Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Kamel Hamed, Partner Development Specialist of Menu Mechanics, located in Markham, ON, Canada.
What's your business, and who are your customers?
Menu Mechanics supports small and medium-sized food concepts in optimizing performance and delivering improved bottom-line results at any stage of their growth. We believe our pragmatic approach and a good read of the industry make us different, all delivered from our team's 20 years of hands-on experience.
We understand what makes a restaurant work. Better yet, we're familiar with the most common challenges that haunt restaurateurs, no matter where they may be in their careers. Too often, these issues get in the way of great work. We serve as your advisor. Your confidant. Your Sous-chef, if you like.
Menu Mechanics focuses on serving existing small and medium-sized food concepts such as quick-service restaurants, fast-casual restaurants, casual dining restaurants, fine dining restaurants, food kiosks, food trucks, bakeries, food catering companies, bars, cafes, coffeehouses, coffee carts, coffee trucks, roaster's retail, and retail food products. We also assist entrepreneurs and F&B firms throughout the entire process of launching their dream venture, from ideation to creation.
Tell us about yourself
With 15 years of experience in the food and beverage industry, I'm a passionate and results-oriented Partner Development Specialist who is responsible for working with restaurant owners to positively change the restaurant level by providing strategic business advice to foster growth across sales and profits, operational excellence, guest first experience, and team building. From conception to completion, I was involved with branding and rebranding initiatives for QSR and Fast Casual businesses.
Achieved a track record of growing sales for small and medium-sized F&B
concepts, generating $438K in additional revenue in the third quarter of
2021 and exceeding profit targets by 17%.
What's your biggest accomplishment as a business owner?
Achieved a track record of growing sales for small and medium-sized F&B concepts, generating $438K in additional revenue in the third quarter of 2021 and exceeding profit targets by 17%.
What's one of the hardest things that come with being a business owner?
Menu Mechanics' business model is based on project-based hiring, which necessitates a vast network of culinary experts, chefs, operations managers, consultants, branding agencies, advertising agencies, production houses, copywriters, specialized technology providers, freelance designers, food vendors, equipment suppliers, food online ordering platforms, point of sale companies, interior design agencies, architects, food bloggers, media agencies, marketing ad agencies, and marketing ad agencies.
What are the top tips you'd give to anyone looking to start, run and grow a business today?
This business model describes the rationale of how Menu Mechanics creates, delivers, and captures value.
Is there anything else you'd like to share?
The following are the Menu Mechanics' value propositions: providing high-quality customized consulting and creative services at affordable prices for small and medium-sized F&B concepts, working hand-in-hand with F&B concepts on short- and long-term services, providing free business assessments to potential clients, allowing the F&B concepts to access a giant food industry vendors network, supporting F&B brands with well-experienced F&B professionals in the regional markets and providing advanced technology solution to enhance operations, increased sales, decrease cost and align the brand vision.
Where can people find you and your business?
If you like what you've read here and have your own story as a solopreneur that you'd like to share, then email firstname.lastname@example.org; we'd love to feature your journey on these pages.
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