Food & Beverage

Types of Food and Beverage Facilities Consulted

Full menu restaurants (formal & casual)

Lodging food service

Theme restaurants

Military food service

Limited menu restaurants

Contract food service

Quick service restaurants

Country clubs

Cafeterias

City clubs

Employee food service

Community clubs

Recreation food service

Services Provided

Market Feasibility Studies

Whether your food and beverage facility exists or is to-be-built, we can evaluate your market base against your concept.  This is a must for all food and beverage outlets.  The feasibility study is the first step of the development process and provides critical guidance for design, construction, and operations. It evaluates potential market support and forecasts usage. It determines potential financial performance, pricing, and maximum warranted development costs. It provides physical planning parameters, such as total land size needed and building space required. It recommends the attraction mix and can include a walk-through description and artist conception images for use in initial presentations. Components of the studies include: a full market review and analysis, comparison of concept description versus industry trends and averages, evaluation of comparable facilities, an evaluation of your potential usage and revenue (versus actual revenue with existing concepts), concept development, financial analysis, development costs, and recommendations to maximize your revenue potential.

Operational, Revenue & Cost Control Reviews

An operational review identifies areas of opportunity and includes an evaluation of the purchasing, receiving, storage, production, costing, inventory, service, training, menu positioning, and concept positioning; as well as an overall study of your physical product, layout and design, food quality, menu engineering, and overall dining experience. In addition, we will review your POS system and the specific information that it is programmed to report. From there we develop ordering/inventory systems and controls, procedures to "engineer" your menu to produce maximum gross margins, methods to optimally schedule every labor hour of each day to produce labor costs in line with projected sales, and simple systems to track and record daily and week-to-date sales, labor and purchases. This all-encompassing study concludes with recommendations for improvement and action plans for implementation with goal, responsibility, timetables and objectives. 

Concept Menu (Re)Design and Development

From start-up projects to the repositioning of an existing operational unit, let us help you identify and design a winning concept and menu for your restaurant, find the resources to implement your goals, and assist you in your build out process.  We will review size, scope, format, seats/bar/back-of-the house, theme, style, menu direction, and price point based on competitive prices from your local market, as well as food cost targets developed from your labor profile and fixed expenses. Our team of experts can assist in site selection, feasibility, local impact studies, creative design, architectural needs, contract bidding, build out, menu engineering, and opening activities and marketing for new units or conversions.

Management/Franchise Selection and Negotiation

REVPAR International assists owners in identifying, selecting, and negotiating a lease, management contract or franchise agreement with a restaurant chain or related management companies.

Site Selection, Location Analysis & Lease Negotiation

REVPAR International assists clients in analyzing site locations and conducting highest and best use studies.  Site analysis includes an evaluation of accessibility, visibility, relationship to demand generators and area amenities, development obstacles and overall advantages/disadvantages vis-à-vis major competitors.  We can also assist in negotiating a favorable long term lease which maximizes landlord contributions to leasehold improvements.

Repositioning Studies

Based on our analysis of the competitive market, REVPAR International assists clients in identifying the most appropriate repositioning of their food and beverage establishment in order to maximize its potential operating and financial performance over the long term and ultimately enhance the value of the asset.  Examples include developing recommendations for restructuring menus, modifying themes, pricing of products, services and facilities, improving the image of the establishment through marketing collateral and channels of distribution, changing the facility’s physical structure or appearance through refurbishment or renovation, increasing market penetration, and analyzing the impact of any of the foregoing changes.  A cost-benefit analysis is typically prepared whereby projections of operating performance and financial results are developed under alternative scenarios in order to test and verify the most appropriate course of action based on market research and study findings. 

Facilities Planning and Recommendation     

REVPAR International reviews facility requirements and planning criteria so that a proposed restaurant, club, hotel, conference facility or food service facility will be responsive to market conditions.  We work with project architects in the planning and design phase for a particular project to identify and recommend potential alternatives prior to actual construction of a facility.

Strategic Planning            

REVPAR International's approach to strategic planning involves extensive analysis of the market, development of alternative strategies, evaluation of each strategy, selection of a course of action, and plan for implementation.  The strategic analysis also includes an evaluation of internal strengths and weaknesses of the facility, its product, and its service under review, and of external opportunities and threats in the environment.  The evaluation of various strategies includes an analysis of the advantages and disadvantages; the level of required capital investment, potential return and associated risk; and the degree to which objectives and capabilities of the client are met.