Operational Standards & Controls
Our Operational Standards and Controls Services span across a range of disciplines that aim to plan and control the best practice operating procedures relating to food. These include premises design considerations, menu controls, lease controls, operating standards, visual merchandising, customer service and the overall management of food service and retail food premises. These services offer strategic solutions to delivering service excellence and profit maximisation by way of a planned operational approach.
Common Area Review
Review the common areas within your project to identify ways to maximise customer comfort, services and deliver an overall positive experience
Menu Reviews
& Permitted use Analysis
Ensure all products are aligned to concept cuisine authenticity and permitted use. Additionally, gain insight into any gaps in the food and beverage concepts.
Food Safety Assessment
Assess food operator compliance with the regulatory standards that apply to their cuisine and service standards.
Operator Trend Workshops
Update management and staff on latest trends, sales drivers and visual merchanising techniques to stay relevant in the food and hospitality business and in turn, delight customers and maximise sales revenue.
Lease Controls
Prepare clauses for property managers to include in their leases that control the ‘permitted use parameters’ and operating standards for your food and beverage operators.
Outlet Revitalisation & Sales Maximisation
Our Outlet Revival and Management Services support small to medium restaurant, café and bar businesses, in establishing sustainable and strategic business solutions to drive successful operations. The services also establish unique points of difference to remain relevant in the ever-changing, competitive food and hospitality landscape.
Business & Sales Optimisation
Salex maximisation and implementation of effective business strategies.
Design, Layout
& Efficiencies
Improve operational capability and business efficiencies to drive increased profitability. Ensure customer service levels and comfor are maximised.
Financial Review
& Health Check Assessment
Business financial review and solutions to improve bottom line performance.
Concept Creation
& Development
Deliver ingenuity, insight and conceptualisation to drive modern and on-trend food and hospitality concepts.
Concept Relevance
& Market Assessment
Holistic review and assessment of market conditions to future-proof your business to remain relevant.
Operational Improvements
& Strategies
Elevate your food and hospitality business by identifying solutions to improve operational standards and capability.
Menu Review
– Planning & Development
Deliver a comprehensive, modern, relevant and authentic offer aligned to your concept
Future Food Operational Planning & Control Projects
