Concept Development

• Opening a new restaurant is a very difficult undertaking.  There are countless details that need to be addressed; so many moving parts that need to be tracked. Having qualified assistance lessens the burden and provides extra eyes on the project. Having an experienced mind onsite is invaluable. Here's how I can help:

• Meet with ownership and/or Leadership

• Getting to know each other

• What are your needs

• What are my credentials and how can I help

• Q&A

• Deliverable: Proposal

• Processes built for every functioneetin​

  • Customer interaction

  • Training

  • Inventory

  • Product storage

  • Receiving product

  • Grocery and supplies ordering

  • Cleaning

  • ​Opening and closing

  • Communication and meeting rhythms

  • And More

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• Local PR: chamber of commerce, newsletters, ribbon cuttings, parties

• Social Media input

• Web presence

• Partnerships/Relationships

• Events

• Hiring standards

• Interview guidelines

• Training guides

• Technology input geared to support operations

• Communication tools

• Point of sale

• Scheduling tools

• Sales and expense tracking 

• Bookkeeping

• Capital Budget

• Sales Projections

• Labor Projections

• Expense Projections

• Profit and Loss Projections 

• Restaurant design and flow input

• Kitchen Design and flow input

• Equipment and tools input and acquisition assistance

• Building materials input

• Concept and Menu integration

• Menu Design

• Recipe Creation

• Costing and Pricing

• Vendor and Food acquisition

• Vendor and Alcohol acquistion