OPERATIONS CORRECTIONS
RESTAURANTS/BARS/
KITCHENS
- Menu audit and menu engineering.
- Check Standard Recipes and advise on anomalies
- P&L formats, reports, cash flow checks
- Organization Structuring & Employee optimization
- Policy Manuals
- Training of Service Staff on Guest handling, upselling
- Assist with marketing initiatives, CRM initiatives, Social media initiatives.
- Kitchen operational efficiency – work flow, storage, hygiene, equipment condition, KOT to table flow, audits
- Study expenses and optimize for optimum bottom line
HOTELS/RESORTS
- Business Forecast and plan
- Standardization of amenities
- Crockery, cutlery and glassware –calculations, sourcing if required.
- Staffing recommendations based on Operations.
- Policy Manuals
- Service sequence
- Training of staff on Service Sequence and Customer handling.
- Put in place cost controls and reporting set up
- Kitchen operational efficiency – work flow, storage, hygiene, equipment condition, KOT to table flow, audits
- Service Efficiency – Staff training, upselling, Guest Feedback tracking
- Financial Efficiency – MIS process implementation, weed out excess costs, goal setting,
- Menu – Menu corrections, Presentation, New menu implementation
- Reporting formats, MIS formats, Menu Engineering.
- Audits
- Overall bring in professional set up
My Valuable Clients
