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A Della Casa Hospitality Proposal to set up Take-Out Locations for a BC based Restaurant
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0 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
PROVIDING A VISION OF EXCELLANCE FOR
RESTAURANT OWNERS
#204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada | +1.604.229.9891 | 1.866.877.3010 [email protected] | dellacasarestaurants.com
1 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
Index
REQUESTED PROPOSAL FOR BENGALI FISH CURRY
1. Why Della Casa .................................................................................................................................................. 2
2. Business Plan & Concept Planning ............................................................................................................ 2
3. Opening Handholding/Startup.................................................................................................................... 2
4. Menu Development/Menu Improvising ................................................................................................... 3
5. Accounting & Consulting ............................................................................................................................... 3
6. Systems & Procedures ..................................................................................................................................... 4
7. Staff Training ...................................................................................................................................................... 4
8. Menu Engineering ............................................................................................................................................ 5
9. Concept Revitalization .................................................................................................................................... 5
10. 2nd Location Expansion ................................................................................................................................... 5
SCOPE OF SERVICES TO BE RENDERED
11. Outlet Business & Concept Planning ......................................................................................................... 6
12. Outlet Marketing ............................................................................................................................................... 7
13. Outlet Operations Planning & Management ....................................................................................... 8, 9
14. Technology ........................................................................................................................................................ 10
15. Training & HR ................................................................................................................................................. 10
16. Management Services .................................................................................................................................... 11
17. Consulting Cost ............................................................................................................................................... 12
2 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
RREEQQUUEESSTTEEDD PPRROOPPOOSSAALL FFOORR BBEENNGGAALLII FFIISSHH CCUURRRRYY
((TTAAKKEE--OOUUTT LLOOCCAATTIIOONN))
1. WHY DELLA CASA
The Della Casa (DC) Hospitality Group is a team of 5 industry professionals, who bring in varied and vast
international experience. With a combined experience of 50 years in hospitality operations, our team has seen
it all. We focus on the complete spectrum, from operations management to start-up. We know that the
hospitality industry is one of the toughest around with long hours, stressful pace, getting patrons through the
door, maintain a good staff; it is a business with demands and pitfalls like no other.
2. BUSINESS PLAN& CONCEPT PLANNING
A good restaurant Business Plan is the most important first step to opening a new restaurant. It serves a
number of crucial purposes:
A Business Plan refines your concept and lays it out in terms of profitability. It allows you to refine
the concept to ensure that it makes good financial sense
A Business Plan provides a vehicle to secure financing – whether equity financing or debt financing,
you will need a good business plan to lie out the concept, the financial expectations and the projected
returns.
A Business Plan allows you to realistically establish the funds that you will require to open your
restaurant.
The Business Plans that The DC Hospitality Group produce are of a very high caliber and have been used
for a high caliber and close to reality.
3. OPENING HANDHOLDING/ STARTUP
Almost 40% of our work is helping clients launch new restaurants. We assist with all aspects from
concept and brand development, to design/ space planning and opening training. We work through a
package called ourOpening Handholding Package.
As the name implies, we hold your hand through every step of a restaurant launch, allowing our expertise to
touch every aspect of the project. We get more involved in areas where you need more help and less in areas
where you have it all under control. With our team having been involved in over 20 restaurant openings, it
is a huge asset to have us on your side.
3 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
4. MENU DEVELOPMENT / MENU IMPROVISING Your menu is the backbone of your operation. It is what you are in business for – what your guests come
for – is your menu everything that it can be?
Our Chef Consultant is one of the best in the business. We will tune-up your menu and make it an out of
this world experience for your guests – and that leads to more guest traffic.
5. ACCOUNTING & CONSULTING
Proper fiscal management is essential to restaurant profit maximization. Owners/Managers are decision
makers and you can’t make the right decisions about how to increase profit without detailed and accurate
information about the numbers that make up your profit.
DC Hospitality Group can help you on this program, which provides detailed, timely and accurate
bookkeeping/financial reporting and combines that with consulting from our experts on how to increase the
bottom line.
The Accounting/Consulting program has:
No long term commitments (clients can quit the program with 30 days notice)
A 95% client retention rate
And our client’s average profit 3 times higher than the industry average
This package just makes a lot of sense.
4 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
6. SYSTEMS & PROCEDURES
Properly implemented Systems and Procedures do many things, but serve two primary functions:
1. Eliminate “shrinkage” which is the number one killer of restaurant profitability
2. Give you, the owner, more control of your business while freeing up more of your time to do the
better things in life
Systems and Procedures assist in all aspects of an operation. Examples include:
Inventory counting process
COGS analysis and monitoring
Dailylabor tracking // weekly labor tracking
Product receiving procedures
Staff training process
Staff review process
7. STAFF TRAINING
To give your guests an 11 out of 10 experience, your staff need to be functioning at incredibly high levels.
