Developing original F&B ideas, including brand identity, cuisine type, ambiance, and target market alignment.
Structuring and pricing the menu to optimize profitability, food cost control, and customer satisfaction.
Planning kitchen layout for efficiency, safety, workflow optimization, and compliance with regulations.
Establishing streamlined operational systems, including staffing models, SOPs, and service flow.
Overseeing day-to-day operations or helping set up effective management systems and leadership structures.
Guiding projects from concept through execution, ensuring alignment with brand and financial goals.
Conducting market analysis to understand consumer behavior, competition, and market positioning.
Sourcing, interviewing, and hiring qualified staff for both front and back of house.
Providing expert support for design, construction coordination, equipment selection, and technical systems.
Supporting executives and owners with strategic decision-making, leadership development, and performance improvement.
Evaluating the financial viability of a concept through projections, break-even analysis, and ROI estimates.
Offering staff training programs to ensure quality service, food consistency, and operational efficiency.
