Proprietary Program Development
Mission/Positioning Strategy
Development, Implementation of Proprietary Foodservice Concepts
Equipment specs and recommendations
Layout and production flow design
Business Process Capabilities Assessment, Development and Execution
Test/Program Development and Execution
Marketing/Category Strategy
Marketing and Promotional Plan
Program/Product Diagnostic Reviews
Commercialization of ingredients and recipes
Nutritional analysis services
FDA Menu Labeling compliance
Category Management Planning
Merchandising Components Design Strategy
Operations Planning, Development and Management
Advisory Board Membership, Direction and Facilitation
Equipment and smallwares recommendations
Foodservice Assessment
Organizational Design
Supply chain management
Menu & product quality/specs
Food safety analysis
Quality assurance analysis
Cost optimization / alternative ingredient sourcing
Daily management systems
Inventory & recipe management
Waste management standards
Labor productivity management
Training systems & standards
Merchandising/marketing
Industry benchmarking
Equipment specs
Layout and production flow design
Branded Foodservice
Consulting for new food operations
Site review
Research and due diligence studies
Profit and Loss forecasts
Capital requirement projections
Return on investment (ROI) analysis
Go/no-go consulting
Branded Foodservice
Consulting for existing food service operations
Financial analysis of existing operations
Sales and profit opportunities identified
Reduction of cost of food and overhead
Margin maximization
Labor cost reduction
Profitability maximization
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