F&B Business Setup
From F&B Concept to Opening Day.
Structured support for entrepreneurs and investors navigating the complexities of opening a food and beverage business.
Placeholder imageWhat we cover
Every stage that decides whether an outlet works
Opening an F&B business involves hundreds of decisions. We help you make the important ones in the right order, with an operator's eye on cost, workflow and day-to-day reality.
- 01
Concept and Feasibility
- Business positioning
- Target-customer research
- Capital requirements
- Sales assumptions
- Preliminary cost model
- 02
Location Evaluation
- Catchment and footfall considerations
- Rental assumptions
- Site suitability
- Commercial trade-offs
- 03
Kitchen and Outlet Planning
- Kitchen workflows
- Equipment requirements
- Space utilisation
- Operational layout coordination
- 04
Menu Engineering
- Menu development
- Ingredient overlap
- Recipe costing
- Food preparation considerations
- Menu profitability analysis
- 05
Supplier and Staffing
- Vendor sourcing and selection
- Procurement planning
- Staffing structure
- Recruitment coordination
- Training systems
- 06
Pre-Opening and Launch
- Operating procedures
- Opening checklists
- Readiness assessments
- Initial operational support
Service approach
Choose the level of support you need
Fees depend on project scope and are quoted after an initial discussion.
- Tier 1
Business Feasibility
You have an idea and want to know whether it can work.
- Concept and positioning review
- Capital and cost estimate
- Sales assumptions
- Go / no-go discussion
- Tier 2
Outlet Development
You are committed and need help turning the plan into a workable outlet.
- Everything in Business Feasibility
- Site evaluation support
- Kitchen and layout planning
- Menu engineering and supplier sourcing
- Tier 3
End-to-End Launch Support
You want an experienced operator alongside you through opening.
- Everything in Outlet Development
- Staffing structure and training
- SOPs and opening checklists
- Initial post-opening support