| Concept
Planning |
An
in-depth analysis of all the aspects of the market
/ survey, to come up with a Power Concept that
holds the product and turns into a legend of its
own hence preventing it from fizzling out like
others. Concept planning is in compliance with
the market trends and aimed at positioning in
the market as a trend setter. Concepts are developed
by the means of Name, décor, entertainment
style, staff etc. Development of a storyline as
per the project is crucial to keep the concept
running in the heads of the customer.
[ See
images ] |
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| Bar
Designing |
Keeping in mind the architectural aspect and optimum
space utilization the layout of the bar needs
to be clearly defined at the budding stage rather
than just adjusting and fitting what comes out
later. The fact that the bar is the major revenue
generating area necessitates that it be designed
in compliance with the Sale achieved per square
feet showing that the maximum profit for every
inch is being utilized. It needs to be ensured
that the plan is in accordance with service and
is beneficial for optimum staff performance during
operations. We provide service to entrepreneurs
/ organizations in all aspects of bar designing,
layout, ordering of equipment & glassware.
[ See
images ] |
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| Menu
Designing |
Development of Beverage
menus (alcoholic / non-alcoholic / health drinks
/ low-calorie drinks etc.) along with a theme
/ storyline. Assistance in copyrighting, graphic
designing & printing.
[ See images ] |
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Staff
Management, Recruitment and Training
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We
take bars on contract where we provide the
bartending staff (on our rolls) to an outlet
on a fixed contract or on the basis of a percentage
of the sale.
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We
on behalf of entrepreneurs / organizations
screen & recruit bar / service staff for
their outlets and impart training in soft
& technical skills to the staff that is
selected.
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Formulation
of job descriptions, detailed guideline of
duties & job profiles of all service personnel
including – Manager, Assistant Manager,
Sr. Captain, Captain, Sr. Steward, Steward,
Bartender, Cashier, F&B Controller, Hostess
and Contractual staff.
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Training
in roastering techniques to ensure Shift Planning
for smooth operations. Planning a module for
Staff Performance / Appraisals / Promotion
Management.
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| Formulation
of Systems |
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Operational systems -
Standard operating procedures & service
manuals for each aspect of service (from how
to receive a guest to the procedure to settle
a bill).
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Beverage
specifications -
Itemized list of Standard recipe, Procedure,
Garnish, Glassware, Service style, Presentation
and Costing.
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Inventory
& Controls - A proper
& effective format of all the inventories
(food & beverage) to ensure correct Recipe
Portioning & controlling of Beverages
& Food to maximize the profitability and
minimize pilferage & spoilage.
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Formats
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Recipe cards, Beverage transfers, Requisition
sheets, Sales summary sheet, Inventory sheet,
Spoilage report sheet, Reverse inventory sheet,
Consumption analysis report, Non-moving stock
report, Dead stock report, Menu percentage
report, – to analyze the contribution
of each item and hence stating its need in
the menu. Par stock registers, Daily sales
analysis report, Cost analysis report, Cover
analysis report, Average check analysis, Menu
engineering report, K.O.T. summary sheet,
Item contribution report, Breakage report,
Guest entertainment report, Guest History
Report, Opening & closing checklists,
Duty Checklists (Manager, Asst. manager, Sr.
Captain, Bartende
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| Targeting
Clientele & Marketing Strategy |
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Identification
of target segment - clients
& market, users of the product, their
profile-Class & Social strata. De-marking
the market segment for the project to thrive
on the Potential Customers.
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Focus
on market requirement - Focusing
on “Their choice” to identify
“What They Want”, to enable us
to exceed their expectations, to create their
choice of environment & entertainment
– the key to Business Retention.
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Identifying
the discard segment - Maintaining
the standards and attracting only the focused
clients of our market and keeping away the
others by various strategies like pricing
techniques and proper gate management.
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Feasibility
of project -
constantly keeping in mind the Costs &
its recovery depending on the potential of
the place.
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Marketing aids
- Optimum & effective
use of Teasers, Non-Media advertising, Media
advertising
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