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PAST PROJECTS

Bringing Results

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PROJECT 1: REVITALIZED 30 YRS-OLD ESTABLISHMENT

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PROJECT 2: SYSTEM DEVELOPMENT & MENU ENGINEERING

  • Developed business plans

  • Declutter: deep cleaning & organizing kitchen and bar

  • Cut costs: par adjustment, switched products with better quality & less cost, prime vendor agreement (down 15%) 

  • Decreased excessive inventory: created special drink menus, price adjustments matched to the market

  • Training: focus on guest service and teamwork, developing training materials

  • Menu engineering: Updated the menu with fewer items, less prep time, and higher profit margins. 

  • Increased sales: Bar fix - drink menu development - menu to sell (+18%), corrected price, taste quality upgrade (while down the costs). Deep cleaning, organization, portion control, opening for lunch, facility improvement

  • Developed operational systems: employee handbook, training manuals, checklists, new hire packages, inventory, filing

  • Increased sales: 1st month (net sales 18%: food 16%, bar 23%, game 22%), 2nd month (net sales 30 %) by menu engineering, promoting bottle service, adding fishbowls, training staff for upselling and guest service, staff incentives

  • Cut the costs: liquor, labor,  frequent walk-outs to zero, inventory system

  • Menu engineering: themed menu to sell, easy to cook with less ticket time for better quality food

  • Developed targeted marketing plans: well-themed and focused on the concept

  • Designed marketing materials: decors, signs, menus, promotional cards, loyalty programs, etc.

  • Enhanced efficiency: organizing, system building

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PROJECT 3: TRAINING MATERIAL DEVELOPMENT

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PROJECT 4: MENU ENGINEERING

  • Developed unified training material templates: applicable to all the concepts in the organization. Helped openings for other locations.

  • Cut labor costs: Eliminated multiple daily meal penalties ($30k/year mistake) within a few weeks, training managers for labor management.

  • Set up the storage units for efficiency: organizing, labeling

  • Updated training materials 

  • Training: cleanliness standards, upsell, teamwork

  • Market research: menu, pricing, trends

  • Menu engineering: food, drink, Togo

  • Menu development: happy hour, drink, Togo

  • Increased drink sales: turned still excessive inventory into $ making machine - HH, specials, togo, upsell

  • System development: for management, personal files

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