Fabio Viviani Consulting is dedicated to empowering restaurateurs to achieve maximum profitability and embrace genuine hospitality. We have a proven track record, having supported venues nationwide, including:
Whether you have a specific need or require broader support, our team will provide you with customized assessments and strategies to help you be competitive. Contact us today to chat with our team.
OPERATIONS
- Kitchen & Bar Design
- Equipment layout
- Review menu based on design
- New Recipe Design
- Optimal COGS
- Cross utilization of product
- Training methods for all teams
- System Checklists
- Station lists
- Line checks
- Waste tracking
- Temperature logs
- Opening/closing templates
- Production checklists
- Order guides
- Product Mix Review
- Highlight strong performers
- Position loss leaders accordingly
- Additions/removals to improve COGS
- Inventory Management
- On-hand counts training
- Invoice entry and tracking
- COGS reporting
- Theoretical based on P-Mix
- Actual based on weekly count
- Shelf-to-sheet implementation
- Introducing Standard Operating Procedures
- Checklists
- FOH/BOH Audits
- Labor Tracker
- Daily Pre shift Templates
- Weekly Management Communication
- Location Launch
- Critical list tracking
- Coordination of tasks to remain on schedule
- Pre-launch components
- Friends & family
- VIP/ Media event planning
- Vendor Negotiations
- Existing Accounts
- Introduction to Various financial & accounting platforms
- Best pricing for broadline and brand-specific items
- Better buying power utilizing FVH relationship
- Food & beverage
- Restaurant supply
- Point-of-Sale system
- Above-store reporting
WORKFORCE
- Reviewing Current Training Methods
- Locating talent
- Hiring procedures
- Developing skillsets
- Introducing steps of service
- Introducing selling techniques
- Elevating steps of service
- Do’s & Don’t
- Human Resources
- Modification of existing onboarding material
- Anti-harassment and anti-discrimination training
- Open door policy and communication
- Management training on staff coaching, warnings and termination
- Situational HR support for staff and management
- Staff Training
- Job description
- Employee handbook
- Department manuals
- Server
- Bartender
- Runner
- Busser
- Kitchen
- Manager
- Competency testing
- Training Large Groups
- New venue opening
- Retraining or reconcepting
- Management Review
- Feedback on performance
- Succession planning
- One-on-One Management Support
- Access to FVH leadership team
BUDGETS
- Examining Financial Reports
- Pro Forma
- P&L statements
- General ledger
- Cost of occupancy analysis
- Existing P&L Preview and Analysis
- Introducing guidelines
- COGS
- Labor
- Controllables
- Managing overhead expenses
- Pro Forma Development and Customized Metrics
- Sales categories
- COGS
- Labor
- Controllables
- Advertising/Promotion
- Occupancy cost
- Cash flow
- Food & Beverage COGS evaluation
- P-mix reviews
- Recipes & Costs
- Brand quality & substitutions
- Food & Beverage Bibles
- Ingredients
- Recipe cost
- Build sheets
- Photo strategy
- Training method
- Labor Management
- Forecasting labor requirement
- Proper scheduling
- Reduction through cross-training
- Cutting in the moment
PROMOTIONS
- Assessment of Current Efforts
- Social media
- Website presence
- Traditional media outlets
- Ad purchases
- Food Photography
- Social, website and traditional media training
- Developing store level contact to provide contact
- Private Events
- Sales strategy
- Client communication
- Catering development
- Onsite/offsite event management
- Existing Menu Layout
- Promoting best COGS items
- Increased sales methods
- New Social Media
- Design and content
- Posting, timing and platform strategies
- Graphic Design
- Alternate layout for all menus
- In-house collateral
- External print marketing
- Website design
- Online Review Management
- Understanding the concept of leaving reviews
- Methods to raising your star rating
- Best approach
- Message strategy
- Response strategy
PROPERTY
- New Opportunity Evaluation
- Trade area analysis to confirm suitability for concept
- Letter of Intent Key Items
- Security
- Economic Considerations
- Base Rent
- Gross Rent
- Percentage Rent
- NNN
- TI Allowance
- Guaranty
- Lease/Option Terms
- Rent Commencement
- TI Disbursement
