For Start-ups
Working with clients at the earliest stage of the project: understanding their aims, the essence of the concept and its viability.
Setting out anticipated operating budgets for different volumes of business; space and staffing requirements; sales projections and expected net returns
Ensuring that the style, space, and visual design of the project are balanced with operational needs; specifying services and equipment to enhance efficiency
Evaluating food and beverage products; workshop-testing menu proposals to define procedures and quality; menu creations
Sourcing food and beverage products; engaging suppliers.
Hands-on integration of all elements of service and kitchen operations to ensure ideal workflow; implementation of visual branding (e.g. uniforms, menus, napkins)
Handholding in any or all of the above areas, for as long as the client wishes.
Assembling the right team with the ideal mix of skills, personalities, and local or international experience.
Advising on HR best practices; establishing salaries, policies & procedures; writing job descriptions & effective staff training.
For Existing Operations
A holistic study of the entire business, Front of House and Back of House; pinpointing the problems and quantifying the impact each has on the overall operation and the P&L.
Propose necessary changes; cost of changes; the impact of changes on sales projections and expected net returns.
Managing and integrating the necessary changes, whether in specific FOH or BOH areas (e.g. procurement, operating costs, workflow procedures, recruitment, HR, training) or a complete overhaul of your operating model.
Establishing protocols and cycles for review of actual performance against targets; specifying further improvements if needed.
Handholding, for as long as the client wishes.
Other Services
Providing ideally qualified candidates for all staffing needs, from single positions to full, well-balanced teams, Trainings on the job & off the job with H&S, Basic Food Hygiene & PIC
Establishing salaries, policies & procedures; writing job descriptions & staff training.
Back and front of housework-flow, procedures, and impact on both customer experience and P&L.
Tailor-made programs, running over a defined period, to identify specific aspects of the customer experience.
Tailor-made F&B operations for large-scale events; packages including Front of House and Back of House
Identifying and modeling the optimal mix of F&B and entertainment offers in new developments, to produce a desired financial return to the developer and attract the desired client profile, in the long term.
Developing franchise packages from existing businesses, complete with the financial model, standard operating procedures, quality control requirements, and full branding package.
