Business advice and guidance
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Advise and review potential acquisitions |
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Feasibility tests for business, expansion, restructure formats etc |
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Compile business information and reports |
Subject specific financial advice
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Start-up financial guidance |
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Sourcing funds for start-up or business development |
Coaching - One to one business support
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Analysis of concepts |
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Hourly/Daily coaching for those starting their business careers |
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Writing business plans |
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Introductions service into subject networks |
Kitchen design
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Preparation of draft plans |
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Financial assessment and on-going cost-management liaison with kitchen installer |
Product development
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Flexible support for in-house operations, or one to one guidance, to innovate and develop a food product range |
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Current trends - product comparisons amongst the competition |
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Market segment branding and positioning of products |
Communications
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Menu engineering |
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Design and implementation of menus – concept of menu as the ‘silent salesperson’ of the operation |
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Audit communication materials verbal and non verbal |
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Website content and concept implementation |
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Preparation and implementation for staff training onsite /offsite including health and safety training, recipe files, policy manuals |
Specific skill training
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Specialist high level food, drink and service training designed for secondary school teachers of food technology, headteachers, post college graduates and those seeking further career development |
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Access to training from specialists in their field - Michelin-starred sommeliers, waiters, chefs |
Menu development
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Audit and review with recommendations of food offered |
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Improvement and redesign to ensure cost effectiveness |
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Advice on purchasing and management of cost of sales |
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Overview of pricing and competition |
Ongoing management consultancy
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Ongoing management support for new and existing concepts |
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Experienced and impartial advice - in confidence or at management meetings |
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Brainstorming/think-tank sessions |
Operational consultancy
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Audit of existing operational systems and procedures |
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Design and implementation of new systems |
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Termly review of systems and performance |
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Liaising with Gastro School to provide staff |
Profile advice and mystery Dining
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Professional and confidential report delivered on food, service, decor, pricing and media strategy |
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‘Menu design and layout have been called the silent salesperson of the restaurant. The overall menu design should reflect the ambience of the restaurant’
(J.Walker & D.Lundberg) 2005
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Menu engineering is the sales analysis of the menu the restaurant business is primarily interested in making a profit and therefore each dish on the menu should contribute towards profitability it is imperative then that the chosen dishes are popular and from this the contributions of each dish can be determined ,adjusted or if unsatisfactory in generating revenue be removed.
‘Food and Beverage sales consist of a large number of individual food and beverage items. The gross profit loading on some of these items is higher than on others’
(R.Kotas and C.Jayawardena) 1999
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Management’s role is vital to the success of the menu planning and implementation with constant checks on profitability manager’s should have the ability to analyse food costs in relation to sale prices and therefore get menu prices at the correct level from which they can then monitor and control the sale of all food and beverage to maximize profit
‘A control system covering the sale of all food and beverages in a catering establishment is essential to achieve maximum returns’ (D.Lillicrap et al)
A menu engineering matrix is used to gauge the popularityof the menu. This is considered in relation to the catering cycle below.
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