Analysis
We analyze demographics of existing and future patrons to see what they’re eating. We take an in-depth look at the golf industry to see how trends impact the food business. We also perform analytics to see what’s currently selling to hold onto what works, and modernize dishes that have shown to be staples
Once we know what customers want, we create 2 sample menus. The first menu will have items that can be prepared with little to no change in existing restaurant equipment. The second menu will be more extensive and will possibly require upgraded equipment. Clients often start with a simple menu to test the conducted research. When sales increase, they can expand their menus and buy equipment as needed.
Dishes are dependent on target customers. If for example the target customer includes people in their 20’s and 30’s, we offer shareable foods that are easy to eat on-the-go. This group is also sensitive to food being locally-sourced.
If a substantial number of customers are above age 50, then classic items with a modern twist (think classic cheeseburger with garlic aioli dipping sauce on a brioche bun) will be offered.
New menu items typically are released once or twice a week as specials. Sales are closedly monitored to see which items show demand. Adjustments are made accordingly.
Menu Creation
As needed, we source kitchen equipment from our vendor list. Often there’s availability of less expensive options due recent changes in the restaurant industry. Financing is the most common route, and we assist in the entire process of purchasing and installation.
Kitchen Equipment
In order to implement new menu items, we train kitchen workers on costing, inventory management, order, vendor selection and more. We create a work culture that is self-sustaining so that years down the road, high food quality and low food cost are maintained.
Training
We optimize floor plans to ensure maximum seating, to create good flow between the dining room and the kitchen, and to provide easy egress.
Floor Planning
Now for the fun part. We’ll show you potentially how much money you can make. Our in-depth projections include a myriad of detail. If for example we increase revenues by $3.50 per person, create a 15% increase in the lunch crowd in existing tournaments, and 15% of golfers who take lessons decide to eat lunch or dinner, how will this impact our bottom line?
We mix and match, and isolate and combine assumptions to see how much you can increase profits.