Chief Consultant Patrick Potter's style is that of mentor meets machine. His practical training skills are great. He is able to transform any situation into a thriving, successful operation. His background as an Certified Executive Chef provides his clients with outstanding culinary expertise and his MBA from Xavier University gives his clients the business management experience to run and operate any size facility.
John Roberts began his relationship with Patrick and RV back in 2006 when he was hired as general manager of one of Patrick restaurant. John and Patrick were just a great team. And that shines when they work side by side with one another. John's background is in human development his ability to train front of house is truly affective and potent. His team building exercises and ability to train multiple services allows for John flexibility.
Restaurant Ventures Ltd. is a registered United Kingdom Company with offices in Los Angeles, New York and London. We offer our services on a global level.

There are two types of clients we see most.
       • The Star-Up Client: Who has a concept or space they want to design a concept for, actually lease negotiation, building, kitchen design, menu development and marketing.

       • The Re-Start Client: Who has been in business for a period of time, that needs help to save  the business, improve its current concept and provide services that will insure stronger performance.

In either case, each client need strong menu development, staff and operations training and management, strong forecasting and budget maintenance and strong leadership.

We help to create budgets and manage budget process with clients at year end with evaluations throughout the year. We review P&L, Trend, B/S and CF statements for accuracy. We meet monthly with clients to review P&L and provide guidance for improved performance. We provide guidance, support, tools and knowledge to enhance client's operational and financial performance.

The types of services we offer include:

Restaurant Consulting
    • Menu Development
    • Concept Strengthening
    • Management Training
    • Team Building
    • Kitchen and Restaurant Design
    • Control System Development
    • Buying and Purchasing
Manufacturer / Processor Consulting for Natural Foods
    • Concept Creation
    • Flavor Profiling and Design
    • Brand Development
    • Packaging and Design Concepts
    • Marketing of Product
    • Regional and National Sales / Brokerage
    • Certification Requirements ie Organic, Gluten-Free etc.
    • Third Party Audits
    • Market Testing
    • Facility Design and Implementation

Restaurant/Manufacturing Equipment
    • New Restaurant Equipment
    • Used Restaurant Equipment
    • Manufacturing Equipment
    • Manufacturing Processing Equipment
    • Manufacturing Packaging Equipment
    • Commercial Baking Equipement