Every FPG engagement follows the same six-step method — refined over decades across hundreds of foodservice concepts — so the solutions you get are functional, tested, and built to last.
Field observation and restaurant sampling studies to understand how the operation actually runs — not how it's assumed to run.
Rigorous statistical analysis to separate real bottlenecks from symptoms.
Solutions engineered for your specific concept — not generic best practices.
Nothing goes live without being tested first, so you know it works before you roll it out.
Solutions are refined based on test results into a final, implementable plan.
Hands-on support through rollout, so results in the field match results on paper.
This methodology can be applied in phases — begin with immediate goals and work toward long-term potential. You decide how far to go.
A detailed assessment — business data and restaurant sampling studies to understand your current operation, strengths, challenges, and opportunities.
Based on the initial findings, implement a labor system that puts you in control of labor costs right away.
Process improvements tailored to your concept — reducing costs, simplifying methods, increasing profit day to day.
New or retrofitted facility designs that fold in every process and labor improvement identified earlier — built for where your concept is going.
Labor management and scheduling systems that control cost without compromising the guest experience.
Facility layouts and equipment specs optimized to drive sales, maximize profit, and improve return on asset investment.
Full operations reviews benchmarked against industry norms, with a clear list of ranked improvement opportunities.
Tell Mark about your concept — he'll tell you exactly where to start.
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