Operations:

  • Concept & brand design and realisation

  • Site and location analysis

  • Feasibility study and business plan

  • Budget structure

  • Brand identity and design

  • Site design and fit out

  • Hiring and training staff

 

Front of House:

  • Establishing the hierarchy of service

  • Menu and wine list design

  • Management training

  • Staff training and development

  • Uniforms and service style

  • Implementation of reservation systems

  • Marketing and social media

Back of House:

  • Menu concept and design

  • Recipe testing

  • HACCP systems and implementation

  • Suppliers and processes

  • Chef training and development

  • Kitchen design and layout

  • Kitchen equipment advisory