Whether you’re starting from an idea or fixing an existing venue, we build a custom roadmap that connects concept, operations, and numbers.
Share your situation with us on a free call.
We’ll identify the biggest levers for improvement and shape a tailored strategy around what matters most.
We install a system that shows you food + labour performance routinely, with processes your team can maintain.
Tell us where you are (idea, takeover, or relaunch). We’ll map the most efficient path to opening day.
We build your menu with technical standards so the team can execute consistently.
- Food and/or beverage menu creation
- Menu structure + pricing strategy
- Menu design: graphic concept, layout, and final formatting
- Recipes with clear preparation and service procedures for every item
- Technical sheets for each recipe, with ingredients cost and labour cost
- Staff training to ensure consistent execution from day one
- Concept & positioning: market fit, target guest, pricing logic, competitive set
- Feasibility & location: area/location search, site evaluation, feasibility study
- Customer journey & experience: service flow, standards, upselling logic
- Business plan: revenue & cost assumptions, break-even, CAPEX, budget, opening plan
- Project coordination: timeline, milestones, suppliers, contractors, on-site work control
- Legal & administrative support: permits, compliance checklist, coordination with legal/accounting partners
- Licensing support (where applicable): licence rental/provisioning for restaurant opening-
- Team & partners sourcing: chef, mixologist, interior designer, marketing, and other specialists (project-based)
- Menu build (food + beverage): full creation plus recipe standards and rollout plan
- HACCP plan: hygiene procedures, critical points, documentation and staff guidance
- SOP system: roles, workflows, checklists for kitchen, bar, and floor operations
- POS setup (hardware + software): devices, back office, menu mapping, permissions
- Management templates: reporting, cost control, routines, and operational dashboards
- Pre-opening training: staff onboarding, rehearsals, soft opening support, launch stabilisation
- POS setup (hardware + software): printers, tablet + articles, recipes, inventory, staff profiles
- Food cost setup: recipes + costing for each menu item
- Excel templates: monthly COGS + labour cost tracking modules
- SOPs: who does what, when to input data, when to count stock
- Training: manager + staff handover to run the system consistently
