STUDY & DEVELOPMENT
FEASIBILITY PLANNING
A brief formal analysis of the business idea in environmental and economical terms
CONCEPT DEVELOPMENT
A detailed version of an idea interpreted in the vision of our customers
ASSESSMENTS & REVIEWS
Analyzing the viability of the base
builds by careful analysis of core
factors and economic investment
F&B MODELING
Financial and structural modeling
of F&B, allowing prospective
customers to have an extended
looks at cost factors, and possible
revenue plans, both in physical as
well as economic requirements
OPERATOR SELECTION
Operator selections entail helping
with the choice of suppliers by
careful referencing necessities,
with availability, confidence levels,
and quality of produce
DESIGN
CONCEPT DESIGN
Taking into account factors such as location & mood
DESIGN DEVELOPMENT
Establishing a concept that works
from ideas to executions and local
viability
KITCHEN DESIGN
Designing kitchens that are functional, without wasted footprint space, and visually appealing when necessary
PROJECT MANAGEMENT
Ranging from interior design to construction oversight, not neglecting the necessary with SOP and F&B procedures, for operational stability
MENU AND OPERATIONAL DEVELOPMENT
MENU DEVELOPMENT
Creating menus that are location specific and adjusted, cost-friendly, and executed despite staff rotations & changes
OPERATIONAL MANUAL
A SOP manual, which works as a
baseline for companies. The
manual is there to reinforce not
only procedures, but behaviors as well
STAFF TRAINING
Staff training in F.O.H and B.O.H to maintain consistency
CONTRACT APPOINTMENT
Think Food Concepts works with selected providers of all types of service (within the F&B scope) to provide maximum value for investment