You know you want to run a food and beverage facility. You know the concept. You know what you like, and what you want your place to be like. Do you know how to design a floor plan? Do you have expertise in interior and exterior design? Do you know when you need to call on a restaurant designer or consultant?

According to an excellent article by Lloyd M. Gordon, President of GEC consultants, Inc. titled, "The Role of the Restaurant Consultant in Today's Restaurant Economy," restaurateurs should hire a consultant when...

• There is uncertainty about how to proceed and expert "know-how" is needed
• A new concept needs to be created and "fleshed out
• An existing concept needs an overhaul (an objective opinion and outside observer usually sees things more clearly)
• The business is struggling and you're in survival mode.

The complete article can be found at the start of the list of links below.