Food service Consulting by Victus Group in Singapore

YOUR TRUSTED PARTNER

We have decades of combined experience as owners and operators, enabling us to provide uniquely personalised consultancies and solutions.

OUR CONSULTANCY SERVICES

We provide multi-faceted F&B consultancy services in the commercial, leisure and retail food service industries. With our collective expertise in every aspect of F&B, we are well-positioned to offer solid, personalised advice, and create valuable opportunities for all our clients. Our depth of knowledge, experience and creativity in the Asia-Pacific region allows us to deliver fresh, innovative and realistic ideas and solutions.

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F&B Consultancy by Victus Group in Singapore

MEETING EVERY NEED

The diverse skill set and experience of our management team ensures that we can meet your every need. From restaurant conceptualisation to design, to contract negotiations and staff training, we are well equipped to lead you and your business interests to continued success.

PROVEN & DEPENDABLE

With more than 50 years of hands-on experience in operating successful and profitable F&B outlets, we are well versed in the needs and demands of setting up, operating and rejuvenating food and beverage concepts across all price points and cuisines. No matter your needs, we are here to help achieve your goals.

We have conducted a number of successful consultancies for partners around the Asian region, leveraging our market knowledge and skills to achieve joint success.

Take a look at what we can offer you and your company, and some of our success stories.

CONCEPT DEVELOPMENT

Feasibility Studies
Goal mapping
Market analysis
Pricing strategy
Negotiations
Kitchen flow advice
Kitchen design & layout
Kitchen equipment selection

TALENT AND HR DEVELOPMENT

Training and development of kitchen and floor staff
Safety and hygiene training
Menu and product education
Hiring process advice
Food safety audits and system development
Cash handling procedures

BUSINESS DEVELOPMENT

Promotions planning
Event calendar set-up
Customer loyalty plan
Newsletter content and calendar planning
Opportunity identification
Networking

OPERATIONS MANAGEMENT

Standard operating procedures
Food cost management
Workflow optimisation
Industry best practice implementation
Labour cost management
POS and back office selection
Documentation

MENU AND PRODUCT DESIGN

Recipe card creation
Food costing
Quality control
Menu implementation
Product development
Catering menu development
Menu pricing
Sourcing and costing
Vendor selection

WORKFLOW PLANNING AND DESIGN

Workflow management and optimisation
Equipment purchase and maintenance
Supplier negotiation