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Restaurant Market Study
a. Organization of Competitive Restaurants Survey
b. Definition of Restaurant Concept
c. Restaurant Performance Evaluation
d. Restaurant Shopping Report |
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Restaurant Design
a. Conceptualization
b. Layout
c. Design |
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Menu
a. Food Concept
b. Recipe Development
c. Associates Training Programs
d. Menu Engineering
e. Menu Design |
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Wine and Beverage List
a. Beverage Concept
b. Organization of Wine Tasting Sessions
c. Composition of Wine List
d. Associates Training Program |
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Profit Enhancement Study
a. Labor Cost Study
b. Food Cost Study
c. Beverage Cost Study
d. Operating Equipment Study
e. Restaurant Pricing Study
f. Operating Policy Development |
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Restaurant Marketing Programs
a. Food Promotions
b. Cook Book Development and Production
c. Beverage Promotions
d. Festivals
e. Points A, C and D Include:
i. Collateral Materials Design
ii. Recipe Development
iii. Associates Training Programs |
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Other
a. Corporate Food and Beverage Policies
b. Corporate Purchasing Programs
c. Corporate Beverage Programs
d. Corporate Quality Assurance Program |
