Food Service Operations
The Food Startup Help team will work with you to conceptualize a retail or wholesale bakery or restaurant, improve ongoing operational efficiency, or help you through expansion phases of your existing business. We will work with you to understand your goals, budget and other constraints or challenges, and define how our industry expert team can help you succeed.
Work with the experienced team of chefs at Food Startup Help to help you with:
- Design your retail or wholesale bakery or restaurant operation through every step from conception through opening
- Evaluate opportunities for growth such as expanding wholesale production, opening additional locations, franchising or creating new product lines
- Address challenges in between start up and expansion in terms of operational improvement, production efficiency, certifications, and staff training, turnover or recruitment
- Assistance with lessons and preparations for NYC Food Protection Course
- Assistance with studying, preparations and proctoring the exams for ServSafe Food Handler's, ServSafe Alcohol, ServSafe Allergens and ServSafe Managerial
The Food Startup Help team of chefs can work with you to evaluate your project costs and viability:
- Write a Business Plan for company guidance
- Develop a complete Capital Budget of start up costs
- Create 3-Year Projected Profit & Loss Statements
- Evaluate finance options to fund your business
- Write a pitch deck to help you approach investors
- Define a Unique Selling Proposition to help drive sales to your establishment
- Create menus, descriptions and establish prices
- Develop recipes from scratch or additional SKU R&D
- Source ingredients and identify wholesale vendors
- Analyze food costs, portion sizes and competition
- Establish an MSRP
- Nutritional analysis
- Evaluate site location options with you and your realtor and architects in terms of foot traffic and potential front of house and back of house layout
- Review lease with expert food service real estate attorney
- Analyze equipment needs given your menu
- Design and plan kitchen layout including measurement, equipment sourcing and procurement, specification sheets and blueprint review with your contractor
- Guidance with Front of the House design and layout and sources for furnishings
- Developing and overseeing comprehensive marketing plan including external and internal strategies, social media, website design and staff training to promote repeat business
- Work on planning grand opening and soft openings
- Evaluate and recommend production, inventory, and POS systems to support operation
- Create employee manual with policies and forms for all employees
- Provide job descriptions for all front and back of house employees
- Back of the house and front of the house organization, scheduling and systems for maximum efficiency and low labor costs
- Assist with recruiting management and chefs
- Set up operation to comply with all food sanitation and health safety regulations
- Staff training in operations and food production
- Food preparation manuals
- Coaching for sanitation certifications
- Execution of menu
- Sop (standard operating procedure) development and implementation