Built around the life of a restaurant

Concept Development

Shaping the idea into a restaurant that can work: positioning, feasibility and menu direction before money is committed.

Concept and positioning · Market and site feasibility · Menu direction · Investment and operating model

Restaurant Design & Kitchen Planning

Kitchens and floors planned around how the team actually works, so service flows on the busiest night.

Kitchen layout and workflow · Equipment planning and selection · BOH and FOH planning · Receiving, storage and waste flow · Operational planning with your architect

Menu & Culinary Development

Menus that taste right, cost right and can be cooked consistently by your team at volume.

Recipe development and testing · Recipe costing and pricing · Menu engineering · Kitchen trials

Pre-Opening

Everything between the keys and the first guest, handled by people who have opened restaurants before.

SOPs and manuals · Recruitment support and training · Procurement and supplier set-up · Commissioning and trial runs

Operations

Systems for the day-to-day: what gets bought, what it costs, who does what and how the guest is looked after.

Operational audits · FOH and BOH systems · Purchasing and food cost control · Labour cost and productivity · Guest experience

Turnaround & Optimisation

For restaurants that are open but not working as they should. We find the problems and fix them on the floor.

Diagnosing what is going wrong · Profitability improvement · Wastage reduction · Operational optimisation