Planning: Project management, pro-formas, construction/fit-out strategy and support

Dining: F&B menus, recipe costing & pricing, purchasing and inventory procedures

Resourcing: Selection of key team leaders and assistance hiring all staff

Training: All aspects of training prior to post opening (manuals, mock-up service, education)

Evaluating: P&L tracking and forecasting to support financial objectives

Operations: HR management and payroll; marketing; all supplies; R&M;

Guest experience: Methods for consistently delivering and evaluating high service