Does your food and beverage operation experience any of these issues?
Increasing costs and expenditure?
More competitors – branded or non-branded?
Problems with finding skilled staff?
Getting mixed customer feedback?
Trouble as a result of authority visits?
Wanting to open a new restaurant, bar or café?
I have worked in many food and beverage operations
Some of the points I review are
- What is your food and drink concept?
Scrutinising the concept with your key product features such as target market, location, philosophy and design, name, branding, menu offer, pricing, management and staffing and much more is absolutely vital to see if the concept “stacks up”.
- Will your food-drink business succeed under current and future market conditions?
I believe that without thoroughly assessing the market you won’t be able to confirm (or otherwise) the project viability and sustainability; your business won’t come off the ground.
- How strong is your financial plan?
An in-depth assessment of your financial model is crucial. From the initial investment, pre-opening and operating budgets to monthly cash-flow projections – your numbers must be very strong to succeed.
- Is your operation well thought through?
This assessment includes all operational matters such as management and staffing criteria, selection and recruitment, establishing standards of performance, policies & procedures, training plans etc.
- Have you considered meeting your legal requirements?
This is an often neglected subject but it will seriously impact a business if not followed. From the initial authority approval to staff training allot of issues can go wrong or are forgotten.
- … and much more!
I test your thoughts and plans
I will provide advice how to overcome catering project challenges