SERVICES

Services

For Restaurant owners and operators looking to venture into:

• Restaurant Start-Up

• First Time Restaurateurs with a Vision

• Developers with a Concept who are Looking to Build from Scratch

• Operators who are looking to Expand

• Owners and Operators who are looking to tap into the Catering Industry

• Operators who are looking to turn their food service establishments into a high performing operation

should possess a complete grasp on what it takes to turn restaurants and food service establishments into a high performing operation.

In an effort to gain a very tight handle and understanding of the concept, Hire a consultant to walk you through key questions and guide clients to complete what will be a potentially viable idea.

Developers with a Concept who are Looking to Build from Scratch

Business Plan/Pro-forma – The First Step

Many professional chefs and restaurant managers offer Brain Renting for operators looking for quick solutions to combat an array of industry challenges. A full day session with a Consultant, who has experience, will result in answers and solutions to recognized and unforeseen issues along with best practices you can put in place immediately. Using expertise consultant will work collaboratively with you to address and remedy critical food service points.

Following the site visit, a Summary of Findings the consultant will provide you with vital restaurant design documents and management information as well as extensive overview of where we collectively see your operation in the present time. The consultant will provide for you and your operating team a session to include objective feedback on current operations as they relate to people, sales and profits. This document serves as a record of where you are today and provides a great launching point for the

future, as well as a documented record of history for future reviews. By the time the session is completed, operators will be armed with practical solutions to everyday problems.

Site Selection

Restaurant Site Selection and Negotiation
Finding the right location and help with the lease negotiations, improvement allowances and much more is the owner and the consultant responsibility. This service is highly recommended for those without prior leasing experience.

There are many elements that go into choosing a great site. Just to name a few, traffic counts and variations, target audience, competition, population and demographic.

During this time he has developed a proprietary tool that will focus the Site Selection journey to match your specific concept's needs. We rate each site and opportunity using a grading system that will determine the quality of the site in relationship to the concept. Michael Meyer leads the Site Selection process and searches deep into what makes specific sites work for specific concepts.

You will get an objective opinion and recommendations on prospective sites from leasing agents or sellers. Once the location is chosen, Michael will guide you through the demanding negotiations involved with the Letter of Intent and subsequent Lease Review. Leases are written in the favor of the landlord. For the long term health of your business, it is crucial to structure the lease document in a cartful manner. We are commitment to make sure you are one step ahead of the plan.

Site Selection

Restaurant Site Selection and Negotiation

There are many elements that go into choosing a great site. Just to name a few, traffic counts and variations, target audience, competition, population and demographic.

health of your business, it is crucial to structure the lease document in a cartful manner. We are commitment to make sure you are one step ahead of the plan.

Restaurant Concept Design and Development

Entrepreneurs looking to turn their dreams of opening a restaurant into a reality.
Whether working with initial concept ideas or creating scratch concepts, get consultant that can handle the process from creation through design and construction.

New Concepts

For new Concepts, As an owner and operator you have to shape your thoughts into a viable concept. From restaurant building design to opening day, owners and consultants have to do everything it will take to make the registers ring.

For aging concepts, updating your concept and vision in important but without disturbing your loyal following.

Hire companies that can enhance your brand. Concepts have life cycles. The Concepts that survive and prosper through the years are in a constant state of change and modification.

Restaurant and Concept Design

To attract and maintain a loyal customer base, your establishment must have elements that interact together from a design standpoint to bring your concept full circle. Sights, Sounds, Smells, Traffic Flow, Accessibility and Ease of Use are just a few key components of a well planned Design that will represent your Brand in a manner that guests will be drawn to. Hire a consultant that pride himself on having designed distinctive restaurants using a creative team approach that ties the design of the space directly to the Branding of the Concept.

start by gaining a complete understanding of the mission and intent of the Concept through extensive work sessions. Architect that can brings the Vision of the space to life through renderings, graphics and architectural drawings.

