Family entertainment center
Concession Advisor
About
Turn key food and beverage consulting, starting with design complete through training and opening.A well laid out design and food service process, taping into a North American network of trusted industry professionals.
Company Focus
A diverse background that focuses on specializes in franchise systems, both starting from from ground up operation or refining the current systems. Using a four step approach that includes design, vendor partnerships selection, equipment training and growth. When working on a new build restaurant the systems I put in place are seamlessly laid out to make your training of new employees effortless.
MY APPROACH
• Overview concept and site – “client’s vision”
• Development of conceptual menu
• Understand customers, competition and price points
• Assist Client in creating
a brand identity
KITCHEN DEVELOPMENT
• Discuss kitchen layout, seating design, and overall flow of food and beverage service
• Provide kitchen layout plan as follows:
o Kitchen Architectural & MEP drawings. These MEP drawings shall be provided by our preferred vendor, Russell Hendrix Foodservice Equipment – United States, and will be forwarded to your local Engineer & Architect for their review and applicable stamps
• The cost of these MEP’s will be credited towards equipment purchases, if purchased through vendor
• Provide complete list of all required equipment
o Costing all applicable equipment
o Equipment start-up and training
• Correspondence with architect regarding design and equipment for health and fire code compliance
MENU DESIGN & DEVELOPMENT
• Development of menu presentation
• Consultant will complete all recipes and provide
o Brand / food recipe book
o Brand / food photo wall guides
• Complete layout of cooking procedures, plate presentation and packaging
• Provide complete food and beverage cost analysis
o Recommended pricing and margins
• Beverage layout, drink menu, and bar menu (if applicable)
o Brand/beverage recipe book
o Brand/beverage photo wall guides
• Seasonal and regional recipes recommended (if applicable)
• Promotional menu strategy (Limited time offers)
SUPPLIER SOURCING & SETUP
• Establish the supply chain for all food and beverage items
• Leverage food and beverage purchasing programs thru already established national accounts with approved vendors
• Establish paper goods program
• Establish required chemical needs for facility
• Prepare comprehensive Order Guides and Inventory Data Sheets
• Set rebate programs for all food and beverage products, where applicable
GRAND OPENING, ROLLOUT & TRAINING
• Customize an operations manual for Client’s facility
• Provide on-site / grand opening training
• Provide complete labor charts and flow for food and beverage service
• Provide “Front of House” opening and closing procedures
• Provide “Back of House” opening and closing procedures
• Identify FOH & Kitchen leads
o “Train the Trainer” Certification
o Detailed program for training within the staff
• General kitchen and counter operations
• Chemicals and cleaning procedures
• Food safety, sanitation and cleanliness
• “what the Health Dept. looks for!”
• Customer service guidelines
• Cash handling procedures
• Credit card procedures
ASSESSMENT & SETUP
• Overview concept and site – “client’s vision”
• Development of conceptual menu
• Understand customers, competition and price points
• Assist Client in creating
a brand identity
AUDIT
• One quarterly & One Mid-Year visit to audit the food program
o Visits/timing shall be mutually agreed upon by both parties
o Consultant will perform quality assurance audit to ensure proper operations and implementation of procedures
o Travel for these audits shall be approved by Client and expensed as detailed in Item (3)
Contact
Darlene would be happy to answer any questions you may have.