MESA methodMethodology · Economics · Systems · Support

One method. Everything we do.

From scratch or with the restaurant already running, all our work fits into four areas. A restaurant fails because of one of them, almost never anything else. Tap each letter.

MESA method
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Plating a signature dish 01 / 04 · Methodology

Methodology

→ what you sell, to whom and at what price

  • Concept developmentwhat the restaurant is, who it is for and why it exists
  • Service designed around the concepthow guests are welcomed, looked after and served
  • Menu and recipe bookevery dish with its recipe, its spec sheet and its price
  • Brand and visual identityname, logo, menu, signage and photography
  • Layout and fit-outcapacity, flow and workstations
  • Supplier agreements and negotiationterms, prices and payment periods
  • Digital presence and launchwebsite, search, reviews, social media and opening
What you get
  • Area study
  • Print-ready menu
  • Brand guidelines
  • Floor plan
  • Launch plan
Costed dish ready at the pass 02 / 04 · Economics

Economics

→ so the money adds up every month

  • Market and location studyarea, competition and average spend
  • Budget and sales forecasthow much you will sell, month by month
  • Recipes, costings and spec sheetswhat each dish really costs
  • Costs, margins and pricingthe right price for each dish
  • Purchasing and suppliersfrom whom, how much and at what price
  • Management accounts and cash flowclosed on the 5th of every month
What you get
  • Financial model and annual budget
  • Costs and prices per dish
  • Costings for the whole menu
  • Cash-flow forecast
Waiter using the POS next to the kitchen pass 03 / 04 · Systems

Systems

→ so everything measures itself

  • POS, email and cloudwith bookings, set up and connected
  • Dashboardthe group's figures on one screen
  • Sales and purchasing systemPOS, orders and suppliers, connected
  • Time-clock systemworking-hours records from your phone
  • Automatic reportsevery Monday and at every month-end
What you get
  • Dashboard on your phone
  • Sales, purchasing and time clock connected
  • Automatic monthly report
  • A team that knows how to use it
Kitchen team following the protocol 04 / 04 · Support

Support

→ so the team keeps it going without you

  • Team sizing and analysishow many people you need, in which role and at which time of day
  • Processes and service timesno bottlenecks in the kitchen or the dining room · floor and kitchen managers
  • Team trainingon service, plus food handling · the whole team
What you get
  • Operations manual
  • Opening and closing protocols
  • A right-sized team
  • A trained team
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