– Concept & Feasibility studies.
With excessive initial investment fund and a long conception period for return on investment, it becomes critical to have a well-planned and clearly voiced project concept for success. At TRIPLE DIAMOND we plan every project with a rounded approach, taking into consideration every element that contributes to the success of the project. From examining its financial feasibility, location and design configuration to conducting feasibility studies to finally presenting a set of recommendations from a hospitality perspective. We will not only present a careful review of the location (in the existing market scenario) but also outline possible challenges and opportunities for success. Depending on each project’s mix, this approach allows a customized framework of recommendations and ensures that the design solution meets the vision and helps forms the DNA of the development strategy.
– Restaurant Design Concepts.
The initial concept gives birth to the design process At TRIPLE DIAMOND we believe in blending the creativity & imagination of our experienced hospitality designers, with their attention to detail & construct-ability experience to the vision for the project our client. We align the finest design solutions with accurate specifications, keeping in mind budgets and the client objectives and work in close coordination with Owners/Operators to ensure their design specifications are met and the final design is aesthetically appropriate and operationally responsive to all intended uses. It is this approach at TRIPLE DIAMOND allows us to present an original and creative design based on the client’s specific needs and requirements.
– Strategic Business Planning.
For any new project, post the initial feasibility study, it becomes important to evaluate what will be the initial strategy on the ground, from year one to year five. To achieve the financial projections made in the study, a road map is necessary for the property to achieve projections. TRIPLE DIAMOND with its individual consummate professional of pre-opening experience, is able to assist clients to create a comprehensive business plan, not only with financials planning but also with an initial strategic business plan and a detailed marketing strategy, enabling the road-map to success.
– Pre-Opening Consultancy.
As part of our Pre-opening support services, TRIPLE DIAMOND will work closely with your project manager, architects, designers, and project team in every aspect of creating an accurate pre-opening work flow that ensures that plans are translated into an efficient operational frame work. From HORECA properties positioning, branding and concept development, to monitoring standards of product and service, TRIPLE DIAMOND will also assist in reviewing pre-opening budget, financial forecasting, and activities of the hotel. TRIPLE DIAMOND can assist in facilitating appointment of key executives and contribute to overall marketing strategy and in the development, set-up and implementation of operating guidelines, policies and procedures.
– Operational Turn around.
TRIPLE DIAMOND can help create a solid foundation from where the hotel can efficiently operate. We assist review of existing plans, SOP’s and operational procedures to improve your operational productivity and offer insights and ideas to sustain your competitive advantage. For a pre-opening property , in conjunction with the General Manager, operational procedures can be tailored for the entire operating departments of the HORECA account, including services like developing policy manuals, SOP’s and training modules.
– Menu Engineering and Design.
– Menu engineering is an empirical way to evaluate current and future restaurant menu pricing, and use real restaurant data to influence design and content decisions.
– Boost your menu items’ Profit and Popularity.
-Designing an effective menu can increase the restaurant’s bottom line profit by 3-5 %.
– We need to learn more what our customer say to us, the menu engineering tools gives you the hand to understand about customer psychology and, most importantly, analysis into your restaurant’s food costs, menu item prices, and contribution margins.
-This should assist in identify which items contribute more profit and which items are holding your restaurant back.
