YALCIN was formed in 2019 to provide consulting services to businesses in the restaurant and hospitality space. YALCIN is a leading foodservice consultancy and restaurant branding firm serving all sizes and sectors in the hospitality industry. Our all-inclusive portfolio includes improving the operational standards of existing businesses across the country, and we take credit for many successful projects and industry benchmark operations.

Philosophy

“It’s a given that a good restaurant serves good food, but a great restaurant needs to do more that that. What really separates a great restaurant from a good one… is consistency, atmosphere, location, and just how much attention is placed on the details.”

Starting a restaurant is a business adventure like no other. The world of hospitality is exciting and promising, but it leads to many challenges and some tough competition. If you’re considering your own restaurant startup, you need a company like YCC to get your business off the ground running.

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From Start to Finish

At YCC we provide the support you need to make your new restaurant concept a financial success. If you need guidance in starting your own restaurant, we know how to do it. Our restaurant consultants have experience in every facet of restaurant design, development and operation.

At YCC we drive positive results for new restaurant concepts of every scale. We optimizing the layout of your kitchen, write precise job descriptions and consult with you for the overall success of your business, from start to finish.

Support for Restaurant Startups

• procurement of required state & federal labor posters
• equipment selection, negotiation & management
• conceptual rendering of exterior and interior
• budget creation and management
• employee job description drafting
• employee handbook formulation
• business plan creation
• architectural advisory

• site selection and lease negotiation
• menu and beverage development
• food and beverage permitting
• kitchen layout and design
• food sanitation training
• initial feasibility studies
• break-even analyses
• liquor licensing

What To Expect

If you’ve been thinking about how to start your own restaurant, you have a concept, you’ve thought about the food you’ll serve, and you’ve weighed the benefits in various locations, you may be ready for YCC. To ensure your success, it is important to call on talented restaurant consultants. When you work with us, you benefit from the experience of professionals who’ve been there and done it. You’ll get upfront feedback and tailored support so you can launch your concept with confidence.

At YCC, we know that the success of our clients reflects on us. If you’re interested in launching a restaurant startup and want an expert in your corner, get in touch with us. We love talking to restaurateurs about their hottest ideas.

New Concept Development

At YCC, we work in a collaborative process with owners, developers, architects and property holders to implement the highest quality of service your restaurant can achieve. We conceptualize and develop a specific plan of action to align with your business goals. We use a 5-step approach to design top-performing restaurants.

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The TRG 5-step Approach

Alignment

We start by learning about your vision, concept, and ideas and what you have in mind for your menu design, service style, location, budget and timeline.

Research

We take a look at your potential competitors and create a strategic list for analysis to be used during a site tour in your local market or in a saturated competitive market.

Analysis

During our competitor site tour, we survey the market, analyze and compare other local concepts, and discover your competition’s successes and shortcomings. This process will allow us to identify the best practices and develop the niche that gives your business the upper hand.

Plan of Action

In a brand identity brainstorm session, we establish a plan of action that includes direction for your restaurant concept. We discuss the restaurant’s look and feel, design, brand value, pricing, menu, equipment needs, ideal locations, and other requirements.

Reporting

In the YCC reporting phase, we work with our clients to produce the following deliverables to help you achieve a seamless implementation & launch for your establishment.

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What To Expect

Restaurant Concept Guide

TRG will find the images to promote your brand and bring to life your ideas and visions. The Restaurant Concept Guide includes your food and beverage strategies, market niche, direction, service approach, business goals and an example menu.

Financial Feasibility Study

We provide a Financial Feasibility Study that will identify the capital budget requirements for your concept. It will include a budget for your lease, a breakeven analysis, projected check averages, sales forecasting, food costs, beverage costs, labor costs, a profitability plan and a five-year pro forma.

Business Plan

The YCC Business Plan is based on the information provided in the Restaurant Concept Guide and the Financial Feasibility Study. It outlines the current market, a long-term growth plan, and the other information needed for successful operations.

Restaurant Layout

Our Restaurant Layout is a prototype including full-scale drawings of the back of the store, kitchen equipment, walk-in coolers, bars, front of the store, dining area, waiting area, and any other spaces in your plan.

Investor Pitch Deck

When you need it, we can design a sales presentation based on the information we’ve included in your Restaurant Concept Guide. This slide deck is a great tool to use in investment or landlord negotiations.

The following is a representative list of services that can be provided by Yalcin Catering Consultancy. Responses are always specifically tailored to the focused needs of each client. This list comprises the general scope of consulting and management services offered by the company but is not necessarily limited to these items. If you don’t see the service you require, please ask and we will provide you with a quote.

