OPERATIONAL CONSULTING

Service Description

There's a onetime Fee to be assessed at the time of consultation. 1% of sales paid quarterly once the kitchen is back in operation and after year one, 1.5% of sales for the remainder of our working relationship. 20 hrs. a month on site in the restaurant after initial training of staff. 30 hrs. a month off site for calls/ emails making sure vendor relations and training are up to par. There's menu planning and training of the staff for new items. We can put a time line for new menu items, specials and seasonal menus. Implementing all S.O.P. for the Back of house.