For new entrepreneurs this phase is the most exciting. The startup covers three vital stages in the life cycle of restaurants concept , planning and birth. To an extent these there phases contribute immensely for the success of the operations.
Why take help?
“You cant live or be employed long enough to learn from your own mistakes so learn from others”
The restaurant industry has a high failure rate.
Its is vital to have an integrated view and somebody be able to provide guidance during these stages.
Mango Kurry can help in developing the concept. Development of the concept choose to answer simple question like my purpose, my promise, my customers, my offerings. It’s the basis on which a brand schematic can be made. A brand schematic involves a bit of market research and bridge the findings of the concept. It’s the concept which will define what the menu will be.
Capital Budgeting and revenue forecast is a tool which needs to be done. It gives a reality check of how much you need to earn in revenue and profits to attain your goals.
Mango Kurry can help to initiate a framework for pricing. It’s a strategic framework which unfortunately is absent in most restaurants. This will help in planning for profits , building a methodology to predetermine the average spend per customer. Whats does it really mean to increase APC by 10% every year….what does it take … how hard is it to increases prices by 10%.
In quality has old adage, plan your and work your plan. Mango Kurry Kitchen and Restaurant Consulting can help you to develop quality plan for key aspects of your operations.
These are some of the services that may be of use to you.
1. Financial planning
2. Capex plan
3. Kitchen design
4. Pre opening plan
5. Man power planning
6. Forms and format
9. Menu design
10. Menu Planning