Full Consultancy

For future restaurateurs and food service operators, avoid the pitfalls of committing expensive mistakes before opening your own establishment. We offer the development of PROPRIETARY operating systems to ensure a high rate of success for your operation. For existing establishments, we audit your operations and determine the areas where you face difficulties. We then work hand in hand with you to improve the system and together implement the right solutions that will improve your operation. We document these changes through operations manuals written especially for your company.

START-UP and CUSTOMIZED SERVICE

For NEW RESTAURANTS / FOOD SERVICE FACILITIES, we can design an operating system specifically for your operations as we realize that no two operations are the same. We will help you get started from concept design to a range of various services until you open your doors to the public.

We will cover all the bases and design a system that will set you up for success, whether your business is a full-service restaurant, coffee shop, catering facility, canteen or even just a food cart. All operating areas will be accounted for, ensuring a smoothly operating system which will carry you through many years.

Project Concept

The concept serves as the blueprint for the type of business being put up and is the guide to future business decisions i.e. type of structure, layout, interior design, menu, equipment, operating procedure, staffing, training, and the list goes on.

We can consult, design and assist you in determining the right business concept for you.

Structural Design, Layout and Interior Design

If you don't have any idea what your restaurant, hotel or test kitchen will look like, we have a stand-by team of architects who will put your design concept on paper and a team of interior designers breathing life into the structure's interior.

Kitchen Layout and Design

Citrus Restaurant kitchen

Our services cover the space allocation and layout of the kitchen. Our team of consultants will help you allocate kitchen space, determine production workflow, design a working kitchen that will ease your production process and thereby increase your kitchen's productivity. We will also help you determine and select the proper kitchen equipment and utensils needed, give you specifications and recommend you to proper and reputable suppliers for you to get the most out of your investment.

Recipe Development, Standardization, Costing and Pricing

For Middleby Phil. Corp.

The menu is the heart of the operation. Everything starts from it, from kitchen size and layout, to equipment specifications, to smallware requirements, storage requirements, staffing and even the type of training to be given your employees.

Whether you agree or not, the main reason why customers patronize your restaurant is the FOOD. We can develop your menu offering and standardize recipes so you can be assured of serving the same quality product each time. We shall also teach you how to cost your recipes and help you determine the proper selling price.

Menu Design

Your menu folder or menu board is your best merchandising tool. We can assist you in designing this important tool from concept, to design and layout, food styling and photography.

Operations Manual Development

There's a need to document the operating system that will be set up. The operations manual will serve as the 'bible' of each operating area. Nothing is left to guesswork and should there be a need to clarify some procedure or policy, all there is to do is to refer to the operations manual. Employees will have no excuse not to their jobs as effectively or efficiently as possible, as there is a written guide for them to follow. We also design forms and records that will make the system more effective.

An operations manual is also key for those establishments considering to franchise their operations for them to effectively manage their franchise obligations.

We usually design the operating system first, then develop the operations manual that will document this system. For those with a properly operating system, we can JUST DOCUMENT YOUR SYSTEM, and provide you with an operations manual. We have done operations manuals not only for food service operations but also for other industries.

Training

After designing and documenting the operating system, the next step is to properly train your staff on how this system is to be implemented.

We design and implement a training program for each operating area to ensure that the employees implement the system properly and do their jobs effectively.

Operating Systems Development

A properly working operating system is the backbone of your entire operation and can spell success or failure for any business.

For new operations, we will design an operating system that will help you achieve your goals without undergoing trial and error. For existing operations, we can give recommendations on how to improve your present system and re-engineer a new one that will help you maximize your potential.

Each operation is unique and a proprietary operating system means each procedure will be TAILOR-MADE to fit your needs. Some consulting groups will simply give you a generic manual, which they give to all their clients.

At Blue Plate, we design each system just for you, while making sure that industry standards are met, we also recognize that your operation should set its own standards.

