What We Do

Audience and cuisine thesis

Brand strategy: name, story, visual identity

Multi-daypart frameworks (breakfast → late night)

Packaging systems for on-the-move consumption

SKU selection and velocity mapping

Ingredient rationalization and cross-utilization

Standard recipes, prep lists, and yield sheets

Holding times, thermal profiles, and plating for speed

Nutritional guidance, allergen matrix, and label copy

Chassis selection (truck, trailer, EV, trike)

Kitchen layout (CAD) with ergonomic flow

Appliance spec: fryers, griddles, combi ovens, salamanders

Ventilation, gas, fire suppression, electrical load charts

Generator/alternator sizing; water & wastewater systems

Cold chain: reach-ins, prep tables, blast chillers

Global catalogue of certified appliances and smallwares

Ingredients and packaging suppliers with negotiated rates

Cold logistics and commissary kitchens in key cities

Uniforms, POS, and fit-out vendors

Jurisdiction mapping (city/state/country)

Pre-inspection audits (food safety, gas, fire, electrical)

Documentation kits: SOPs, MSDS, HACCP plans

Submission support and liaison with authorities (where permitted)

Location hunting (office parks, campuses, events)

Seasonality & footfall studies; heatmaps and dayparting

Pitch decks for landlords & event organizers

Contract review support (non-legal) and revenue models

Shift rosters, par levels, prep & opening/closing checklists

Waste logging, variance, and COGS control

Barista, fry-station, grill, and expo station training packs

Service standards, queue management, upsell scripts

POS & KDS selection and setup (multi-currency, tax rules)

Online ordering, delivery aggregator integration

Inventory & recipe management; production planning

Dashboards: sales mix, hourly throughput, labor %, COGS

Capex/opex models, unit economics, payback periods

Franchise documentation: FDD-lite, brand standards, audits

Launch playbooks, marketing calendars, and PR hooks