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Operational Management

• Concept development
• Operational analysis
• Operations supervision
• Marketing
• Management & leadership
• Corporate support
• Management & staff training
• Recruitment
• Menu development
• Concept positioning
• Menu & culinary procurement

• Sales growth strategies
• Multi-unit expansion
• Financial controls
• Cost effective scheduling
• Food & beverage costing
• Sales reports
• Profit & loss statements
• Budget & forecast
• Customizable reports
• Web & mobile report access

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Operational Programming

• Purchasing System
• Storage System
• Loss Prevention
• Service Style/Techniques
• Greeting and Seating
• Reservation Policy
• Beverage System
• Management Training

• Music and Entertainment
• Hours of Operation
• Maintenance
• Scheduling
• Forecasting
• Marketing Opportunities
• Quality Control; Food, Beverage, Service

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Serviceware Selection

• China
• Glassware
• Flatware
• Tabletop
• Linen
• Accessory Items
• Hollowware
• Quantities
• Purchasing

Concept Development

• Size
• Scope
• Format
• Seats/Bar/Back of the House
• Theme or Point of View
• Style
• Menu Direction
• Price Point
• Character

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Branding

• Selection of PR Company
• Specialty Merchandising
• Advertising Supervision
• Promotions Development
• Social Media Marketing
• Graphic Design
• Brand Book
• Menu & All Collateral Design

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Pre-Opening

• Event Scheduling
• Project Management
• Budget & Timeline
• Supervision & Training

Equipment Supply

• Kitchen small wares
• Equipment Selection
• Furniture Selection
• Supervised Install

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Revenue Control

• Recommend System
• Set up Controls
• Merchant Services

Opening

• Hands-on Supervision
• Evaluation & Plan of Action
• Operational Support

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Market Analysis

• Demographic Research
• Competitive Environment

Uniform Selection

• Select Source of Supply
• Select Uniform

E2 and EB 5 visas create the perfect opportunity for franchises as many of them, like McDonald’s, require active owner participation, which aligns perfectly with the E2 visa. Immigrant investors can invest their hard-earned capital in a troubled business that they can then turn around, or they can buy an existing business and take over completely without any support from the previous owners. But both of these options, while providing the optimal profit potential, also pose the highest degree of risk, unless a restaurant management company is engaged to facilitate and oversee the operations. At TRG restaurant consulting we provide the services necessary for investors to startup and operate their business successfully.

With a franchise, the immigrant capitalist enjoys many advantages. The lifeblood of any business is its customer base, and buying a franchise comes packaged with a well-established customer base. There is brand equity already established, the name is well-known, and this leads to customers who are already loyal and comfortable with purchasing items from a firm with a solid foundation. And unlike buying an existing business, the franchisor provides continued support and training to the employees and managers of the franchise to support the entrepreneurial pursuit of the immigrant business owner. Unfortunately, much of the support provided by franchisors is based on “boilerplate” or generic templates and the contract agreements are also less than favorable to the investor.

The franchising option also offers a moderate to low capital risk for the franchisor and franchisee. Failure rates for franchisees are in some cases lower than they are for other types of new business investments and can be pre-examined by conducting a proper, independent feasibility study. Established franchises which are backed by solid brand awareness, may obtain banks loans with some ease due to the perceived lower risk. From a marketing standpoint, the franchisor has in place advertisements at the local and national level, providing maximum coverage and coverage to boost the revenues of all franchisees without being encumbered by the additional cost of marketing and advertising.

Investing in your own business can be even more rewarding, if the investor is willing to take all of the necessary steps to be successful. This option can also offer a moderate to low capital risk for investors. Starting a new business is not easy, but there are plenty of resources available to assist an owner. For example, at TRG restaurant consulting we offer EB5 business plans, feasibility studies, site selection, lease negotiations, concept development, startup assistance, training, branding, project management, foodservice design and everything needed to get your business open and operating at a high level. Another advantage of opening your own business is the freedom to; develop a concept you believe in and enjoy, to expand and grow, to control your revenue and income, to make adjustments when necessary and of course the flexibility of an open schedule and timeline. This is usually the preferred option for an entrepreneur with future growth in mind. In most cases these type of business savvy investors plan on creating scalable concepts that will be offered as franchise opportunities to others in the future.

Seeing Your Restaurant from the Inside Out: How Operational Analysis Can Help Your Restaurant Grow

Running a restaurant can take a lot of hard work and determination. You need to know what type of restaurant menu is working for your restaurant. You have to work at keeping a budget and setting prices for your menu. You need to consider your employees and be able to coordinate schedules. All of this comes up in an operational analysis.

An operational analysis can give you a good overview of the current status of your restaurant and how it fares with similar restaurants in the area. You can then see what areas you need to tweak to run more efficiently.

