New restaurant openings
Plan the menu and the systems together.
Before the first ticket prints, the menu, beverage program, software, and team need to work as one operation. I help you connect those decisions while there is still time to change the plan.
In person across Colorado, virtual anywhere in the US.
What needs to be decided before the doors open?
- The concept is clear, but the menu economics and prep requirements still need testing.
- You’re choosing systems before you’ve mapped how orders and information should move.
- You need a practical training and service plan for a team that hasn’t worked together yet.
What we’ll work through.
- 01
Test the operating assumptions.
Review the menu, beverage offer, costs, and service model. Separate what is known from what still needs a supplier quote, recipe test, or rehearsal.
- 02
Choose systems around the work.
Translate the operation into software requirements, vendor questions, and clear handoffs between the kitchen, floor, and office.
- 03
Rehearse before opening.
Build station notes, briefings, and sample orders. Use a practice service to identify missing steps and assign the fixes.
AN EXAMPLE / NOT A CLIENT RESULT
The dining room, takeout, and events all share one kitchen.
We walk through sample orders from each channel, identify where they compete for equipment and staff, and establish what must be tested before adding another offer.
Opening plans need to match the capacity the team can actually deliver.
THE RIGHT FORMAT FOR THE WORK
What we can do virtually.
Concept reviews, menu economics, technology selection, and planning documents can often be developed virtually.
When a visit helps.
Service rehearsals, station handoffs, and working with the opening team benefit from being in the restaurant.
In-person work is available for Colorado restaurants within roughly a three-hour drive of Broomfield.
BEFORE WE TALK
Before we get started.
When decisions about the menu, beverage program, systems, and team are starting to connect. We can identify what needs attention now and what can wait.
This service focuses on menu, beverage, technology, and operating readiness. Architects, contractors, and qualified licensing or legal advisers handle their respective work.
Yes. A focused menu review or software decision can be a separate project. We’ll agree on the boundaries and deliverables first.
Yes. I work virtually with restaurants anywhere in the US. Concept reviews, menu economics, technology selection, and planning documents can often be developed virtually.
LET’S START WITH YOUR RESTAURANT
What’s getting in the way?
Tell me what you’re opening or trying to improve. We’ll talk through the problem and decide whether a focused review or hands-on work makes sense.