Restaurant Consulting Services
The overview is a great starting point for existing operations! We review all front and back of the house operating systems, financial controls, marketing programs, service and guest relations protocol, purchasing systems and safe food handling practices. As part of this on-site operations analysis we develop and perform a comprehensive customized facilities audit. The completed report includes an in-depth evaluation of several hundred operating points and their recommended action steps.
Working with you, restaurantconsulting.org will develop the infrastructure needed to implement your core concept. Our efforts will include but not be limited to competitive analysis, feasibility studies and demographics reports to define an applicable market niche. Our R & D facility, video training, computer control systems & internal graphics will turn your concept from dream to reality.
Does your existing operation need to be revamped and updated? We can use industry tools such as a popularity index, menu matrix and profitability/financial analysis to analyze your existing concept and if necessary, work with you to rebuild an operationally streamlined & consumer friendly, contemporary version.
By thoroughly studying pre-existing competitors and analyzing local demographics, restaurantconsulting.org can assist the operator in the identification of a core concept or aid in concept revitalization.
Financial Feasibility Analysis
The Financial Feasibility Analysis enables potential operators to thoroughly analyze the potential success of their concept by incorporating seating capacity, average check, potential gross income, break –even point calculation, target prime costs and allowable investment.
Marketing Analysis and Result Oriented Marketing Programs
Restaurantconsulting.org can help you pinpoint the marketing tactics that work for your concept. From our analysis of your concept and your market, we will identify, recommend and develop a results oriented marketing program.
Menu Engineering & Graphics Design
Restaurantconsulting.org can help you customize menus & marketing graphics specifically designed to encourage optimal consumption patterns.
These area-specific texts include menu item identification, product specification books and completed standardized recipe books. Custom digital photography enhances these manuals and makes them an ideal training tool.
Operational Manuals include the development of documented procedures and protocols for both the front of the house in such areas as bar and wait staff as well as for floor managers and for the back of the house in such areas as purchasing and purchasing specifications, receiving and storage, line checks and internal safety sign-off programs.
Do you have a special need? Wait staff service training? HAACP and sanitation? We can develop in-house training programs and workshops specifically designed to fill your needs.
Recipe Procedures & Techniques
Restaurantconsulting.org can manage your R&D program and recipe documentation on premises or at our test kitchen facilities. We can create training manuals that include digital photos of plated food item, plating specs and special handling instructions. Furthermore, we can add video training that virtually eliminates recipe modification by staff during the training process and ensures a consistent product delivery at all times.
Using Microsoft PowerPoint Viewer, electronic flash cards display digital photos of menu items at quick intervals and are available on Video or CD Rom. Developed to test food servers’ product recognition skills, these tools drastically shortens the time in which new service staff can be trained and can also be used to facilitate openings of new properties. Both formats can be easily revamped to accommodate changes in menu items and selections.
These all inclusive site inspections score the operation in areas such as safe food handling, preventative maintenance and general appeal of public space.
Restaurantconsulting.org will custom developed these audits for your operation. These audits cover all points of food handling as it pertains to quality of the delivered product. They further include areas such as storage facilities, food handling techniques, steak and portion weights, food temperatures, line inspections and ticket times. The quality control audit ensures compliance with federally mandated codes & assists in creating a “reasonable care defense” in the event of litigation. We recommend that both Sanitation & Quality Control audits be conducted quarterly for each unit.