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· Recipe development and menu design. When planning your new business or revision of an existing business the menu or product drives all other decisions. Once you decide what you are going to sell (based upon the specific capabilities of your business…you may have to re-equip if you new items cannot currently be produced in your facility) you will need to create standardized recipes for these items. Research and development are part of this process. Once tested recipes have been approved they must be documented and standardized to allow training and consistent production by your staff. Finally all of these menu items must be organized in the point of sale device ---
THE MENU What should it look like? How should it look? Where do the items go on the page? Should it have photos or artwork? What kind of paper stock or cover (laminated or not)? How flexible should it be? These are all items involved in menu design. After making the decisions coordination must be completed with the printer including drafts, proofs and final blue lines. There is a science to this process. Gaze-motion patterning is the science of what goes where on the page. Customers do look in certain areas first. Certain highlights draw the customer’s attention to featured items. After completing a theoretical cost on each item on the menu you can calculate selling prices and which items are the best for your business to sell based upon factors such as food cost, profit margin contribution, ease of production, ease of service, functionality of packaging to go etc. These seemingly simple adjustments can mean the difference between profit or loss in your business (after all of your hard work). We know how to do this. Let our experience work for you!
· Inventory management. - Stock count sheet. - Set re-order levels and product projections. - Sourcing of potential suppliers and compare prices. · Customer service - Set customer service standards. - Evaluate service points for SOS speed of service. - Evaluate current customer service and work together with employees on how it can be improved. · Food cost - Recipe book costing. - Create and cost operational recipe. - Weekly or month end food cost. - Evaluate and identify factors that led to poor food cost if necessary - Stocks take.
· Kitchen or restaurant Standard library - A standard library is a file containing all the tools used to run a business, from the front service to the back of house. Its includes the following: - Service standards step by step. - All information about product, how to prepare food step by step and its shelf life while cooked and temperature of hot product. - It’s also a necessary tool to have, its act as a company’s back born in ensuring product quality and to deliver a 100% customer service. In terms of a key employee decides to leave the organization the Sl will be there to guide new employees how food service is delivered without any change in quality that will affect the customers. - It’s also used as training tool. · Menu planning. - Research of targeted market. - Menu drawing - Menu costing and evaluation of viability to make profit and projections of sales.
· Training Coaching and support - Health and safety - food preparations’ - Food costing - Customer service - Food presentation - Ordering and storing - Food maintenance to prevent wastage and proper food storage and holding equipment utilized effectively. · SMME’s - Catering business advice. - Business management skills - Mentoring and support |
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