Food and Nutrition Program Planning and Concept Layout
Assess service space and select concepts; arrange concessions concepts in optimal combinations given space constrictions and back-of-house requirements; deliver recommendations on point-of-sale configuration, signage, and support space allocation.
Request for Proposals
Generate qualified and compliant RFP responses that emphasize key attributes of respondent
Devise the optimal strategy for securing qualified, capable service operators given the prevailing organizational structure, management model, and local business community.
Engage contracting stakeholders to develop and negotiate win-win lease or service agreements that promote a dynamic service business environment.
Financial Performance and Evaluation
Use KPI’s and metrics to assess quality of revenues delivered by across program. Benchmark program against competitive programs.
Auxiliary – Concept Performance Analysis
Analyze individual concept types and/or concept locations to determine performance level relative to industry standards.
Dining and Nutrition Services
Customer Relationship Management: generate and maintain mutually beneficial relationships with targeted stakeholders (patrons, staff, managers, directors and executives) in a way that produces meaningful development opportunities
General concept troubleshooting; market positioning analysis within the hospitality environment, pricing analysis, assessment of bundling options, social media marketing
Customer Service Process Improvement
Queuing solutions, menu optimization, and action sceince studies