Our skills in department organization, budgeting, cost benefit and general management brings another resource to our food service clients.
When designing a new food service operation or even a remodel, consideration must be given to how well the new facility operates at its utmost potential driving the highest satisfaction and revenues. We can assist with those considerations and drive satisfaction and success.
A menu that will satisfy your clientele
Point of sale materials
Customer Service Assessment
Focus Groups
Policies and procedures to insure consistent delivery
The right mix of menued stations
An efficient staffing plan
Surveys
Market Research
A pricing strategy that is competitive and fits your goals
Space Programming
Conceptual Design
Cost Estimating
Facility and Equipment Assessment
Feasibility Studies