Development

• Market analysis
• Review industry trends
• Feasibility – site evaluation, market intelligence, product choice, evaluation of facilities required
• Selection of Food & Beverage concepts and work with designers to achieve fruition
• Space planning – back and front of house
• Work with professionals to ensure final product will meet expectations and operate optimally
• Furniture, fixtures and operating equipment procurement
• Pre-opening budgets
• Recruitment
• Training programmes
• Marketing and Sales plans
• Appointment of operator