Feasibility, Execution & Risk Mitigation

The OnSite method is to provide tangible returns and increased performance-based results for our food & beverage clients. Assisting in the steps and requirements needed to open profitably, combined with the systems to build an automated and turnkey product, our clients see positive change.  

The multidisciplinary team consists of highly skilled and credentialed professionals, able to manage the concept from inception to opening with the efficiency and corporate framework to ensure profitability and maximize unit capability.  

 Many members of the team have experience within the growth sector across a variety of cuisines and ranging from corporate ownership to franchise or licensing. Having filled key positions from operations manager to CFO to CEO, our team brings highly specialized experience to provide value to our clients.

Our New Store Clients Include:

(1)  Clients seeking to open a restaurant for the first time: Providing A-Z assistance from the original idea all the way to the opening of a successful, profitable and turnkey unit.

(2) Clients seeking to open a prototype for growth: With an existing idea, the creation of a successful prototype with the intention to grow through franchise, licensing or individually.

Industries Served Include:

Fast Food - Quick Serve - Fast Casual - Casual - Fine Dining - Arena/Sports Service - Real Estate Developers - Shopping Centers

The key to working with new concepts and developing successful restaurant, franchise and hospitality businesses includes:

PRACTICE AREAS - BRIEF OVERVIEW

FEASABILITY ANALYSIS & CONCEPT DEVELOPMENT
Understanding the technical elements of the concept and the desired demographic being targeted. Examination of all aspects of the concept and a feasibility study to maximize the opportunity and generate the greatest returns. It includes the marketability of the concept and the required factors to create a turnkey operation and best position the concept for success.

MASTER PLANNING & ROLL OUT STRATEGY
The core components of the concept is the largest undertaking within a new restaurant environment. It includes the menu development, pricing requirements, food service automation, layout and the corporate requirements for design criteria, site selection, localization, marketing and training. Above all this are the corporate requirements to manage the product distribution, maintain QoS and the various third parties.

RESTAURANT SCIENCE & ECONOMIC MODELLING
The development of an economic model deemed viable requires continued modification and scenario analysis to determine impact of changes on profitability. The key to remaining competitive is the ability to be dynamic and modify the service offerings to the consumer. The key to ensuring profitability through change is the use of theoretical analysis and modeling. The key to greater profitability is the implementation of an in store Restaurant Revenue Management Strategy that can utilize sales and volume data to determine potential challenges and underutilization. Yield management applies to every element of the operation, from workflow to the consumer and inventory, and its subsequent impact on volume and profitability.

UNIT OPERATIONS & PROCEDURE MANUALS
On a localized level the concept needs to be bundled into a bible that can be trained to new or existing staff. Maximizing revenue is about investing in systems and processes not individuals. Should you choose to grow, all units irrespective of demographics or location will benefit and produce the expected result. The creation of operations, procedure and training manuals ensure consistency and control of the brand and the execution of the concept correctly. The processes the unit undertakes must be standardized and easy to follow. The creation of manuals combined with a well-executed training program mitigates the risk of rogue managers, substandard customer service, mitigates potential legal implications and allows the brand to blossom.

LEGAL CONSULTATION & COMPLIANCE
Whilst the legal requirements to open are onerous and substantial, our process makes this experience less cumbersome. In addition, the importance of in store management systems are a crucial element to health & safety and reducing legal exposure.

SYSTEMS, OPERATIONS & PERFORMANCE MAXIMIZATION
Ensuring maximum profitability requires constant analysis of all the processes, purchasing and operations to implement stronger service standards, quicker product delivery and greater customer transaction value. In depth audit and review of existing systems combined with RRM protocols need to be constantly updated and deployed. From corporate intranets to reporting protocols, e-marketing programs to technology platforms, a strong infrastructure creates a network with ownership and drives success. Maximizing performance with audit and technology provides a competitive advantage in the marketplace.

HELPFUL RESOURCES:

The Uniform Restaurant Opening Template whilst not all encompassing provides a great check list of all the items that go into opening a restaurant. Why do we give away our gold dust? Recognizing what must be done is vastly different from having completed it hundreds of times and understanding how to do it in the most cost effective and efficient manner, without error.

10 Steps To Restaurant Understanding

The Value Of A Restaurant Consultant Bringing in an experienced restaurant consultant can save money, find money and create money.

For information on how we can assist you with your new restaurant concept or opening please contact a restaurant consultant today.

• New Restaurant concept design & planning
  Creation of the concept and the design of the profitable business model including price point, guest duration and requirements for profitability.

• New Restaurant business plan & financials
  Taking the restaurant concept and creating the full business plan and projections for internal use or the sourcing of investors for the project.

• New location sourcing and lease negotiations
  Sourcing the location based on the requirements for profitability and the negotiations of the lease to ensure success today and for the long term including TI or rent abatement.

• New design & kitchen planning
  Design and planning of the restaurant for maximum efficiency and workflow, working with the architect or designer to ensure that the sequence comes before the beauty.

• New Restaurant openings
  From licensing's to training to hiring to all the 100's of items that go into a restaurant opening. Ensuring your restaurant opens and is not only profitable from day one but also organized and efficient.

• Menu Planning, Development, Pricing & Roll Out
  Creating the correct menu based on your customers demands and the required price points and transaction requirements to ensure a margin. Ensuring the menu has few steps to plating and can be served in volume.

• Systems, Processes and Automation
  The real restaurant profits are in efficiency which stems from automation of your restaurant. Creating an environment based on replication ensures systems exist to prevent problems, errors, theft or waste.

• Beverage Management & Mixology planning
  From pricing to menu design, creating the right product at the right price yet still ensuring a unique product demanded by your customers. Finding the balance between the perfect drink vs time to prepare vs net cost.

• Existing restaurant concept redevelopment
  Tweaking an existing restaurant concept and making adjustments to increase performance, prepare for growth or create a better margin.

• Existing efficiency and yield management services
  Taking an existing model and using restaurant science to determine areas to increase efficiencies in the process to increase customer volume or average spend. A data and economics based study of your customers and processes.

• Existing turnaround and distress management
  For restaurants suffering from lack of profitability or an unmanageable debt load, turnarounds can provide immediate solutions to curb the losses and navigate towards an exit.

• Existing debt workout
  The renegotiation or amortization of existing debts to pay down on the dollar or extend the terms provided to prevent a burden on cash flow.

• Restaurant Growth, franchising & licensing
  Taking an existing prototype or business model and defining the best route to growth and the legal, operational and management hurdles required of a growth concept.

• Interim Restaurant Management
  Parachute management affords an operator a clean slate with interim management and staff when hurdles exist to prevent change.