Human Resource Services

F&B Consulting Services

Menu Development

Helping clients design and refine menus involves a collaborative, strategic approach to creating an appealing, profitable, and operationally manageable menu. Here’s how this process typically unfolds:

  1. Concept Design and Menu Structure
  2. Product Sourcing
  3. Recipe Development and Costing
  4. Menu Design and Customer Appeal
  5. Menu Testing and Optimization
  6. Ongoing Updates and Seasonal Changes

Operational consulting

Focuses on enhancing efficiency and ensuring smooth, cost-effective operations. Here’s how this is typically approached:

  1. Efficiency Assessment
  2. Kitchen Workflow Optimization
  3. Inventory Management
  4. Cost Control and Resource Optimization
  5. Staff Training and Development
  6. Order Management and Service Efficiency
  7. Ongoing Monitoring and Adjustments

Marketing and Branding

are essential to building a strong, recognizable presence that keeps customers engaged and loyal. Here’s how to provide strategic guidance on customer experience, branding, and online presence:

  1. Customer Experience Enhancement
  2. Building a Strong Brand Identity
  3. Online Presence and Digital Strategy
  4. Reputation Management and Customer Feedback
  5. Engagement and Loyalty Programs
  6. Data-Driven Decision Making

Financial planning

is critical to maintaining profitability and sustainability. Here’s how to provide guidance on pricing, cost control, and profitability:

  1. Pricing Strategy Development
  2. Cost Control and Food Cost Management
  3. Labor Cost Optimization
  4. Operational Cost Control
  5. Profitability Analysis and Benchmarking
  6. Revenue Growth and Upselling Strategies
  7. Forecasting and Financial Planning
  8. Continuous Monitoring and Adjustment

Training staff in food safety, customer service, and culinary skills

is essential for maintaining quality standards, ensuring customer satisfaction, and supporting the business’s reputation. Here’s how to structure a well-rounded training program:

  1. Food Safety and Hygiene Training
  2. Customer Service Excellence
  3. Culinary Skills Development
  4. Health and Safety Protocols
  5. Teamwork and Communication
  6. Ongoing Development and Feedback