BUSINESS CONSULTANCY

PHASE 1

CONCEPT CREATION
The concept is the brand DNA. Once established properly, its rich vision will be translated into every element of the facility in an extraordinary experience to your guests. It's the unique fingerprint that echoes on everything thereafter and allows the soul of the facility to be felt on all aspects of the guest’s journeys, from the services offered, products used and the overall set up.

  • -  Brand Story - development;
  • -  Brand Ethos and Vision - definition;
  • -  Experiential Elements - identification;
  • -  Brand Concept - formulation;

BRANDING

- Brand Physique:

o Fonts;
o Color coding;
o White spacing and affection;
o Collaterals design - 4 selective components;

BRAND IDENTITY AND POSITIONING

  • -  Philosophy, Mission, Essence and Values - definition;
  • -  Positioning, Messages and Targeted audience - identification and alignment;

PHASE 2

CONCEPT DESIGN

MOOD BOARDS
The facility Art and Design direction, illustrated through mood images that captures its vision, look and feel.

  • -  General design look and feel fingerprint - directions;
  • -  Key furniture and decorative elements (lights & others) - selection;

ZONING, SPACE PLANNING AND LAYOUT DESIGN
Defining zones based on the Brand Concept, local government guidelines and international best practices in terms of:

  • -  General Layout Planning - for optimum operational productivity;
  • -  Zones Allocation - for BOH (Back of House) efficiency;
  • -  Staff and Clients Workflow - for smooth operations assurance;
  • -  General Arrangements Layout - including all mid-room units
  • -  Main interior elevations - detailing;
  • -  Façade elevations - for the exterior branding and signage;

 

3 | 7

 

 

PHASE 3

SERVICES MENU DEVELOPMENT

COMPETITIVE ANALYSIS AND MARKET RESEARCH

  • -  Benchmark - setting and definition;
  • -  Direct and Indirect Competitors - identification;
  • -  Brand Radiance and Financial Model - comparison;
  • -  Competitive Analysis - calculation;

o Services - categories and ranges.

 o Pricing - duration and structure.

MENU DEVELOPMENT
Services Menu has to be crafted to Perfection! The right mix, the suitable brands to carry the brand’s concept and most importantly; has to be holistically cohesive and harmonious throughout its entirety
Our approach makes sure of such, through:

  • -  Menu Mix (service categories and ranges) - detailing;
  • -  Price engineering (standard and special) - calculation;
  • -  Signature treatments and USPs - definition;
  • -  Packages, promotions and rewards system - creation;

Product Brands Strategy
Products has to match it the Brand’s Concept, market trends and the business model;

  • -  Professional and Retail Brands - selection;
  • -  Opening and running orders - definition;
  • -  Suppliers - negotiation and onboarding;

    OS&E (Operational Supplies & Equipment) Complete detailed shortlists of all operational needs across;

    • -  Front of the House (FOH);
    • -  Back of House (BOH);

     

    PHASE 4

    DETAILED DESIGN

    ARCHITECTURAL DRAWINGS

    • -  RCP (Reflected Ceiling Plan) including lighting;
    • -  Floors, screed and walls finishes Plan - specification;
    • -  MEP (Mechanical, Electric and Plumbing) - recommendations;
    • -  Electrical, Data and Sound locations (points, types of sockets, speakers and

    lighting);

    • -  Water Supply and Drainage Location (with Pipe Sizes);
    • -  Ventilation layout (Location of supply & return, room temperature range, airflow,

    rate and speed);

    • -  Zone Control Plans for Sound & Lighting;
    • -  Sections and Elevations

    o Explaining the main structure of the facility shell;

    o Showing furniture, the use of graphics, heights, materials, and colors;

    • -  Joinery Details
    • -  Facade:

    o Exterior plan including shop window and signage; MATERIAL SAMPLE BOARDS

    - 2 Sample Boards are included in this proposal; 3D RENDERS

    - 5 Renders are included in this proposal;

    FF&E (Furniture, Fixtures and Equipment);

    • -  Furniture and Fixtures - final plan;
      • -  Lights/Equipment Technical Specifications - list and sourcing recommendation;

      FIT-OUT SPECIFICATIONS

       

       

      PHASE 5

      HUMAN CAPITAL DEVELOPMENT

      H.R. STRUCTURE

      • -  Organizational Structure (JDs and reporting mechanisms) - definition;
      • -  Remuneration Scheme (Salaries and Incentives scheme) - development;

      RECRUITMENT
      We will secure the right talent through simple and effective recruitment processes that respect the allocated budget.

      • -  Profiling, Screening and Background check - affection;
      • -  Interview process and Trade Testing - conduction;
      • -  Rotation system design and implementation;
      • -  Brands application (technical protocols training) - affection;

      SOP’S (STANDARD OPERATIONAL PROCEDURES)
      The tool that warrants your service highest standards, and the perfect guideline for your operations and staff. Our SOPs manuals are built to cover:

      • -  Guest’s relations and interactions - affection;
      • -  Standard Service Delivery Protocols - enforcing;
      • -  Facility and Station Set-up Procedures - adoption;
      • -  Fully fletched Employee Hand-book – implementation;

      Training on SOP’s adoption and implementation (with assessment) - theory and practical;

       

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