Overview

ROP Restaurant Cosultancy Services; Service 1: Operational Evaluations & Concept Development Complete assessment and evaluation of food service facility, management systems, management and staff performance and financial performance through observational evaluation, management and staff interviews and documentation review. Evaluation report presentation with recommendations. Redefine and fine-tune the concept of the restaurant. The goal of the concept development is to design a more competitive restaurant operation that will be successful in the marketplace. Service 2: Cost Control & Menü Development Help maximize quality and productivity, and reduce costs. Food and beverage controls, inventory controls, purchasing controls, revenue controls, stock and waste controls, labor controls, P&L worksheet. Menu concept, item selection, pricing and features. The goal of menu engineering is to develop a menu that is properly engineered to provide an effective marketing tool to increase appeal, sales and profits. Service 3: Operational Manual Creating A complete library of operational manuals custom-fitted to the operation. Staffing, management systems, recipe manual, position manuals for front and back of the restaurants, employee rules. Job descriptions, opening/closing duties and responsibilities for all front and back of the restaurant positions. Flow charts, controlling critical points, daily operational check list, food hygiene. Periodically operational audit.