CONSULTING & DESIGN Scope:
- Analyze different food service and operational models, program collaborative spaces adjoining retail and food spaces relative to all day parts, research local culinary trends and competitive audits.
- Create space plans and allocation for back of the house and front of the house
- Determine locational placement on campus for most efficient infrastructure and real estate flexibility, as well as, alignment with Building and Health codes.
- Create schedule for successful launch.
- Collaborating with an operational consultant, subsidy scenarios were analyzed relative to participation and maximizing day parts of service.
- 3D café studies to determine sustainable solutions, maximum thru-put, customer flow, and aesthetic preferences relative to the unique attributes of the demographic and location.