Additional Restaurant Services Miami

Additional Services

The following is a representative list of services that can be provided by The Restaurant Group. Responses are always specifically tailored to the focused needs of each client. This list comprises the general scope of consulting and management services offered by the company but is not necessarily limited to these items. If you don’t see the service you require, please ask and we will provide you with a quote.


Operational Management

  • Concept development
  • Operational analysis
  • Operations supervision
  • Marketing
  • Management & leadership
  • Corporate support
  • Management & staff training
  • Recruitment
  • Menu development
  • Concept positioning
  • Menu & culinary procurement
  • Sales growth strategies
  • Multi-unit expansion
  • Financial controls
  • Cost effective scheduling
  • Food & beverage costing
  • Sales reports
  • Profit & loss statements
  • Budget & forecast
  • Customizable reports
  • Web & mobile report access

 

 

Operational Programming

  • Purchasing System
  • Storage System
  • Loss Prevention
  • Service Style/Techniques
  • Greeting and Seating
  • Reservation Policy
  • Beverage System
  • Management Training
  • Music and Entertainment
  • Hours of Operation
  • Maintenance
  • Scheduling
  • Forecasting
  • Marketing Opportunities
  • Quality Control; Food, Beverage, Service

 

 

Serviceware Selection

  • China
  • Glassware
  • Flatware
  • Tabletop
  • Linen
  • Accessory Items
  • Hollowware
  • Quantities
  • Purchasing

Concept Development

  • Size
  • Scope
  • Format
  • Seats/Bar/Back of the House
  • Theme or Point of View
  • Style
  • Menu Direction
  • Price Point
  • Character

 

 

Branding

  • Selection of PR Company
  • Specialty Merchandising
  • Advertising Supervision
  • Promotions Development
  • Social Media Marketing
  • Graphic Design
  • Brand Book
  • Menu & All Collateral Design

Master Planning

  • Construction Supervision
  • Design Supervision
  • Licensing
  • Permitting
  • Site Selection
  • Lease Negotiation
  • Transfer Representation

 

 

Design Development

  • Architect/Designer Selection
  • Design Direction
  • Kitchen Design
  • Bar Design
  • Supporting Area Design
  • Plotting & MEP Planning

Product Supply

  • Local Suppliers
  • Special Sources
  • Product Lists
  • National Suppliers
  • Vendor Negotiation

 

 

Pre-Opening

  • Event Scheduling
  • Project Management
  • Budget & Timeline
  • Supervision & Training

Equipment Supply

  • Kitchen small wares
  • Equipment Selection
  • Furniture Selection
  • Supervised Install

 

 

Revenue Control

  • Recommend System
  • Set up Controls
  • Merchant Services

Opening

  • Hands-on Supervision
  • Evaluation & Plan of Action
  • Operational Support

 

 

Market Analysis

  • Demographic Research
  • Competitive Environment

Uniform Selection

  • Select Source of Supply
  • Select Uniform

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