Plans: Review an existing plan to help redefine or develop a
new plan to assist in seeking funding or financing.
& Needs Assessment: Review current operations in terms of
food cost controls, staffing and payroll, menu and accounting and
provide both an evaluation and recommendations to improve customer
experience and bottom line results.
For Proposal: Develop an RFP, research potential candidates,
assist with both review and analysis of proposals, aid in selecting
the best candidate and negotiate the terms of the contract most
favorable to the client.
Beverage Costs Analysis: Provide a theoretical food cost, analyze
current purchasing and receiving cycles, evaluate inventory controls
and provide evaluation and improvement methods.
Review current vendors and purchasing programs and provide negotiation
of existing or new contracts.
Design: Function as the client representative for new construction,
remodel, upgrade or expansion with the project team, providing a
food service perspective throughout the project.
A variety of programs to assist in promoting better working
relationships and work productivity including focus groups.
All phases of a project from project definition to conclusion of
post project analysis. Integration of all disciplines to save time
Assisting a client with all phases from initial brainstorming
to operating restaurant.