Outfitters
You operate a business that offers hunting and fishing, accommodation and food services. Food has always been the weak point of your offer. It’s time to change. We’ll help you modernize your food offering, improve your customer experience and increase your profitability.
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Outfitters services
Here are some services we offer and customize based on your needs.
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
- Analysis of the financial statements and recovery plan
- Cost structure analysis
- Cash crunch solutions
- Cost-control system development
- Raw material cost and procurement process analysis
- Labour cost tracking tool
- Supplier and negotiations management
- Profit margin optimization
Executive coaching
- Human resources challenges solutions
- Executive selection and hiring process
- Selection tests
- Addressing your financial challenges
Renovation of premises
- Follow-up with the architects throughout the project
- Selection of kitchen equipment
- People flow analysis
- Operational design efficiency
- Creating kitchen plans
- Plan optimization
Restaurant operations
- Quality issues audit
- Kitchen operations optimization
- Inventory management optimization
- Cost calculation tool
- Staff training guide
- Best practices guide
- Labour cost tracking tool
- Quality issues audit
- Implementation of new working techniques for operating cost reduction
Case study
Outfitters
The problem :
You’ve been operating an upscale lodge for a few years on the Cascapedia River in the Gaspé Peninsula. Your 3 days/3 nights fishing stays sell for $5,000, transportation not included. Your customers come from all over the world to fish. Your business generates a good profit margin and your employees make a salary that encourages them to come back. You’re satisfied. One evening, a wealthy European businessman shares his view of your business with you.
We analyze your menus and financial statements and conclude that your operations are profitable, but present perceived quality challenges. We review your food offer with your chef. We plan 2 work placements in high-end restaurants in Montréal for the next off-season. We create a menu that revolves around the products of your region for a home run every night. Your customers eat at the best restaurants on the planet and understand the codes of luxury. So do we. We create a high-level evening for the last day of your typical stay: a meal cooked over a wood fire in the open air with fresh scallops.
We advise you on the purchase of a distinctive device: a meat-aging fridge. We create an optimal aging procedure and put you in contact with the best prime rib producer of the province. We advise you on adding an old vintage section to your wine list by putting you in touch with an exceptional bottle collector. Your customers will appreciate this addition, and so will your banker.
Your client tells you about the exceptional fishing quality of the area.
You understand that you didn’t impress anyone with this year’s menu.
The freshness of the seafood you serve leaves your client puzzled.
The lobster gnocchi with dried tomatoes has a dubious texture.
A customer survey confirms the businessman’s view.
The work of your new chef seems problematic.
The actions :
- Modernization of your culinary approach
- Standardization of a new menu
- Identification of new trends to follow
- Coaching on the equipment to use given your volume
- Coaching on implementing activities with a high perceived value
- Creation of a new wine list
The result :
Your menu is revamped, finally! We were able to identify products that your international customers value. Your staff is proud to present the new menu. Your returning clients are excited about the changes. Your returning clients are excited about the changes. At the end of the first season, you already have several customers who insist on making their deposit for next year, when you normally only require it in February. Your sales of wines and extras are up. Cooks in the region apply during the off-season having heard about your new approach from the guides. The upward trend is taking hold as your customers are already looking forward to their next trip. After the quality of fishing, your menu is now your new selling point. All this in one season!
