Phase 1: Feasibility, Financials, & Due Diligence / Expected  

  • Comprehensive financial modeling, projections, tools, analysis, staffing plans, and operational budgets

  • Preliminary market analysis, space planning, and design to explore project feasibility

  • Requisite fact-finding for liquor licensing, health department, zoning, permitting, and use * 

Phase 2: Project Management, Functionality, & Design

  • On-going functionality and design optimization with architects, engineers, & designers

  • Process management for 3rd. party service providers including but not limited to A/V, IT, and security *

  •  Process management for FF&E suppliers/designers, bid coordination, and CD specs and CAD drawings *

  • Collaboration and templates for occupancy documents (i.e., leases/licenses, tenant operational  agreements) * 

  • Process management for all liquor, food service, and business license submittals *

  • Customized technology and software package including accounting, POS system, table management, scheduling, employee files, shift synopsis, and incident reporting 

Modern Restaurant Interior
Kitchen Interior

Phase 3: Pre-Opening

Restaurant
  • Creation and management of detailed operational pre-opening task list/timeline

  • Talent curation - recruiting, vetting, selecting, and securing all in house vendors and artisans *

  • Supervision, business planning assistance, and compliance facilitation for all in-house vendors

  • Recruiting, hiring, training, retaining, or replacing all salaried level employees for the ownership entity

  • All-inclusive staff training manuals and employee handbooks for the ownership entity

  • Programming, training, and implementation of full technology and software package *

  • Pre-opening staff training implementation and execution 

Phase 4: On-going Operations

  • Analysis, accountability, support, and solutions for all things: Operational, financial, cultural, &  reputational 

  • Implementing and ever-evolving company SOPs and best practices for all departments

  • Product cost analysis and corrective action plans as necessary  

  • Labor cost analysis and corrective action plans as necessary

  • Payroll, A/R, & bookkeeping (3rd. party managed by EVG- additional costs will apply) *

  • Daily: Sales & labor reporting and analysis

  • Weekly: Department head meetings with on-site key personnel including weekly P&L reporting and analysis 

  • 4-Week Period: Full manager meetings including period P&L reporting and analysis

  • Quarterly: On-site operational reviews and action plans including incentive-based bonus submittal to  ownership

  • Annually- Yearend financial reporting and analysis as well as operational budgets, projections, and key  personnel goal, targets, and performance reviews 

Restaurant
Interior of Restaurant

SCOPE OF SERVICES

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