TOP TEN QUESTIONS

#7 — Are the food service facilities meeting our needs?

Dining facilities age and now may be providing services that were not intended when the facilities were designed — more or fewer customers, greater catering requirements, a shift in employees’ or students’ schedules, for example.

Our feasibility study will tell you whether, and what, minor alterations, renovations or complete new facilities are needed to meet your present and future requirements. We’ll also evaluate your dining service equipment and facilities to determine their condition — what needs repairs or replacement. You’ll know what must be done to bring your facilities up to date, the approximate cost and the timeframe for completing the project.

If you approve, we’ll follow up with a concept development study, showing you imaginative new ideas, menus and features that will revitalize your services. Then we’ll design the alterations, renovation or new facility in cooperation with you, your architect (if needed) and the operator. The result will be a fresh, innovative dining operation that will increase customer satisfaction, improve efficiency and fully meet your present and future requirements and goals.

Next question: Is the financial data we receive complete and accurate in an easily understood format?

Talk to us about your vision for your food service operation —
Contact Clarion Group

CLARION GROUP Food Service Consultants, P.O. Box 158, Kingston, NH 03848-0158

Phone: (603) 642-8011    Fax: (603) 642-7744    info@clariongp.com

Offering food service management consulting, hospitality services consulting, sustainable dining facility design.
Nationwide food service consultants.

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