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Running a restaurant requires competence, quality and passion that cannot be improvised. In addition to the general strategy and marketing, managerial and administrative skills and above all a lot of experience are required. The first step on the road towards a gastronomic operation is the analysis.

How we work

Come lavoriamo

ANALYSES

Our work begins with an appraisal aimed at analyzing every single detail of the activity carried out by our client:

    What is your marketing, brand, image, and environmental plan?

    What is your marketing, brand, image, and environmental plan?

 - what market does it operate in? | Market analysis

- where it is positioned and how it differs

- what type of cuisine it offers

- how high is its occupancy rate

and many other aspects. 

Analisi

ANALYSES

Our work begins with an appraisal aimed at analyzing every single detail of the activity carried out by our client.

    What is your marketing, brand, image, and environmental plan?

    What is your marketing, brand, image, and environmental plan?

 Which market does it operate in? Market analysis.

SWOT analysis (what are the strengths/weaknesses and what are the opportunities/threats of the business.

How is the quality of the suppliers?

Where is it positioned and how does it differ.

What type of cuisine does it offer.

How high is its occupancy rate

and many other aspects. 

Define goals and apply solutions

After analyzing the operation, the strengths/weaknesses and the opportunities/threats, we define the objectives. Based on the analysis of improvement opportunities and with the objectives in mind, we identify the key factors that can improve the performance of the business through the increase in turnover or the containment of costs.
 

Obbiettivi e soluzione

These factors are

    An efficient management control system.

 Definition of production processes.

Detailed cost analysis.

Selection, support and training of dining room and kitchen staff.

Research and design of the site, furnishings and equipment.

Management of relationships with suppliers and organization of logistics.

Development of the menu, the wine list, pricing strategy and calculation of the cost of production factors.

A careful analysis of fixed and variable costs.

Optimization of the management, information and monitoring system.

We remind you that every commercial activity must have full control of the costs that are the basis of an efficient and profitable management.

Fattori
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