The first year of a hotel / resort / restaurant is fundamental for its positioning. An organized opening of the hotel assures a greater efficiency of service and guest satisfaction and as consequence they assure better cost effectiveness, revenue opportunities and operating projects.
The first year of any business is the most crucial especially when it is a hospitality venture. With TallOak Hospitality’s pre-opening support and consultancy solutions, your business gets an effective launch in addition to overall profitability, quality service, and guest satisfaction. Our team of experts provides a thorough planning process that helps in navigating the highs and lows of inaugurating a new hotel resort, bar, food court, and restaurant.
- Brief Feasibility study (revenue verses expense)
- Hotel /Resort/Restaurant and facilities brief
- Consulting / inputs during design and build stages of the project
- Development of pre-opening and manning budgets and working capital guidelines
- Developing of food and beverage operating concepts
- Supervision of kitchen layout designs
- Identification, hiring, training of unit / department heads / supervisory level team
- Recommendations on sourcing of all necessary operating equipment FOH / BOH
- Development and implementation of marketing, advertising, public relations and sales plan
Key Pre-opening Support Solutions
Hotel Pre-Opening Planning
- Comprehensive Planning: Explicit pre-opening plans ensures a smooth and efficient launch of your venture.
- Feasibility Study: Conducting feasibility studies helps analyze revenue versus expenses, providing valuable insights for financial planning.
Design and Build Consultation
- Facility Briefing: Providing detailed briefs for hotel, resort, restaurant, and facility requirements to guide the design and build stages.
- Design and Build Consulting: Offering expert consulting and inputs during the design and construction phases to align the project with operational goals.
Budgeting and Financial Planning
- Pre-opening Budgets: Developing and managing pre-opening budgets to regulate initial expenses and capital requirements effectively.
- Working Capital Guidelines: Establishing guidelines for working capital to ensure financial stability during the early stages of operation.
Food and Beverage Concepts
- Operating Concepts: We craft efficient operating concepts that makes your food and beverage establishment stand out among target audience and target market.
- Kitchen Layout Supervision: Our team consistently supervises the kitchen layout design to double check its efficience, operations and compliance as per the industry standards.
Staffing and Training
- Team Identification and Hiring: Identifying, hiring, and training unit and department heads, as well as supervisory level teams, to build a competent and cohesive staff.
- Training Programs: Providing proper training to your employees gives them handson experience and industrial learning so they can provide exceptional service to your guests from beginning.
Operating Equipment Sourcing
- Equipment Recommendations: Providing recommendations for sourcing all necessary front-of-house (FOH) and back-of-house (BOH) operating equipment.
- Vendor Identification: Assisting in identifying reputable vendors and suppliers to ensure quality and cost-effectiveness.
Marketing and Sales Strategies
- Marketing Plan Development: Our marketing wizards develop a marketing mix that covers all areas of marketing to hype and build your brand’s presence.
- Brand Positioning: Strategically position your brand in the market to maximize visibility and revenue opportunities.