[fusion_builder_container admin_label=”” hundred_percent=”yes” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”rgba(255,255,255,0)” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” enable_mobile=”no” parallax_speed=”” video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”” video_loop=”yes” video_mute=”yes” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” margin_top=”” margin_bottom=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=””][fusion_builder_row][fusion_builder_column type=”1_2″ layout=”1_2″ last=”no” class=”” id=”” min_height=”” hover_type=”none” link=”” border_position=”all”][fusion_text]

Screen Shot 2014-12-16 at 5.35.37 PM

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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

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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
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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

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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

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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

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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[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]