Incorporating talented and experienced Food & Beverage professionals with a proven set of business philosophies and a solid infrastructure, HI Food Group, LLC strives to develop successful and exciting Food + Beverage experiences while remaining accountable to our environment and achieving positive results.
HI Food Group develops & designs restaurants which maximize efficiency, are practical and simple, and use top notch locally grown ingredients highlighted as the forefront of our brands.
Functionality + Profitability is our end goal and mission when developing restaurant brands in today’s market. We are committed to understanding workflow efficiencies and how they affect the bottom line. Our team will design the kitchens, eatery spaces and support areas using strategic flow and ergonomic concepts and the most advanced technology, ensuring that production capabilities, labor and energy efficiency are maximized. Additionally, we consider not only the current requirements, but also take into consideration future needs and market trends when developing our spaces.
HI Food Group also functions as a full service operations and management company focused on developing and strengthening businesses in the Food & Beverage industry.
We are comprised of accomplished and driven professionals with a wide range of career backgrounds and a deep knowledge base spanning multiple areas within Food & Beverage, Commercial Real Estate & Design+Branding+Strategy. By supporting our personnel with rigorous and effective processes, as well as disciplined performance management techniques and “best-in-class” training, HIFG ensures that each client ultimately delivers a consistently exceptional guest experience.
“Hand Crafted Restaurant Concepts”
HI Food Group is designing restaurants that maximize efficiency, that are practical and simple with top notch locally grown ingredients being the forefront of our brands.
Functionality and profitability is our end goal and mission when developing restaurant brands in today’s market. We are committed to understanding workflow efficiencies and how they affect the bottom line. Our team will design the kitchens, eatery spaces and support areas using strategic flow and ergonomic concepts and the most advanced technology, ensuring that production capabilities, labor and energy efficiency are maximized. Additionally, we consider not only the current requirements, but also take into consideration future needs and market trends when developing our spaces.
Our development process involves restaurant design, but it is a larger circle which encompasses other considerations such as market and competitive research, emerging and fading trends, financial modeling and what-if scenarios, branding and brand evolution, supply chain issues, and brand portfolio management for our food and beverage enterprises with multiple brands.
– Brand Essence and Positioning
– Product Development
– Restaurant Menu Engineering
– Restaurant Concept Environment
– Concept Design Operations and Prototype
– Financial Modeling
Our feasibility study is the analysis of the program objective to determine the market assessment for new restaurant concepts in the state. The goal of a feasibility study is to identify the overall economic viability of our counties, residential markets, food trends and industry forecasts.
HIFG Restaurant business plans will include an executive summary, descriptions and environmental analysis, stakeholders’ backgrounds, market analysis, operations and marketing plans and financial plans and projections.
– The Company & Characterization
– Market Analysis
– Production and Operation
– Management Personnel
– Impact of Community
– Financial Statements
– Cash Flow Projections
– Income Statements
– Pro Forma Statement for 5 Years
– Sales Projections
– Capital Sources and Applications
Our real estate team takes into considerations that include area demographics, licensing and zoning, and parking availability among many others.
– Site Evaluation
– Cost Analysis
– Zoning Review
– Space Analysis
– Code Review
– Lease Negotiations in Tandem with Counsel
– LOI Negotiations
This analysis will cover the projected costs pre-opening, total budget and program cost to starting your own restaurant business.
Developing and implementing programs that reflect the brand, mission, values and positioning strategy of the brand. Assessing consumer, competitive and brand attributes with insights and recommendations.
Highly detailed and specific restaurant analysis of: operations, staff/labor, branding, growth strategy, financial performance, and other areas where fast and reliable trouble-shooting is needed.
Restaurant Industry Profit Line Solutions, we know the restaurant industry. At the very heart of HI Food Group you will find our desire to minimize exposure and maximize returns on our restaurant investments and loans.
Creating new restaurant concept prototypes; leading the process from an idea on a cocktail napkin to final designs, launch, and execution of state wide and franchise expansion strategies. Our group has designed and implemented some of the coolest concepts around.
The most comprehensive Restaurant Revenue Management System in the Industry. We utilize our experience of over 30 years to evaluate and create a multi facet restaurant revenue management system.
Stabilizing a single unit operation or turning around a drifting chain requires a combination of restaurant management experience, operations expertise, financial and marketing professional services, and focused proven restaurant management leadership skills.