Pre-opening timeline

• Contract signed and Identify project manager   

• Distribution of Franchise Materials and contact information.

• Support with Selection Process and Validation of Franchisee's Location.

• Organize architectural guidelines and meetings.

• Preparation of equipment order.

• Set realistic Timeline with Franchisee (each location is unique) based on the construction timing.

• Marketing strategy and Identify Marketing plan
  

4 Months Prior To Opening (D-112)
1st visit: Validate the recruitment of, and create individual training. programs adapted to each of the four Key persons to be trained (Director, Manager, Executive Chef Assistant Chef).

• Sign off on operational calendar.
• Assess market situation and specifics of regional needs (Competitors Benchmark Study).
• