Let us worry about the details

F&B Masterplanning is crucial for any real estate project as it defines the relationship between retail, dining, and entertainment (RDE)

Restaurant or bar concepts don't create or develop themselves. There is a methodology behind this process that will help you eliminate mistakes and bad practices. A consultant will do their due diligence from food and beverage direction, actual restaurant concept, and design to ensuring that your investment is sustainable and makes financial sense.

A business plan is a necessary step that allows for the full clarification of ideas, next steps, and considerations. The plan will include a concept brief, competitor analysis, SWOT, estimated investment cost, three-year revenue forecast, working capital, pre-opening costs, and resources required. It will give financial information on revenues and expenses to facilitate the decision process or convince potential investors.

Where do you see your business in 1 year, 5 years or 10 years from now? It is said that all the effort and work you put in today will have an impact on how you will expand your business in the future. Our pragmatic approach will help any new business to plan for the future and ensure that the right resources are applied to successfully grow your brand, increase your revenues while controlling your expenses in the process.

The process of implementation is the start of putting all the building blocks together that eventually lead to the opening of your business. As a collaborative consultant, our team will guide you through the various stages of implementation and will ensure that the concept intent remains intact.

An operating restaurant business requires attention from a lot of different angles that cannot necessarily be provided by owners and management; accounting, HR, quality control, admin support, business analysis, etc... Our team of experienced restaurateurs can take the burden away of owners by acting as backup support or even owners representative.

A kitchen and its back-of-house area can represent 30% or more of your total food and beverage investment, it is therefore of vital importance that this is given sufficient attention. The kitchen design is to be user-friendly for your culinary team, financially friendly for your budget, and has to comply with the local HACCP legislation.