We Take You Through the Entire Process.
- Investor Book
- Pro forma
- Design/ Budgeting
- Construction Manager Overseeing Project
- Hiring
- Recruiting
- Training
- Operations
- Launch
- Financial Control
- P&L
- Managers
- Systems (Bibles)
- Critical Path
- Crew Staffing Notebook
- Cost Control Notebook
- Culinary Training Manual
- Daily Line Check Book
- Standardized Recipe Book
- Survival Guide
- Server Training
- Bartender Training
- Mixology Resource Guide
- Host Training
- Runner Training
- Busser Training
PREPARING FOR GROWTH THROUGH SYSTEMIZATION OF YOUR BRAND WHILE NOT LOSING YOUR SOUL AND VISION
1. FINANCIAL STANDARDS
- CTUIT
- THOROUGH ANALYSIS OF P&L
- THOROUGH ANALYSIS GENERAL LEDGER
- ON LINE MANAGER REPORT
- FINANCIAL COST CONTROL NOTEBOOKS
- ANALYSIS OF PAYROLL AND PROCEDURE
- ANALYSIS OF INSURANCE POLICIES. OUR INDUSTRY RELATIONSHIPS ALLOW US TO ACHIEVE THE BEST RATES POSSIBLE
- NATIONAL BUYING PROGRAM FOR BETTER PRICING
- SYSCO FOR FOOD PROGRAM
- YOUNG’S/SOUTHERN FOR BEVERAGE PROGRAM
- COST CONTROL MEASURES
- INVENTORY SHEETS
- COST OF GOODS WORKSHEET
- CASH HANDLING PROCEDURES
- CASHOUTS
- CASHOUT RECONCILIATION SHEET
- VAULT COUNT SHEET
- EXPENSE REPORT PROCEDURES
2. CULINARY STANDARDS & MIXOLOGY PROGRAM
- STANDARDIZED RECIPE BOOKS
- CULINARY OPERATIONAL INDEX
- CULINARY TRAINING MANUAL
- MIXOLOGY RESOURCE GUIDE
3. SERVICE STANDARDS
- SERVER TRAINING GUIDE
- BARTENDER TRAINING GUIDE
- MIXOLOGY RESOURCE GUIDE
- HOST TRAINING GUIDE
- RUNNER TRAINING GUIDE
- BUSSER TRAINING GUIDE
4. OPERATIONAL STANDARDS
- WEEKLY GENERAL MANAGER REPORTS
- WEEKLY GENERAL MANAGER CONFERENCE CALL
- WEEKLY MANAGER TEAM MEETING
- QUARTERLY VENUE INSPECTION
5. EXPANSION PROCEDURES
- CRITICAL PATH DEVELOPMENT NOTEBOOK
- OPERATING SUPPLIES AND EQUIPMENT BUDGET (OS&E)NOTEBOOK
- FURNITURE, FIXTURES AND EQUIPMENT BUDGET (FF&E) NOTEBOOK
- STAFFING MODULE NOTEBOOK
- MASTER OPENING CALENDAR NOTEBOOK
- NEW VENUE OPENING PROCEDURES NOTEBOOK