Repositioning,Re-Evaluation,, and Expansion

How can we help you?  

What are you trying to accomplish?  Whether you are a new concept just starting, a looking to expand or franchise, or you are struggling to make it and need a boos.  We need to assess your situation first and foremost. What can we improve?  Are you utilizing all your resources effectively?  We will discuss the strategy and plan needed to meet your goals and needs.  Lets get you on track. 

Now that we have everything on the table... 

Now, we can fix all the problems we discussed in the initial assessment. We can put together a strategic plan and start the implementation process.  This will be 100% tailored to your needs.

Training and Operation Manuals: Training is fundamental to any foodservice operation.  Proper and consistent training programs are a necessity whether you are a single restaurant, have multiple locations, or are looking to franchise. Consider what is the cost of retraining?  It varies for everyone, but it is never cheap.  It is no secret that foodservice has one of the highest turnover rates in any industry.  We can create a detailed training system that can easily be put into place and makes training new hires easy. Whether you need a standard operating procedures handbooks or operations and franchise manuals, we can help you. 

Menu Development: Whether a food menu or bar menu, your menu is imperative to the success of your restaurant.  Does your menu make sense?   Are their other menu items you can add without the need of purchasing additional food items?  Is your food consistent?  Consistency of your food might be the most important factor to your restaurants. Fast food chains are not successful because their food it great, but if you get a burger from a chain here and a burger from the same chain in Los Angeles, it will taste the same. The consistency is what keeps those customer coming back. If it cannot be cooked the same every time, does it need to be on your menu? We can analyze your menu to streamline your kitchen operations, food cost, and labor cost while ensuring consistency.  

Efficiency: Efficiency has a direct correlation to profitability. The more efficient you are the more money you make.  It is as simple as that. Are you doing everything in the most efficient way possible? Most of the time when we see a client has an efficiency issue, it generally impacts another issue. It could be as simple cost savings to you, food consistency, or even as dire as food safety. Running an efficient restaurant is not easy. Procedures need to be set in place, and employees need to be be held accountable. Grace Hopper said, "the most damaging phrase in the language is 'We've always done it this way'".  You employees are only as good as previous employee that trained them. Let us help you put procedures and a system in place. 

Reports: Do you know about all your problems? Every restaurant has problems, but are you noticing them? Sometimes an outsiders perspective is exactly what is needed. We can perform non invasive observations such as secret dining or just spend some time observing operations. Once we observe, we can create report with problems we noticed, solutions to the problems, and what we believe could be improved upon. This report can let you know the issues you may not even notice. Generally, if only a report is needed, the owner/operator would be responsible for implementing a plan to fix the issues at hand, but if you think you need additional support, we will be happy to help you. 

Concept Development: You have an  idea, but you do not know how to develop the concept? No problem. We can guide you into taking your idea  into a concept. There are many different directions you can take, but which road do you want to go down. Lets say you want to do Mexican cuisine.  Do you want a traditional taqueria, high end Mexican  restaurant, lower end Mexican, Tex Mex, etc?  The options are endless, but we can help you create your restaurants identity. 

Feasibility Report: You have an concept, but how do you know your concept is going to work?  We can help ease your worry. We can provide an in depth report based on your concept and the area you are looking to open. If you plan on opening a wing restaurant, How many other wing restaurants are in the area?  How are they priced?   What equipment is going to be needed?  All of these thing and more will play a huge role in your new restaurant‘s success.  We can lay the groundwork so you can make an educated decision. 

Menu Development and Engineering: You have your concept, you know your concept will work, now we can look at the menu, This is arguably the most important thing for your restaurant, afterall it is what you are selling.   At this point most clients have an idea about what should be on their menu. The question is, is it too much? Too little?  We can help streamline your menu to maximize the amount of options, while keeping your food cost at a minumum. If you are ordering salmon for one entree, why not add it to your salads, or create  a new entree like a grain bowl.   Or nix it from your menu all together.  The decisions made in the menu development stage will directly correlate to your food  cost. 

Equipment Aquisition:  You now have a “finalized” menu. Now what equipment are you going to need utilize your menu?  Most people think this is an easy step, but not all equipment is created equal.  This is going to be based on your concept, budget, menu, and location; but there are things that you should consider besides the overall price. Is there an inherent return on investment?  Nowadays, it is not all just six burners griddles and fryers.  There is much better equipment on the market now that can actually save you money in the long run.  We know foodservice labor has a high turnover, but ask yourself, what is the cost of retraining employees? We can help you find the right equipment for your needs. 

Recipe Development:  This is where you control your consistency and profit margin. Every recipe and every portion should be exact.  Consistency is key. With the consistency, you will have a consistent profit margin.  We can work with you and your food purveyors testing recipes to create menu items that you can call your own.  We will put together a cost analysis of each menu item so you know the exact cost per menu item so we can accurately price it accordingly. 

Kitchen Design:  Having a proper kitchen layout will improve overall function and flow of your kitchen.  There are lots of people that claim they can design your kitchen. Architects, equipment dealers, and even chefs will claim they can, but they all inherently are short a piece of the puzzle.  Architects and equipment dealers usually lack the flow and efficiency aspects. Chefs usually lack the equipment possibilities and layout rules.  We can help.  We are the best of both worlds, we can work with your architect to design your kitchen to increase efficiency, ultimately increasing your profits.