- CUSTOMER NEED:
Provide business to a premises they had in the centre of Barcelona, and whose architecture did not take into account the daily operations of the business. Accompany them as creators of the concept and project manager throughout the process, support and training of the owner once it was opened and in the following months.
- HOW WE DID IT:
- We conceived and created the concept. We gave it a name and accompanied the branding process to generate its brand.
- We redesigned the facilities and circulations, layout, so that it would be optimal and efficient once opened.
- We designed the gastronomy together with the R&D team and set the price, from a marketing perspective, taking into account trends, the area and margins.
- We design the operations circuit and customer journey.
- We look for suppliers for the work, facilities, raw materials and household items.
- We recommend and implement digital tools to obtain data and automate the premises.
- Pre-opening plan: We prepared the Capex, P&L, and personnel budgets to have clear objectives. We coordinated the hiring, profile, training, and opening processes.
- We serve the first course and the first drink together with the team, to ensure smooth operation.
- We designed the strategic communication plan and implemented some ideas.
- Currently, we support the owners in making decisions and helping the business grow.
Projects like these provide us with constant learning that we apply to the next one, enriching our way of working day by day.
- CUSTOMER NEED:
They wanted to create and manage a new project on a terrace in Sol, Madrid. In addition to a project manager and support during the opening and following months.
- CÓMO LO HEMOS HECHO:
- We conceive and create the concept. We accompany you in the naming and branding process to generate your brand, logo and all the necessary applications such as menus, uniforms, packaging…
- Participation in the entire installation and circulation process, layout, so that it was optimal and efficient once opened.
- We designed the gastronomy together with the R&D team and set the price, from a marketing perspective, taking into account trends, the area and margins. We looked for suppliers of raw materials and kitchenware.
- We design the operations circuit and customer journey.
- We recommend and implement digital tools to obtain data and automate the premises.
- Pre-opening plan: We made the Capex, P&L, personnel budgets to have clear objectives.
- We coordinate the hiring, profile, training and opening processes.
- We serve the first course and the first drink together with the team, to ensure smooth operation.
- We designed the strategic communication plan and implemented some ideas.
- We support the owners in making decisions and helping the business grow.
- Data analysis of the first 100 days and improvement plan.
- Currently opening a new location in Nerja (construction phase).
- CUSTOMER NEED:
In this project they had already contracted the construction part, the concept was clear and the marketing part was resolved. Meanwhile we did the following.
- HOW WE DID IT:
- Support for the property throughout the entire process.
- P&L, projections and personnel budgets.
- Digital providers.
- Support in decision making on the concept and business plan.
- Data analysis of the first 100 days and improvement plan.
- Currently opening a second location, in TimeOUT market Barcelona.
- CUSTOMER NEED:
They needed our services to support them in the process of professional growth of the partners so they could leave the daily operations and be more productive in other areas.
- HOW WE DID IT:
- New organizational chart with roles for ownership.
- Work plan for local organizational charts. Job description, staff creation.
- P&L, budgets and personnel budgets.
- Use and analysis of information.
- Training plan for key figures and direct management of the training plan.
- Pricing analysis.
- Analysis of operations and operational improvements.
- Creation and management of the new food delivery business line.
- We create and manage a customized training plan for key team members and the owners’ coaches.
- Structure and expansion plan. The company has grown from 3 to 6 locations and other lines of business.
- CUSTOMER NEED:
Global operational consulting for the development of the dark kitchen business (going from 1 unit to 16).
- HOW WE DID IT:
- Layout of delivery kitchens
- Restaurant operational drivers in food delivery
- P&L of restaurants vs food delivery
- Sales pitch for restaurateurs
- Expansion plan and supervision of delivery kitchen locations and facilities
- Creation and operational management of virtual brands, hiring of operational staff including executive development manager
- Profitability panels according to delivery exploitation
- Data analysis for the selection of virtual brands
- Creating business opportunities for the operation of delivery kitchens
- Operational and product audits for the purchase of restaurant brands by Glovo
- Hiring key suppliers, including digital ones, for delivery kitchen facilities, services or raw materials
- Cross-cutting advice on the hospitality business vs. Glovo business
- CUSTOMER NEED:
Development of different lines of business according to the needs of the company.
- HOW WE DID IT:
- An operator was sought to manage the restaurant of some Meliá hotels
- Layout and coordination of facilities, image, operations and commercial offer for ME Terramar Sitges, including personnel, P&L and other budgets.
- Updates to concepts and brands for implementation in the Food & beverage areas at different Meliá locations.
- Analysis report and proposals on the future of hotel F&B worldwide, both in terms of vacation and urban and lifestyle.
- NECESIDAD DEL CLIENTE:
They needed a 360-degree project in general management to update the entire management and be able to grow comfortably, safely and effectively.
- HOW WE DID IT:
- We update the management typology, adapting it to the new generations: digital management plan, new tools, P&L management and budgeting in general.
- We plan HR management including remuneration.
- The brand image was improved with a rebranding and market positioning. The communication plan was activated.
- We manage the commercial offer by creating new dishes, pricing, and costings. We improve the wine and liquor lists.
- Renovation plan and rebranding of business units. New layout. New experience design.
- Management of works and operational openings.
- Hiring and organizing a new human talent organization, professionalizing the team
- Once the company was professionalized and the foundations were established, we began the expansion process towards the United Arab Emirates and Saudi Arabia with prior contract negotiation.
- CUSTOMER NEED:
Support the dining room team in transporting dishes from the kitchen to the most remote areas of the dining room to reduce trips and improve service time.
- HOW WE DID IT:
- Installing a custom delivery robot with a sober and elegant design (suitable for the image of the establishment).
- The robot transports dishes to the most remote areas of the kitchen so that waiters can pick them up and deliver them to the table, reducing their travel time.
- Adding a marketing element to the customer experience.
