SERVICES
BUSINESS PLANNING & STRATEGY
CONCEPTUALIZATION
& DESIGN
Our Conceptualization and Design service transforms your restaurant vision into a tangible, immersive experience. From layout and decor to menu flow and branding, we create a cohesive concept that reflects your identity and enhances guest satisfaction. We combine creativity with functionality to design spaces that attract, engage, and keep customers coming back.
INTERIOR DESIGN,
FURNITURE & LIGHTING
We evaluate your restaurant's interior design, lighting, acoustics, and overall vibe to ensure a cohesive and inviting environment.
AMBIANCE
ANALYSIS
We will help you create an unforgettable atmosphere that aligns with your brand and enhances the guest experience. This thoughtful approach to ambiance can boost customer satisfaction and drive repeat business.
"...GOOD FOOD, GOOD COMPANY, EXOTIC AMBIANCE, AND AN ELEMENT OF ADVENTURE.”
― Anthony Bourdain,
MENU DEVELOPMENT
Work with your chef to design a menu that aligns with the establishment's brand and concept
Enhance menu layout and readability to increase customer satisfaction
Price analysis on menu items including cost breakdown for all recipes and margin percentages
Conduct feasability studies for kitchen efficiencies
FRONT OF HOUSE
OPERATIONS & CUSTOMER EXPERIENCE
STAFF TRAINING
Train staff on service standards and customer interaction
SYSTEMS IMPLEMENTATION
Implement systems to streamline reservations, waitlist, and customer feedback
DATA COLLECTION
Implement customer data collection initiatives to funneled into marketing
systems
CUSTOMER EXPERIENCE
Enhance customer experience through ambiance, music, and seating arrangements
FLOW OF OPERATIONS
Work with management team to control the flow of the dining room seating and service
PROCEDURES & PROTOCOLS
Will create Standard Operating Procedures for FOH management to be followed daily
BACK OF HOUSE
& KITCHEN OPERATIONS
streamline workflows to improve kitchen efficiency
optimize kitchen layout and equipment for better functionality
implement food safety procedures
reduce food waste through portion control and inventory management
create standard operating procedures (SOP's), and accountability workflows in the back of house
create inventory, ordering, and receiving procedures
TRAINING & DEVELOPMENT
MANAGEMENT TRAINING
Develop a robust training program for current and new managers
Create a system for staff performance evaluations, aiming to align employee goals with organizational objectives
Create leadership principles and accountability for the management team
Create inventory, ordering and intake procedures for all beer, wine and liquor
Organize and create job descriptions for each position outlining all responsibilities
Create analysis systems to control overall labor margins in FOH and BOH
Create an agenda for weekly meetings with emphasis on Key Performance Indicatiors (KPI's)
STAFF TRAINING
Develop training programs for all Front-of- House & Back-of-House positions as needed
Implement leadership and team building strategies
Conduct workshops on customer service, upselling, guest interactions and management
Create menu tests for food and drink as well as steps of service and operating procedures
MARKETING & BRANDING
HELPING YOUR BRAND STAND OUT IN A COMPETITIVE MARKET THROUGH TARGETED MARKETING SOLUTIONS.
Marketing Strategy
Create & implement marketing strategies to attract more customers
Branding & Storytelling
Create a unique brand identity that resonates with your target audience
Social Media
Manage social media presence along with promotions & events
Online Presence
Create systems to manage online
presence including social media
outlets, online review sites, websites,
and third party delivery sites
Data Collection
Create systems to harvest all
customer data into the business’
marketing database
Loyalty Programs
Design loyalty programs to retain customers
BOOKKEEPING
& FINANCIAL ANALYSIS
Perform monthly bookkeeping tasks and generate reports to ownership and management (P&L's, Balance Sheets, State of Cashflows)
Identify where operating margins are in line with industry standards, and where management needs to focus on the upcoming month
Create analysis reports for year over year, year to date and monthly sales trends
Conduct ongoing performance tracking on menu items, drinks, service KPIs and profit analysis
TECHNOLOGY INTEGRATIONS
TECHNOLOGY INTEGRATIONS
Recommend and implement point of sale (POS) systems
Introduce inventory and staff scheduling software
Help in the selection of reservation management systems
Advise on customer management systems (CRM's) and loyalty program technology
Assist in other technology driven tools such as task management, file sharing, staff communications, manager workflows, and HR Procedures
EXPANSION CONSULTING
GUIDE
Guide the expansion process, whether adding new locations or entering a franchise model.
ASSESS
Assess potential markets and locations for grow th.
DEVELOP
Develop operational manuals and training systems for multi-location management.
IDENTIFY
Identify and implement procedures for cross utilization of management and resources