Harrison Marketing Can Manage Your Restaurant Operations


operations management

 

Managing operations effectively is an exhaustive effort of constant improvement and benchmarking of not only the front and back of the house but marketing and branding efforts.

Unfortunately, if any aspect of your operation is flawed the customer will notice. This means that all facets of your restaurant must be working in harmony in order to produce a memorable experience for your patrons.

Harrison Marketing will manage the complex operations of your f&b while creating a work environment focusing on service and accountability and most importantly, provide definitive records and progress reports so you are always making the most informed ownership decisions possible.

 

Market segments served

Restaurant– Fine Dining, Casual/ Theme Dining, Mobil Units

Food Service – Institutions, Hospitals, Universities, Corporate Dining, Catering, Hotel, Country Clubs, Community Outreach Centers and Churches

Food Processing and Manufacturing – FDA Compliance, USDA regulation, HCAAP administration

 

Services offered

 

Regulatory Compliance– Licensing application, Food Service Permits, HACCP plan development

Staff training (Servsafe certification, Culinary Skills, Food Service Supervision) Operational assessment and the generation of a related training and development program. Custom designed training programs for each individual concept, taking into account, the business/brand personality and culture. Management and leadership development .

Recipe and Menu Development -Menu engineering is an interdisciplinary approach in the deliberate and strategic construction of menus.
Sometimes called ‘Menu Psychology’, the term menu engineering is generally adopted as a standard Best Practice within the Hospitality and Restaurant Industries.

 

Facilities Layout and Design

 

Operations analysis /Quality Assurance audits– 4 part phased survey and analysis to include: Market study, Evaluation of Market Position, Review of Financial Performance, Review of Food Presentation and Service. SOP review and recommendations

Food Safety inspections– FSI templates custom tailored for facility, Self inspection implementation and staff training

Productivity survey-Performance analysis involves gathering formal and informal data to help businesses and sponsors define and achieve their goals. Performance analysis uncovers several perspectives on a problem or opportunity

At the restaurant level performance analysis reaches every measurable metric available, from sales statements, through to profit and loss statements, comparative statistics, customer feedback platforms, (comment cards, surveys, mystery shopper, etc).

Sustainability and Local source networking– Artisan food programs and farm to table purchasing join with over 150 local participating farms, livestock producers, artisanal cheese makers and bakeries throughout the region. Networks are supported or sponsored by Maryland Restaurant Association, American Culinary Federation, MDA , MDH2E @ UM School of Nursing, and UMES Future Harvest.

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