ASSIST CLIENT WITH GENERAL SERVICES SUCH AS:

• CULINARY, MANAGEMENT AND OPERATIONAL PROCEDURES

• STRATEGIES FOR STARTUPS

• SITE ASSESSMENTS

• BUDGETS

• FORECASTS

• RESTAURANT, Catering & KITCHEN STRATEGIC DESIGN (BASIC ADVICEs)

• ADVICE ON FF&E, CHINA, SILVER, GLASSWARE, POTS, AND PANS

• CONCEPT & BRANDING

• FOOD & MENU DEVELOPMENT

• STAFFING & STAFF TRAINING SUGGESTIONS (ADDITIONAL OFF-SITE TRAINING AT COST & EXPENSES)

• DAY TO DAY OPERATIONS AND DEVELOPING SYSTEMS

• MARKETING & PUBLIC RELATIONS

• CATERING – TO GO – DELIVERY – DINING IN STRATEGIES AND PRICING

• ACCOUNTING & INVENTORY STRUCTURE 

• FINANCIAL ANALYSIS & REVIEW OF PROFIT & LOSS STATEMENTS

• STRATEGIES FOR DRIVING SALES

• FOOD, BEVERAGE, AND LABOR COSTS CONTROLS/INVENTORY PROCEDURES

• SET UP PURVEYORS