Analysis and scanning of the market to identify opportunities

Development of a unique and detailed concept, guidelines and USP

Feasibility study, business plan and 5 year financial projections

Comprehensive menu, recipe cards and plating presentation

Creating a distinct identity that reflects the restaurant's values and personality

Creating an inviting atmosphere that reflects the restaurant's vision, from design to execution

Design of the optimal kitchen layout based on operational flow and health and safety regulations

Equipping your employees with training manuals and standardized operating procedures to ensure smooth and efficient operations

Identification of positions and headcount required based on operational needs and development of the organizational chart

Sourcing and candidates, and assistance in interview process and contract negotiations

Train kitchen and front of the house employees on menu and standard policies and procedures

Determine inefficiencies, identify areas of improvement and provide solutions to optimize operations