We offer a comprehensive range of services to support your restaurant at every stage, from establishment and operation to marketing and account management, to ensure the success and continuity of your project.
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Financial auditing and cost control
Operating cost analysis: A comprehensive review of all expenses and identification of unnecessary costs to be reduced without compromising quality.
Food cost control: Accurately calculating the actual cost of each dish and comparing it to the theoretical cost.
Inventory management: Implementing inventory control systems to minimize waste and theft in the kitchen.
Procurement engineering: Renegotiating with suppliers or finding alternatives of the same quality at a lower cost to improve profit margins.
Menu engineering and development
The menu is our primary sales tool, and we’re redesigning it to be a profit-driven tool:
Profitability and Popularity Matrix Analysis: We’re categorizing items into categories like “Stars,” “Horses,” “Puzzles,” and “Dogs” to determine what to exclude and what to promote.
Pricing Strategies: We’re adjusting prices based on current market costs, competitors, and customer perceptions of value.
Menu Psychological Design: We’re redesigning the menu layout and item arrangement to guide customers toward the restaurant’s most profitable dishes.
Recipe Standardization: We’re creating a “standard recipe book” to ensure consistent taste and cost regardless of chef changes.
Operational and administrative restructuring
Workflow Improvement: Reorganize workflow within the kitchen and dining area to reduce waiting times and increase table turnover.
Standard Operating Manuals: Develop and implement detailed operating manuals for each department to ensure smooth operations even in the absence of senior management.
Equipment and Asset Assessment: Verify equipment efficiency and utilization, and provide recommendations for maintenance or replacement to maximize productivity.
Human Resources Development and Training
The employee is the face of the restaurant, and we transform them from a mere “food server” into a “professional salesperson”:
Staff Restructuring: Analyzing the restaurant’s actual staffing needs to eliminate excess employees who are a financial burden.
Upselling & Crossselling Training: Training service staff on how to cleverly and tactfully increase the average check.
Enhancing Service Efficiency: Training the team on global hospitality standards to retain customers and increase positive reviews.
Incentive and Performance Systems (KPIs): Implementing a performance- and sales-linked reward system to motivate employees.
Marketing transformation plans
Customer Experience Analysis: Investigate and address past customer complaints to restore the establishment’s reputation.
Local Marketing (LSM): Develop low-cost, high-impact marketing plans targeting the restaurant’s surrounding area to drive immediate footfall.
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Contact us
the address
Riyadh, Al-Dhabab Street, Al-Kharji Building, 5th Floor, Office 21
phone number
+966 50 672 0093
e-mail
Info@foodsolutions.cloud