Food & Beverage
Strategic Planning

A great design is important; however, without a systematic approach to operations all you have is a new designed facility that is equipped to possibly become a successful operation. Success in the hospitality industry depends on many key factors. A good design is just one of these key factors. Trends, marketing, inventory control systems, menu development, and station development just to name a few of these key factors.  This is why “Point to Point Foodservice Consulting” is a uniquely different and qualified consultant. Our expertise is grounded in a wide range of hospitality backgrounds consisting of former directors of food management companies, directors of equipment & design companies, professional chefs and restaurant owners. Our team has a diverse background that focuses on operational programing and growth strategies. Both of these factors lead to a sustainable and profitable business.

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Operational Programming

• Standard operational procedures

• Job descriptions

• Operational assessments

• Technology

• Employee wellbeing satisfaction

• Customer satisfaction

• Food & labor cost analysis (profit improvement)

• Procurement reviews (see Point to Point's Vendor Protection)
   

Growth Strategies

• Customized marketing strategies

• Community relationships

• Customer rewards programs

• Employee rewards programs