Pre-Opening
Build the margin in before you open the doors.
The cost structure you open with is the one you will fight for years. We set up the costing, suppliers and systems before service starts, so your numbers work from the first cover.
- 16 yearsin hospitality
- 18+ venuescost control across Athens
- MScin hospitality management
- Athens basedon-site in Greece, remote anywhere
01The problem
The most expensive mistakes are made before you serve a single guest
Most cost problems are not bad luck. They are built in at the start. A menu priced on instinct. Suppliers chosen on a handshake. No opening inventory discipline.
Fixing that after you open is slow and painful. Setting it up right before you open is the cheapest control money you will ever spend.
02What we put in place before day one
A costed menu before day one
Every dish costed and priced to target, not guessed.
Supplier setup
Onboarded, priced, and on a watch list from the first order.
Opening inventory and par levels
Stock discipline in place before the first delivery.
The weekly routine, ready to run
Variance, close and reporting set up so control starts in week one.
03How we start
- 1We work back from your concept and target margins to the cost structure that supports them.
- 2I cost the menu, set up suppliers, and build the opening inventory and par levels.
- 3The weekly close and variance system is live before your first service, not bolted on after.