RESTAURANT STARTUPS

Successful restaurants don’t just happen, they’re planned in great detail throughout every aspect of the business. Utilizing our proven process of creating successful restaurant concepts from the ground up, Culimetrics helps you through each phase of development to streamline production, control costs and avoid expensive mistakes.

We ensure the end result is a truly unique concept that differentiates itself from the competition, attracts loyal customers and delivers profits that exceed your expectations.

CONCEPT DEVELOPMENT

  • Research: Competition, Market Demographics, Trends

  • Brand Development & Positioning

  • Preliminary Menu Development

  • Concept Book

  • Preliminary Food & Beverage Costing

  • Food & Beverage Pricing Strategies

  • Financial Pro-Forma & Feasibility Studies

  • Tax Planning

  • Business Plan

  • Investor Pitch Deck

IMPLEMENTATION

  • Entity Formation

  • Real Estate: Site Selection & Lease Negotiations

  • Restaurant, Bar & Kitchen Design

  • Menu Testing: Internal & Consumer Focus Groups

  • Final Menu Design & Development

  • Supply Chain: Vendors & Suppliers – Selection & Pricing Negotiations

  • Purchasing & Procurement Systems

  • Inventory Management Systems

  • Operations: Front of House and Back of House Systems, Procedures & Manuals

  • Restaurant Marketing: Logo, Website, Public Relations, Social Media, Menu Design, In-Store Promotions

  • Staffing: Job Descriptions, Salaries, Benefits, Compensation Packages, Compliance, Employee Handbook, Online Applications, Automated Onboarding

  • Restaurant Technologies: Needs Analysis, System Specifications, Vendor Selection, Contract Negotiations

PRE-OPENING

  • Construction Oversight

  • Staffing: Recruitment, Hiring & Training

  • Technology: Setup, Implementation & Training

  • Marketing: Launch Strategy & Implementation

LAUNCH

  • On-Site Supervision & Support

  • Daily Reviews & Evaluations

  • Fine Tuning

POST-LAUNCH ASSESSMENTS

  • Financial: Actual Sales vs. Projected, Food Cost Analysis, Labor Costs

  • Operations: Front of House & Back of House Review

  • Culinary: Food Quality, Plate Presentation, Kitchen Procedures

  • Customer & Employee Feedback

  • Fine Tuning