INITIAL ASSESSMENT AND GOAL SETTING

01

We start with a full audit of your venue: numbers, processes, strengths, and areas for improvement.
Together, we define performance goals and KPIs for each department — front of house, kitchen, administration, marketing, and purchasing.
From there, we build a tailored operational plan, aligned with your chosen time frame: 3, 6, 9, or 12 months.

02

CONTINUOS MONITORING AND REGULAR CHECK-INS

Every week, we review results, costs, and productivity using a shared dashboard updated in real time.
We schedule monthly reviews to go through the data together, reset priorities, and adjust course when needed.
The goal is to turn numbers into practical decisions and measurable improvements.

03

OPERATIONAL AUDITS AND ON-THE-JOB MICRO TRAINING

We check standards and procedures directly on the floor and in the kitchen, working side by side with staff in their daily activities.
Through micro‑training and practical sessions, we work on service, efficiency, internal communication, and the quality of the guest experience.
Each intervention is focused and immediately applicable.

04

MENU, PRICING AND STANDARDS OPTIMIZATION

We update menus, recipes, food cost, and pricing to keep the right balance between margins and competitiveness.
We review operating procedures and service standards, improving consistency, speed, and perceived quality.
All with the goal of increasing profitability and final guest satisfaction.

05

CONTROL, FOLLOW-UP AND ONGOING GROWTH

A single point of contact coordinates all activities, tracks objectives, and provides regular progress reports.
This way, your venue maintains operational continuity, cost control, and steady growth over time.
The result is a stronger, more efficient, and more profitable business, with a team that is aware and aligned with its goals.

RISTO PERFORMANCE

Sustainable growth and measurable results