Project development and opening readiness
Plan the menu, kitchen, staffing and systems needed to put a foodservice concept into operation.
Who this is for
Owners, developers and operators preparing a restaurant, catering business or hospitality F&B project, including refurbishments and new outlets.
What we work on
We work through the operating decisions behind the concept. What will the kitchen produce? How much space and storage does it need? How will supplies arrive, and who will prepare and serve the food? The answers inform the menu, layout requirements, purchasing plans and staffing.
We coordinate those requirements with the owner, project manager and appointed specialists. The opening plan covers supplier and stock preparation, delivery arrangements, trials, training and handovers. Each task needs a responsible person and a date.
Food safety preparation belongs in the opening plan. We can help organise the HACCP work, allergen records, hygiene procedures and staff training. We identify the relevant local requirements and agree who handles inspections, approvals and any specialist input.
Our equipment and technology selection service can form part of the project. We help define operating requirements, compare suitable options and prepare the team to use them.
What you receive
| What you receive | What it covers |
|---|---|
| Operating brief | Menu, service, kitchen and storage requirements. |
| Development plan | Decisions and tasks to complete at each project stage. |
| Opening plan | Supplier preparation, trials, training and handovers. |
| Readiness checklist | Operating and food safety tasks, supporting records and the person responsible for each sign-off. |
What we need from you
Start with the concept, intended guests, project stage and available plans. We need to know who is appointed to the project and which budget or timing constraints are fixed.
Before we start
When should we involve you?
Before menu and production decisions become fixed in the layout, equipment or staffing plan. If the project is already under way, we focus on the decisions you can still change.
Can you work on an existing restaurant redevelopment?
Yes. We can review how a revised concept affects the menu, kitchen, team and systems. Rebranding can be included when the positioning is changing too.
Do you replace the project manager?
Our usual role covers operating requirements and preparation. We agree who manages the wider project and how our work fits with the designers and operator.
Discuss your project
Tell us what you need help with and any dates you are working towards.