Back of House Efficiencies
Teaching the best utilization of your food service business’ staff and time.
This includes point of sale equipment, staff scheduling, and the systemization of work flow.
Helping you fully develop your business’ mission and identify its patrons.
Helping to maximize revenue and client experience.
Evaluate and train management to ensure optimal benefits. Implementation of metrics used to evaluate successes and shortcoming of current team
Service & Hospitality
Implementing staff training, education and skills development.
Includes bookkeeping services and financial analysis.
Strategizing capital outlay coupled with business goals.
Building relationships and accounts with major vendors to decrease spending.
Creating employee goals, staff evaluations, and motivational techniques.
Comparative analyses and implementation of promotions including public relations, special events, and print and electronic media.