Our service is intended to be personal approach. We manage hotel operation and provide recommendation for your project site, market study and market insights and help choosing the suitable brand for your project
No matter how many rooms you have, we are able to accommodate your size 30 rooms, 100
rooms and condotel, we develop well-researched strategy tailored to maximize profit to your needs
Our intention is to keep the business cost effective without ignoring quality. It benefits both the owner and the customers, reasonable investments leads to fair sales price which in turns high yield in returns
A Feasibility Study is an invaluable tool in evaluating the probability of success and risks
associated with your hotel and restaurant project. Our team will travel to your location and
compare your concept’s unique features with your specific site attributes and then present you
with a financial forecast of your business
All great hotel and restaurant concepts possess unique points of differentiation. Our methodology in developing your hotel and restaurant concept is to develop an exciting brand image that will capture your guests’ attention then craft design features and operating principles that that support your brand. Designing distinctive points of differentiation in your concept will conjure up an emotional connection between your guest and your concept resulting in outstanding sales performance and brand loyalty.
We will create brand touch points that inspire and incite enthusiasm. We will guide you in creating your unique image and create systems that will keep your brand messaging consistent for all audiences. We will describe the brand, the brand associations, concept positioning, value proposition, visual language, look and feel and the tone and manner it should be presented.
Food is our passion! We believe food is the essence and soul of the restaurant. It is what first comes to mind when guests are making a dining decision and causes them to return to your restaurant time and time again. Our approach when developing innovative menus and food offerings is to focus on creating food with integrity, food with honesty and food that is craveable. People these days want REAL food and not national chain formulas. We know food made from scratch and cooked to order sets the foundation of excellence in a restaurant’s food culture.
Even so the beverage is the complement part of food culinary, food and beverage is collaboration to bring the guests’ enthusiasm .
Our team always result in an outstanding food and beverage program. Our experience to present recipes that taste great, increase frequency, and create a buzz in the community. As our client you can expect our food and beverage development to include but not be limited to:
- Master Recipe
- Photographs to ensure test kitchen consistency
- Food Order Guide Specifications and Vendor Specifications
- Detailed Recipe Costing and Gross Profit Analysis
- Kitchen Operating Systems – prep production sheets, station schematics, station set-up sheets, through-put analysis and training, cleaning checklists
- Kitchen Equipment and Supplies Specifications
- Equipment Training and Maintenance Procedures
- Food Handling and Safety Programming Our kitchen management systems will give you the courage and confidence to quit reinventing your concept and instead focus on executing what you know you do well
Our design approach blends aesthetics with functionality. By taking
into account the importance of traffic flow, spatial planning,
construction elements and equipment, we deliver creative hotel
service solutions with the guest in mind. Our experience as Hotelier
Professionals physically serving several hotel property and
restaurant operational allows us the detailed understanding of the
hotel and restaurant operational process and achieving timely
through put standards.
The ultimate goal of each restaurant is to build a growing, profitable, and efficient business that benefits the investors, managers, crew and community over the long term. To that end successful restaurant brands are able to create a buzz in the community and at the same time deliver wealth to the owners.
With more than 25 years experience in the national restaurant industry we understand how to balance these success factors and create a business strategy that can accomplish both objectives. If you are struggling with either of these components consider asking one of our associates to come and examine your business. Our restaurant turnaround analysis will review:
- Conceptual Foundations and Brand Attributes
- Profit Performance
- Food, Beverage, and Labor Cost Management
- Food Quality and Service Performance
- Industry “Best Practice” Operating Systems and Application
- Vendor Selection and Pricing
- Human Resources Management
- Payroll Management
- Marketing Plan Review
Provide owners outstanding profits and an attractive return on investment. If you struggle achieving these, let us conduct a Profit and Loss Statement Review for you.
We will assess your Profit and Loss Statement and compare it to your category segment, identify your leaks, and provide a step-by[1]step solution to improve your profitability. A sampling of our best profit improvement methods include but are not limited to:
- Productivity Based Labor Management
- Structured Expense Budget
- Weekly Reporting and Measurement