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War is not a pause that can be waited out. As practice has shown, it is a harsh market filter. It mercilessly exposes weaknesses: operational inefficiency, outdated business models, and strategic indecision. At the same time, oddly enough, this pressure creates opportunities for businesses that are able to react quickly.
Vulnerable businesses are out of the game. Those that are currently operating at a profit are built according to the laws of the new reality: with reasonable costs, flexible formats, and a clear value proposition. Therefore, the question is not whether to adapt, but how quickly to do so. This is where professional HoReCa support from BRG comes in.
Current problems facing restaurants
Today’s challenges are not just about falling profits. It’s about the daily struggle for survival. Here are the key problems that every restaurateur faces:
- Staff shortages due to mobilization. Key employees — chefs, managers, waiters — are being taken to the front lines. Finding qualified replacements for them is extremely difficult. The remaining team is working at the limit of its capabilities.
- Unstable procurement and rising food costs. Food prices are constantly changing. Logistics have become more complicated. Old calculations and suppliers no longer work as they used to.
- Changes in guest behavior. People have become more cautious about spending money. The average check is falling. Guests are choosing simpler, more familiar dishes and seeking emotional comfort and security.
- Operational challenges and safety. Air raid sirens, power outages, and curfews directly affect the work schedule. Generators, shelters, and clear instructions for staff are needed.
- Emotional burnout of owners. Constant stress is exhausting. In this state, it is difficult to make informed and strategic decisions.
What is crisis consulting?
Restaurant consulting is a set of tools for turning problems into growth opportunities. This approach, known as anti-crisis consulting, is a transition from intuitive management to data-driven decisions and a clear plan. When it comes to saving a restaurant, we break the problems down into parts.
| Problem | Consulting solution | Expected result |
| Increased food costs, unprofitable menu. | Menu engineering, ABC/XYZ analysis, procurement optimization. | 3-5% reduction in food costs, increased margins. |
| Unpredictable finances, cash flow gaps. | Implementation of a financial model, budgeting, P&L analysis. | Cash flow forecasting, cost control, break-even point determination. |
| High staff turnover, low motivation. | Development of HR strategy, KPI and motivation systems. | Reducing turnover, increasing productivity, forming a stable team. |
| Falling attendance, market concept mismatch. | Marketing audit, competitor analysis, re-conceptualization strategy development. | Attracting new target audience, increasing guest LTV, strengthening market position. |
The first step is objective diagnosis. A comprehensive restaurant audit reveals hidden problems and areas where you are losing money.
A consultant helps you create a financial model for your business. It includes cash flow forecasting, income and expense analysis, and key profitability indicators.
Advantages of working with experts
The decision to hire a consultant often raises doubts due to additional costs. However, anti-crisis consulting is not an expense, but an investment in the sustainability and future of your business.
Advantage 1. Objectivity and an outside perspective
The owner is emotionally involved in their business. This is their driving force, but it creates “blind spots.” It becomes difficult to make rational, albeit painful, decisions: to close a loss-making project, change the concept, or dismiss an ineffective manager.
A consultant provides an objective view based on data, not emotions. They ask uncomfortable questions and point out the real causes of problems. This is the first step to saving a restaurant.
Advantage 2. Resource savings
The key argument in favor of consulting is that it is insurance against a lot more expensive mistakes. The cost of consulting services is incomparably lower than the potential losses from a poorly chosen location, inefficient kitchen planning, a failed concept, an incorrectly formed budget, or months of operating at a loss due to unoptimized processes. This is real HoReCa support in practice.
Bringing in an expert at an early stage or in a crisis is a way to spend less now so you don’t lose a lot more in the future. Many restaurateurs seek help too late, when saving the restaurant becomes much more difficult.
Advantage 3. Access to expert and market data
No owner can be equally knowledgeable in finance, marketing, operations management, HR, and law. Trying to figure everything out on your own takes time and leads to mistakes.
Turning to a consulting company gives you access to a whole team of narrow-profile specialists. Moreover, consultants work with dozens of different establishments, which gives them a unique insight into the market and access to up-to-date data, trends, and practices that are not available to everyone. This is comprehensive HoReCa support for your business.
Advantage 4. Speed of implementation
Often, owners understand what needs to be changed, but they lack the time, resources, or internal expertise to make quick changes. Processes are delayed, and the business loses money. The consultant acts as a project manager. They organize and control the change process, ensuring that the restaurant is quickly rescued from losses.
The true return on investment (ROI) in consulting is not just the percentage saved on food costs. It is the liberation of the owner’s most valuable resource — their time and energy. Instead of studying reports, they can devote time to their team, guests, and strategy.
Examples of the transformation of Ukrainian restaurants
The theory becomes clearer with real-life examples of businesses that have found new ways to grow. These cases demonstrate how effective HoReCa support works.
Case 1: Social mission as a business model (Yevgen Klopotenko’s Inshi bistro)
The launch of the Inshi bistro in Lviv at the beginning of the full-scale invasion is a striking example of how social responsibility can become the basis for a viable business model.
Yevhen Klopotenko integrated a social mission into the DNA of the establishment: “Menu No. 2,” which is provided free of charge to anyone who cannot pay. This has become a powerful marketing tool and part of a unique selling proposition. The establishment, opened with minimal investment (45,000 UAH instead of 6-7 million UAH), has received tremendous support from the public.
This case proves that a strong concept and social purpose can be more important than a large budget.
Case 2: Democratization and response to demand (“City Canteen”)
The City Canteen by Slava Balbek and Olena and Oleg Khromov is a perfect illustration of the trend toward simplification and democratization. The concept, described as “literally buckwheat, cutlets, and mashed potatoes” on the serving line, is a direct response to a new consumer demand: simple, understandable, comfortable, and affordable food.
It is a model focused on high turnover and low margins, which is flawlessly implemented with modern design and efficient service. The success of this format shows that in the current conditions, it is not complexity that wins, but simplification of the offer and its good execution.
Conclusion
The Ukrainian restaurant business market has changed forever. Old approaches based on intuition no longer work. To survive and develop, new tools are needed. Professional anti-crisis consulting is the fastest way to access these tools. Real-life cases prove that success is achieved by those who act decisively and quickly adapt their business. This is the key to saving a restaurant in the new conditions.
Right now, the crisis is selecting the future market leaders. High-quality HoReCa support and timely decisions determine who will remain in the game. Professional anti-crisis consulting from BRG is a direct path to making your business one of them.
Request a free consultation, and we will show you how to save your restaurant this month: brgservicesuk@gmail.com.
Restaurant consulting is a set of tools for turning problems into growth points.