2. Food Operator Processes & Management
Maximise sales opportunities and customer-experiences requires a range of management control tools and minimum operating standards which form part of the lease agreement and on going performance evaluation.
2.1 Design and Operational Considerations for Common Areas
Provide your operators with design considerations for all operational aspects.
2.2 Recommended Operating Standards for Food Operators
Create a tool to ensure operational standards are maintained throughout your precinct.
2.3 Tenancy Design Review for all Food Tenancies
Review and critique each tenancy design submitted for optimal functionality.
2.4 Are You Ready to Open?
Pre-Opening Preparation Checklist
Check if your operators are up to scratch 6 weeks prior to opening.
2.5 Post-Opening Review Report
Review operators 2–4 weeks after opening to highlight issues and identify opportunities.