PRALINE Food and Restaurant Business Development |
 | |  | |  | |  | |  | |  | |  |
INTERNAL AUDIT
- Financial review and audit of an existing outlet
- Restaurant review with mystery guest
- Food and beverage products' flow analysis
- Cooking methods appraisal
- Safety and hygiene standards appraisal
- Competition analysis
- Analysis of maket needs
- Identifying customer typology
- Define product mix
OPERATONAL ASSISTANCE
- Conducting food tasting
- Revising purchase specifications
- Selecting the food and beverage suppliers
- Setting-up all operation standard procedures
CONCEPT PLANING
- Concept framework
- Sales forcast and return on investment
- Interrior design and layout appraisal
- Capital expenditure
- Operational set up
- Equipment specifications
FINANCE
- Operating system
- Cost control system
- Receiving and storing procedures
- Cash flow system
- Pricing strategy
- Food and recipe costing
- Cost cutting procedures
PERSONNEL & RECRUITMENT
- Recruitment and selection
- House rules manual
- Training plan
- Job list
TRAINING
- Pratical training about service standards
- Pratical cooking training according to menus
- Training manual with sequence of service
RESTAURANT DESIGN
- French Bistro and interior design
| CONTACT Mr Didier F Basse Business Developper dfbasse@gmail.com |
