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OPERATIONAL SERVICES

01

OPENINGS & PRE-OPENINGS

OPERATIONAL STRUCTURE, LAUNCH PLANNING, TEAM ALIGNMENT, MENU READINESS, AND OPENING EXECUTION FOR RESTAURANTS, HOTELS, AND F&B CONCEPTS.

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02

OPERATIONAL ASSESSMENTS

A STRUCTURED REVIEW OF KITCHEN SYSTEMS, WORKFLOW, LEADERSHIP, FOOD COST, MENU PERFORMANCE, AND EXECUTION GAPS.

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03

MENU DEVELOPMENT

MENU STRATEGY BUILT AROUND PROFITABILITY, PREP FLOW, GUEST EXPERIENCE, FOOD COST CONTROL, AND OPERATIONAL EXECUTION.

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04

KITCHEN SYSTEMS

PRACTICAL SYSTEMS FOR RECIPE COSTING, INVENTORY DISCIPLINE, PREP ORGANIZATION, WASTE TRACKING, ACCOUNTABILITY, AND DAILY EXECUTION.

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HOSPITALITY ADVISORY SERVICES | PAUL FORCINITI

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