Long Term Contract to implement complete operational oversight.

 

Rebranded and developed three restaurants and an entertainment venue.

Hired and Trained a full staff of 200, including 8 managers and chefs. Designed five new menus.

Restructuring a multi-million dollar catering buisness, originally operating at a deficit.

Food Sales by 95%.

Campus-Wide Sales dramatically by 53%.

 

Labor Costs by 10%.

Food Costs by 21%.

Beverage Costs by 22%.

 

Short Term Contract to design build a restaurant for a property owner who foreclosed on a previous restaurant tenant.

 

Archived sales in the first week of $23,411.

Renovated entire space for $22,000 with award winning design by Bryony Zeigler.

Hired and trained both front of house and back of house staff.

Executive Chef won Delaware’s "Chef of the Year" because of the menu transformation by Matt Haley.

 

Within 1 year, this operation enjoyed a positive net result for the first time in 7 years.

By implementing our systems, controls and culture, the restaurant went from a failure to a true success story.

 

Long Term Contract with an operation netting below an acceptable percentage.

 

Implemented a solid employee training and accountability system.

Dropped 8 points off payroll through hot schedule system and forecasting.

Food costs decreased by using a proven purchasing system in combination with existing buying power.

Food sales increased by reconfiguring production line to serve 10,000 people per weekend (previously only 4,800).

 

Food Costs by 30%.

 

Food Sales in 12 Months.

Net to Owner in 1 Year.

 

Net to Owner in 2 Years.