Improvment of restaurant

Enhancing the value of a restaurant means putting in place conditions to make it unmissable.

All aspects of your restaurant’s production, taste, service and promotion are analyzed to improve patronage and profitability.

With NEO Engineering, you benefit from professional, external and neutral advice for your restaurant or for your restaurant group.

We guide you in the creation of an unprecedented value for your restaurant or for your group of restaurants.

NEO Engineering’s action consists in guiding you in putting in place conditions to achieve two results: an improvement in footfall, and therefore sales, and an improvement in operating profit.

Your operations benefit from high-level, sympathetic expertise, so as to maximize the conditions for achieving the desired goals.

Conceptualization

Collection and analysis of the restaurant concept
Definition of the vision

Diagnosis from a customer point of view

Trends overview in food and beverage consumption outside home, in France and abroad
Evaluation of restaurants offer in the area of immediate proximity
Analysis of customers sensory perceptions (customer flow, meal experience)
Diagnosis of customer satisfaction and customer demand

Diagnosis from a management point of view

Assessment of location, production layout and service spaces
General evaluation of menu or menu board and of pricing positionning
Analysis of menu items popularity (menu engineering)
Analysis of revenue in price (average sale) and In quantity (number of covers)
Determination of the standard food and beverage cost for the restaurant
Analysis of payroll in relation to the workload and staffing needs
Analysis of economic results compared to averages observed in the restaurant industry
Analysis of financial statements

Organization

Observation of production and service flows
Conducting of core business interviews with employees
Debriefing on the strengths and weaknesses of your organization

Action plan

Study of the actual marketing plan
Writing and presentation of a summary report that includes fundamentals to follow to improve your restaurants
Implementation of priority work areas that have been validated

Conceptualization

Diagnosis from a customer point of view

Diagnosis from a management point of view

Organization

Action plan

Would you like to benefit from an action with NEO Engineering to improve your restaurant ? Contact us!