Restaurant Advisers

Colman Andrews’ “Just What Is a Restaurant Consultant?” (May 13) addressed only the fluff and glamorous aspects of what one consultant (Debbie Slutsky) chooses to provide her clients.

In reality, the professional restaurant consultant has a duty to provide a firm opinion as to whether the client can execute a long-term restaurant business . This includes labor-relations issues, human-resource environment or company culture issues, sanitation, quality food and service, waste management, marketing, total financial and inventory control, etc.

Too many egos are catered to by consultants as featured in this article, and they continue to do an injustice to their clients and the professionalism of the industry.

Slutsky states, “People should open restaurants because they love food, have a certain sense of style and taste, and have recognized a niche in the marketplace they can fill.” What about good business sense?

CONSTANCE A. ESPOSITO

RE: Incorporated

Newport Beach