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Nevada Culinary Consultants (NVCC) works �in sync� with your restaurant theme, menus, desired service level, and vision of success as a restaurant operator. Our restaurant design consultants, with full service strategic marketing capabilities, work with management teams to design restaurants defined by brand and positioning from initial concept development through grand opening event.

The NVCC concept development team, consisting of specialized and experienced professionals, brings your restaurant brand and vision to life through our expertise in restaurant design and focus on creation of menu boards, merchandise, menus and employee training programs.

Nevada Culinary Consultants (NVCC) works �in sync� with your restaurant theme, menus, desired service level, and vision of success as a restaurant operator. Our restaurant design consultants, with full service strategic marketing capabilities, work with management teams to design restaurants defined by brand and positioning from initial concept development through grand opening event.

The NVCC concept development team, consisting of specialized and experienced professionals, brings your restaurant brand and vision to life through our expertise in restaurant design and focus on creation of menu boards, merchandise, menus and employee training programs.

�Product and Concept Development �Financial Development �Innovative Leadership Training �Training and Sanitation Procedures �Purchasing and Receiving Systems �Kitchen Design & Equipment Selection �Restaurant Start-Ups �Restaurant Return on Investments (ROI) �Profit Improvement �Recipe Development

How It Works First, we gather information about your company and conduct trend and market research to develop a customized competitive analysis plan.

Second, we schedule a strategic planning session with your management and planning team to discuss and clearly define your restaurant�s brand personality and positioning. Next, having duly amended and defined your vision and needs, we work in concert with you to confidently proceed with our services and effectively exceed your expectations.

Nevada Culinary Consultants (NVCC) provides instruction and training to your management team and staff in working with projected income statements and understanding controllable and fixed costs that affect operating margins. Also, we offer custom staffing templates for individual restaurants to determine number of employees needed daily and their associated dollar value.

NVCC makes available a break-even analysis useful in assessing restaurant profitability and can design a customized organizational plan for forecasting daily, weekly, monthly, and annual sales. The plan allocates cost to the forecasted sales by allowing for a fair profit margin in relation to the competitive price-value-quality equation.

By implementing custom design programs and implementing training programs for the management team, NVCC is confident we will reach the expectations desired.�NVCC will thoroughly analyze your current�bars and restaurants, and evaluate how they connect to and function with other liaisons of the "house," such as:�the kitchen; bar; point-of-sale; accounting and most importantly�the customer. During this study, the "structure and process" connections of the food service delivery and maintenance systems are observed and reviewed allowing necessary logistical improvements to be implemented.

NVCC will work closely with Management , and train your staff. We will design custom written programs, custom model spreadsheets that are designed to be user friendly to assist managers in evaluating the operation. Without this information the manager is at a complete disadvantage.�

Operation Analysis Kitchen work flow Purchasing Sanitation and Safety Labor, Cost of Sales analysis Internal theft evaluation Line by line P & L review Price-value-quality evaluation

Back of House Recipe Development Kitchen Design Daily Forecasting System Automatic Ordering Theoretical Food Cost Menu Design and Development Sanitation Program

Concept Development Reconcept Non Performing Restaurants Development and Implementation Fresh and Innovative Concepts Return on investment Original and Cutting edge Restaurants Business Plans Training, Service, Kitchen, Manager Franchise Concept opportunities

Front of House Service Standards and Training Pre-Opening Training Loss Prevention Guest Service Training

Financial Daily Forecasting System Cost of Sales Budget for Each Outlet Menu Costing and Theoretical Cost Same day Comparison Bartender Productivity Daily Food and Beverage P and L Scheduling Templates Competition Survey and Analysis Work Flow Review

Business Intelligence Shift Report Live Online POS and Labor Systems Daily Cost of Sales Budget for Each Outlet Same day Comparison Bartender Productivity Daily Food and Beverage P and L Theo and High Cost Item Reports Recipe and Costing Tools Live Management Dashboard