Part 1

Opening a restaurant

1. Criteria and check-list for searching for the right placement

2. Financial model including investment and rentability calculation

3. Check-list for the interior design and contact for the reliable design studio

4. Calendar plan for opening

5. List of required legal norms

6. Check-list for a lease contract examination

7. List of needful equipment and inventory, furniture and so on

Part 2

Internal system and know-how

1. Video training for each department (shisha, bar and kitchen)

2. Thorough instructions of shisha, food and cocktails preparation

3. Recipe for each position in the menu

4. Theory for each department - shisha master, barmen, cook, waiter/waitress and manager

5. methods of selling and our own algorithm for interaction with guests

6. General safety instructions

7. Check-list for opening/closing and working during the shift for all employees

8. Communication scripts

9. Instructions for how to handle force majeure situations

Part 3

Brandbook

1. Complete brandbook with how-to-use instractions

2. Menu’s structure, design and description, including seasonal menu’s

3. Online promo materials templates for social media and web

4. Offline promo materials templates for printing - business cards, vouchers, roll-ups etc

5. Indoor and outdoor signboard design

6. Promotional video compilations and video ads

7. Uniform design

Part 4

Marketing

1. Competition analysis template

2. Pre-launch marketing strategy

3. Price formation

4. Launch marketing strategy, grand opening

5. SMM and advertisement strategy

6. Offline marketing strategy

7. Loyalty programs

8. Instructions for dealing with negative reviews 

9. Recommendations for social media content plan creation

10. Discount system

11. Special offers and their usage

12. Marketing analysis instructions and tools

13. Ready-made website with accepting online reservations

Part 5

HR

1. Schedule making recommendations

2. Workflow arrangement during shifts

3. Employees KPI’s, work analysis and evaluation 

4. System of motivation, incentives and sanctions

5. Sales plan and system of bonuses

6. Employees assessment

7. Employee work standards and ethics

8. Criteria for recruitment

9. Check-list for interviews

10. Management theory and recommendations

Part 6

Finances and cashflow

1. Automated  finance management system

2. Costs monitoring system

3. Automated salary calculation

4. Impulse rate - all needful outputs in one place, to run quick checks System shows if something is wrong in your bar

5. Guidance for inventory and possible inaccuracies

Part 7

Operations

1. Sanitary norms and food storage standards

2. Bar and kitchen work norms

3. Check-list for cleaning

4. Inventory cleaning calendar

SMOKEBERRY Shisha Lounge Bar

SMOKEBERRY Shisha Lounge Bar & Sushi*