Whether you are fine dining, or a pub, excellence in staff execution is something that can be delivered at all
levels and styles of restaurants. We make sure the staff follows the recopies designed by us and the standard
operating procedures of a restaurant.
5 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
8. MENU ENGINEERING Menu Engineering is a fancy term for maximizing the profitability of your menu. The menu engineering
process starts with a complete costing of your menu (prep recipes and item recipes), so that you know the
exact cost, margin and profit of each item.
Then we use our graphs to analyze the profitability of each item in comparison to other menu items. The
graphs look at the quantity sold of each item relative to the profit that item generates.
Our Menu Engineering process usually results in a 4-8% of sales profit increase for a typical
restaurant and has never yielded any less than a 2% of sales profit increase.
For a restaurant with $1 million in revenues that’s at least a $20,000 profit increase!
What are you waiting for?
9. CONCEPT REVITALIZATION
Does your whole concept need an overhaul? This service looks at everything within your operation:
Concept
Brand
Menu
Staff execution
Atmosphere
Profitability
After an initial assessment, we make the changes you need to give your operation and profit a new lift.
Usually, a 3 – 6 month process, we make the recommendations to change your restaurant for the better, and
then work with you on the implementation of the changes to ensure they are done effectively.
10. 2ND LOCATION EXPANSION
You have a successful restaurant and are thinking of opening #2…or #3 – but how can you replicate yourself
to make that happen. The DC Hospitality Group has a wealth of experience in proper structure and
organization to help restaurateurs grow their brand into multiple locations. Whether maintained within owner
control or by franchising, The DC Hospitality Group can make your growth a tremendous success.
6 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
SCOPE OF SERVICES TO BE RENDERED
11. OULTLET BUSINESS & CONCEPT PLANNING
Areas covered by DC Hospitality Group
Concept creation Concept Development
Brand Creation Restaurant Interior Design
Graphic Design Menu Creation
Menu Engineering Food Costing
Concept creation Concept Development
7 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
12. OUTLET MARKETING
Areas covered by DC Hospitality Group
Marketing Strategy Online Marketing
Restaurant Branding
Restaurant Positioning
Due diligence
Menu Mix
Restaurant Training
Facebook updates
Facebook Advertisements
Google AdWords
You tube
Review Management – Urban spoon, Dine here, Eat out, Google, trip advisor
Tactical Marketing
Gift Card/ voucher
Fund Raising Event
Employee Discount cards
Joint promotion
Social media
Happy hours
Toss up Tuesdays
Campaigns
Radio
Menu bingo
Birthday/Anniversary program
Website Design Videos & Photography
Marketing Collaterals
Packaging
Business cards 7 letter heads
POP
POS
Posters
Menu boards
Menu covers
Custom printing
Banners
Menus
Flyers
Loyalty Cards
Uniforms
Promotional gifts
Branded items
Local Store Marketing
Partnering with stores
Schools/ Colleges
Hotels
Community centers
Clubs
Sports leagues
Religious Organization
Advertising & Press Release
Radio
Food Magazine
Food Critic Reviews
Local Media
Local Newspapers
Community Magazines
8 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
13. OUTLET OPERATIONS PLANNING & MANAGEMENT
Areas covered by DC Hospitality Group
Customer Journey
Food & Beverage Operating System
Inventory Management
Product receiving & processing
Financial Management Systems
Back of house management system (Integrated with restaurant POS)
Management log & operational management system
Social media & documents management system
Restaurant Standard operating Procedures
Food handling & safety
Restaurant product manuals
Purchasing procedure
Cash handling & management
Scheduling
Restaurant Turnaround
Brand Analysis & positioning
Food, beverage, supply & labor cost, management
Profit performance
Menu Re-Engineering
Food quality & service performance
Industry Best Practice Operating System & Applications
Vendor Selection & Pricing
Human resource management
Payroll Management
Marketing review with focus on new media and online strategies
Expense reduction
Training & Systems Performance Analysis
New staff
Existing staff
Product introduction
Menu
Promotion
Suggestive selling
Service recovery training
Monitoring
Inspection
Customer reviews
9 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
Areas covered by DC Hospitality Group
(contd…)
Cost Reduction
P&L analysis with automatic identification of specific-area overspend
Vendor price analysis
Assistance with waste management through state-of-the-art products
Purchasing review, with improved supply-chain and cost-reduction recommendations
