Existing restaurant
The market is changing, costs are rising and you’re wondering how to maintain your competitive edge and increase sales without compromising your margins. If your business needs help, we’re here to help transform it, boost profitability and improve competitiveness.
Request a consultation
Services for existing restaurants
Here are some services we offer and customize based on your needs.
Restaurant operations
- Inventory management optimization
- Cost calculation tool
- Staff training guide
- Best practices guide
- Labour cost tracking tool
- Kitchen operations optimization
- Quality issues audit
- Implementation of new working techniques for operating cost reduction
Menu
- Culinary strategy and identity
- Brand and menu consistency
- Full menu development
- Recipe standardization
- Operation costing and price fixing
- Recipe book with photos
- Professional photo shoot
- Creation of a distinctive wine list
- Standardization tool for the chef
Financial optimization
- Financial statements and recovery plan analysis
- Cost structure analysis
- Cash crunch solutions
- Cost-control system development
- Raw material cost and procurement process analysis
- Labour cost tracking tool
- Supplier and negotiations optimization
- Profit margin enhancement
- Executive coaching
- Human resources challenges solutions
- Executive selection and hiring process
- Selection tests
- Tips
- Financial issues
Executive coaching
- Human resources challenges solutions
- Executive selection and hiring process
- Selection tests
- Tips
- Financial issues
Renovation of premises
- Follow-up with the architects
- Selection of kitchen equipment
- People flow analysis
- Operational design efficiency
- Plan enhancement
Marketing plan
- Impact maximization on opening
- Social media tools
- Social media presence improvement
- Google Maps profile optimization
- Listing, reviews and comments
- Capturing new customers
- Communication plan
Case study
Existing restaurant
The problem :
You receive your financial statements from your accountant 3 months after your fiscal year-end. You realize that your profit margin has fallen yet again while your food and labour costs have risen even further.
We analyze your menu and work with your staff to standardize and set prices in an effort to reduce costs. We use blind hiring to replace your executive chef. We evaluate your best candidate and give them a revealing test in an outdoor kitchen. True champions respond well to events and the candidate is committed. We advise you on their future employment contract and the structure of their performance bonus.
While we’re at it, you want to renovate and refresh your dining room. You know your workspace better than anyone. We analyze the problems to be solved, advise you on changing equipment and draw a simple layout of the space. After the renovations, we’re there for the first tasting organized by the new chef. We give you feedback on the customer perception of the dishes and the impact on your food cost. We provide with you a tool to simplify the standardization work of your chef and allow you to follow his development work remotely.
Your competitors are stealing customers from you.
During the course of the assignment, you realize that your chef will not solve the issues you have.
Your sales are maintained, but only because of sales price increases.
Our audit reveals that your food offering is aging.
Your chef can no longer create an electrifying menu.
The actions :
- Analysis of the offer
- Standardization of a new offering with the current chef
- Application screening
- Candidate assessment tests
- Summary of actions taken
- Workspace optimization
Result :
A restaurant renovated in 3 months, a new chef, a more efficient workspace and an inventive menu. This is an assignment that will leave its mark for many years to come. We conclude by agreeing to 2 meetings in the next year to follow up on the evolution of your chef in your restaurant.