After struggling month to month and barely breaking even I determined that my restaurant business needed the assistance of a professional consultant. In the past year revenue was down 12%. I contacted MAP and began working with a senior consultant. He went right to work analyzing and correcting food costs, liquor costs and staffing problems. Within 3 months my restaurant was realizing 20% profits we hadn’t come close to seeing in the previous 5 years. In the past when asked how the restaurant was doing I would grimace at the thought of responding. Since hiring MAP, now when I’m asked I smile and respond with an overwhelming “Great!” Calling MAP and hiring a senior consultant is the best decision I have made since opening my restaurant.

Patty Amador
Bacchus Food and Spirits Restaurant