Snag

HUVAC, DRAINAGE,PEST CONTROL, AC, CHILLER AND FREEZER, STAFF AREA

LOW VOLTAGES Areas – Cameras, Speaker, POS ( Software and Printer Allocation ), Plug points, Direct Board, Switch Mapping and WIFI.

Restaurant Setup

Table and Chair, CCGS, Kitchen utensil and small ware with Commissioning of Equipment's, Side station set- up with Pre- opening Checklist.

Material list

Material list accordingly to Final Menu with Purchasing Department.

Best ERP

In order to have clear information about all the purchases, Transfer and supply by inputting all recipe with proper costing.

Uniforms Selections

Trainings

Trainings Including Hiring only on Final Interview of Manager and Supervisors.

Reports

Flash reports – Counting in all Inflows and Out flows

Manual Food Cost report

Wastage report

Discount and Void report

Menu Development

Dry Run

To set up the Operation Flow.

Sales

Coordinate with Marketing to build the sales.