Food, Beverage and Hospitality Operational Audits
Managing a restaurant operation is not rocket science… it is far more complicated than that.
Successful F&B operators manage their systems and processes to perfection while they always have a finger on the pulse when it comes to guest satisfaction and their feedback. EPRG can provide you with a holistic overview on how your teams perform in both these areas.
Should you wish to set a foot in the franchise business then a good consultancy can guide you through the wicked world of franchising. This expensive investment must be managed from the start.
Understanding a customer’s perspective on your restaurant allows for a more objective assessment of your business. We will act as customers for your business by analyzing key factors such as the quality of service, food and beverage, and overall atmosphere of your establishment.
Systems and Processes
Evaluating and reviewing your current systems and processes is necessary for the smooth operation of your business. We will work with you to refine and update these functions in order to cut unnecessary costs and increase your business’s efficiency.
Analyzing your current concept and franchise structure is an important task for identifying any necessary changes or opportunities for improvement within your business. We will work to assess the current performance of your concept or franchise, and provide you with the most optimal way to improve on various aspects of your business.
A kitchen and its back of house area can represent 30% or more of your total food and beverage investment, it is therefore of vital importance that this is given sufficient attention. The kitchen design is to be user-friendly for your culinary team, financially friendly for your budget and has to comply with the local HACCP legislation.
Every chef will tell you that the number one aspect in a smooth-running kitchen is the workflow. A busy kitchen requires detailed organization and discipline. Food is being prepared in a certain flow before it reaches the hot pass for the chef to put the finishing touch.
The designer will be responsible to draw up the Mechanical, Electric and Plumbing requirements for all the equipment to work as per plan. This plan will be vital for the contractor to ensure that the back of house fit out is constructed correctly.