The first year of a hotel / resort / restaurant is fundamental for its positioning. An organized opening of the hotel assures a greater efficiency of service and guest satisfaction and as consequence they assure better cost effectiveness, revenue opportunities and operating projects.
Brief Feasibility study (revenue verses expense).
Hotel /Resort/Restaurant and facilities brief
Consulting / inputs during design and build stages of the project
Development of pre-opening and manning budgets and working capital guidelines
Developing of food and beverage operating concepts
Supervision of kitchen layout designs
Identification, hiring, training of unit / department heads / supervisory level team
Recommendations on sourcing of all necessary operating equipment FOH / BOH
Development and implementation of marketing, advertising, public relations and sales plan