Services

Operations

• Operations and Efficiency Review and Recommendations

• FOH and BOH SOP Development

• Restaurant Tech Optimization and Implementation

• Service Standards

• Staff Training and Development

• Workforce Planning

• Financials

Menus

• Concept Menus for Culinary, Pastry, and Beverage

• Recipe Development

• Training

Concept & Strategy

• Brand Development

• Visual Identity

• OS&E Sourcing

• FF&E Sourcing