Scope of Services

Phase 1: Feasibility & Financials

  • Financial projections, tools, analysis, budgets, and actions plans both initial and on going
  • Complete staffing plan
  • Initial space planning and design
  • Customized technology and software plan including: Accounting, POS systems, HR, Reservation and Table Management, Event Coordination, Scheduling, Digitized Employee Files, Shift Synopsis, and Incident Reporting

Phase 2: Pre-Opening

  • Pre-opening road map and personnel management
  • Functionality and design optimization
  • Liquor, food service, and business license facilitation
  • Technology implementation, integration, and SOP’s
  • References and relationship management for 3rd party vendors and service providers
  • Recruiting, hiring, and training for all salaried positions
  • Pre-opening staff training schedule implementation and execution
  • All-inclusive staff training manuals, checklists, and handbooks

Phase 3: Ongoing Operations

  • Analysis, accountability, support, and solutions for all things: Operational, Financial, Cultural & Reputational
  • Establish and continually improve standard operating procedures and best practices for all departments: Back of House, Front of House & Administrative
  • Pay Roll, A/R, & Bookkeeping (3rd Party managed by EVG)
  • Product cost analysis and corrective action plans as necessary
  • Labor cost analysis and corrective action plans as necessary
  • Menu engineering and pricing
  • Recruitment, retention, training and, when necessary, replacement of management level personnel
  • Daily — Sales & Labor Reporting and Analysis
  • Weekly — Department Head Meetings with GM and Exec Chef
  • Monthly — Manager Meetings with all salaried managers
  • Quarterly — Full on-site operational reviews

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