The consultant should poses experience includes work on unique custom designs, new shell construction, interiors and renovations of existing facilities.

Restaurant Construction Process

Once the Design Plans are complete, it is time to secure bids for Restaurant Construction, secure permits and manage the Restaurant Construction process.

A consultant that can assist and manage the entire process of the construction or renovation period and can We serve as your representative as it relates to the, construction timelines and budgets.

Licenses and Permits You May Need

There are various licenses and permits required for your restaurant business. Business licensing requirements vary from city to city, county to county, and state to state. Some require all businesses to register, and they collect annual business licensing fees. Others don't require licenses or registration for unincorporated businesses unless you are doing business under a fictitious name (also known as a DBA or "doing business as")

You need a license or permit for occupancy, sanitation, fire safety and liquor. We also check on zoning and sign regulations that may apply to your business and location.

Licenses and Permits You May Need

You need a license or permit for occupancy, sanitation, fire safety and liquor. We also check on zoning and sign regulations that may apply to your business and location.

Restaurant Drawing and Architectural Advisory

Work closely with architects and other designers to ensure that your restaurant is properly designed. Provide construction oversight.

Benefit from our professional experience in cost effective design, layout, kitchen food service planning, kitchen equipment, furniture. Provide consulting and estimating services as well as plan preparation for the Building and Health Departments.

Concept drawings are great for investment purposes also, as they bring your concept "to life". Oversee your project renderings. These are formalized to scale highly detailed drawings and give a "picture" of what your new restaurant will look like.

Services

Schematic Layout - 3-D Site Rendering - Final Architectural Plan Review - Complete Architectural Plans Mechanical & Electric Design - Plumbing Layout -Taurus - Signage - Complete Construction Services Bid Review - Contractor Selection - Progressive Field Visits & Inspections

Draw Request Review and Approval - Punch List and Opening Approval.

Once the Design Plans are complete, it is time to secure bids for Restaurant Construction, secure permits and manage the Restaurant Construction process. Manage your restaurant construction and assist with the entire process of the construction period. Serve as your advocate and protector as it relates to the budgets, timelines and quality of the construction job.

Draw Request Review and Approval - Punch List and Opening Approval.

Restaurant Interior Design

Good design can help position your restaurant in the marketplace. . Sure, you’re selling food but customers are looking for a good experience from the moment they walk in the door until the time they leave. Concept, space planning, lighting and furnishings specifications are all part of the good experience.

Apply innovative design and building approach in designing and building your new or re-modeling your existing food service operation –

whether it is your Café , Bakery, Restaurant, Catering Facility, Bar, Ice Cream Shop, or Gourmet Shop.

Restaurant Design Requirment:

Design analysis

Prototype or one-of-a-kind design

Renovation reports

Space planning, Furniture and finish selections

Interior design specifications and budgets

Construction documents - AutoCAD or by hand

Project management

Full-color renderings

Custom-designed cabinetry

Comply with building codes, health codes and the ADA

To attract and maintain a loyal customer base, your establishment must act like a “People Magnet.”

Is the building a sensory draw? Does the interior space project an inviting aura that symbolizes and supports your Brand strategy?

There are countless elements that must interact together from a design standpoint to bring your concept full circle. Sights, Sounds, Smells, Traffic Flow, Accessibility and Ease of Use are just a few key components of a well planned Design that will represent your Brand in a manner that guests will be drawn to.

use a creative team approach that ties the Design of the space directly to the Branding of the Concept.

Start by gaining a complete understanding of the mission and intent of the concept to ensure Brand elements are being represented correctly in the space.

Finally, Hire an Architect and Design staff capable of bringing the Vision of the space to life through renderings, graphics and architectural drawings.

Hire xperienced Restaurant Architect’s to work on unique custom designs, new shell construction, interiors and renovations of existing facilities.

