Although there are many parts that all have to be organised perfectly, management of hospitality and catering operations is by no means complex.
Through planning, implementation of systems and effective controls a thriving business can be created.
Operational Assessment
In business and hospitality there is nothing better than having a fresh set of eyes looking over the business.
The margins in the hospitality industry are so tight that every single rand and cent makes a difference.
With a common sense approach and an understanding about how hard it is to run a business, Tempchefs.co.za consultants will gently explore the personality of the operation and present strategies to improve the operation in the necessary areas.
We will assess and review at least the following:
- Menu review
- Cost analysis
- Staff cost review
- General financial performance
- Operational review for efficiencies
- Marketing and promotional review
Operations Management
The most daunting part of the hospitality industry is the daily management of operations when the business has a full complement of staff and revenue has to be made to cover costs and profits.
We fully understand this and we have a large knowledge base of strategies and experience we have to solve problems and drive the business. Tempchefs have a number of ways to assist in operational management:
- Ad hoc assistance – very much like a personal trainer we can offer advice and assistance on an as and when basis.
- Project elements completed – certain areas of the operation may need special focus. Our team would work on developing and assisting certain parts of the business.
- Full management function – Tempchefs will manage the operation on a day-to-day basis looking after all elements of the business.
Staff and Service Training
The hospitality industry is nothing without people. Customers are vital but having a bright, knowledgeable and well trained workforce will ensure the longevity of the business and guarantee that customers become regulars.
We take training very seriously. We specialise in every element of training for all levels of employees within an organisation, including:
- Owners and directors
- General managers and restaurant managers
- Senior chefs and kitchen brigades
- Waiters and waitresses
- Bar teams
Training modules are tailor made for all our clients so that the individual personality of the business can be conveyed to the team.
Menu Engineering & Development
Menus are a vital tool for the profitability of any hospitality operation.
Not only does the menu have to talk to the guest, but the selling prices have to be realistic and carefully calculated. Menus must be visually attractive, have a balance throughout, contain well thought out choices and must produce the required level of gross profit for the business.
We will:
- Deliver a menu based on the demands of the business
- Deliver the design of a menu that is easy for the guest to follow
- Design a menu taking into consideration the skills of the team
- Ensure that the operation’s suppliers are used most effectively
- Analyse the cost of every dish on the menu
- Deliver a plan to efficiently implement a menu with the least amount of disruption and cost
Sales & Marketing
No hospitality operation should be without a cohesive sales and marketing plan that details every element of how the business and its services are to be promoted. Our experienced and professional team have a proven track record in promoting a wide cross-section of operations. ?
We will:
- Ensure the operation delivers the expected level of service and hospitality before the marketing plan is put in place
- Understand the goals and targets for the business
- Sales & marketing strategy will be devised across all media
- The sales & marketing plan is put into action
- The sales & marketing plan is reviewed
Business Plans and Financial Planning
It is rare for a business to open without first having a well thought out business plan and a set of meaningful financial projections.
All our business plans are created on a bespoke basis for the business in question.
Business plans will include an executive summary, introduction to the company, demographics, location analysis, industry overview and trends, competition analysis, customer profiling, business growth strategy, introduction to the team members, openings strategy, introduction to the financials, and swot analysis for the business.
Our business plans will include financial projections that will include single or multi site operations with staged roll-outs. The projections cover capital expenditure, working capital and opening expenses, monthly and yearly trading expenses, predicted cover analysis, along with estimations of average spends, food and beverage splits, salaries and mock rotas are created all culminating to deliver a profit and loss statement, balance sheet and cash flow forecast for five years of trading.
The financial projections can be fully modified to act as a very comprehensive business tool.
Concept Development
Allow us to join you on the journey to bring your concept to life.
With a wealth of knowledge and experience in the hospitality industry, mykitchenrules.co.za Consultants are perfectly positioned to be a very strong, dynamic and hands on addition to your team.
We can help with:
- Concept design & realisation
- Brand refinement
- Financial projection creation
- Business plan creation
- Project management during the build phase
- Assistance in all elements of set up and opening
Kitchen Design
A poorly designed kitchen can cause serious issues for any hospitality operation. Revenue can be lost from poor efficiencies, health and safety issues can arise and most importantly of all the guest experience can be seriously tarnished by not being able to deliver food on time and in perfect condition.
Our approach is to:
- Understand the menu and the budget
- Deliver draft plans of the proposed kitchen
- Ensure the flow of the kitchen is optimised for the safe production of food as well as guaranteeing the team have a safe environment in which to work
- Recommend the right equipment to deliver the menu and the volume of business
- Manage the tender process
- Oversee fit out