From a single asset to portfolios of 100 or more properties, our professionals provide an industry-dedicated team approach to each project. This approach is supported by hospitality research that leads the industry in econometric-based national and local market forecasting.
Bar, Lounge and Restaurant Consulting
Profit Improvement Specialists
From small cafes to luxurious hotels and resorts, our team of consultants is ready to tackle any project. Whether you’re launching a new project or looking to modernize a neighborhood favorite, we take a bespoke approach to any job to help execute the culture of the establishment and deliver a food and beverage experience that we would be proud of and our clients would be proud to serve their Guests.
The principal in our group is, Doug Zeif, who started his career as a grill cook and ended up as the #2 seminal executive at The Cheesecake Factory during its 80’s & 90s phenomenal growth. Since, he has overseen teams launching upscale restaurants and hotel brands around the globe and provided consulting services to some of the best known hotel brands and largest hotel ownership groups.
Doug’s team provides food, beverage, and restaurant consulting services including:
- Concept ideation and development (turn-key approach)
- Food & Beverage Deep Dive
- Profit Improvement
- Systems Implementation
- Asset & Project Management
- Kitchen & bar equipment layout and specifications
- Procurement review and oversight
- Menu engineering
- Cocktail, beer, and wine list development
- Hotel Food Consulting
- Third-party restaurant operator liaison- JV’s, leases, management deals
Get In Touch
Contact Next! to learn more today.