Guiding you through the conceptualization of the brand, understanding the format you want to go ahead with, the present market scenario, your target market feasibility, price points that work with the format, menu pricing, food costing, staffing (chefs, managers and housekeeping), equipment and utensil lists, creating the credit line, Putting restaurant processes in line (Standard Operating Procedures, Opening and Closing stocks, tracking wastage, banking procedures, cleaning procedures, equipment maintenance procedures, etc.) design and brand decor, market positioning, branding, packaging and presentation, public relations, recipe creations, new store opening guidance and purchasing. If the idea is to keep the format small and simple, guiding you through franchising, documentation of the franchise manual and operations manual. Explaining how the finances work in the restaurant industry, Profit and Loss Accounts, Balance Sheets, Royalties, Franchise Fees etc. Additionally, help with licensing and location analysis if required.