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.