Assess the concept
Review the market, target guests, concept and investment priorities.
Deliverables
Concept brief and a list of decisions and risks to resolve.
A defined plan for investors and founders, from concept assessment to a team ready for service.
Review the market, target guests, concept and investment priorities.
Concept brief and a list of decisions and risks to resolve.
Define production flow, service model, kitchen zones and responsibilities.
Operational layout recommendations and an implementation plan.
Review equipment requirements against capacity, workflow and menu needs.
Equipment recommendations and specifications for supplier quotations.
Build the menu, standard recipes, portion sizes and food-cost calculations.
Menu, agreed recipe sheets and costing tools.
Define roles, support recruitment and train the team on agreed standards.
Role briefs, staffing recommendations, SOPs and training sessions.
Run product trials, review readiness and resolve operational gaps.
Trial findings, readiness checklist and an opening action plan.
The proposal specifies selected stages, deliverables, on-site days, responsibilities, schedule and follow-up. Services are included only when listed in the signed agreement.
Construction, equipment purchases, permits, third-party certification, staff salaries, travel and accommodation are separate unless expressly included in the proposal. Consulting does not guarantee commercial results or replace required approvals.
The quotation depends on the scope, location, duration of on-site work and agreed deliverables. Any travel or third-party costs are identified in the proposal.
Discuss opening a restaurantShare the location, concept, stage and priorities.
Clarify the requirements and the support needed.
Review the scope, fees, responsibilities and timeline before starting.