Food service concept planning & development

FOODSERVICE CONCEPT PLANNING & DEVELOPMENT

Successful foodservice planning requires a comprehensive understanding of business objectives, market potential, feasibility, labor costs, production systems, equipment availability, ventilation, design principles, and more. Having a foodservice expert on your team is crucial for the success of your project.

With the awareness that today’s decisions shape the long-term operation and profitability of your facility, we work closely with you to create customized designs that align with your vision. Our team brings years of expertise to every phase of your project, delivering innovative solutions backed by extensive experience in foodservice operations and design.

Our services are crafted to turn your culinary vision into a functional and high-performing reality. Whether you’re developing a Michelin-starred restaurant, a high-volume commercial kitchen, or an intimate boutique culinary space, we specialize in designing environments that are not only efficient and functional but also visually captivating, tailored to meet your specific needs.

Our services include:

Concept Development. We work closely with you to understand your vision, target audience, and business goals to create a compelling foodservice concept that aligns with your brand values and objectives.
Menu Design & Engineering. We assist in crafting a diverse, innovative menu that meets market demands, operational capabilities, and customer preferences. We also focus on menu engineering to optimize pricing, food costs, and profitability.
Operational Strategies. From staffing to supply chain management, we offer consultancy on optimizing your foodservice operations. Our team helps streamline processes, improve service delivery, and ensure sustainability throughout the operation.
Back Of House Planning. We specialize in planning functional adjacencies and circulation paths for products, staff, and waste. Our expertise ensures that we eliminate inefficient intersections, comply with HACCP guidelines, and develop harmonious workflows from the delivery dock to all back-of-house areas. We pay special attention to the integration of back-of-house spaces with the front-of-house, ensuring both concealment and smooth connectivity for a cohesive operation.