What We Do

At Essential Food Group, we’re more than consultants—we're holistic, hands-on partners who guide your project from vision to reality.

We don’t just provide piecemeal solutions, we drive every step of the process.

Our Approach

We work with our clients to refine the scope of their project, develop a custom proposal of deliverables based on our “essentials for success,” and outline a detailed timeline. Our hands-on, collaborative, holistic approach means we're deeply invested in your long-term success, helping you build lasting systems, standout brands, and spaces your guests will return to time and again.

Essentials for Success

1.

Create a Strong Financial Plan

2.

Work with Proven & Experienced Professionals

3.

Define & Manage the Brand

4.

Drive Community Engagement

Our Services

With 30+years of experience across all key areas of development and operations, our team can spearhead everything from financial planning, to site selection & lease signing, project & construction management, culinary & brand development, and staffing & training.

We tailor each scope based upon your specific needs, and provide pricing accordingly.

Pre-Planning, Site Selection & Lease Negotiations

  • Review model with agents

  • Follow-through on the business model in terms of Landlord’s TI’s, rent, lease terms, etc.

  • Set expansion schedule on an annual basis with quarterly landmark.

  • Agree upon agent incentives to find/secure the correct spaces to achieve business and concept model

Policy & Procedure Operations Manual

  • Agree upon “company standards” that are “essential” and non-negotiable

  • Complete P&P and confirm through field implementation

Construction & Schedule Management

  • Manage a direct link to the project manager and superintendent

  • Create weekly status reports from both

  • Work with construction board to approve adherence of schedule and budget on a weekly basis

Structure & Reporting Relationships

  • Create reporting relationship flow charts

  • Mandatory weekly “status” with each direct report

  • Create compensation packages for all key personnel

Pre-Opening Planning & Training

  • Procedure manual and soft cost budget for openings

  • Identify “key” individual at existing units to act as trainers and lead individual on new projects

Communication & Timely Follow-Through

  • Quarterly initiatives, what the action looks like, and when it will be completed

  • Weekly updates from all departments on Sales, Food, Operations and Personnel