MANAGEMENT CONSULTING For over 20 years, we have completed operational studies related to our design work. Typically, studies involve comparing alternative methods of operation and design approaches with respect to: space requirements; equipment, staffing and operating costs; labor skills required; food quality and service responsiveness. Studies give managers and planners good information about the expected quality and cost results of proposed changes. When appropriate, we include outside resources on our project team or partner with other foodservice consultants to create a team whose experience matches the client's unique requirements. In large volume, multi-site foodservice systems, down to modest volume requirements, the most important part of planning successful foodservices is the initial systems and operational decisions. Anything less than the best approach can incur wasted capital costs, excessive operating costs and lower quality food and service. We have the resources and expertise to help clients with the following foodservice studies: Master Plans - this typically involves developing foodservice plans that can be implemented over several years to accommodate anticipated future growth or upgrading facilities - assures that each construction phase is a component of a long term plan. Systems Analysis - identify viable alternative methods of operation and compares them on the basis of: capital costs operating costs space required food quality service responsiveness labor skills required Cook/Chill Systems - Help clients determine if cook/chill food production is appropriate as a primary food production system or as a component of a multi-faceted production system. Customer Surveys - Help clients prepare, tabulate and analyze customer surveys in order to plan facilities and methods of operation best suited to the customers. Departmental Evaluation - Help clients evaluate existing facilities, management systems, operating costs, business practices, staffing and method of operation; recommend changes and document expected results. Contract Management - When appropriate, we can assist clients with transitioning from contract management into self-operation or with locating, selecting and contracting with a food management company.