SERVICES

Index of Services

Our Areas of Expertise include:

•Overall Operational Efficiency

•Sales Analysis

•Food Cost and Control

•Liquor Cost and Control

Inventory Cost and Control

  • ·        Food

  • ·        Beverage

Menu Evaluation

  • ·        Food

  • ·        Wine

  • ·        Spirits

  • ·        Beer

Menu Development

  • ·        Food

  • ·        Wine

  • ·        Spirits

  • ·        Beer

Menu Revision and Rebranding

  • ·        Food

  • ·        Wine

  • ·        Spirits

Start Up Assistance: 

  • ·        All aspects of opening operations.

Marketing: 

  • ·        In-house materials

  • ·        Outside materials and collateral

  • ·        Social media

  • ·        Design and Proofreading of materials

  • ·        Demographic targeting

  • ·        Newsletter (print or email) design and composition

Training:

Staff Training:  Service

  • ·        Guest-first orientation

  • ·        Suggested selling

  • ·        Steps of Service

  • ·        Cash handling

  • ·        Wine education and presentation

  • ·        Alcohol Awareness

  • ·        Organizational skills

Staff Training:  Bar

  • ·        Guest-first orientation

  • ·        Mixology and bartending skills

  • ·        Cash handling

  • ·        Wine education and presentation

  • ·        Alcohol Awareness

  • ·        Steps of service

  • ·        Organizational skills

Staff Training:  Kitchen

  • ·        Basic and Advanced Cooking Skills

  • ·        Knife Skills

  • ·        Development of Kitchen Teamwork

  • ·        Sanitation standards and procedures

  • ·        Workflow Improvement

  • ·        Line Communication

Management Training

  • ·        Communication skills

  • ·        Time Management

  • ·        Organization

  • ·        Vision

  • ·        Customer Relations

Services

Mystery Shopper Service

  • ·        To evaluate, analyze, and problem solve

  • Bar Design (Physical Layout)

  • Kitchen Design (Physical Layout)

Customized Document Development, creating forms and checklists for: 

  • ·        Food Prep

  • ·         Kitchen Procedures

  • ·         Opening Duties

  • ·         Closing Duties

  • ·         Server Steps of Service

  • ·        Bussing Steps of Service

  • ·        Bar Procedures

  • ·        Managerial Duties

Create and Develop Training Manuals for:

  • ·        Kitchen

  • ·        Bar

  • ·         Service Staff

  • ·        Host and Receptionist

Create and Develop Spreadsheets and forms for: 

  • ·        Purchasing for Kitchen, Bar, and Dry Goods

  • ·        Inventory

  • ·        Cost of Goods

  • ·        Cash Handling

  • ·        Labor

  • ·        Scheduling

Devise Customized Operational Systems for ordering: 

  • ·        Food

  • ·        Beverage (including liquor and wine)

  • ·        Dry goods

  • ·        Consumables