Our Expertise
Everything a food business needs, from the idea to the fiftieth outlet.
Two starting points. One standard of work. Whether you are opening your first outlet or fixing your fifth, the scope is built around where the business actually is - not around what is easiest to sell.
Two paths in. One standard of work.
Whether you're building from scratch or fixing what's already running, every engagement is scoped around where the business actually is - not around what's easiest to sell.
Startups
Scratch to scale. You bring the capital and the conviction - we build the business around it.
- Market Feasibility and Competitor Study
- Go-To-Market Strategy
- Business Modeling and Positioning
- Menu Engineering
- Recipe Development and Standardization
- Franchise Modeling
- Financial Modeling
- Investor Readiness
- Branding and Design Grit Fox
- Marketing Strategy and Management Bravas
- Supply Chain and Procurement TRS
- Interior Design Sprint Co.
Every Engagement
The operating spine. Whichever path a business is on, these run underneath it every month.
- SOPs, Systems and Processes
- POS Logic and Implementation
- Manpower Planning, KRA and KPI
- Liaison with Third-Party Vendors and Consultants
- Staff Trainings Operations and Culinary
- Monthly Staff Handholding
Running Businesses
The turnaround. An honest audit of the floor and the P&L, then a system your team can run without us.
- Business Audit Operational and P&L
- Brand Refresh
- Existing Menu Optimization
- New Product Development NPD
- Recipe Standardization
A turnaround is not a rebrand.
Most of the money in a struggling food business is lost in places nobody photographs - purchase rates, portion control, roster design, wastage, menu mix and rent as a percentage of revenue. We start there. Brand and marketing follow once the unit can hold the demand they create.
Six phases. Named outputs. No ambiguity.
Whatever the model, every mandate moves through the same six phases. You always know which phase you are in, what is being produced, and who owns it.
Phase 01
Discover
Feasibility, market and competitor study, site and catchment reading, and - for running businesses - the operational and P&L audit.
Output: a written diagnostic and a go / no-go recommendation.
Phase 02
Define
Positioning, business model, format, financial model and the ROI case. The commercial shape is fixed here, before anyone spends.
Output: business model document and financial model.
Phase 03
Design
Menu engineering, recipes, brand identity, interiors and packaging - built against the model rather than alongside it.
Output: menu, brand system, design intent and costing.
Phase 04
Build
SOPs, POS logic, manpower plan, KRAs, procurement, vendor onboarding, hiring and training.
Output: the operating manual and a trained team.
Phase 05
Launch
Opening governance, launch and local-store marketing, and the first weeks of live correction on the floor.
Output: a stabilised, measurable operation.
Phase 06
Govern & scale
Monthly handholding, performance reviews against KPIs, franchise modelling, investor readiness and expansion.
Output: a business that can be handed over, franchised or funded.
The four arms that execute the plan.
Consulting decides what should happen. These four decide that it actually does - in the brand, in the market, in the purchase order and on the floor plan.
Grit Fox
Brand & design
Brand identity and refresh, logo design, brand story, colour and typography systems, brand perception and visual positioning, communication and packaging design, menu design, store graphics and creative rollout.
Bravas Digital
Marketing & growth
Social strategy and management, performance marketing, campaigns, content, influencer, acquisition and conversion, online brand growth, launch and local-store marketing, analytics, CRM and retention.
TRS - The Restaurant Store
Procurement & supply chain
Equipment and restaurant procurement, vendor identification, negotiation, supplier coordination, sourcing, cost benchmarking and centralised purchasing - on transparent buying terms.
Sprint Co.
Interiors & infrastructure
Interior design and infrastructural services, translating the business model into a floor plan that works for guest flow, staff movement, kitchen throughput and cost per square foot.