Action Plan - Business Transformation:

• Diagnostic Assessment & Recommendation
Find areas of opportunity to maximize profitability and increase
revenue
Analyze the staff professionalism
Food and Beverage Programs Analysis

• Sales Growth Planning & Implementation
Marketing
Special Events & Food Specials Planning
Staff Training
Delivery platforms and sales growth
Catering department development

• P&L Analysis
Food and beverage cost analysis
Analysis of inventory worksheet
Product cost & menu pricing analysis
Smart ordering and storing to maximize profit

• Staff Training
Steps of Service
Food Training & Upselling Techniques
Proper systemic order taking and communication with kitchen for
clear communication and cooperation
FOH and BOH cross communication training
Develop a culture of salesmanship

• Health Department Regulations Implementation
Space arrangement to comply with health department codes
Mock inspection with training and implementation
Staff Training

• Bar and Beverage Program Analysis and Development
Cocktail menu modifications
Staff training in all the types of liquor and cocktails,
improving upselling ability

• Guest Experience Transformation & Quality Improvement
Cultural transformation through training and team building exercises
Spot checks, planned & unplanned