Restaurant openings from concept to opening night

You have a lease, a concept and a date. We bring the menu, the systems, the launch and the first ninety days, so the room is full before the neighbors have finished asking what it is.

The run of show

An opening is one night you cannot do twice. Everything before it is there so that night goes right.

1
Concept
The concept tested against the room, the street and the numbers before the money goes into finishes.
2
Menu
Aziz writes the menu, costs every plate and builds it for the crew you can actually hire, not the one you wish you had.
3
Suppliers
Vendor pricing reviewed line by line before the first order, not after the first bad month.
4
Hiring and line-up
The line and the floor hired and trained on the menu and the standard, with a line-up before every service from the first one.
5
POS and front-of-house technology
Point of sale, the floor board and reservations set up so the numbers are right from the first ticket.
6
Launch marketing
Search, maps, social and paid live before the doors open, and a sales team already working private dining, catering and the companies nearby.
7
Opening night
Aziz on the pass. Cameras rolling, if you want the series there.
8
The first ninety days
Weekly numbers against the target agreed in writing. When it is hit, you decide what you keep paying for.

One team, not six vendors

The usual way to open: a menu consultant, a POS rep, a marketing agency, a recruiter and a stack of supplier quotes, none of whom answer to each other, and the owner in the middle holding it together.

Show Me Kitchen puts all of it under one agreement and one chef, with one set of numbers. When something is late, there is one person to look at, and he is in your kitchen.

Everything included