Blathnaid Bergin info@therestaurantadvisor.ie
Case Studies
Client – New opening of restaurant
Advice on Architect Plans – Key Changes Advised
- Cash register moved to more appropriate position saving duplication of effort and cross over of counter staff
- Seating at window changed to maximize light and customer comfort.
- Wash up – position changed from back to front of tiny kitchen to facilitate hatch into restaurant thus removing need for staff to enter and clog up tiny kitchen.
- Ingredients – advice on buying quality versus convenience – quality in keeping with restaurant service promise.
- Retail Goods Area – changes made on plans to maximize income from these goods.
Advice on Menu Planning and Pricing
- Templates for costing and pricing.
- Expert advice on menu planning in keeping with restaurant concept.
Advice on Kitchen Management and Stock Control
- Buying guidelines in place.
- Stock control system in place.
- Receiving Guidelines.
- Food quality guidelines.
Training
- Service Skills Training.
- Customer Care Skills.
Results
- € 45k saved on original plans
- Strong kitchen and front of house management structures and systems in place
- Quality food and service assured.
News
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