RCI Consulting Services
RCI. specializes in the planning, development of new restaurants and the turn-around of existing restaurant operations.
Operational Evaluations
Complete assessment and evaluation of food service facility, management systems, management and staff performance and financial performance through observational evaluation, management, staff and guest interviews and documentation review. Evaluation report presentation with recommendations.
Concept Development
Redefine and fine-tune the concept of your restaurant. The goal of the concept development is to design a more competitive restaurant operation that will be successful in the marketplace.
Restaurant Turnarounds
Update your restaurant to be more competitive in the marketplace. Facility, concept redevelopment, culinary reconcepting.
Menu Engineering and Design
Menu concept, item selection, pricing and features. The goal of menu engineering is to develop a menu that is properly engineered to provide an effective marketing tool to increase appeal, sales and profits.
Cost Control
Help maximize quality and productivity, and reduce costs. food and beverage controls, inventory controls, purchasing controls, revenue controls, labor controls
Operational Manuals
A complete library of operational manuals custom-fitted to your operation. Staffing, management systems, staffing, recipe manual, position manuals for front- and back-of-the-house, employee rules and regulations,
Position Manuals
Job descriptions, opening/closing duties and responsibilities for all front- and back-of-the-house positions.
Start-Up Assistance For New Operations and Turnarounds of Under - Performing Restaurants
Restaurant Consultants, Inc. was founded in 1981 to provide professional food service developmental and operational consulting services for restaurants, hotels and private clubs.
RCI. specializes in the planning, development of new restaurants and the turn-around of existing restaurant operations.
Services
Operational Evaluations
Complete assessment and evaluation of food service facility, management systems, management and staff performance and financial performance through observational evaluation, management, staff and guest interviews and documentation review. Evaluation report presentation with recommendations.
Concept Development
Redefine and fine-tune the concept of your restaurant. The goal of the concept development is to design a more competitive restaurant operation that will be successful in the marketplace.
Restaurant Turnarounds
Update your restaurant to be more competitive in the marketplace. Facility, concept redevelopment, culinary reconcepting.
Menu Engineering and Design
Menu concept, item selection, pricing and features. The goal of menu engineering is to develop a menu that is properly engineered to provide an effective marketing tool to increase appeal, sales and profits.
Cost Control
Help maximize quality and productivity, and reduce costs. food and beverage controls, inventory controls, purchasing controls, revenue controls, labor controls
Operational Manuals
A complete library of operational manuals custom-fitted to your operation. Staffing, management systems, staffing, recipe manual, position manuals for front- and back-of-the-house, employee rules and regulations,
Position Manuals
Job descriptions, opening/closing duties and responsibilities for all front- and back-of-the-house positions.
Copyright © 2012 Restaurant Consultants Inc.