A creative events agency

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Restaurant Consultancy

3

Restaurant Group Outlet's

2

Duration of Consultancy

5

KPIs hit

Brief

Due to NDAs as well as out of respect to our client, we are not entitled to release the names of the restaurants.

We were approached by renowned investors behind multiple restaurant concepts in central London, who tasked us with refining & reviewing the back end processes though the implementation of Management Information Systems to standardise operational procedures.

The restaurants were struggling with controlling costs despite high turnover, consistent lunch and dinner covers and positive press. We were brought on to look into why this was the case and to set general management systems up that would ensure accountability and full understanding of day to day takings.

“ It's always rewarding being able to support a successful business with growing pains. We know how it goes ” Ian Ballantyne Food Director

Action Required

Consultancy

- Diplomatic discussions with key stake holders as well as management team to act as a go between to ensure best results. - Looking into finances to understand the core route of the problem.
- Full supplier review

Operational Standardization

We completely set up new general management systems which ensured day to day, weekly and monthly accountability. These systems presented weekly rota forecasts, cost of sales, staffing costs as well day to day sales ensuring all cash and card sales were in line with revenue forecasts. Through implementation and training we managed to reduce labour costs by 14% and decrease COS by 5%.

Financial Auditing

-Through combing through the books and numbers we were able to identify the core route of the problem.
- We set up systems to prevent money not being accounted for the future

RESULT

KPIs:

- Reduced labour costs by 14% through a standardised shift rotas
- Full supplier review to re-negotiate terms and free up cash flow for the business
- Decreased Cost of Sale by 5% to allow for better gross profit without sacrificing on quality
- Engaged all project stakeholders and participants across operations for all restaurants as well as IT, supply chain, hygiene & safety, finance, senior management and 3rd party suppliers to make the restaurants profitable
- Full staff training (front and back of house) to ensure all team members are proficient with systems allowing for a better customer experience through speed & proficiency of service.

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