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The YCC 5-step Approach

Figure out your goals

Because restaurant standards change over time as new trends and concepts to improve operations are introduced, you definitely want to get a good objective analysis of where your restaurant will be in five years.

Decide what menu choices are working for you

What food choices your customers’ prefer will have a driving force on what you serve in your restaurant.

Count the cost

A good operational analysis can help you see where your money is going. Are you spending more on ingredients than you are getting in? How effectively is your staff being used during peak times?

Location and hours

Operational analysis should take into consideration your restaurant’s location and hours.

Professional staff and chefs

Your staff’s effectiveness in conveying good customer service is a key ingredient in operational and restaurant industry analysis.

Once you have this information, you will be able then to do a restaurant SWOT analysis. Your restaurant SWOT analysis should include:

• Strengths – What makes your restaurant stand out from similar restaurants in the area? Is it the location or the food?
• Weaknesses – Every restaurant has at least one weakness. It could be the terrible customer service or the bad location that deters customers from stepping into your restaurant.
• Opportunities – There are some good opportunities to be had in the restaurant industry. They can be anything from the opening up of a perfect location to the hiring of a world class chef.
• Threats – One of the biggest threats is competition for location and for food choices. You may want to rethink setting your restaurant in a certain area or you may thrive with the competition.

It doesn’t matter if you only own one restaurant or have a 500 restaurant chain; you need an operational analysis to help you see where your business is going now and in the future. At YCC our consultants can help you find ways to make your restaurant business more profitable.

With our money back guarantee, you can be assured that “you will make or save more than the cost of this service or we’ll gladly refund your money.” Call us

Quality Assurance

Our professionally trained spotters provide hospitality businesses such as hotels, restaurants and bars with a detailed description of a typical customer experience. Whether part of a single unit or a chain, owners and managers cannot be everywhere at all times. Consequently, they can’t know what’s going on in all departments, at all units. And, unless a customer really cares about your business, he or she won’t tell you about their experiences but will definitely tell lots of other potential customers.

Performing a spotter check is one thing that owners and managers cannot do on their own, when owners and managers try to observe on their own, product and service quality suddenly improves and does not provide a good representation of what the typical customer experience is.

Contact us today for more information on our professional spotter services.

Complete Restaurant and Bar Evaluation

• Telephone reservations
• Host/ess reception
• Ambiance and cleanliness
• Bartender service
• Liquor liability
• Suggestive selling
• Theft issues

• Presentation
• Server timeliness
• Employee attitudes
• Attentiveness
• Food and beverage quality
• Overall operation

After a spotter/secret shopper assignment, we deliver accurate, concise reports that include primary observations and recommendations to help you achieve improved sales, higher levels of quality and service, and peace of mind.

Competition Surveys

Competitive surveys rate and rank your staff, product, service, location and atmosphere against your closest competitors. To preserve the integrity of the comparisons and to avoid possible bias, our spotters are not told who the client is. Many clients are surprised that their assumptions about their competitors are totally incorrect.

Hotel Evaluations

TRG Restaurant Consulting Services can conduct a full scale survey of nearly every department of a resort, inn, bed and breakfast or hotel. These evaluations provide you with a detailed report of your entire operation from a consumer’s point of view.

* Certain departments can also be shopped separately.

• Reservations
• Valet Service
• Doorman / Bellman
• Front Desk
• PBX
• Concierge
• Room Review Housekeeping Engineering

• Security
• Property Tour
• Public Facilities (Pool, Health Club, etc.)
• Sales & Catering (separate evaluation)
• Restaurants / Lounges
• Room Service

Restaurant and Bar Consulting

TRG Restaurant Consulting Services can assist in the process development of systems in your establishment to help facilitate a smoother operation that is more efficient and profitable.

One of the key issues for multi unit restaurant operators is maintaining profitability across locations. This is an issue that often is not addressed adequately until owners begin to analyze whether their operations are structured in the most optimal way. Here are some operational issues we assess to create profitable goals for your restaurant.

TRG creates business solutions and helps your investment become profitable, using practical tools in manifold operations, experience from previous world class restaurant mistakes. We help identify problematic areas and create a strategical plan to solve issues at hand. We pay attention to detail where it hurts most and maximize its efficiency of every aspect in the food industry without losing its touch. At TRG we help you maximize your profits, making a turnaround on your investment and meeting expectations of investors and guests.

At YALCIN, we understand being an Independent Operator can be challenging at times, that is why we are here to answer to all your questions and challenges. Our team is here to help you solve real world issues at hand and be at your service to help you grow your restaurant business. With many years of experience and expertise in the restaurant industry, we service our clients with a high standard in restaurant management, marketing strategies, and restaurant turnarounds.