Can IFSG do an operational assessment to help determine the most effiecient type of food production and operational processes, policies, menu designs etc. for our operation?
A. Yes, IFSG has operational consultants, chefs and foodservice operators on staff to assist in assessing your current operation efficiency, recommend types of food production processes for your staffing levels, assist in writing a business plan, help with making a budget, design menus that are cost effective in bringing in revenue and reducing food costs, branding venues specifically for your operation and even provide management services for interim or to train a new management staff.
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