In capacity of counselors, International Standard Franchise is the leader in the fields of management and implementation of new methods in public catering business. We evaluate new markets and possibilities within existing trademarks and plan competitive concepts for opening restaurants and fast-foods. Also, our company provides services in the field of standardization of business processes of public catering enterprises, management or supervision, which allows improving the operations of a restaurant after necessary corrections, as well as raising profitability of an enterprise and its market value. The table below provides description of main steps of a business standard package for restaurants and fast-foods. More detailed version of the plan on over 30 printed sheets is available in the ISF office. An individual package of business standards for a specific enterprise is developed on its basis. You can make an inquiry for a consultation on matters of business standardization via this phone number: +38 (044) 465-96-67, or via e-mail info@isf-company.com. | № | Section | Summary | | 1 | Concept | Conceptual information on a trademark (company, project), its key parameters, distinctive features, advantages, etc. data, discriminative | | 2 | Brandbook and corporate design | Brandbook and corporate design book: corporate constants (logo, fonts, corporate heroes, etc.); documents (blanks, business cards, badges, etc.), materials (advertising, informational, etc); planned structure and visualization of the outlet, etc. | | 3 | Staff management | Restaraunt's management process standards: organizational structure; employee manuals; order and peculiarities of recruitment, training, motivation and development of personnel; internal regulations, etc. | | 4 | Operational and business processes | Product and pricing policy, standards of supply, storage, moving and writing off the material assets; peculiarities of automation system work; client service standards; operational processes standards | | 5 | Starting directions | Standards and peculiarities of starting a new restaurant: partner, location, placing and other technical requirements; description of outlet launch stages; list of required documents, technological equipment, furniture, inventory and house ware | | 6 | Feasibility report | Feasibility report for opening a new restaurant: estimation of economical efficiency of restaurant's operations, return on investments, etc. (possible division by format, cities and other criteria) | | 7 | Network operation management | Restaurant's network operation management standards: description of the network operation management organization, standards for interaction inside the network and network operation control from the main office/owner/licenser/licensee; reporting system | | 8 | Marketing operation standards | Trademark promotion within the network and restaurant's marketing measures standards; features of development, approval and conducting of marketing and promotional activity
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Apart from standardization of existing processes, the following documents and materials can also be developed for the project: - Standards for separate departments in a head company (training center, central storehouse, network development department, etc.)
- Employee training program and methods (including training materials)
- Work and business processes optimization
- New items in menu
- Operation and job order cost cards, graders
- List and suppliers of necessary working equipment, furniture and houseware
 The full list of services on business standartization.
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