1. Defining the concept of the food service business:

• Analysis of competing businesses. (Which restaurants and food service businesses may compete...)
• Analysis of the concept based on location and the presence of competitors in this area and segment
• The market for delivery services offering prepared meal programs is less than 20% developed, and at the current rate of growth the niche is far from fully saturated.
• Defining the target audience

2. Defining the concept of the food service business:

• Preparing a draft menu and agreeing it with the client
• Purchasing the necessary utensils, equipment, and tableware
• Trial preparation of dishes and determination of process losses and finished-dish yield.
• Developing dish documentation: a technical and technological specification with calculation of all necessary parameters, a dish trial report, costing, and substantiation of calculations…
• Preparing the menu in MS Word or Excel format, including dish descriptions, a calorie sheet, and recipes for cooks
• Preparing the procurement list
• Consulting on setting a dish’s selling price based on the calculated cost.
• Preparing and plating dishes for a photo shoot
• Selecting and recommending kitchen staff for hire
• Training cooks to prepare menu dishes according to the specified process
• Training sous-chefs, managers, logistics staff, and couriers
• Working with suppliers, training purchasing staff, and training cooks in proper goods-receiving procedures
• Implementing a product inventory system
• Supporting the project for 30 days