Design, market research and analysis, branding, recipe development, and costing, menu creation, financial modeling, job descriptions, processes, and procedures
Menu Strategy
Menu engineering, menu-mix analysis, cost analysis, suppliers and procurement, recipes
Operations
Brand standards, health and safety, analysis and enhance operational performance, hiring and training procedures, corporate culture, financial review, purveyor and procurement evaluations, software solutions, and restaurant efficiency
Venue Management
Forecasting, training techniques, operational restructuring, general management processes quest satisfaction, profit margins
Branding
Visual Identity, Logo System, Color, Typography, Packaging, Iconography, Styling, Art Direction, Brand Guidelines
