Corporate/Executive Dining
In-House Foodservice/Cafeteria
This Service now available to:
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Building Owners
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Building Managers
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Facility Managers
and all others who are responsible for the successful operation of their in-house foodservices, including: Restaurant, Catering, Office Coffee and Vending Programs
We are a highly focused, results-oriented organization dedicated to delivering value to our customers who have entrusted us with their relationship.
Our organization consists of a team of foodservice professionals from the culinary arts, operations, finance, design and service backgrounds who have spent their careers in the industry. We are passionate about foodservice and hospitality, dedicated to delivering favorable end results to our customers and driven to be the very best in the industry.
Foodservice Operations Evaluation (FOE)
Evaluation of current foodservice operation including: Onsite Restaurants, Catering, Vending and Office Coffee Programs on behalf of building management.
- Personal and Staffing
- Facilities
- Equipment
- Sanitation
- Food Quality
- Menu Selections (Restaurant, Catering, Kiosk,)
- Pricing
- Merchandising
- Marketing
- Customer Relations
- Purchasing and Prime Vendor Review
- Financials and Cash Handling
- Capital Planning and Recommendations
- Contracts and Financial Arrangements
Quality Visitation Reports (QVR)
Regular evaluations of foodservice operations:
- Personal and Staffing
- Facilities
- Merchandising
- Marketing
- Sanitation and Cleanliness
- Food Quality
- Front-of-House and Back-of-House
Market Research & Surveys
Unbiased collection and / or facilitating of foodservice user data through Focus Groups and surveys to gain full understanding of your tenants needs, wants and desires of their foodservice supplier. The end product will assist in the creation a program that improves participation and customer satisfaction.
- Focus Groups
- Online and Distributed Surveys
- Intercept Surveys when Appropriate
Request for Proposal (RFP) Management
If it is determined that the issuance of a Request for Proposal is needed the following offerings are available:
- Evaluate need to issue RFP
- Develop customized RFP documents
- Identify prospective operators
- Distribute to appropriate bidders
- Review and evaluate submittals
- Host submittal interviews
- Make recommendations to Ownership / Management
- Negotiate favorable contract terms and conditions
Design, Construction & Equipment Acquisition
Your successful restaurant starts with a great design, the facility must be appropriately designed to suit the needs of service style, menu selections, price point and image you are presenting. The facility design must maximize space usage and minimize employee utilization, both paired with the appropriate placement of equipment to add to the operation’s bottom line.
- Facility Evaluation
- Space Planning
- New Construction
- Remodel and Upgrades
- Equipment Acquisition and Installation
“Green” and Energy Services
Restaurants are large consumers of both products and energy resources as well as often (and unrealistically) are accused of being the largest contributors to landfills. “Green” is no longer a trend, but is now a way of business. Our recommended changes can achieve a green result and help your bottom line.
- Facility Evaluation
- Equipment Evaluation
- Procedural Analysis
- Disposables Review
- Recommendations and Advising
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We owe our success to listening to your needs, applying our innovative business solutions and applying a practical approach to execution of strategies to assist in achieving your goals.
No matter what stage your project or business is in, we can help. Our team of knowledgeable and experienced specialists is looking forward to meeting with you to see how we may be of assistance.
For more information, please see our inquiry page.
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