Services2018-06-08T10:46:31+00:00

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OPERATIONAL ANALYSIS

•    Transition, Task Force
•    Operational Manual Development and Implementation
•    Menu Design
•    Scheduling Optimization
•    Day-to-Day Operations
•    Competitive Analysis
•    Ordering System Review: Maximize Cash Flow, Minimize Stress, and Lower Costs
•    Inventory System Integration With Ordering and Financial Reporting
•    Profit Analysis and Improvement
•    Lowering Food, Liquor, Sundry and Labor Cost
•    Failing Restaurant Action Plans
•    Procurement, Purchasing

RESTAURANT TURNAROUND

•    A Real Plan That Will Work
•    Profit Performance
•    Food, Beverage, and Labor Cost Management
•    Food Quality and Service Performance
•    Industry “Best Practice” Operating Systems and Application
•    Vendor Selection and Pricing
•    Human Resources Management
•    Payroll Management
•    Marketing Plan Review
•    Lease Negotiations

BUSINESS PLANNING

•    Confidentiality Agreement
•    Executive Summary
•    Market Analysis
•    Business Overview
•    Operating Model
•    Funds Required and Their Uses
•    Restaurant Lease Negotiation
•    Year-1 Sales, Revenue Projections & Breakeven Analysis
•    5-Year Projection and Return On Investments Analysis

STRATEGY & CONCEPT DEVELOPMENT

•    Restaurant Concept, Assessment and Development.
•    Feasibility Studies
•    Profit & Loss, Capital Budgets, and Financial Analysis
•    Financial Forecasting and Operating Budget Preparation
•    Operational Strategy
•    Concept Upgrades
•    Interior Design Upgrades
•    Website and Restaurant Photography Services

CULINARY SUPPORT

•    Menu Development and Engineering
•    Master Recipe Manual – Ensure kitchen consistency with the creation of standardized recipes. Includes detailed food product specifications, ingredient amounts, portion sizes, detailed production procedures and photographs.
•    Food Order Guide Specifications and Vendor Specifications
•    Detailed Recipe Costing and Gross Profit Analysis
•    Kitchen Operating Systems – Development of prep production sheets, station schematics, station set-up sheets, throughput analysis and training, and cleaning checklists.
•    Kitchen Equipment and Supply Specifications
•    Equipment Training and Maintenance Procedures
•    Food Handling and Safety Programming

SALES GENERATION

•    Sales Growth Programs
•    Marketing Plan Review and Development
•    Brand Strategy
•    Market Positioning
•    Street Smart Business

TRAINING

•    Increase Average Checks
•    Turnover Reduction Through Elevated Customer Service
•    Steps of Service
•    Food Knowledge Training
•    Up-Selling and Providing Excellent Service