Waste management analysis, with strategies to simultaneously reduce waste costs and encourage recycling
Revenue generation via marketing and enhanced space leveraging
Vendor negotiation and renegotiation
Contract review, negotiation, and renegotiation
Recovery of unclaimed vendor charges
HR review, with strategies to reduce departmental costs and manage risk
Inventory management
Operations and COG improvements
Telecom cost reduction and management
Utilities cost reduction
Insurance cost reduction
Food-cost management and improvements
Lease negotiations
Cost containment strategies and processes
Liquidation of unused assets
Sustainability – GO GREEN
Operating green
Best practice
Technology replacement
Green training
Cleaning green
Energy efficiency
Equipment, fats, oils & grease
HVAC
Renewable energy
Waste reduction
Water conservation
Disposables
Recycling
Green construction
10 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
14. TECHNOLOGY
Areas covered by DC Hospitality Group
Point Of Sale Security Camera Systems (with Backup)
1 terminal with remote operation from anywhere
Wi-Fi operated
Menu Tablets
CRM Configured
Dedicated reporting system
Alarm systems
Camera system remote operated with back ups
UPS backups
Online Ordering System
Location search
Ordering through websites
Video uploaded
Loyalty program
Social media APP links
E-Gift Card
Easy access of uploading menus
Food Visibility options
Customer information is recorded
Integrated sales and commission records for staff
Online chat messenger
Full backed up reporting system that allows you to change any of the above features
15. TRAINING & HR
Areas covered by DC Hospitality Group
Unique Approach Strategic Planning
Operational Training System Emotional Intelligence
Wellness In The Workplace Developing Leaders
Recruiting Strategies Team Building
Work Culture & Policies Performance Management & Appraisal
11 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
16. MANAGEMENT SERVICES
Areas covered by DC Hospitality Group
On –Going management services Month end reporting and flash reports
Franchising and franchisee
Franchise feasibility assessment
Franchise audits
Strategic planning for franchise growth
Business Plans
Franchise operations and training documents
Marketing strategies and plans
Franchise sales brochures
Franchise sales and implementation assistance and management
Franchisee support and marketing services
Advanced internal technology systems
Website services
Comprehensive ongoing Franchise management services (for the Franchisor)
Management Due Diligence
Purchasing & Expansion
P&L analysis with automatic identification of specific-area overspend
Vendor price analysis
Assistance with waste management through state-of-the-art products
Purchasing review, with improved supply-chain and cost-reduction recommendations
Waste management analysis, with strategies to simultaneously reduce waste costs and encourage recycling
Revenue generation via marketing and enhanced space leveraging
Vendor negotiation and renegotiation
Contract review, negotiation, and renegotiation
Recovery of unclaimed vendor charges
HR review, with strategies to reduce departmental costs and manage risk
Inventory management
Operations and COG improvements
Telecom cost reduction and management
Utilities cost reduction
Insurance cost reduction
Food-cost management and improvements
Lease negotiations
Cost containment strategies and processes
Liquidation of unused assets
12 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
17. CONSULTING COST We offer a variety of options to help you get us on board. Whether you want us to work gradually with you to
maintain low monthly costs (as we do our Consulting/Accounting package) or if you want a timely and
effective overhaul to your business operation, we have an option that suits your needs. If not, let us know- we
also consult on an hourly basis or we can develop a package to suit your needs.
NOTE: Once DC Hospitality becomes a part owner, only the marketing/social media cost
has to be paid. All other services are complementary, as it owns percentage
•All Services Offered
•$60 (Total 120 Hrs), $7200/Mo
•No ContractOption 1
•Profit To Earn
•$30 (Total 120 HRS), $3600/Mo
•No Contract
• Does no include Brancing and Social Media Marketing Cost)
Option 2
•Profit To Earn
•1 Year Contract
•$3000/Mo (Total 120 Hrs or 4 hrs/day)
•Includes Branding, Social Media Marketing Costs, all consulting
Option 3
•Profit To Earn
•2 Year Contract
•$2500/Mo (Total 120 hrs or 4 hrs/day)
•Includes Branding, Social Media Marketing Costs, all Consulting
Option 4
14 #204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada |[email protected]
604 229 9891 |1 866 877 3010
#204-13049 76 Avenue, Surrey V3W 2V7, BC, Canada Landline: +1.604.229.9891
Toll Free: 1.866.877.3010 (North America Only) Fax: 1.866.877.2078
dellacasarestaurants.com
