1.INCUBATION
We offer industry specialist guidance in terms of menu reviews, presentation, sensory acceptability, ingredient selection and portion sizing for optimal operations and returns.
• Menu Philosophy
• Beverage Selection
• Financial EBITDA computations
• CapEx & OpEx guidelines
• Marketing tie-up
• Human Capital Resource
• Training & Development
IDEA & CONCEPT DEFINITION
OBJECTIVE
Working alongside stakeholders to build on and strengthen the overall concept and food and drink vision.
ACTIVITIES
The project starts with a briefing meeting and our market and trends research and local competitor benchmarking. We host a Concept Definition workshop which sets the foundations for the project.
We’ll create a preliminary financial case model including P&L forecast, staffing positions and salaries and site cost per square foot in order to establish CapEx investment, ROI and OpEx budget. This document will help to validate decisions such as property leases.
Through two workshops, we’ll take you on a journey of our thinking for the menus and dish ideas. Once aligned and you have selected the dishes and creative direction, we’ll finalize the menu development plan which includes supply chain planning, indicative kitchen layouts, equipment requirements and operational plans.
