W H A T W E C O N S U L T O N

[PEOPLE]

» Recruitment and Selection

» Profit & Loss Statement Analysis, Action Plan Development

[PRODUCT]

» Liquor, beer, wine | menu development & direction

» Restaurant P&L analysis, incl. actionable “Profit Improvement Plans.”

» Service training and “industry broad” service mechanics, applicable to most cuisine and dining styles.

» Culinary programming: plating, menu design & center-of-plate costing

» Hotel / restaurant boiler permitting, fire sprinkler and fire systems, etc.

[PROCESSES]

» Restaurant opening processes - FFE install, OSE selection, critical path MGMT

» Profit erosion mitigation efforts / cost containment strategies

» Credit Card Processing Setup

» Hotel Engineering ‘Six Sigma’ Efficiency Training

» Metric-based restaurant productivity & labour management

» “1, 30, 60, 90 Day” checklist development for line level, floor manager, and GM restaurant leaders

» “Five Why?” analyses + defect reduction strategies

» I.T. - Restaurant phones (copper or VOIP) setup and install; restaurant internet (Broadband and WiFi Install)