What We Do
o Location scout and analyzing location for your new restaurant or hotel. o Assistance and guidance in setting up all aspects of new Food and Beverage operations. o Modernization and updating of existing operations. o Kitchen design advice to ensure maximum efficiency. o Concept/menu design to increase revenues and profits. o Study of product and consistency and a clear understanding of your market and its demographics. o Chef and Service development and training. o Creativity and advancement training using modern trends. o Menu engineering. o Problem analysis and implementation of necessary change/training with specific time lines and responsibilities. o Setting up F&B operational procedures – SOP manuals and Checklists
o Review and improve the financial management of an operation. o Write and implement training programs, menu and dish design and costing. o Best purchasing practices. o Review suppliers/ sourcing ingredients etc. o Food cost management and Food and Beverage GP analysis. o Payroll management. o Stock holding management. o Post implementation review, development and adjustments. o Produce detailed mystery guest reports for your operation.
