FOOD AND BEVERAGE
OPERATIONS MANAGEMENT
OPERATIONS ANALYSIS AND FEEDBACK
Analyzing the link between the concept of the client's company along with the financial goals, saving cost, profit margin, and actual productivity comes under operation analysis. It is essential to know and analyze the management as well as the process and identifying waste to run the company successfully.
PROCESS IMPROVEMENT
It is necessary to identify and track opportunities to improve process efficiency and manage product quality. As a consultant and certified sommelier, we help our clients organize and guide with building efficiency, educate them about waste elimination, cost reduction techniques, and profit maximization techniques.
LINKING COMPANY VALUES WITH STADARDS
Right from making hiring decisions, giving them the right training, to determining how to handle a demanding customer, your company's core values can guide the process and operations in a variety of situations, but only if they're adhered to.
PROFIT MAXIMIZATION TECHNIQUES
The goal of the bar or the beverage menu is to turn your most profitable drinks into your most popular drinks, and vice versa - do that, and you win. Some of the techniques used for profit maximization includes training your employees, leveraging methods to minimize waste, analyze your food and beverage menu, etc.
COST REDUCTION TECHNIQUES
In the hotel industry, customer service is the name of the game. This fact represents both a challenge for hotels to meet and an opportunity that hotels can maximize. Being strategic helps in the long run, such as monitoring food wastage, cross-train your staff, utilization of resources, etc.
TRAINING FRONTLINE STAFF
Frontline staff are employees who directly interact with customers and therefore have their challenges too. Hence they are trained about the various beverage options - styles and kind - principles of food and beverage pairing, management training such as process improvement, communication, leadership, etc. as well as sales techniques.
SERVICE ETIQUETTES, SOP'S, SOS
We guide employees to help them work in coordination and as a consultant, give them the right training. Standard operating procedures (SOPs) are an essential component of your food and drinking safety system because they ensure consistency in daily operations.
