ALTO Thinking are a trio of specialists in establishing and rapidly improving organisations within the hospitality industry. We are:
Brian Lawson: An expert in facilitating and implementing change nationally and internationally.
Alistair Myers: Young Business person of the year 2015, service guru and Sheffield’s first Certified Sommelier.
Tom Lawson: Multiple award winning fine dining chef and young business person of the year 2015.
Our top five tips for creating a successful and sustainable business:
1. Build your vision on more than hope:
Do your research properly and don’t deny or avoid difficult information or feedback.
2. Serious fun:
Realise that what you are doing is a business not a hobby- take it and yourself seriously from day one. Harness and channel your passion to your purpose and make it enjoyable.
3. Fail to plan, plan to fail:
Spend time putting a business plan together, understand how much income you will need to bring in to cover your costs.
4. Get help with your blind spots:
You don’t know what you don’t know. If you want to be successful you will no doubt need the help and support of other people.
5. Take some risks:
You won’t succeed if you don’t take a few risks. Make sure you have balanced the risk in relation to your vision and be prepared to back yourself when it’s necessary.
ALTO Thinking: What We Are & What We Do
We can offer a whole range of bespoke support to suit any requirement. This can be anything from one off sessions with an individual to a large scale transformation. We can also offer a specific and specialised focus in relation to food and wine, front and back of house to an overview of your vision and strategy. We can also develop and support your social media presence, marketing strategy and help you with your planning and delivering specialist and large scale events.
Come and see us at Sheffield Food Festival – we will be in the Theatre Kitchen Marquee from 5 – 5:30pm on Sunday 28th May to talk about how to make the next step of transition in your business.
We will be directly addressing the challenges of making a successful transition and change in the catering industry, whether you are well established or a potential start up. We will talking about moving beyond hope and using some case studies including how we made a success of Rafters Restaurant.