.Restaurant Consultants provide advice to restaurants having trouble with aspects of their business. Specific responsibilities of a Restaurant Consultant include assessing restaurant situation, devising plans, organizing training, checking restaurant records, and helping staff to carry out the improvement plan, restaurant operations knowledge, attention to details, problem-solving, strategic planning, leadership, and decision making.
A restaurant business/management plans is an opportunity to bring your concept to life on paper. It provides an outlet to express your passion for your idea and sell others on it, too. A business plan has two primary purposes: to attract potential investors and to provide a guideline for opening and operating your restaurant.
The services we offer can be found below, for individual requirements or a quotation - please contact us
•Cost Reduction and Operations
•Acquisition of Trained & Skilled Staff
•Allergy and Special Requirement Guidance
•Customs & Culture
•Design & Layout
•Design and Fit Out
•Food Quality & Taste
•Food Safety and Hygiene Star Rating
•Food Standards Agency Compliance
•Franchisee Standards Coaching
•Ingredient cost analysis
•Location Search & Analysis
•Ongoing Training Planning
•Operations Manual Creation
•Pre EHO-Inspection & Hygiene Star Rating
•Sales Price Analysis
•Site Ambience & Layout
•Space & Layout Optimisation
•Staff Levels & Portion Control Training
•Staff Retention Coaching
•Staff Roster Analysis
•Staffing & Training
•Standard Operational Procedures Analysis
•Training & Recruitment
The services are offered with proper time management, and includes:
•Induction Process of the company
•Product & Company Knowledge
Digital/Social Media Training
Office administraion/customers services training.
Restaurant Openings, Restructures, Budgeting and Brokering.
•Restaurant kitchen design.
•Employee hiring, training and manuals.
•Menu business and design.
•Marketing, social media, web search optimization.
•Create a cocktail program that matches the restaurant's authentic (of your choice) cuisine by using previous experience and recent food demand in the area.
•Set-up of social media accounts and help with menu and restaurant design
•Help with train quality employees to help the new business succeed
•Cost containment budgeting for food and Labour
WE PROVIDE COMPLETE HOSPITALITY/Restaurant SOLUTIONS UNDER ONE ROOF
A Boards ¬ Advertising signs placed outside premises to draw in clients and promote offers.
BEO ¬ Banqueting and Events Ordering ¬ the Internal version of the Ordering Sheet.
The manager of a particular section within the kitchen.
CNE ¬ / C&E Conference and events.
Commis Chef ¬ Entry level in the kitchen, responsible for elementary tasks such as preparation/slicing/peeling.
Cover ¬ A paying customer within the restaurant.
DCDP / Demi Chef De Partie ¬ Assistant to the Chef De Partie.
EHO ¬ Environmental Health Officer. These are representatives of the local council and food standards agency tasked with ensuring standards are met and that the public's safety is not at risk.
Executive Chef ¬ Where there is more than one kitchen, an Executive Chef would oversee and would have Head Chefs reporting into them.
Executive Sous Chef ¬ Where there is more than one kitchen, an Executive Sous Chef would be the assistant manager to them all.
F&B ¬ Food and Beverage.
FIFO ¬ First in, First out. Ensuring you utilize your products based on its expiry date not only minimizes wastage, but it also helps with accurate forecasting and reordering.
FSA ¬ Food Standards Agency
HACCP ¬ Hazard Analysis and Critical Control Points. This is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
Head Chef ¬ The Head Chef is the manager of the kitchen as a whole.
HOD ¬ Head Of Department
Junior Sous Chef ¬ Below a Sous Chef is a junior Sous Chef.
KP ¬ Kitchen Porter ¬ those responsible for the cleanliness and order within the kitchen.
Mise en place ¬ Mise en place is a French culinary phrase which means "putting in place" or "everything in its place." It refers to the setup required before cooking.
Ordering Sheet ¬ The shopping list for required ingredients.
PPE ¬ Personal Protective Equipment. From goggles to hairnets and gloves, any item of protective and hygienic equipment is a PPE.
SOP ¬ Standard Operational Procedure. We look at all aspects of your operations and the mechanics of the day to day running of the business to identify any issues and areas of improvement.
Sous Chef ¬ A Sous Chef is effectively the assistant manager for running the kitchen as a whole.
Standing Order ¬ Regular order for regular items from suppliers.
Stock Sheet ¬ Used for regular inventory checking.
Table Talkers ¬ Table Talkers are small folded signs you can place on tables and throughout the site to draw attention to special promotions, deals, and offers.
The Pass ¬ Where the kitchen and front of house meeting is the pass, this is where orders are placed and the food is presented to be taken to the tables.
Our Services and Training
•Restaurant Start Up
•Restaurant Interior Design
•Restaurant Financial Options
•Restaurant Host/ Hostess
•Restaurant General Manager
•Restaurant Floor Manager
•Restaurant Assistant Manager
•Restaurant Operations Manager
.Restaurant (internal) Security
TheIBMC2020© Copyright. All Rights Reserved.