Services available

Cost Control Management/Profitability

P&L Analysis
Prime Cost Analysis
LBW Cost Analysis
Food Cost Analysis
Labor/Scheduling/Productivity
Vendor Selection and Pricing Programs
Controlling cost through Portion Control

Sales Building

Staff Suggestive Selling Techniques
Building Repeat Guest Visits
Manager Coaching / Performance Follow up
Increasing Guest Check Average
Menu Pricing Strategy / Profitability

Guest Service / Food & Beverage Quality

Steps of Service - Service Standards
Guest Experience Analysis
Recipe Adherence/Par Levels/Food Safety
Manager Interaction/ Manager Visibility