Restaurant Analysis
Market Analysis
  1. Demographic Research

  2. Competitive Environment

Restaurant Concept
Concept Development
  1. Size

  2. Scope

  3. Format

  4. Seats/Bar/Back of the House

  5. Theme or Point of View

  6. Style

  7. Menu Direction

  8. Price Point

  9. Character

Restaurant Operations
Operational Programming
  1. Purchasing System

  2. Storage System

  3. Loss Prevention

  4. Service Style/Techniques

  5. Greeting and Seating

  6. Reservation Policy

  7. Beverage System

  8. Management Training

  9. Music and Entertainment

  10. Hours of Operation

  11. Maintenance

  12. Scheduling

  13. Forecasting

  14. Marketing Opportunities

  15. Quality Control; Food, Beverage, Service

Restaurant Equipment
Equipment Supply
  1. Kitchen Smallwares

  2. Equipment Selection

  3. Furniture Selection

  4. Supervised Install

Kitchen Equipment
Serviceware Selection
  1. China

  2. Glassware

  3. Flatware

  4. Tabletop

  5. Linen

  6. Accessory Items

  7. Hollowware

  8. Quantities

  9. Purchasing

Restaurant Training
Uniform Selection
  1. Select Source of Supply

  2. Select Uniform

Restaurant PR
Branding
  1. Selection of PR Company

  2. Specialty Merchandising

  3. Advertising Supervision

  4. Promotions Development

  5. Social Media Marketing

  6. Graphic Design

  7. Brand Book

  8. Menu & All Collateral Design

Commercial Kitchen Equipment
Product Supply
  1. Local Suppliers

  2. Special Sources

  3. Product Lists

  4. National Suppliers

  5. Vendor Negotiation

 
Restaurant Design
Restaurant Consulting
Master Planning
  1. Construction Supervision

  2. Design Supervision

  3. Licensing

  4. Permitting

  5. Site Selection

  6. Lease Negotiation

  7. Transfer Representation

Restaurant Design
Design Development
  1. Architect/Designer Selection

  2. Design Direction

  3. Kitchen Design

  4. Bar Design

  5. Supporting Area Design

  6. Plotting & MEP Planning

Restaurant Sales
Revenue Control
  1. Recommend System

  2. Set up Controls

  3. Merchant Services

Home
Pre-Opening
  1. Event Scheduling

  2. Project Management

  3. Budget & Timeline

  4. Supervision & Training

Our Mission
Opening
  1. Hands-on Supervision

  2. Evaluation & Plan of Action

  3. Operational Support

TRG Restaurant Consulting
Operational Management
  1. Concept Development

  2. Operational Analysis

  3. Operations Supervision

  4. Marketing

  5. Management & Leadership

  6. Corporate Support

  7. Management & Staff Training

  8. Recruitment

  9. Menu Development

  10. Concept Positioning

  11. Menu & Culinary Procurement

  12. Sales Growth Strategies

  13. Multi-Unit Expansion

  14. Financial Controls

  15. Cost Effective Scheduling

  16. Food & Beverage Costing

  17. Sales Reports

  18. Profit & Loss Statements

  19. Budget & Forecast

  20. Customizable Reports

  21. Web & Mobile Report Access

 

The following is a representative list of services that can be provided by TRG Restaurant Consulting. Responses are always specifically tailored to the focused needs of each client. This list comprises the general scope of consulting and management services offered by the company but is not necessarily limited to these items. if you don’t see the service you require, please ask and we will provide you with a quote.

Schedule your FREE Consultation now!

Give us a call anytime at (877) 777-6175 or Email Us

HomeHome.html
Our MissionOur_Misson.html
About UsAbout_Us.html
Contact UsContact_Us.html
TRG Bloghttp://trgrestaurantconsulting.com/Blog/

The Restaurant Group

Guiding your restaurant to success