FOODSERVICE & FACILITY RENTALS

EVALUATION—NEEDS ASSESSMENT
Review the client’s current operation, contract (if outsourcing) and services. These services include but are not necessarily limited to purchasing, staffing, merchandising, business plans, menus, and food production and/or the books and records of account, and provide quantitative evaluations and recommendations that will improve customer service and/or client financial results.

SELF-OPERATION VS. OUTSOURCING
Assist and guide our client through a careful and thorough process in order to determine which method of operation is best suited for the client.

REQUEST FOR PROPOSAL (RFP)
If client selects outsourcing, we prepare and distribute an RFP, identify prospective operators, assist with the review and analysis of proposals, operator selection, and negotiate the most favorable contractual terms and conditions. Similar services are available to establish or update an "approved caterer" program.

CONTRACT NEGOTIATIONS & CONTRACT COMPLIANCE
Negotiate or renegotiate a more favorable and fair contract between our client and the operator. Audit contract compliance during life of contract.

FOOD FACILITIES CONSULTATION
If you are planning an upgrade, expansion, remodeling and/or building a new facility, we work with your architect as part of the project team providing foodservice related input throughout the process.

FACILITY RENTALS, SPECIAL EVENTS & CATERING
Provide advice and counsel regarding effective facility rental and special event programs including exclusive and non-exclusive catering relationships, contracting and financial evaluation.

MARKET RESEARCH & CUSTOMER PREFERENCE SURVEYS
Using intercept and direct customer survey techniques we help you learn more about your current and prospective customers and advise you on how to use this information to improve sales, per capita spending, customer counts, and bottom-line performance.

FOOD SAFETY & SANITATION COMPLIANCE
Comprehensive on-site inspections, with digital photo documentation, including: Complete Front and Back-of-the-House inspections, personnel practices, consumer protection, receiving and storage, truth-in-menu compliance, equipment maintenance and sanitation, permits and signage, food borne illness procedures in place, and plumbing & fixtures. Written report with findings and recommendations with references to most current FDA Food Code.