Andy Zaugg Gastro-Coaching supports you in successfully mastering the challenges of a modern gastronomy business. For several years now, I have been coaching the businesses of a nationally active gastronomy group, among others. I always advise and coach all restaurants individually and personally.
Planning and implementation
My offer
Initial interview
Needs analysis
Process planning
Review meetings
Success control
Final discussion
I will be happy to advise you personally by phone +41 79 667 39 61 or e-mail andy@andyzaugg.ch
Andy and Roberta Zaugg have successfully built up a top gastronomy business from humble beginnings without patrons or sponsors. From 1992 to 2018, they were hosts at the restaurant «Zum alten Stephan» in Solothurn, awarded a Michelin star and 17 points by Gault Millau. Other restaurateurs who want to develop professionally and entrepreneurially can also benefit from their experience.
Andy Zaugg, who is your company's coaching offer aimed at?
It is aimed at ambitious food restaurants whose operators have the will to become better. These can be very small operations or large restaurants that are already operating at a high level. What we can offer is a comprehensive analysis and advice. If necessary, we can also call in partners for very specialized needs. Our strength is that we tailor the offer exactly to the needs of the clientele.
What does a company that lets itself be coached by Andy Zaugg get into?
He must be aware that Rome cannot be built in a day. A restaurant business can't be redesigned as quickly as it is in TV shows. I don't do coaching for less than ten consulting days, because for me it would be untrustworthy. A thorough analysis alone takes about three consulting days, usually divided into more than three appointments. After that, it takes a targeted development of the identified strengths and a step-by-step elimination of the weaknesses. This process can take several months, during which half a day or a full day of consulting is needed to check on success.
Do you talk only to the chefs or also to the employee?
In the first phase, I talk to the chefs. We have to agree on where the journey should go and what the goals of the coaching are. In the second phase, I also approach the responsible employees directly. We look at everything from the signaling of parking spaces to waste management. Of course, the figures and pricing are also central.
Are there typical errors that crop up again and again?
No, there is no such thing. Every business is different. That makes coaching challenging because it requires a broad background. Maybe it's a lack of creativity in the kitchen. Maybe the goal is to get better ratings and scores. Maybe operational procedures are too complicated. Perhaps there is a lack of professionalism in dealing with guests, which is where Roberta Zaugg comes in as an experienced trainer. In most cases, it is a bouquet of smaller and larger measures that leads to significant progress.
What does coaching cost?
The costs are as different as the problems. If I assume at least 10 consulting days, that's around CHF 15'000.–. This is how much a client should budget if he wants to make substantial progress. It is an investment that pays off if the will and the willingness to perform are right. I am happy to pass on my know-how. And I'm flexible about what I offer. But ultimately, I can only offer suggestions and support. It's up to the restaurateurs themselves to put it into practice.