by Dobrovolskiy Chef
Restaurant Expert & Brand Chef
Chef, technologist.
Helping to launch new lines of business, scale the business.
Modern technologies.
Using modern technology to make your dishes tastier.
Management.
I know how to optimize and automate processes, improve recipes.
3 OPTIONS OF COOPERATION
1. Turnkey restaurant.
We go through all the steps with you – from the dream to the finished dish.
2.Consulting in the purchase of a ready-made establishment.
We will make an assessment of the real value and save you from unnecessary costs.
3. Consulting on specific aspects of the restaurant business.
We will get involved at any stage. We are a team of professionals who are dedicated to the realization of projects in the restaurant business.
1. Opening a restaurant from scratch.
1. Analytical work (competitor analysis, market analysis)
2. Development of the concept of the institution
3. Development of a business plan
4. Branding, naming, marketing concept
5. Selection of premises
6. Restaurant interior design, designing
7. Obtaining permits
8. Technological project and selection of equipment
9. Setting up the kitchen, working out the menu
10. Staff selection and training
11. IT-support, automated accounting systems, control of documentation and document flow
12. Launching the restaurant, test audits, checking „working systems“
13. Promotion of the restaurant, check of marketing strategy, launch of advertising channels
14. Restaurant support
2. Consulting
1. Audit and diagnostics of the restaurant
2. Crisis management
3. Development of the concept of rebranding of the establishment
4. Creating a marketing and promotion strategy
5. Redesign of the venue, elaboration of art concept and stylistics
6. Analyzing and adjusting the restaurant business plan, financial audit and forecasting
7. Standardization, introduction of standards, development and implementation of business processes
8. Diagnosis of kitchen concept, pre/revision of menu
9.HR – recruitment and training of staff.
10. Incentive programs, sales management, programs to increase restaurant profits.
11. Restaurant and management trainings, professional development system
12. Trust management of the restaurant
13. Contractual base, regulatory documentation, assistance in obtaining documentation and necessary permits
14. Field consulting
15. Promotion and popularization of the brand
16. Creation of a network of restaurants (complex of measures)
17. Services on sale/purchase of business (restaurant broker)
18. Franchise adaptation / assistance in franchise creation
3. Basic stages in the direction of restaurant marketing.
1. Detailed marketing audit (market audit, analysis of the efficiency of business processes of marketing and the system as a whole, evaluation of strategy, identification of problem areas, identification of competitive advantages, niche, individual segments of the target audience, analysis of brand perception, etc.), conducting marketing research;
2. Full digital audit (assessment of the target audience in digital format, used channels of communication with customers, assessment of feedback, audit of brand mentions and representation in thematic and niche resources, assessment of metrics, conversion, effectiveness of current tools, etc.). ;
3. evaluation of the positioning concept (checking its efficiency, in case of inefficiency – preparation for the development of a new concept);
4. Branding. Includes development of the general and communication platform of the brand, brand presence and image, value aspects of the brand, creation of a unique and attractive visual image. The main stages are included in the development of the brandbook. The brandbook contains a description of the main elements of the brand such as essence, features, personality, goals, values and mission. For restaurants, we separately include in the brandbook a description of advertising channels and methods of addressing the audience, as well as ways of using the brand in marketing;
5. Naming (preparatory and analytical stage, elaboration of unique variants of the name, culling, evaluation, harmonization, testing on groups, final verification and approval);
6. Strategic marketing of the restaurant (evaluation of the market with the current product, evaluation of pricing, formation of sales plan and sales volume forecasting, evaluation of brand competitiveness, analysis of target segments, strategic policy and control system);
7. Analyzing the existing marketing planning. Drawing up a full-fledged marketing plan of the establishment for the nearest reporting period;
8. Determination of the main „working“ advertising channels, beginning of preparation of test advertising campaigns to effectively attract new segments of the target audience;
9. Digital promotion (based on the selected channels, according to the marketing plan, coordinated tools such as SMM, SEO, targeted and contextual advertising, crowd marketing, etc. are used).
