD, Bet 12 & 13 (Next to Toss-A-Party)
CARRY-OUT 626-3715 • CATERING 855.4733 • FAX 626-0314
CONTINENTAL BREAKFAST
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99
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FA
4' Cafe
29566 ORCHARD LAKE RD.
Just N. of 13 Mile • Farm. Hills • 626.0804
Home-Style Family Dining • High Quality • Reasonable Prices
r ------- I COUPON I
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64
FRIDAY, MARCH 10, 1989
j
hat is a consultant?
A person who bor-
rows your watch to
tell time, then charges you
dearly for the information."
"This bad joke," says
Charles Bernstein in his
Editor's Corner column of Na-
tion's Restaurant News, which
has been making the rounds
in offices around the country,
throws the spotlight on a new
industry that has arisen in
the last several years: food-
service consulting.
"lb some," says Bernstein,
"a food-service consultant
symbolizes a person who is
between jobs, just plain out of
work, trying something new
or making a lot of money by
giving advice. Yet," he says,
"the food-service consulting
business has grown because
of the increasing complexity
of the industry. Experts can
help in numerous ways.
Menus, design, equipment,
operations, marketing, real
estate, strategic planning,
openings and closings are
among their functions. Sav-
ing or renovating a business
is often part of the challenge.
"More than a few operators
take the position that they
don't want to deal with con-
sultants, that 'nobody knows
as much as we do about our
own business?
"But," notes Bernstein, "it
may well be advantageous for
the operator to use an objec-
tive outsider, one who can of-
fer expertise in a specific
area.
"The
first
known
restaurant consultants were
Joseph Baum and George
Lang in the early 1970s.
Some New Yorkers maintain
these two and their expanded
companies are still the only
true food-service consultants
who can provide a full range
of advice and help, but cer-
tainly not at bargain-
basement 'prices.
"Literally thousands of con-
sultants with varying degrees
of experience and ability have
sprung up throughout the na-
tion," tells Bernstein. "Some
are quite professional, and
others are not. Some have
pride in their work and want
to give the best to the
operator. Others are in the
restaurant consulting
business for the money only;
they could easily be con-
sultants in any business. It
would not surprise us to find
that today more food-service
executives are employed as
consultants than are actual-
ly with chains. This is a sign
that the food consultant
business has reached a point
of saturation — even beyond
that of the restaurant
indukry.
"This anyone-can-be-a-
consultant approach has un-
fortunate effects," he writes.
"The bad experiences
operators have sustained with
the less capable consultants
have tainted the reputations
of the numerous capable con-
sultants who can really help
restaurants.
"In a San Francisco talk
last August to the Foodservice
Consultants Society Interna-
tional, Max's Restaurants
president Dennis Berkowitz
urged entrepreneurs to 'do it
yourselves if you want to suc-
ceed and don't rely on con-
sultants: He berated 'those
consultants who tellyou
about all the elaborate
engineering systems and
elegant designs you need.'
"We happen to agree with
Berkowitz, who was once a
consultant himself and who
was not referring to the pro-
fessional members of the
Foodservice Consultants
Society in his remarks.
"All too many consultants
talk restaurateurs into expen-
sive, elaborate designs when
a simple decor will suffice —
as long as the food and service
are superior. But restaura-
teurs can only blame them-
selves for this as they are
lured by the glitz.
"As New York's Clark Wolf
said in Nation's Restaurant
News' recent focus study on
consultants, `I'm like a part-
ner to the owner, but at least
I can sleep at nights.' Con-
sultants indeed can walk
away from the problems over
which restaurateurs tear out
their hair."
"Consultants are 'tem-
porary help,' " said Los
Angeles' Denise Minchella.
"Restaurateurs use us only
when they need us. We get no
salary, no benefits."
"We would emphasize," says
Bernstein, "the assertion of
John Gruner of Grand
Rapids, Mich., describing a
consultant's job as 'pulling
together the dream and ex-
pectation of the client, to
make that happen.'
"The consultant business is
a maligned one, always a con-
venient scapegoat for any-
thing that ails restaurants.
But the ultimate responsibili-
ty lies with the operator, and
a capable consultant can
stretch an operator's perfor-
mance to maximum achieve-
ment."
GOOD HUSBAND and
Wife Tham Dept. . . . Vassos
and Helen Avgoustis, very ef-
ficient, courteous and
knowledgeable waiter and
waitress at Pegasus in
Greektown on Monroe
Avenue since the beautiful
and well-run spot opened
eight years ago.
Good Hostess Dept. . . . also
takes in Pegasus' evening
lassie, Michelle Chave, who
does an amazingly adept job
of seating customers as fast as
possible even though the
place is packed every night
.. and no reservations are
taken.
Pegasus, owned by Ted Kat-
saros and Jim Pappas, seats
Experts can help
restaurants with
menus, design,
equipment,
operations,
marketing, real
estate, strategic
planning, openings
and closings.
over 300 people . . . Its food
is considered among Greek-
town's finest.
EVEN ON HIS Thursday
nights off, Excalibur
bartender John Cetrone with
a bag of tricks is there enter-
taining people . . . Those who
have seen his eye-blinking
stuff behind the Excalibur
bar, Northwestern and
Franklin, love sitting by him
evenings and seeing them
over and over again.
Victor Dazbaz, evening
manager at Excalibur, has
been doing a standout job
and, in show biz terminology,
is a class act.
Pam Martin and her Piz-
zazz trio does its fine stylings
of top 40s, pops, standards,
Latins, etc., Tuesday to Satur-
day through March at
Excalibur.
AFTER A five year-stint in
Las Vegas, Ron DePalma is
back . . . playing and singing
at Kingsley Inn's lounge,
N. Woodward in Bloomfield
Hills, 8:30 p.m. to 1:30 a.m.
Monday through Saturday.
A COUPLE of local lassies,
Susan Bonin and Joyce Sher-
man, are making healthy
muffins that taste good .. .
This is a rarity since muffins
without all the regular ingre-