Improvment of restaurant

Improving a restaurant consists of setting up the conditions to achieve two results: an increase in activity, therefore in revenue, and an improvement of the operating profit. The positioning and profitability of a restaurant are two inseparable components because they are interdependent.

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

Conceptualization

Collection and analysis of the restaurant concept

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

NEO Engineering

34 avenue des Colonnes
F-13008 Marseille
+33 (0)4 91 71 35 82
contact@neoeng.com