Essential step for managing and running restaurant

Menu engineering

We increase the profitability of restaurants by developing a menu based on the profitability and popularity of menu items and on how these two factors influence the placement of these items on a menu.

Make procedures for everything

We make your restaurant operate under a solid and stand-alone system. This can be done if consistent procedures are included as part of your restaurant’s management plan. Start with cash register procedures and then advance to the more technical aspects of the restaurant.

Studying optimal location

Location is a significant cost and revenue driver; it could result in the success or failure of a restaurant.

Weanalyze location and provide clients with the optimal place to launch the restaurant.

Cost Control

One of the reasons that franchised restaurant chains are so successful is because they have menu portions under control. For this reason, we develop a cost control system to manage cost and eliminate waste.