The Industry offers full AutoCad design service allowing you to get the most from your new or existing store,

offering virtually every design finish you can imagine 3D design layout.

Kitchen design

Commercial kitchen design and installation of quality food service equipment. Apply AutoCad capabilities to assist you with the design and completion of an efficient kitchen. This includes preliminary layouts, equipment specifications, and providing the floor plans and rough-in drawings.

Established relationships with the nation's leading food service equipment manufacturers and provide competitive pricing on top brand equipment. I allows you to procure top quality equipment and furniture manufacturers products for you, at rock bottom pricing.

From the beginning design stages, rely on your input and vision of the end result. We feel this is of utmost importance. Strive for an efficient kitchen, while meeting your considerations as to the desired atmosphere and overall theme of the facility. Apply provides preliminary layouts, specifications and complete mechanical, plumbing and electrical rough-in plans. Combine workflow and functionality of the design for safety and in compliance with your local health and building codes.

Monitor each phase or your project. Apply specifications developed for your project to fulfilled using normal lead times for ordering the equipment, fixtures and furnishings. Meet your schedule and expedite deliveries of your equipment for each phase of the project to ensure quality workmanship and the successful completion of your project. Finally, monitor the on-site installation. Once the installation is in progress, our experienced installation crew provides answers and assistance to plumbers, electricians and mechanical contractors. We are available to start-up all equipment, as well as assist in your training of personnel regarding the proper maintenance of the equipment.

If you are renovating or updating of your kitchen be sensitive to pre-existing plumbing, electrical and gas conditions the may cause you constraints with regard to cost effective decisions. Remain focused on the best overall solution, for you that will enhance your overall kitchen efficiency. In addition, you may consider reuse of existing equipment which may or may not be viable in your remodeling efforts.

Restaurant Kitchen Equipment Selection

Save at least 40% or more on pre-owned kitchen equipment and dining room furniture by going to weekly restaurant, food service auctions and liquidation sale.

Hire professionals, experience, skills, and creative to turn your thoughts and ideas into a well designed and profitable food service business.

Drawings such as:

• Floor Plans

• Equipment Schedules

• Shop Drawings

• Plumbing & Electrical Drawings

• Rough-In Drawings and Elevation Drawings The

Combination of our design, sales, installation, and service departments allows you to handle all of your food service needs.

Know not only how important cooking equipment affects the way food tastes and looks, but how important it is for cooking equipment to function properly night in and night out.

Restaurants Furniture

Customize our furniture for your business, purchase pre fabricated furniture or buy pre-owned from auctions for 50% discaount.

Booths and Banquettes

Booths and banquettes in restaurants and cafes offer customer comfort and privacy. Booth seating saves restaurant space and enlarges your restaurant's seating capacity. Booths and banquettes can help to organize restaurant traffic flow and can minimize cleaning and maintenance. All booths & banquettes can be custom constructed in any length, height, vinyl and fabric.

Restaurant Chairs

Restaurant Chairs in our product line fit every budget. Chairs are designed and manufactured for intensive commercial use. As an option the chair seats can be vinyl, fabric or wood. Outdoor furniture is made from resin or pvc.

Bar Stools

Bar Stools are available in wood or metal, with many different styles and finishes to choose from. Several barstools are available in swivel style or are backless. As an option the bar stool seats can be vinyl, fabric or wood.

Tables

Restaurant tables are a main part of the dining process and affect a restaurant visitor’s experience during their meal. Tables should be carefully chosen and planned for easy staff and customer’s movement through the restaurant. Modular furniture, consisting of separately purchased table tops and bases , is very popular in the modern setting and allows a large range of table styles and restaurant atmospheres to be created.

Growth Strategy

To Build Your Restaurant Business and operate your business at a multi-unit level demands an entirely different skill set than running a successful one to three unit company. Often, great visionaries and hands-on entrepreneurs run into tremendous frustrations when they set out on a multi-unit growth path. There are clear reasons and solutions to these growth challenges.

