| Existing Operators | New Operators | Tribal Casino Operators | Expansion and Construction |
New
Concept Re-concept |
Consulting Services
Increasing Profit and Sales - Financial Services
 | Increasing Profitability |
| Purchasing and cost control programs |
| Business plans and breakeven analysis |
| Theoretical food and beverage cost programs |
| Cost control analysis |
| Cost and contribution analysis of menu programs |
| Labor and staffing plans |
| Labor cost analysis |
| Automation of control systems using computer hardware and software systems |
| RFP and contract documentation formation |
| Preparation of RFP and assistance with the bid process, operator selection and contract negotiations |
| Automated purchasing systems including multiple vendor bid programs |
Project Management Services
| Project management and oversight - new openings or remodels - hands on coordination with contractors and suppliers as your agent |
| Assist and supplement architect and contractor services |
| Manage the procurement, installation and start-up of equipment |
| Project master planning |
| Development planning |
Construction and Design Services - Physical Plant/Facilities
| Construction and Design |
| Facility design services |
| Site analysis of available space, utilities, traffic, parking, etc. |
| Design of kitchen, service storage and dining areas |
| Preparation of furniture, fixtures, and equipment specifications |
| Equipment specification, bid and purchasing acting as the client’s agent to insure best prices. (We are much more aware of the cutting-edge equipment available to the food service industry. We have no alliance to any particular company as opposed to the restaurant equipment dealer who is interested in selling equipment. A consultant acting as your agent has the ability to correct problems with equipment.) |
| Interior design, design specification formation, and purchasing |
| Computer systems design and implementation |
| Site Selection |
| Operational efficiency facilities design (improve on existing designs with existing menus and operating formats using time and motion and other scientific tools to measure worker capacity and though-put speed, identify bottlenecks and best case deployment scenarios that maximize sales and minimize costs) |
Concept Development Services
| Concept development |
| Concept research |
| Feasibility studies |
| Strategic business planning |
| Re-concept of existing food and beverage facilities |
| Configuration and space allocations for concept facilities |
| Conceptual and market research to assess sales potential of foodservice concepts |
Operations and Management Services
| Operations Management |
| Shoppers Reports |
| Unit Audits |
| Internal feedback systems |
| Interim management of foodservice properties |
| Operational analysis |
| Management assistance with operational design and implementation |
Staff and Management Training and Development Services
| Staff and Management Employee Training |
| Management performance audits |
| Manuals and training materials |
| Staffing of unit management and employees |
| Quality service assurance programs |
| Human resources planning, programs and training design |
| Safety and sanitation training programs |
| New property training coordination |
Menus and Product Development Services
| Recipe Development and Menu Design |
| Research and Development |
| Menu layout, design and production coordination |
| Food and beverage product development |
| Menu development, product and recipe planning |
Marketing Services
| Target group and focus studies of customer base |
| Market analysis for geographic areas and target populations |
| Feasibility studies based upon market and financial analysis of desired objectives |
| Market research |
| Market positioning |
| Integration of low cost marketing alternatives – in-house and out-sourced |
| Staff sales building seminars |
(this is a basic but not an exclusive list of available services)