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 hospitality
concepts solutions services |
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People no longer go to a restaurant just
for the physical
restoration of energy or nourishment. They go for
- Ambience
- Quality of service
- Food enjoyment
Essentially, a complete experience to satisfy the senses.
| This is a one-stop solution
for the individual/group looking for concept development
and implementation, with sound design planning, responsible
budgeting and vigilant operations management. |
The following are only some of our food
and beverage concept development projects.
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Feasibility studies |
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To assess the strengths,
weaknesses, threats and opportunities of any potential
site. |
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Concept development |
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To develop elements such
as branding, design, décor,
operations, menu, beverage, service, entertainment,
merchandising, furniture, equipment, etc.
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Design and décor |
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Based on the established
concept, this will be developed to create the
desired ambience and appeal. |
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Menu concept development |
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To assemble a menu that complements
the concept by identifying the style of cuisine,
menu categories, sectional menu mix and pricing
recommendation. |
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Equipment recommendation and procurement |
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This encompasses the identification
of appropriate equipment, and developing a comparative
analysis that highlights their advantages or disadvantages. |
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Operational guidelines and workflow |
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To develop the necessary
operational standards and procedures that adhere
to and complement the approved concept. |
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Merchandising |
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To explore the feasibility
of various products like collectibles or gifts
that could generate additional revenue and assist
with brand awareness. |
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Marketing and promotions |
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Recommendations for increasing
business opportunities, targeting the ideal customers
and retaining loyal ones. |
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Human resource guidelines and development |
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To develop a staffing guide
determining the number and type of staff required
for the outlet to be operationally viable. |
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Financial projections |
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Offers a reasonable forecast
and F&B analysis document to provide owners
with guided support for the first and subsequent
two years of operation. |
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Pre-opening assistance |
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To help solve ‘teething
problems’ that are common with most launches. |
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Training |
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To assist and guide management
on the training of their staff through talks/seminars,
practical demonstrations and the development of
training manuals. |
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Operational review |
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Involves the filing of reports
during the first few months to highlight remedial
suggestions to refine various elements of operations. |
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