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WHAT WE DO

  • New business conceptualization 
  • General contractor relations
  • Technology and software setup (POS system, inventory, etc.)
  • Initial product and dry goods purchases
  • Teaching and training staff 

PRE-OPENING / NEW STORE LAUNCH

OPERATIONAL PROFITABLITY OPTIMIZATION

  • Vendor and distributor negotiations
  • Bottom line cost analysis (P&L, cost of goods, labor costs) 
  • Operational problem resolution

STAFF & MANAGEMENT TRAINING

  • Interim general manager during recruitment, interviewing, hiring, and training of new manager
  • Management hiring and employee management 
  • Staff education and training 
  • Hospitality training and leadership development
  • Implementation of stakeholder strategies

MENU ENGINEERING

  • Price evaluation
  • Menu and recipe creation that fit your clientele and your brand 
  • Food menu overhaul, seasonal cocktail menus, balanced wine lists, catering menus, and more
  • Food and liquor cost 
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