Existing Business? Find a solution that fits
Whether it’s for an established business or a new concept, with over 20 years expertise in F&B business incubation ensures successful turn-key execution
Business & Operations analysis
Our 360 degree full F&B audits encompass all aspects of the F&B outlet including: Product analysis, Back of House Operations, Front of House Operations, Marketing & Brand Value, the Corporate Structure and Financial Management Analysis, Operational Layouts, Interior Ambience. We do an in-depth analysis on the areas and once the audit we compile our teams findings and share an in-depth document stating our expert recommendations of areas to improve as well as the opportunity to fix the areas identified with the assistance of our team.
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Head Hunt & KPI set ups for F&B
We assist the client to source skilled candidates based on a pre-approved salary expectation and job descriptions approved from the client. Our scope includes supervising the screening of the candidates on skills, competencies and character. We then conduct initial interviews and provide all interview notes recommendations to the client. Once final candidates are shortlisted, we conduct the final reference checks.
In certain circumstances we provide industry standards KPIs structure & responsibility matrix to client to ensure best results are attainable in time-frames with accurate scores to each deliverable.
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SOPS & STAFF OPERATIONAL TRAINING
We provide both Front of House and Back of House staff, with certification awarded upon completion of the training. The front of house training includes but is not limited to; an introduction to customer service, control systems, checklists and controls for servers, bar management, service standards, how to take orders over the phone and delivery procedures, customer feedback and complaint handling and food safety & hazard prevention steps. The back of house training includes an intro into kitchen management, ordering vs receiving vs storage procedures, cleaning & equipment maintenance, food safety, HACCP and sanitization procedures as well as restaurant menu development.
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Menu Engineering
Our award winning menus are developed painstakingly, by first creating a menu direction plan based on concept & target market orientation. We then present food trials in our commercial kitchens with food styling guidelines, portion control, menu recipe manuals & supply chain management. See what we did for our clients Montauk, Pita Greek
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