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Small Business Planning Consultants

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Karen Seidman
1199 N. Fairfax Street,Suite 200
Alexandria VA 22314
USA
phone: 703-519-6700
fax: 703-519-1864
The Young Entrepreneurs' Organization is a volunteer group of business professionals, all of whom are under 40 years of age and are the owners, founders, co-founders, or controlling shareholders of a company with annual sales of (US) $1 Million or more. The YEO's objective is to support, educate and encourage young entrepreneurs to succeed in building companies and themselves. To learn more about how we are striving to be the premier, peer-to-peer global network, community and resource for entrepreneurs, choose any of the following options.
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Mo Kader, PhD
PO Box 3089
Tamarama New South Wales 2026
AUS
phone: +61 4 1465 3183
fax: +61 2 9475 0531
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Consultica Worldwide is a management consulting firm with a reputation for resolving strategic and operational issues in Business, International Education, Management, and Human Capital. The firm was established in Sydney, Australia in 2003 and provides consultancy services in management, strategy, quality, business, and international education.

Consultica specializes in assisting with RTO quality and development, university advisory, higher education service provider (HEP) services, tertiary quality, start-up, and strategic planning. Their services cover the following:
  • Quality Development, Enhancement
  • Quality Systems
  • Registration and Re-registration Services
  • Harnessing Strategic Synergies
  • Creating Quality Cultures
  • Developing Corporate Talent
  • Aligning the Workforce to Strategy
  • Strengthening High-impact Leadership
  • Leadership Transition
  • Risk Management
  • Executive Guidance
  • Strategic Management
  • Mo Kader Business Management Expert PhotoPrincipal, Mo Kader, PhD, is a business and commerce professional specializing in three areas of expertise: Business Start-up and Development, Human Capital and Corporate Training, and International Education and Institutions. He has an in-depth knowledge of the education, corporate training, learning and development fields and of Small and Medium Enterprise (SME) and larger commercial enterprise.

    Dr. Kader assists SME's and large businesses in a range of sectors to start up or develop or grow. This is done through business management principles and with a range of human resource and organizational development approaches. These help increase the start-up business success rate and streamline its processes, as they do with larger businesses looking for better performance.

    Dr. Kader's understanding of management, business development, new company growth strategies, and change management aid in providing a pragmatic, driven approach to business. He has worked as Business Development Manager, National Business Manager, Head of Sales, General Manager, and Managing Director, and has a high degree of acumen in international business, export development, new enterprise start up, and in resolving business and commercial issues via good business practice and human capital programs.

    Mo Kader is experienced in the regulatory framework of compliance for Registered Training Organisations (RTO's), Higher Education Providers (HEP's), and Universities. He assists RTO's with initial registration and ongoing compliance. The establishment of Higher Education Providers and Tertiary Education Institutions is also his forte. With an ability to assist from the inception and Strategic Planning phase to the development of internal policies and procedures that provide the institute with a Quality Framework, Dr. Kader is able to impart sound advice and implementation support.
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    Chris Tripoli
    President
    14125 Memorial Drive, Suite 104
    Houston TX 77079
    USA
    phone: 281-293-0077
    fax: 281-497-1185
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    For over 15 years A'LaCarte Foodservice Consulting Group (A'LaCarte) has been providing operations and growth related consulting to Restaurants, Hotels, Convention Centers, Casinos, Country Clubs, Stadiums and Airports. A'LaCarte has successfully completed projects for start-ups, independent restaurant companies and large multi-unit chains. They have consulted on concept development operations, and growth related matters with a variety of chains (franchisors and franchisees) and independent operators.

    Chris Tripoli has over 35 years experience in the Hospitality industry as a Designer, Developer, Owner and Operator. He has provided research and opinions on a variety of legal issues facing the hospitality industry. Mr. Tripoli has written for Food Service News, My Table Magazine, Restaurant Start-up and Growth and has been featured in various other trade publications. He lectures at the Art Institute and teaches courses in opening restaurants and proper growth strategies at the Small Business Development Center of the University of Houston.

    Services Include:
  • Concept Development
  • Finance Planning (Mergers & Acquisitions)
  • Business Valuations
  • Operations (Policies and Procedures)
  • Management and Staff Handling (Labor Related)
  • Safety, Sanitation and Food Handling
  • Franchise Development and Field Services
  • 8/15/2013 · Food & Beverage
    You can't be too selective in picking your starting lineup. On the other hand, it is a time-consuming process. You need to be careful. You need to be efficient. It's a tricky dance. And to find a starting team of top performers you need to meet a lot of prospects.

    7/30/2013 · Food & Beverage
    Peter Fernandez, and his family, own a small Japanese restaurant-sushi bar in South San Francisco. He and his wife are very busy keeping up with all that is needed to support the operation of this 70 seat full service, 6 day a week restaurant.

    7/15/2013 · Food & Beverage
    Most everyone has heard the old saying, "If you fail to plan, you are planning to fail." For restaurant owners, planning can sometimes be a tricky proposition. There is the long-term plan, the annual plan, management plan, marketing plan and so on. And after we complete a reasonable plan, our real challenge becomes executing it successfully.

    6/24/2013 · Food & Beverage
    Editor's note: As you execute your plans to open your second, third or subsequent unit, you'll find that not only your business model will change, but your role as owner will change, as well.Your hands-on style,overseeing every shift and on top of every detail of the business may have brought you great success when you were operating a single unit, however, that approach can quickly turn into a liability when you open a second place.

    5/30/2013 · Food & Beverage
    When first planning to open your restaurant, your goal is to get open, your strategy is to get open and all support tactics involve getting open.

    4/25/2013 · Food & Beverage
    You cannot operate a successful restaurant without both good management and good leadership, even if it has to be provided by the man or woman in the mirror: you.

    3/25/2013 · Food & Beverage
    From my years of opening my own restaurants and those of my clients, here are 10 factors that often contribute the most to the ultimate success or failure of any new restaurant.

    2/20/2013 · Food & Beverage
    As I walked into my client's restaurant that was one week from opening, I found myself stepping over a man installing the marble floor entry, dodging the delivery people bringing supplies to the bar, and watching the painter touch up a wall while someone else reached around him to hang up the artwork.

    12/13/2012 · Food & Beverage
    When looking to open your restaurant, most people will emphasize the importance of three things: location, location, location. Once you have opened, everyone will tell you that the three things you need to master to succeed are numbers, numbers, numbers.