restaurant start-up concepts & openings
Having a smooth and positive opening from day one is crucial to both a successful operation and over-all staff morale. Be realistic on your opening dates - less than 5% of all food establishments open by their original target date. Know the pitfalls that can happen and how to prepare and prevent for unwelcome events. We will make sure that you are battle ready and not stumbling when your doors open – you only have one first impression. We will assist and coordinate all your pre-opening and start up needs to ensure a smooth transition from construction to operations. Procurement of all the items (perishable and non-perishable) that you require to get your business up and running properly. Helping you zone in on your original concept and theme without getting “off
the tracks” or hitting the “panic button” – keeping the upward and onward philosophy a positive and forward one.
With over 18 restaurant openings under our belt from brick and mortar to opening night in North America, The Caribbean and Asia, we will help you put your concept and ideas from pen and paper and bring them to reality.
capital budgets and financial planning
Before you open, you need to be prepared for the financial challenges and stresses that are to come. Get a hold of your expenditures to keep you on budget as most restaurants on average overspend by 20-30%. Understand and realize what you need as opposed to what you want – and back shelf those items for year two CapEx. We will help you be resourceful and find the best pricing for the items you need to keep you on budget. You need to give your business a chance and staying on budget from day-1 will give you that opportunity
restaurant operations, guidance & maintenance
Maintenance of your ongoing business systems to ensure that the controls and procedures are up to proper standards. Evaluating your competition to ensure that your business is online and competitive in today’s tough marketplace. Concentrating and focusing on updating company goals.
business plan formatting
A business plan is crucial to understand your business and potential market. If you need additional capital investment, your business plan is your most critical blueprint. We will guide you en route to maximizing your plan effectiveness by making sure all your impact points and concepts are underlined – from descriptive concepts, themes and strengths, right through to the critical financial pages.
social media and website development
So important in today's restaurant world is the realm of social media networking. Restaurants can no longer stand or succeed on quality or performance alone. With the many social platforms available, we will help you build your business via social media networking, event planning and online marketing; enabling you to reach an audience far beyond your expectations. We can also build and launch your website that you can easily maintain with updates, images and events as well as online ordering and retailing.
marketing and development
Your business needs a jump start and you need to get the word out to make this happen – “if you build it they will come” does not happen in today’s market. There are many forms of media you can take advantage of with minimal cost – not just social or print media; but ambient, undercover, viral and other forms of guerrilla marketing.
market analysis and branding
Understand who you or what you need to be – know your clientele market and everything about them. Building a valued brand is crucial to having your business succeed beyond your expectations - the way in which the public perceive your business will determine whether it will become a “need” as opposed to a “want”.
staff hiring and training
Your staff are the first line of contact the guest will have – great staffing ensures a great business. We will show you how to hire the right individuals for the right positions and stay within an acceptable payroll budget Staff need to be trained in order to sell you concept and perform efficiently – the small investment made and time put forth will prove an invaluable asset as clients may come in at first for the food, but will return for the service.
menu design and consultation
Physical menu design based on venue themes and style – your menu is your original sell point and most important tool. Will work with menu companies to fit your budget and needs. Menu planning to itemize content that will meet your clientele’s expectations while keeping the menu costs on line with your desired food cost budget. Will monitor and tweak menu content after you open to make the menu work for you and keep the clients coming back. Static, cyclic, market and hybrid menu content styles to ensure your guests don’t get bored after the “honeymoon” phase.
wine consultation and beverage programs
Having the right variety of wine, beer, Japanese sake and cocktails will determine the crowd and clientele you attract. By knowing your market and target we will devise
the right menu for your business while keeping the cost to profit ratio maximized. Staff knowledge of the beverage list is often overlooked and needs to be focused on as beverage sales are always higher on check average with less overhead – meaning more profit to your business. Fully structured wine, beer and cocktail programs that will give your staff the confidence and ability to sell more beverages creating higher cheque averages. Lack of knowledge decreases confidence and is the number one reason for poor sales, as servers that lack the knowledge will not suggestive sell these items. We will take your staff through the tasting process to enable them to engage with the guest with greater confidence and knowledge. We will lead your staff through a sommelier-lead tasting program of all your wines; making them familiar and comfortable in selling
an array of varietals and styles.
food and beverage costing
Controlling food and beverage costs will make or break your business. A packed solid restaurant doesn’t mean profit! – without controlling and understanding these costs your business will have a very difficult time succeeding. We with implement costing systems and controls to help you set up and maintain your food and beverage costs These will allow you to keep your eye on the target cost percentages while realizing immediately if they start to run astray.
restaurant and kitchen design
Restaurant and kitchen design are so important to the finished vibe, feel and functionality of a restaurant. Avoid “dead” areas and problem zones in your design stage. Our expert designers/planners will allow you to maximize your space for look, efficiency, functionality and appeal within the eye of the public. With over 20-years of restaurant and kitchen design worldwide, we will work with local trades, craftsman and contractors to fit withing your budget and get you open sooner by avoiding mistakes often made by inexperienced owners and/or operators.
inventory and system procedures
Your monthly inventories and controls will give you the numbers need to tell you where your business is heading. Realize the issue before it becomes a problem – proper day to day, week to week controls will allow to see where your profits are slipping a way. Minimize waste, theft and mistakes by staying on top of your inventory.
equipment procurement
Purchasing the right equipment to execute your menu items. What will you need for smallwares and FF&E (furniture, fixtures and equipment)Learn how to get the best pricing and equipment that fit within your budget – find out where to buy and take advantage of our purchasing experience and contacts.
financial forecasts
The essential key to your business being successful – financial controls and forecasts give you a goal to aim for. How to perform weekly, monthly and yearly statements to keep your business profitable. Why a cash flow statement is so important to keeping your business “cash healthy” – and how it is different from a P&L or monthly financial statement. Understand where you need to be within a five-year period – this is also necessary for investors to see their payback schedule and what payout plan format will be.