Services

 MENU CONTENT DEVELOPMENT

1. Research relevant menu themes (based on trends and competitors)
2. Develop menu sections based on market requirements
3. Develop menu content options

MENU ENGINEERING

1. Analyse current menu into profitability categories
2. Determine new menu content based on analysis to increase profitability
3. Renovate and innovate current menu offering based on sales and profitability analysis

RECIPE DEVELOPMENT

1. Develop recipes for finalised menu items / content
2. Design plating and garnish
3. Develop batch recipes for manufactured menu items i.e. sauces
4. Test batch recipes for waste and yields

RECIPE COSTING

1. Write stock sheets for menu content
2. Determine stock costs for each ingredient – supplied or sourced
3. Cost batch recipes
4. Cost menu items including plate costs and garnish and waste factors
5. Determine selling prices and gross profit per menu item

POINT OF SALE

1. Data base set up – recipes, stock items and selling prices

MENU COSTING MATRIX

1. Set up costing matrix to determine cost of sales and profitability per menu item

2. Determine monthly theoretical gross profit using monthly sales mix

3. Analyse monthly theoretical gross profit versus monthly actual gross profit to determine gaps in the business

PRODUCT DEVELOPMENT

1. Develop packaging – branded and unbranded
2. Ingredient development
3. Tableware / Table Setting development

FLOW CHARTS

Develop and design flow charts for quick food preparation and packaging

SUPPLIER MANAGEMENT

1. Set up deal sheets with suppliers based on agreed pricing
2. Set up ordering process with suppliers
3. Set up the ordering process and delivery days with suppliers
4. Develop order sheets including stock codes
5. Assist with set up of accounts with suppliers
6. Determine opening orders for each supplier

STOCK MANAGEMENT AND TRAINING

1. Prepare weekly stock count sheets
2. Prepare daily stock, prep and issue sheets
3. Train kitchen supervisor on count sheets and prep sheets
4. Set up and label storage areas
5. Prep stock items from batch recipes for store opening
6. Set up kitchen section checklists
7. Train kitchen crew on section checklists and preparation
8. Conduct initial stock take with kitchen supervisor
9. Issue initial stock for store opening with kitchen supervisor
10. Prepare kitchen sections for store opening

MENU LAYOUT AND DESIGN

1. Menu descriptors
2. Photo shoot attendance / recipe integrity management
3. Menu layout and design
4. Menu proof reading
5. Menu printing
6. Menu concept – look and feel based on trends and needs
7. Take away menu design
8. Online menu development

TRAINING

1. Waitron service training
2. Bar service training
3. Kitchen skills training
4. Management Skills Training
5. Food Costing Understanding Workshops

MANUAL DEVELOPMENT

1. Recipe Manual – develop and standardise menu recipes including a final plated image
2. Operations Manuals
3. Restaurant service manual
4. Bar service manual
5. Kitchen skills, product and equipment manual

STORE OPENING ASSISTANCE

1. Assist with bar setup and layout
2. Assist with restaurant set up and table layout
3. Assist with store opening – front of house – including onsite service coaching FOH
4. Assist with store opening – kitchen – including prep and issues BOH