Inspiring Conversations with Salar Sheik of Savory Hospitality Restaurant Consulting

Today we’d like to introduce you to Salar Sheik.

Hi Salar, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I’ve been in hospitality since I was 17 years old. I’ve always been in some type of hospitality role either working for a restaurant or a hotel. At one point I was a food and beverage director for one of the largest hospitality management companies in the world. Many would say that was a dream role in hospitality, managing high-profile food and beverage outlets with growing potential. However, shortly after starting my position, I realized my true passion was in helping others save their restaurants. This was when I had the idea of starting a side hobby/passion project to help others through consulting. Shortly thereafter, I became known as the restaurant rescue guy in LA.

After consulting for a handful of years as a side gig, I then made the leap to full-time and started my company, Savory Hospitality Restaurant Consulting. In the beginning, business was booming and clients were flowing in as many who knew me in the business were excited to work with me as a consultant. Within a few years, I was able to expand my reach to areas outside of Los Angeles and I started gaining clientele all the way from Orange County to Northern California and blossoming into some international and overseas accounts. Through the years I learned a lot about marketing the business and managing beyond just me as one person. I was lucky to be able to add staff members to build a team which then let me take on bigger and better projects including starting new concepts rather than rescuing existing ones.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Yes, there were a few speed bumps that I needed to overcome on the road. I learned a lot about the market of consulting and how to deliver to a wide range of clientele beyond Los Angeles this day I still have to turn away a lot of business because I have not yet scaled beyond what my team is able to handle. I believe a lot of that has to do with my desire of keeping a personal touch in my consulting work. Another one of the biggest speedbumps I encountered was the pandemic., I had a full roster of clients in the middle of projects and soon-to-start projects, but all of that came to a sudden stop when the pandemic started. Like many others, my business took a turn downhill at that point. I stayed loyal to my clients and helped them out with their needs as best as I could. I could not charge them as they were losing their ground due to the pandemic shutting down their business. I believe that’s when my true colors shined. I was there for the long haul for my clients, to make sure they can get through what seemed like a black hole of uncertainty at that moment.  In the end it all that paid off as, my clients came back and were more than willing to utilize all my services as they saw what I did for them in a time of need, which was beyond the scope of just a client/business relationship.

Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
My team and I have worked with many new concept restaurants and established restaurants within the United States, providing the tools for businesses to grow and expand into profitable, multi-unit venues.

How we measure success is unlike most restaurant consultants in the business. Yes, we will get your bottom line growing, but we will also give you the power to control your growing restaurant. We are a boutique restaurant consulting group with corporate hospitality knowledge. That knowledge and experience in return truly builds standout dining experiences for all of our clients. We have a deep understanding of today’s consumer desire and operational challenges which must be known for success.

We all have a different way of looking at and defining success. How do you define success?
I judge my success on the growth and health of my clients. When I see they are truly growing and are in control of their own restaurants/bars given any type of speed bump, that’s when I know we have succeeded in the journey.

Contact Info:

• Website: www.savoryhospitality.com
• Instagram: https://www.instagram.com/savory_hospitality/