Michael Meyer will lead the team in strategic growth strategies and subsequent implementation. We will show you how to take your successful Vision and duplicate the process in a controlled and manageable way.

The restaurant industry has thousands of operators who have defined a great concept and successfully opened one unit. Fewer operators have been able to duplicate their initial success into a multi-unit environment. Still fewer have been able to crack the code of operating more than three to five units as well as they did when the company was smaller and easier to control.

Leveraging the success of the concept in its current state, we will design the correct systems and procedures plan to make your business concept manageable.

Menu Planning, Design and Development

Virtually everything you do in your restaurant and how you are perceived in your market is linked to your menu. This would include traditional hand-held menus, menu boards and even verbal menus.

Today, it is next to impossible for independent operators to survive the assault of national chains and the local competition without a strong menu and a kitchen with the ability to deliver it consistently.

The menu in large part defines your restaurant’s image and elevates or lowers your guests’ expectations.

Not only does the menu play a major role in establishing market position and customer expectations; it is probably the single biggest merchandising and profit tool you have got. Unfortunately many operators underestimate the role the menu plays in influencing guests’ selections and miss out on major sales and profit-building opportunities.

Get to the exact core of the operators thoughts and visions. Apply creative expertise of today's hottest Chefs, coupled with empathy for the operator's ability to execute the plan. You must be part Menu Architect, Kitchen Manager and part Chef. Throughout the Menu Development process work with to create the menu items, illustrate the items using appealing word styling, create the recipes, produce web page based recipe manuals with photos of each item and train your staff on the menu rollout process.

Understand the importance of a menu that represents your vision and grasp what it takes to make the Menu an appealing and manageable tool.

Your menu is your primary Marketing Tool and biggest indicator of what you are trying to accomplish.

From start to finish, create a profit-driving menu and participate in your Vendor Relationships, Item Costing, Menu Layout and Par Level. Your menu development process will result in a Menu planning program that works for Operator as well as the Guest.

Costing Out the Menu

Cost out some menu items. Learn how to handle shrinkage when to cut your own meat. Simplify the process of costing out menu items to save you time and money.

Pricing the Menu for Profit

Do you have too many items on your menu? Which ones make the most money? Apply modern menu engineering techniques. Eliminate the items on your menu that don’t add to your profit potential, and price your menu to insure a profit.

Learn how to update your menu prices to reflect minimum wage increases.

Human Resource Development

Employees are our Most Dynamic Resource of your company! Finding great leaders and managers has become increasingly difficult. Competition for talent continues to increase and candidates are expecting more than ever from employers.

Understand today's recruiting environment and be aggressive in our approach for recruiting the right talent for the right concept. Understanding the needs and the personality of your operation. Use a variety of resources to source and recruit candidates that will flourish in your system.

As we find potential candidates, we implement our multi-level interview system along with objective Profile testing and background checks. Owners and consultants should do the heavy recruiting and once you narrow the candidate list to a manageable level, introduce the best candidates for interviews and final approval.

Culinary Training

As the food service and hospitality industry continues to change, it’s becoming increasingly important for professionals to build on both their administrative and culinary skill sets to meet the demands placed on today’s senior-level chefs. Chefs and food production managers have to prepare themselves and their organizations for today's economy and the changes that lie ahead? implementing culinary program helps you gain an advanced awareness of the challenges that face our industry and develop solutions to your ongoing challenges.

FOH Management

Apply orientations to you Restaurant Management team, Marketing, Human Resources, Technology, training, Accounting and Financial Reporting on-going basis.

Hire Professionals-First time restaurant operators can also enjoy the level of comfort knowing there is a seasoned and successful force behind their brand.

Restaurant operators can work towards leveling the playing field with the competition.

Food and Beverage Management

While we believe that taking care of your guests and your staff are the two most important things you do in this business, you also need good controls, when you're dealing with food and beverage.

