Request for proposal – Consulting services company specialized in the hospitality sector.

Berytech is a leading organization in the Entrepreneurial Ecosystem in Lebanon, that aims to provide a conducive environment for the creation and development of startups, through incubation, business support, counseling, funding, networking, and the company hosting, hence taking part in the economic revival of the country, participating in wealth and job creation, and retaining graduates and high-level skills in Lebanon.  

ARYAF serves Micro, Small, and Medium Enterprises operating in food processing, local hospitality, tourism, the restaurant industry, eco-tourism, and agri-tourism within west Bekaa, Zahle and South Mount Lebanon.  

The program aims to empower sixty MSMEs (Micro, Small and Medium Enterprises) to increase their sales volume, implement a business continuity plan, and provide training to their staff, including youth, women, and disabled individuals.

The program is funded by The German Federal Ministry for Economic Cooperation and Development (BMZ) and implemented by Deutsche Gesellschaft für International Zusammenarbeit (GIZ), in partnership with Berytech, within the framework of Strengthening Agriculture, Local Communities and Small and Medium Enterprises project (ACE). 

A charming restaurant operation in a top 10 location is looking for the right consultancy to originate the general standards and upgrade the image.

The consultancy job briefing is:

• To reinvent the restaurant operation through the refinement of the existing menu regulating portions, the variety, and the pricing strategy. The overall change in strategy should be based on a successful history in startups and or restaurant management.  Decisions should be based on a comparative report between many different flourishing Lebanese restaurants operations.
• The goal is to create an innovative pioneering restaurant concept and to reinvent its operations for maximum profitability. It is requested to achieve the concept implementation taking into consideration the latest trends in restaurants.

Responsibilities and Deliverables

1- Activity 1 Perform Assessment and evaluate needs and optimize assets.  

Objective: Need to develop the best possible solutions to advance winning concepts and strategies.

Task 1: Execute SWOT analysis on site of the existing restaurant.

Deliverable 1: Provide the client with the Assessment, detailed feedback and recommendations.

2- Activity 2 Concept Development.

Objective:  Support the client during the opening phase of the reinvented concept.

Task 1: Create the innovated Concept design; Define schemes and strategies and the best financial options.

Task 2: Define schemes and strategies and identify the best financial options (Budgeting, Risk Analysis, Breakeven …) to reach maximum and quick profitability.

Task 3: Establish a set of operating manuals that will guarantee best in class quality of service and internal control.

Deliverable 1: Report on Concept schemes and strategies and financial study

Deliverable 2: Deliver necessary operating manuals.

3. Activity 3: Ensuring intensive training, developing competencies within the existing team, and restructuring the human capital.

Objective:  Support the client in reshaping the human capital especially the key competencies

Task 1: The consultant should weigh in on methods of attracting the needed missing personnels and compensation suggestions suitable for seasonal business.

Deliverable 1: Provide the correct channels to recruit and hire the needed missing personnels.

Task 2: Analysis of salaries vs overhead and the feasibility against the yearly profitability.  

Deliverable 2: Training Staff on the new kitchen systematization and providing procedures for the key steps (Procurement, planning, cooking and presentation…)

4. Activity 4: Creating a variation in the menu and recommending the right strategy and menu options to serve and attract more people in all seasons.

Objective:  Support the client in creating the various menus

Task 1: Create Menu / set Menu for the high traffic days in summer (Saturday and Sundays) during the pic season. And in parallel the buffet style for special events.

Deliverable 1: Recipes of the various menu/ meals to adopt.

Task 2: Establish new recipes for the slow seasons to attract new business in wintertime

Deliverable 2: Execution of the recipes adopted.

5. Activity 5: Launching the new concept system during the high traffic days; Sundays of August 2023

Objective:  Support the client during the post opening stages ( the pic season/ the high traffic days).

Task 1: Implement the new concept schemes and strategies, with the support of the needed marketing tools.

Deliverable 1: Support the innovated business with the cook chief who will do the necessary with the rejuvenated kitchen team and make all the difference during the 4 Highest traffic days.

Task 2: Coordinate with the Marketing Strategist who will implement the new marketing tools to attract the highest occupancy.

Deliverable 2: Cook Chef promoting the new restaurant concept.

Below is the suggested Scope of Work Timeline

#

 Deliverable

Duration (Up to 20 Days consultancy)

1

A1D1 Assessment Report

Week 1 (1 Day on Site + 1 Day reporting)

2

A2D1 Report on the new concept schemes and strategies

Week 2 (2 Days on Site + 2 days Reporting)

3

A2D2 Deliver necessary operating manuals

4

A3D1 Identify and Hire the needed missing personnels.

Week 3 (1 Day on site)

5

A3D2 Training Staff on the new kitchen systematization and providing needed manuals/procedures

Week 3-4 (2 Days on Site)

6

 A4D1 Written Recipes of the various meals/menus to implement.

Week 3-4 (2 Days on site + 1 Days Reporting)

7

 A4D1 Execution of the recipes adopted

8

A5D1 Cook Chief executing during for 4 high traffic days

Weeks 3/4/5/6 (4 Sundays on Site)

Sunday is considered as 2 days trainings on site

9

A5D2 Cook Chief into the marketing event for 1 Day (Cross cutting deliverable with the Marketing Consultancy to request later on)

Week 5 or Week 6 (1 Day on site from the above 4 Sundays)

Qualifications

• Education:  MA in Business or any related field or Project management, strategic consultant hospitality training
• Consultancy specialized in the development of winning concepts and strategies in the F&B sector.
• Work experience: Strong track record in the flourishing concept development in the hospitality sector.
• Soft Skills: Leadership, Communication, Interpersonal skills, adaptability, transparency, teamwork

The selected Consultancy is expected to start his/her activities at the soonest after selection (the effective date is to be confirmed), and the contract duration is of 10 Weeks.

Candidates should submit the following documents:

• Technical (maximum two pages) describing the methodology to conduct the work based on the content suggested in the section: “Responsibilities and Deliverables” elaborating it further.
• Profile and project references (maximum two pages): A brief explanation of the consulting company) background should be submitted (CVs shall be included as an annex) along with project references on the topic.
• Financial Proposal describing the expected renumeration and the proposed timeframe of the intervention.