- Giving necessary suport while deciding the right concept for the existing location
- Working together with the Project Architecture during the design process for the best outcome operationally
- Supporting the branding process
- Support the design of the restaurant, brand colors, logo and the entire branded materials
- Supporting of supplying alternnatives of restaurant operating system, cost control system, sound system
- Supoorting of creating the equipment list for service and kitchen
- Deciding for the Sequence of Service related to the concept
- Deciding for the Standard Operating Procedures of Service and Kitchen Operation related to the concept
- Deciding of the Rules of the Restauant
- Deciding of each position’s job descriptions
- Creating the Shift handover reports
- Preparing the recipe book of the menu
- Preparing the final presentations of food and beverage items
- Deciding of Shift opening and closing procedures and task distributions
- Preparing the control checklists of service and kitchen
Support for the selection and recruitment of the right personnel for the determined positions and desired characteristics
Development of original and up-to-date food & beverage menus consisting of products that are suitable for the concept of the business and that can be supplied and maintained
- SOP Training
- Professional appearance and professional language/behavior training
- Upsell
- Menu training (separately for kitchen and service staff)
- Bar / beverage training
Sequence of Service Training - Hygiene / Allergen training
- Manager behavior training
Ensure correct configuration of the system and support training
systems training
- Selection of suppliers and equipment suitable for kitchen design
- Selection of portable/non-portable equipment suitable for the concept
Preparation of an annual and monthly calendar to support the promotions and marketing activities of the business
Support in the creation of annual/monthly operating budgets
- Pricing policy support
- Cost control
- Menu engineering
- Manning
- PR/Marketing
- Target audience strategy
- SWOT analysis
- CompSet check and analysis
To create improvement strategies in areas where the business is making losses or not performing as required by looking at the existing financial data:
Expense control
– Menu engineering
– personnel expense control
– developing public relations and marketing strategies
– target audience analysis
– Extracting SWOT analysis
– Competition group identification
- Creation of tailor-made training programs for the service team and business management
Training program titles :
Service Standards Training
Professional appearance and professional language/behavior training
Sales promotion techniques training
Menu training
Bar / beverage training
Service queue training
Hygiene / Allergen training
Manager behavior training
Developing original and up-to-date menus consisting of products that are suitable for the concept of the business and that can be supplied and maintained