We believe that the system should be working for you and not you working for the system.

We design operating systems in -

PURCHASING

Buying the correct equipment, utensils and ingredients can save the operation a lot money. We can design a working purchasing system, set-up purchasing standards, product specifications including the design of documents and records.

RECEIVING

A proper receiving area, equipment and standards are just some control measures that ensure merchandise purchased are the ones received by the establishment. Operations throw out money because of improper or no receiving procedures at all.

STORAGE & ISSUANCE

Thousands of pesos go down the drain without a proper storage facility, mostly lost thru employee pilferage and wastage due to expired products, improper storage layout and practices. We've come across restaurants without proper storage facilities, with the restaurant owners preferring to allocate all the space to the dining area and kitchen. We will help you set-up the proper storage facility, complete with standards and procedure. We will also set-up an issuance system that will help you account for all costs.

PRODUCTION (Kitchen Operations)

The heart of your operations, the main hub where products are produced should not be ignored. We will develop a kitchen system so that order can reign in this busiest area, from production schedules to mise-en-place preparation, from equipment scheduling to treatment of left-overs & spoilages. The system will ensure that "86" or out-of-stock menu items can be avoided or at least minimized. You don't need executive-chef material to be able to put up a working kitchen system, we at Blue Plate Management Consultancy, can do this for you.

DINING SERVICE

Having a memorable dining experience doesn't end with having good food. Efficient service completes the dining experience and to achieve this, proper service standards, opening & closing procedures, guest relations standards have to go hand-in-hand with skills in order-taking, serving the food, bussing out and even the proper way of handling guest complaints.

BAR SERVICE

Whether it's a full bar or a bar where only non-alcoholic beverages are served, we can set-up basic bartending standards and procedure, including opening & closing procedures, costing of beerages, taking of inventory and a bar control system. We can even train your barista on the proper way of pulling a good shot of espresso.

COST CONTROL

If an establishment couldn't control its costs, it might as well close down its operations. The higher costs incurred are food and beverage costs, followed by labor costs then overhead costs. Many restaurants have failed because they were not able to account for costs in the different operating areas. Setting-up control standards is key to the establishment's success and will show in the monthly financial statements with a good return on profits and a hefty bottom line.

SALES CONTROL

In tandem with a strictly enforced cost control system comes a system for sales control that prevents theft of an important asset, MONEY. People handling money have a huge responsibility, from accepting cash payments from customers to handing out payments to suppliers and other creditors. Proper way of handling sales and other cash transactions have to be inputted into the system to put order into these important transactions.

SANITATION AND SAFETY

An area that is mostly neglected by restaurant operators, the importance of sanitation and food safety cannot be over-emphasized. Not only are employees expected to practice personal hygiene, they should also be aware of the correct sanitation standards to prevent food cross-contamination and also know proper procedure for practicing safety in their work areas. A popular restaurant can lose everything with just one outbreak of food poisoning and have a difficult time regaining customer trust.

Contact Us:
inquire@blueplateconsultancy.com

AUDIT and IMPROVEMENT

Before we start developing a new system for you, we will do an analysis of your system, processes and structure. We will review your operations through a comprehensive audit and give you recommendations on how we can help maximize your business potential.

For EXISTING RESTAURANTS presently facing challenges in your operations, we take a look at your existing set-up, processes and structure. We will review your operations through a comprehensive audit and give you recommendations on how we can help maximize your business potential.

For COMMISSARY OPERATIONS. For those thinking of going into franchising or expanding the business to a chain operation, setting up a commissary becomes more of a necessity. We will help you set-up your commissary to be able to give logistical support to your franchisee or expanding business. From design and layout, translation of recipes to commercial quantities, proper storage, transfers-out to outlets, and even application for BFAD licensing/accreditation, Blue Plate Management Consultancy can help you keep your commitments to your many outlets and franchisees. We can even draft a FRANCHISE AGREEMENT for you.