Improvment of restaurant

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