Menu Engineering & Costing:

  • Calculating Operational Cost : Operating expenses are important because they highlight the amount that a company needs to operate daily.
  • Calculating Breakeven Point : Calculating the daily/monthly sales required to match the breakeven point.
  • Calculating the cost of Products on the Menu. (Note: Recipe and Purchase Invoices must be provided.)
  • Menu Engineering Report.
  • Strategical Menu Design to influence customer choices. (for QSR only).

Operations Consultation:

Warehouse/Central Kitchen Management:

  1. Developing processes which are in line with the existing or a new ERP/POS solution.
    2. Some processes that will be developed are as follows: a) Material Receiving & Storing. b) Material Transfer/Dispatch. c) Material Order. d) Stock Count.
  2. Calculating approx. monthly Warehouse stock levels to organize the purchase which facilitates in bulk purchases & low wastage. (Minimum sales data of 30-60 days is required.)
    3. Note: Bulk Purchases helps to negotiate better prices with the supplier.
  3. Developing smooth workflow between the warehouse, central kitchen & branches in line with the software solution.
  4. Digitizing the workflow which will help the management keep an eye on the operation from distance.
  5. Task Manuals.
  6. Coding/Organizing the Warehouse in line with the software solution.

Marketing Strategies:

  1. Researching & Suggesting Marketing Ideas based on the Menu.
  2. Digital Marketing.
  3. Traditional Marketing.

IT Services/Digital Sales Channel

  1. Training the employees on the software/IT services.
  2. ERP/POS Solution.
  3. Reviewing the existing IT services to check the possibility of reducing recurring costs.
  4. IT hardware.
  5. Cameras & Fingerprint Devices.
  6. Setting up delivery aggregators.
  7. Setting up e-store.
  8. Mobile App.
  9. KIOSKS, etc.

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