Industry Project Experience...
Food Sense’s primary client focus is to help food industry businesses
become more valuable. Our diverse industry experience spans over 30
foodservice development concepts and thousands of manufacturer product
evaluations including intensive supermarket perishable retailing projects.
We specialize in new concept development and turn-around revitalization
situations.
| An Invitation: Food Sense guarantees a minimum four-fold
payback on our fees and offers a free phone consultation. Please
contact us today. |
Project Scope
From start-up and single unit operators
to the nation’s
most respected multi-concept chain operators, formats range of full-service
restaurants, fast-casual and quick-service concepts. Our retail experience
ranges from conventional to specialty and natural gourmet across retail
foodservice and perishable operations departments. We have led projects
across every major market in the United States, from the most rural
market and upscale suburban markets to the nation’s hottest metropolitan
inter-city markets. This diverse range of experience provides a solid
foundation by which to develop successful programs.
Restaurant Business Management
Operations
Experience ranges from single
unit operators to the nation’s
most respected operators of multi-concept. Types of service span from
full-service upscale to casual dining and fast casual quick-service
formats.
Concepts: Traditional to Niche/Theme Restaurants; Bistro
Café Formats; Bakery Cafes; Gourmet Coffee/Tea Shops; Health
Bar Concepts; Fast-Casual Kiosk Formats, Commissaries & Catering
Operations.
Menu Cuisines: American; Steakhouse; Seafood; Italian;
Oriental; Hispanic; Caribbean.
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Quick-Service and Fast-Casual Foodservice Operations
Kiosk Venues and
concept formats range from complete scratch production and finish
only to commissary-supported operations, across a wide range
of sales formats and volume levels. Many of the concepts outlined
below have been executed in various production and labor intensity
formats,
from full-service and limited service to case ready self-service
formats.
Format Type: Restaurant; Specialty Gourmet; Natural Foods;
Supermarket; Convenient Stores; Mobile Kiosks; Satellite Delivery;
Catering.
Food Concepts: Gourmet Sandwich Shops; Pizzerias; Stir/Fry
Wok Bars; Sushi Concepts; Hot Grill & Burger Concepts; Fried Chicken
Bars; Cafeteria Style Formats; Prepared Food Bars; Salad & Soup
Bars; Breakfast Bars; Bakery & Pastry Shop; Dessert Ice Cream & Gelato
Shops; Commissary & catering Operations.
Beverage Concepts: Gourmet
Coffee Bars; Smoothie Bars; Natural Juice Bars; Fountain & Tea
Beverage Programs.
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Retail Perishable Department
Operations
Format experience ranges from
single unit operators and regional chains to the nation’s most
respected retailers, across formats in all major market areas. This
diverse expertise provides a solid foundation
by which to understand real operational challenges and develop the
types of successful profit strategies that work and allow operators
to compete more effectively long-term. Please visit our Resource
Center Photo Gallery, for visual examples of our work.
Format Types:
Convenient Stores 2-4k square feet; Specialty Gourmet Food Shops
8k square feet; Conventional Supermarkets 27-65k
square feet; Natural Gourmet Grocery Stores 25-45k square feet;
International Grocery Supercenter 85k to 100+ square feet.
Perishable
Departments: European Bakeries; Pastry Shops;
Delicatessens; International Charcoutieres; Gourmet Cheese Shops; Specialty
Ethnic Food Markets; Gourmet Coffee Programs; Dairy, Produce, Meat & Seafood
Programs; Frozen Foods/Ice Cream Programs; Wine & Beer Shops; Gift
Basket & Catering Programs; Floral Shops.
Foodservice Venues: Gourmet
Sandwich Shops; Pizzerias; Stir/Fry Wok Bars; Sushi Concepts; Hot Grill & Cafeteria Style Concepts;
Cold Prepared Food Bars; Salad & Soup Bars; Dessert Ice Cream /
Gelato Concepts.
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Commissary, Manufacturer & Distributor Operations
Through our
diverse experience in concept development for restaurant and perishable
retail formats, we have created, developed, refined
and sourced thousands of products. Projects range from extensive menu
production commissary facilities to specialty food and targeted product-line
manufacturers. We also assist distributor and brokers with merchandising
and marketing programs, to help them increase market share and competitive
posture.
Projects Types: Start-up and brand extensions, supply chain,
Product evaluations & Testing; Production Planning; Packaging
concepts; Brand Positioning; Go-to-Market Strategies; Merchandising
Strategies;
Sales Marketing Programs.
Commissary Formats: Mainstream Fresh Prepared
Foods Production; Bakery & Pastry Production Facilities; Natural
Gourmet Commissary Production; Full-scale Scratch Production; Limited
and Finish only
Production Operations.
Manufacturer Types: Breads; Baked Goods; Pastries;
Prepared Entrees; Sides; Salads; Soups; Condiments; Jams; Jellies;
Chocolates;
Specialty Foods; Gift Baskets; Catering.
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Technology & eBusiness Operations
Food Sense has strong inventory
menu management and production software experience, with some of the
industry’s leading edge solution
providers. From development to evaluations, testing and implementations,
Food Sense can help you find the right solutions. We have experience
in business process coordination across all major functional corporate
departments and work with internet solution providers to help clients
develop intranet/internet marketing strategies.
Systems Experience: Accounts
Payable; Fixed Assets, Corporate Accounting; Inventory Management;
Menu Production; Distribution/Replenishment
Systems; Point of Sale; Consumer Loyalty Programs; Category Management
Programs; Enterprise Reporting.
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