Our Services
Pre-Opening Phase
Concept Development:
- Market Research: Analyze target demographics, local competition, and trends to define the restaurant's unique selling proposition (USP).
- Brand Identity: Develop the brand's mission, vision, and values, ensuring alignment with the concept.
- Menu Design: Curate a menu that reflects the brand identity, balances innovation with market appeal, and aligns with operational capabilities.
Business Planning:
- Financial Projections: Develop detailed budgets covering startup costs, operational expenses, and expected revenue.
- Legal Compliance: Assist in obtaining licenses (health, alcohol, trade), certifications, and adhering to local regulations.
Design & Layout:
- Kitchen Design: Optimize for workflow efficiency, including prep, cooking, and plating areas.
- Dining Space Layout: Ensure ergonomic customer flow, seating capacity optimization, and ambiance alignment with the concept.
- Equipment Procurement: "Identify high-quality, cost-effective equipment to support operational demands.
Recruitment & Training:
- Staff Recruitment: Identify and hire qualified FOH and BOH team members.
- SOP Development: Create standard operating procedures for all areas of the business.
- Pre-Opening Training: Conduct training programs for service excellence, food handling, and brand familiarity.
Operational Phase
Operational Optimization:
- Workflow Efficiency: Evaluate and refine processes to reduce bottlenecks and enhance service speed.
- Cost Control: Implement systems to monitor food, beverage, and labour costs, identifying areas for savings.
- Inventory Management: Set up tracking systems to reduce waste and ensure accurate stock levels.
Menu Engineering:
- Profitability Analysis: Evaluate and refine processes to reduce bottlenecks and enhance service speed.
- Seasonal Updates: Implement systems to monitor food, beverage, and labour costs, identifying areas for savings.
- Low-Waste Menu Design: Set up tracking systems to reduce waste and ensure accurate stock levels.
Marketing & Sales Strategy:
- Online Presence: Develop and optimize the restaurant's website, social media, and aggregator listings.
- Promotions: Create campaigns around special events, happy hours, or menu highlights.
- Loyalty Programs: Build customer retention through discounts, points systems, or exclusive offers.
Customer Experience:
- Service Audits: Regularly assess service standards through mystery dining and guest feedback.
- Feedback Implementation: Act on guest feedback to continually improve food quality, service, and ambiance.
- Ambiance Enhancements: Invest in lighting, music, and decor adjustments to match the desired guest experience.
Growth & Expansion Phase
Performance Analysis
- P&L Review: Regularly analyze profit and loss statements to understand financial performance.
- KPI Tracking: Measure metrics like table turnover, average spend per guest, and labour-to-revenue ratio.
- Underperformance Solutions: Identify and address operational inefficiencies or menu items that are not selling.
Crisis Management:
- Operational Troubleshooting: Quickly address issues like delayed service, quality inconsistencies, or supply chain disruptions.
- Financial Restructuring: Provide strategies for cost reduction and revenue enhancement during financial stress.
- PR Recovery: Manage negative reviews or publicity through swift action and strategic communication.
Technology Integration:
- POS Systems: Recommend and implement point-of-sale systems tailored to the restaurant's needs.
- Reservation Platforms: Integrate systems like OpenTable or Resy for seamless booking management.
- Delivery Aggregators: Set up and optimize delivery partnerships (e.g., Deliveroo, Talabat).
- Customer Analytics: Leverage customer data to personalize marketing efforts and improve menu offerings.
Future Concepts:
- Ghost Kitchens: Develop strategies for delivery-only models to expand reach without increasing physical space.
- Health-Conscious Menus: Cater to growing demand for plant-based, allergen-free, or diet-specific dishes.