SERVICES

 

• SITE SELECTION AND LEASE NEGOTIATION

      “Location, location, and location”, and an onerous                  lease will bury you before you open your doors. What          can you afford to pay?

 

• CONCEPT DEVELOPMENT/MENU CREATION

       Your Menu IS your concept…and your concept IS your         menu

 

• RESTAURANT ECONOMICS 101

      The only thing you can really control is your food &                labor costs. There’s a difference between $1.29/lb. and        $1.69/lb. and the answer isn’t $.40

 

• STAFF RECRUITMENT (FOH/BOH) – TRAINING/MENTORING

       It’s more than hiring for experience….you need the               right “chemistry”.

 

• VENDOR SOURCING

       You need a real salesperson …not just an order taker

 

• MARKETING

       It’s not coupons in the local shoppers guide or the                 placemat at the local dinner