Operation Setting Consultant
We advise on day-to-day operations for shops, restaurants and service centres.
What we take care of
- 01
Plan the back-of-house team structure
Head chef, sous chef, section chefs and kitchen staff, plus the teams that handle paperwork, finance, accounting, marketing and staff welfare.
- 02
Training and a teamwork culture
Set up effective on-the-job training, define goals, company culture and the working steps in the store, and align the work with the rest of the team and other departments.
- 03
Design the work procedures together
Every team member needs clear responsibilities, the right working steps for the store's structure, and to finish their work on time. We write every manual the work needs, in a format that suits each team, and involve the team in designing it and updating it as things change.
- 04
Keep giving the team a mission
A clear goal from the owner gives everyone the same direction. Let the team take part in it, whether it is a revenue target, clear rules on pay, or how people develop and grow in their roles.
- 05
Anticipate problems
Restaurant kitchens are hard, tiring and under pressure, racing the clock while keeping every dish to standard. Manage time, pay, rosters, the working environment and the right tools so people are not worn out, and anticipate problems such as staffing and ingredients, with short- and long-term plans that cut problems on the floor as much as possible.
- 06
Write the operations manual
An operations manual for your store.