Having worked with a client to develop a strategy for change, whether involving new operations or simply evolutionary in nature, we can support in achieving that change - identifying and planning the tasks, managing the process and measuring it's progress and realisation. Commonly this will dovetail with providing a range of specialist inputs.
We provide training to clients on how to manage food & beverage contracts and obtain the best from the services, either on an individual basis or on a group. Whether new to food & beverage or with experience, it will enable you to be the 'intelligent client'. The training forms a part also of the BIFM's CPD programme for facilities managers when undertaken under it's auspices.
Whether setting up an in-house operation or in a role as landlord with retail food & beverage, we can assist with developing the operational or tenants' manuals that are required to set out in detail how the operation works from day-to-day. In a retail environment, the Tenants' Manual can encompass too the design and marketing standards to which they must adhere.
The facility may be in place and the staff recruited but all will be at risk unless the staff are properly trained in areas such as planned operations, food hygiene and service skills. We can support the operational team with developing or delivering the training programme to ensure a successful opening.
Having invested in developing a facility or providing a service, you need to know how well it is performing and how to optimise it's delivery. We can assist across a broad range of environments in developing and delivering the measurement tools through to what to do with the results when received. This can be a mix of ongoing strategic input combined with hands-on guidance to a food & beverage team.
A key measure in the financial performance of a food & beverage operation will be the gross profit. This may be under-achieved from a mix of incorrect pricing, poor menu costing or simply selling too many of the low profit items. We can assist you in optimising the menu structure, changing the balance of what is sold and achieving the target level of gross profit. You may think the problem is in the plan of a facility and find that menu engineering will address the problems with extensive capital spending.
As a client organisation with food & beverage operations on your premisis, you will have a vicarious liability for food safety, HACCP, health & safety and adhering to a raft of legislation. We can carry out an independent audit by a trained auditor that will measure the operations, identify shortcomings, prioritise their remedy and identify what needs to be done. The audit can be used as a performance measurement tool with your service provider.
Not all contractors are the same. We can manage the process on your behalf or simply support with input where needed in getting the right service provider whether it is food & beverage, reception, cleaning, waste management or other aspects of soft services provision. We can guide through the complexities of public sector processes, achieve sucess in a commercial environment or simply support in negotiation.
Whether it is service to be delivered or the equipment to go in a kitchen or laundry, we can advise on the process of it's procurement through a formal tender or advising on a direct purchase. We can benchmark the pricing that is proposed to ensure best value for money is obtained.
Mystery Diner Audit
We have well developed systems for auditing the service from the perspective of the customer. We travel the customer journey and score the service against pre-agreed service standards. The audit can be carried out by our team or we can train your personnel to run your programme in-house.
A food & beverage operation will involve a range of systems to support it's delivery, such as point of sale. We can support you in determining the optimum system, the impact of it within the operation and it's procurement. Commonly cashless system advice is combined with design and delivery of a restaurant in the corporate environment.
Checking the service standards is only a part of ascertaining how the food & beverage operation is performing. We will commonly combine with our operational audit a financial performance check to ascertain that the operation is working to optimum efficiency and how it is performing against agreed targets.
A development may have identified the spaces to let to retail tenants or the restaurant in the top a feature tower but that needs to be matched with the right operators that can deliver the required service and meet the revenue targets. We will assist in developing and delivering the strategy for the letting of space, taking account of constraints that may be inherent also in the physical environment.