Operate · F&B operations
F&B operations
We operate cafés and food-and-beverage outlets for owners, covering menu, suppliers, staffing, costs and service. Our approach comes from running R Café inside Proxy Gym and RPM Café at RPM Gym.
What we manage
The margin is made in the details.
- Menu & pricing
- A menu that suits the venue and its customers, priced against real ingredient and labour costs.
- Suppliers & procurement
- Supplier selection, terms, ordering and stock control.
- Staffing
- Rotas built around demand, training and service standards.
- Quality & consistency
- Recipes, preparation standards and checks that keep the product the same every day.
- Commercial performance
- Sales, cost of goods and labour tracked and reported to the owner.
Cafés inside other venues
A café that serves the venue it sits in.
Starting point
We start with a review.
Review
Sales, menu, costs, suppliers and staffing as they are today.
Priorities
The changes with the biggest effect on customers and margin.
Operate
We run the outlet against agreed targets.
Report
Monthly reporting on performance and next steps.
Run a café or F&B outlet?
Describe the outlet, its current performance and what you need us to take on.