At Becker Hospitality, we provide a full spectrum of services that guide you from concept to culinary success. Our start-to-finish support includes everything from new construction, renovations, staff training, and so much more. Explore our list of comprehensive services, then let’s schedule a time to talk.
Planning - ensure the building is designed to accommodate hospitality concepts.
Floor planning - provide floor plans for hospitality concepts.
Regulation review - ensure all codes and regulations are being met (municipality, fire, health, beverage control, etc.)
Pricing - analyze and provide attractive and competitive lease and TIA rates.
Recruitment - recruit and get commitments from potential restaurateurs before property is complete
Estimating and procurement - provide best source/price for commercial kitchen/bar equipment. Act as procurement officer for GC.
Regulation review - Ensure all codes and regulations are being met (municipality, fire, health, beverage control, etc.)
Project management - oversee construction of hospitality concepts.
Concept - develop concept from client’s vision
Ownership style (single, partnership, investors, etc.) Owner operator or employed operator
Concept style - quick service, full service, etc.
Sales channels - assist client in determining exact sales channels (in-house, drive-thru, online, B-to-B, etc.)
Experience - develop the customer profile, define the experience, hours, menu development & engineering
Branding - style, colors, messaging
Goals - determining revenue desired, number of locations, independent or franchise
Proforma- build financials with 5-year projections
Location - determining, finding, and securing location, and assisting with lease negotiation, audit and review
Funding- assist client in necessary funding
Construction/Remodel- assist client in securing architect, designer, and contrator
Equipment - budget and source correct equipment for kitchen and/or bar
Regulation review- ensure all codes and regulations are being met (municipality, fire, health, beverage control, etc)
Project management- represent client as project manager. Overseeing from plan and design through completion of build out
Vendor selection and negotiations - assist client with selection of vendors (Food purveyors, janitorial, beverage, etc)
Staffing- create staff profiles/schedules, create employee handbook, assist with the recruiting and hiring process, and training
Opening- oversee and assist with open, provider first weeks' oversight, and 1-month audit
Audits
POS/Processing - propose needed corrections or replacement, and assist client with appropriate actions
Menu- propose needed changes or overhaul, engineering, offerings, and assist with appropriate actions
Purveyors/vendors - invoices, timeliness, quality of product, expose gaps, inaccuracies, and areas of improvement, and assist client with appropriate actions if needed
Location inspections- ensure health codes are being met, ensure exhaust hood is in safe and good working order, ensure cleanliness standards are being met, expose areas of improvement, and assist client with appropriate actions
Employees- expose areas of improvement and assist client with appropriate actions
Experience - ensure desired experience is being delivered, expose areas of improvement, and assist client with appropriate actions
Branding- assess for updates, timing and consistency, ensure congruence across all platforms, website and in person, and create or evaluate strategy to increase engagement
Objectives- determine clients objective, vision, desire for concept; most objectives include better reviews, increase profitability, reduction of stress
Evaluation- perform complete concept evaluation
Start rescue/rehab - begin at level which evaluation determines; most rescues/rehabs use steps from the "New Operator" menu of services
Server training
Manager training
Kitchen staff training
Let's set up a consultation.