Evolve Services

Hospitality 'Crisis Turn Around'

First it was Brexit and Covid. Now it’s inflation and energy bills. It's no hidden secret the entire Hospitality Sector is facing the highest level of inflation since the 1980's.

Food prices have risen by as much as 26% since 2020.

Staff shortages are also at an all time high, compounded by the UK's new immigration system since Brexit, which demands that overseas workers apply for a Skilled Worker visa, have also pushed up wages.

With all of these factors to deal with on a day to day basis, it can seem impossible to see a way to make a return not alone margin for growth & clearing bills.

However Evolve can help you control:

• Underachieving food and beverage margins

• Insufficient revenue from food, beverage or other revenue streams 

• High wages relative to revenue

• The ability to adapt to market changes 

New Concept Creation 

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Stage 1 - Concept Planning

Evolve will work alongside Owners/Directors/Heads of Food to challenge and evaluate the concept.

● Research – current local competition
● Sales trends 
● Customer journey planning 
● Menu vision vs infrastructure 
● Unique/Strong/Quality Food/Drink USP 
● Annual Menu Road Map
● Projected Rota Planning vs reality (WTS)
● Employee wage Planning vs budgets 
● Strategy and investment planning 

Stage 2 - Development

Detailed Menu and recipe planning, installing a fully costed and operationally deliverable concept in line with current reality/rates of sales 

● Full step by step recipe breakdown 
● Food tastings and sign off 
● Detailed food and beverage costing to achieve set margins 
● Crockery sourcing
● Packaging sourcing
● Equipment requirements- CAD designs
● Kitchen layout principles - Fabrication 

Stage 3 - Implementation, Launch & Aftercare

Leading the training and implementation stage of the project, liaising with contractors, suppliers and the client to ensure a smooth & successful launch.

● Training material 
● Photographic training cards
● Operations handbooks/Legislation 
● Performance guidance & reporting 
● Ops/RM/AGM/Head Chef training sessions
● Pre-launch team training
● On-site team training
● Soft launch support
● Full launch support

Mystery Guest Audits 

Evolves primary aim is to help you grow your sales. Our process begins by helping you redefine your standards and processes based on new consumer expectations and market opportunities.

Evolve will report back to ensure that the team are upholding brand standards. And the team are maintaining processes.

• Improvement recommendations 

• Measuring team standard and training practices 

• Detailed dish and product review/ratings

• Upselling performance

• Value-for money ratings

Menu Planning 

Evolve understand the importance of a strong menu design, not only to keep customers coming back but for any operator to make £money and have a viable business. 

• Bespoke food and drinks menu creation 

• Fully costed out to achieve set margins 70-75%

• Supply chain sourcing and set up

• Advise and support on kitchen layout & set up

• Menu ordering process SKU, PLU input

• Step by step dish specifications with images

• Kitchen team training and launch support

• Advise on EHO practices and set up

• Post launch menu performance reviews

Marketing 

Marketing

Every hospitality business wants to increase sales month by month. Evolve will help you to make effective marketing plans and strategies to increase sales via social media or in store footfall driving.​

• Competition Analysis

• Clear concise marketing strategy

• Data base building 

• Enhance and strengthen SEO 

• Image Design

• Professional Photography

• Advertising, Social, Local, Ad Campaign

• Telemarketing

• Quality Audit & Mystery Diner Programmes

• Marketing Budgets 

Fresh EYES Approach

Evolve will use their extensive knowledge and skillset to bring a new perspective to a situation when you may feel that all the options being suggested are just variations on what happens already. 

• Revisit current front & back of house systems 

• Re-evaluate current wet & dry offerings

• Address current marketing strategies 

• Evaluate current pricing structures 

• Revisit initial business plans to abide by current market and budgets 

• Understand current rotas & make efficiencies 

Going 'Green'

Hospitality sustainability refers to when food businesses minimise their impact on the planet.

• Reducing Carbon footprint strategy 

• Bespoke supplier management

• Reducing food wastage vs ROI/Enhanced Profit 

• Equipment & Process management 

• In depth refuse analysis 

• Marketing your businesses effort to go Green

• Water wastage analysis vs cost savers 

• Sustainable sourcing- Food, Suppliers, Energy Companies, Packaging

• Evolve will conduct audits of food waste to determine which foods are being regularly wasted

Project Management - New Build and Existing Design Enhancement 

Evolve offer complete bespoke catering solutions for existing & new build projects.​ Evolve work with specialist project designers, fabricators and kitchen installers.

• Evolve will work with you from conceptualisation to completion 

• In depth design & planning to achieve concept 

• Evolve will work closely with the client and designers to fully establish what is needed to get operational & maximise efficiency

• Full aftercare with any new or existing projects  

Employee Management 

Employee Assistance 

Evolve understand just how important quality reliable staff mean to any successful business.

With staffing costs forever rising and the main contributor to all food operations, getting the right employees in your business is IMPERATIVE.

• Full in depth Job Descriptions for employment 

• Interview Statergies and Guidlines 

• Staff probation documents 

• Managing ‘Difficult’ People Situations

• Strategic Structure Planning 

• Human Resources Processes

• Wage to Sales planning 

• Performance Development Review (PDR)

• Management Training

• Customer Service Ethos and Training 

• Recruitment & Staff Retention 

Profitabillty

Profitability

Evolve use their experience to ensure that your business achieves as much revenue and minimise expenditure as possible. Evolve analyse your current/new operation and your figures and then help you reduce costs and control your overheads

40% Wages -30% Food Costs -10% Rent -20% Misc 

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• Full ‘Profit & Loss’ Analysis 

• Food Management & Beverage Gross Profit %s

• Payroll Controls – Wage to Sales %

• Full Internal Stock Management 

• Menu Management

• Purchasing Measurements 

• Financial Business Management

• In Depth Budgeting & Forecasting

• ATV Calculation 

• Full Category % of sales breakdown 

• Rota/HR/Payroll Systems