“Solutions For The Hospitality Industry”

Front burner Concepts is a hospitality-consulting firm that specializes in concept inception, design, and manages development through the grand opening.

FrontBurner Concepts researches hospitality trends and demographic information to determine the needs for each location. Options are discussed in an open forum to identify opportunities and needs of the client.

Choose a service or you may scroll to view all:

I Services

1. Assessment and consultation
a. Identify owner’s needs and goals
b. Determine space limits and necessities
c. Recognize challenges
d. Establish food and beverage service
 . Meal periods
 . Beverage service
e. Determine competition and “what the area wants and needs”
f. Annual income for the demographic and determine average spending per house hold
g. Physical assessment
 . Determine square footage for dinning, kitchen, and storage
 . Common areas
 . Bar area
 . Health code specifications
h. Re assess an existing operation to implement cost effective solutions and efficiency
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II Concept Design

  1. Create a concept that meets the requirements of the owners. Eases the support of the demographics and agree on the necessity to the local market.
  2. Establish the identity of the concept
  3. Determine the food service style
  4. Identify the dinning and service style to coordinate with the food and beverage style
  5. Uniform suggestions and sourcing

III Create a Working Budget to Reveal ROI

  1. Estimate guest flow, cover counts and average check
  2. Outlines capital expenses

IV Layout and Design

  1. Establish the location of the seating, kitchen and bar area
  2. Coordinate with the designer, architect to create maximum space utilization and flow
  3. Source all table designs and service ware
  4. Source kitchen equipment and small wares
  5. Source bar necessities
  6. Oversee blue printing and layout design
  7. Source options for POS system
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V Implementation and opening

a. Assist in hiring key staff
    . Post adds in appropriate forums
    . Input options on chefs and management  
b. Full service training on front and back of the house on recipes and service standards  
c. Recipe development for the bar and BOH staff
d. 30 day menu mix evaluatione. Opening and closing responsibilities
f. Provide job descriptions of management positions
g. Over see POS system implementation and programming
h. Create inventory schedule, ordering sheets and invoice log
i. Provide files and hard copies of systems and recipes
j. Reservation system training
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VI Front Burner Staff onsite for Opening

  1. Project manager to determine the necessities based on concept for pre and post openings. Billed separately.
  2. Decide on lighting, music and finalize service style

VII Purchasing and Receiving

  1. Confirm product specifications
  2. Confirm all vendors
  3. Retrain receiving techniques
  4. Retrain on invoice log

VIII Grand Opening

  1. Pre opening implementation, team on sight as needed
  2. Opening party for press and immediate community
  3. Post opening, team on sight as needed

IX Conclusion

  1. Complete walk through with client for final approval
  2. Provide personal assessment and set goals
  3. Set course of action with completion dates
  4. Provide all systems and recipes
  5. Finalize any concerns or comments

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