Apply orientation programs including auditing, training, staff coaching and any additional components required to meet a client's specific objectives.

System organization and set-up ensuring seamless communications and processes.

Learn how to evaluate you business' performance and formulate decisions while always keeping the guest in mind. Remember to enforce key factors of marketing through menus and guest-based promotional strategies.

Workshop Objectives:

• Menu Engineering

• Guest-based Marketing

• P&L statements and balance sheets

• Labor, food and beverage costs analysis

• Marketing plans development

• Written quizzes and tests

• Seminar style facilitation

• One on one training and support

• Extensive question and answer periods

• Extensive Resource Guide and Workbook developed and facilitated

• Small group work, reporting back collective answers to the larger group

• Scenario role plays to small group with Colleague feedback on performance

• Scenario role plays to entire group with Colleague feedback on performance

• Open classroom style encouraging questions, personal thoughts, experiential knowledge and best practices

• Skills modeling

• Food and wine tasting

Provide ongoing training tools and measurement methods.

FOH Management

BOH Management

Meir Vaknin Provides online information for periodic culinary team training. Formal training of your employees is usually considered an unnecessary luxury. However, the benefits of proper and periodic training and clearly stating company policies are long-lasting. You will save money, have a happier staff and more content clientele.

Apply appropriate price points, craft creative names for menu items that reflect your brand and produce mouth-watering descriptions that will entice your guests to return.

When creating or revamping a restaurant concept, every aspect of the brand should be considered, including what goes on the menu.

Work closly on concept development and marketing strategy to create menus that effectively capture the essence of your restaurant.

Develop menus that adhere to current dietary and food trends, while building the marketing strategy into the menu to innovative reflect the personality of your brand.

Develop comprehensive menu services start with competitive menu and recipe research, as well as testing, tasting and plate presentation.

Provide the opportunity to ‘test drive’ the menu in a live kitchen environment, said Meir Vaknin, who has worked with a number of high-profile restaurants, including Fine Dining, Diners, Cafes, Bakeries Gourmet Food Stores and Banquet Facilitates.

You can also develop recipe and beverage manuals, costing and suggested product specification lists, kitchen equipment and design recommendations, and small wares package specifications.

And that’s not all we bring to the table.

Suggest appropriate price points, craft creative names for menu items that reflect your brand and produce mouth-watering descriptions that will entice your guests to return.

Restaurant Marketing

Every business deserves and demands a thoughtfully constructed plan for growing sales and profits - a restaurant marketing strategic road map that efficiently helps you reach the fullest potential of your company. We help you build it by developing restaurant marketing strategy in the areas of branding, positioning, culture, public relations, training, design, local store marketing, new store openings, concept development and an overarching restaurant growth strategy.

If your local market is typical, you've probably noticed the number of eating establishments in your area increasing at a faster rate than the number of people available to frequent them. As an independent operator, chances are you don't just have more competition, but in particular, more competition from chain operators who are very focused on capturing market share and have the marketing budgets to get lots of attention.

While the chains can be serious competitors, independents have definite advantages. You'll need to learn strategies and tactics to take advantage of your independent status and ways to effectively market and promote your restaurant without resorting to the traditional means of expensive and often ineffective mass media advertising.

Your objective in this section is to bring to light many approaches and ideas for you to consider in the area of increasing customer counts and sales volume through creative and "low cost"

A key component of successful restaurant marketing is to keep trying. Constantly experimenting with inexpensive ways of attracting attention and creating interest in your restaurant will eventually lead to positive results. You need to acquire a wide variety of proven ways to enhance your marketing skills and create more customers.

Incentive Programs that Empower Employees

Help development incentive programs for servers, kitchen staff and managers. The best management and incentive programs are directly related to items that the managers can control. Our simple incentive plan based on profit after prime cost can be implemented in the smallest or the largest restaurant.

Bring restaurants and people together.