INTERNAL AUDIT
- Financial review and audit of an existing
outlet
- Restaurant review with mystery guest
- Food and beverage flow analysis
- Cooking methods appraisal
- Safety and hygiene standards appraisal
RESTAURANT DESIGN
- Bistro & Restaurant interior design
- Kitchen design & layout appraisal
- Equipment specifications
MARKET FEASIBILITY
- Competion analysis
- Analysis of market needs
- Identifying customer typology
- Define product mix
OPERATIONAL 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
- Capital expenditure
- Operational set up
FINANCE
- Operating system
- Cost control system
- Receiving and storing procedures
- Cash flow system
- Pricing strategy
- Food and recipes costing
PERSONEL & RECRUITMENT
- Recruitment and selection
- House rules manual
- Training plan
- Job list
TRAINING
- Pratical training
- Pratical cooking training according to
menus
- Training manual with sequence of service
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