Even the brightest and most talented CEOs need someone to help keep them on track. A real estate development and project management company was lacking a strategic plan to guide them, instead having operated by picking up projects whenever they popped up and met their criteria.Read More
Filament Business Advisors was contacted by the business manager of a regional architecture firm who wanted to enhance employee perquisites in order to aid in the retention of key personnel.Read More
A well-known local brokerage was growing at a pace of between 20 and 30 percent annually over the course of the past five years, but the ownership was sales focused and did not have the time to work on turning rapid growth into smart growth.Read More
Created by its well-traveled founders, this unique market and café – the first establishment of its kind in Richmond – peddled by far the largest selection of cut-to-order cheeses, artisanal meats, and other fine foods in Richmond. Attached to the establishment was a café headed by a well known Richmond chef, at which you could dine on charcuterie or select from a large menu of sandwiches, salads, and daily hot specials. The market also featured hundreds of European wines, beers and imported groceries, prepared rotisserie chickens nightly, and sported a successful catering operation. The business thrived between its founding and 2004 when new ownership took over.Read More
Recent global economic conditions began to weigh heavy on a still well-regarded country club. Membership levels reached historic lows and operating capital was dwindling. Attrition at the staff level and insufficient participation on the part of the board of directors was leading to a general breakdown in the quality, service and amenities the club had to offer. This further contributed to worsening conditions in most every aspect of the club.
On top of all this, the need for renovations and other issues necessitated the closure of the club for over a year, during which time membership dropped precipitously. Upon reopening there was a great deal of work to be done, including the installation of a new management team, a new course superintendent, as well as a new food and beverage program.Read More