Cost Analysis:
Understanding of the restaurant environment will reap rewards

• Define Your Concept to a Facility Design
• Evaluate Financial and Operational Needs
• Cost of Goods, Personnel and Fixed Costs
• Implement Discovery Into a Proforma

Menu Engineering: Creating a winning menu is Key

• Discovery and Development
• Recipe Research and Development
• Recipe Manuals
• On Going Menu Review and Analysis
• Strategies - Product, Production, and Pricing
• Culinary Support and Training

Team Building: It’s all
about people

• Professionalism
• Productivity
• Training
• Teamwork
• Communication
• Customer Service
• Confidence Energy
• Accountability

Concept Management:
Making dollars make sense

• Working Capital
• Customer Identity
• Seat Turnover
• Menu and Services