Having opened numerous restaurants of various types, we provide all the pieces to a new concept: development of full-service and upscale restaurants, fast casual and casual concepts, bars, lounges, food service in night clubs, hotels, airports, markets, and retail establishments looking to add a food concept.
Front and Back of the House – A successful concept is based around the dynamic relationship between front and back of the house operations. We work with architects and designers to help ensure optimal flow is achieved.
Design & Layout – We work within a budget for purchasing all front and the back of the house equipment and smallwares.
Staff Training – Getting off to a good start begins with a well trained staff. We advise on the hiring of key personnel and develop the training materials for all positions.
Construction Timelines and Guidelines – From breaking new ground to remodeling, we coordinate an intricate pre-opening schedule.
Food and Beverage Procurement – We identify vendors, sources and farms, and put comprehensive purchasing and inventory systems in place.