4. Financial audit. Technical audit. Operational audit. Marketing audit.
1. Verification of communications, engineering systems, attestation of ventilation operation;
2. certification of security systems;
3. Analysis of document management;
4. Evaluation of the restaurant’s cost funds for overestimated expense items;
5. Examination of expense reports;
6. Analyzing accounting records and reports for discrepancies between expenditures and cash receipts;
7. Analyzing production processes and communications of employees and departments;
8. Auditing restaurant vendor contracts;
9. Analysis of purchase prices;
10. Evaluating the fulfillment of requirements;
11. Inspection of regulatory documents, acts, production control programs;
12. Analyzing the maintenance and completion of regulatory books and journals for enterprises;
13. Analyzing write-offs and transfers of products and goods;
14. Analyzing the inventory of goods;
15. Evaluation of storage of raw materials and semi-finished products according to the norms and requirements;
16.Sanitary evaluation of the restaurant hall;
17. Analyzing the inventory of kitchen and bar;
18. Analysis of inventory of household goods and utensils;
19. Analysis of the staff schedule taking into account the optimization of production processes;
20. Evaluation of staff time management;
21. Evaluation of labor remuneration system;
22. Analyzing the efficiency of work of managers and specialists of the restaurant departments (Chef, Manager, Accountant-Calculator, Bar Manager);
23. Analysis of the personnel training system;
24. Availability and quality of the bonus/material motivation system;
25. Availability and quality of non-material motivation programs for personnel;
26. Conducting examination activities;
27. Evaluation of service and quality of guest service;
28. Reviewing menu concepts;
29. Evaluation of sales planning system, sales methodology;
30. Detailed marketing audit (market audit, analysis of efficiency of marketing business processes and the system as a whole, evaluation of strategy, identification of problem areas, identification of competitive advantages, niche, individual segments of the target audience, analysis of brand perception, etc.), conducting marketing research;
31. Full digital audit (assessment of the target audience in digital format, used channels of communication with customers, assessment of feedback, audit of brand mentions and representation in thematic and niche resources, assessment of metrics, conversion, effectiveness of current tools, etc.);
32. Service design methodology (nuisance analysis, mystery shopper, guest perception and empathy, observation and interviews)
33. Evaluation of the positioning concept (checking its efficiency, in case of ineffectiveness – preparing for the development of a new strategy)
34. Analysis of existing marketing planning. Compilation of a full-fledged marketing plan of the institution for the next reporting period as a result of the results
35. Determination of the main „working“ advertising channels, beginning of preparation of test advertising campaigns for effective attraction of new segments of the target audience.
5. THE WORK OF CREATING THE PROJECT IS DIVIDED INTO CLEAR STAGES
1. Conceptualization
2. Selection of the location of the enterprise (ready-made premises or site for construction), with parallel definition of the concept of the menu (method of cooking and, as a consequence, the parameters of compliance of the cooking area with the parameters of the room and engineering systems) and the format of guest service (zoning of the room, flow, proportionality of the production area and the guest area).
3. Obtaining a complete set of documentation for the selected premises, checking.
4. inspection of the room by a team of „designer+engineer+technologist“. The team of „designer+engineer+technologist“ will create a measurement plan, check the structural elements of the room, detailed study of engineering systems, communications and existing equipment.
5. Creation/approval of the design project – zoning of the enterprise, variants of visual-spatial solutions (visualization) for interior premises and exterior decoration, planning solutions with reference to the size of workplaces and zones of location/seating of guests, working drawings of room finishing and spatial sweeps with interior solutions, planning of the location of electrical appliances, lighting structures, water supply and drainage equipment, ventilation routes and diffusers.
Location of furniture, in case of custom-made furniture – working drawings of manufactured furniture and interior elements, tables of recommendations for the purchase of ready-made interior elements (furniture, light, decoration), calculation tables, lists of materials used.
6. Technological project – location of enterprise zones in accordance with current regulations for public catering enterprises (flow, requirements for production and guest zones, the number and location of systems to ensure the operation of the enterprise, etc.), the location of equipment for work stations, storage areas.
7. Set of engineering documentation of the enterprise/premises (architectural solutions, power supply, water supply and drainage, heating).
8. Project of fire safety systems of the enterprise and project of security system of the enterprise.
9. Fire safety systems design and security system design.
10. Project of systems (sound equipment, television, internet).
6. Restaurant rebranding
1. Initial analysis and audit of all processes in the restaurant, identifying the potential need for rebranding. Perhaps only minor improvements and adjustments to the operation of your restaurant will be required.
2. Selection of a new restaurant concept.
3. Identification of a new target audience, determination of pricing policy and average check.
4. Creation of a new corporate style and brand book. Development of the name, taking into account the new concept.
5. Development of a new design project, general construction works and interior finishing works of all kinds.
6. Selection of furniture and elements of decor taking into account the new concept.
7. Creation of a new menu taking into account the newly developed concept and target audience.
8. Development of technological project, selection of new inventory and equipment.
9. Reorganization of the ventilation and air conditioning system.
10. Attestation of personnel, optimization of work processes, personnel, conducting targeted trainings and master classes, writing new work standards and checklists.
11. Attestation of the Chef and development of requirements for his qualification.
12. Developing a marketing plan for the development and promotion of the
restaurant after rebranding.
PARTNERS
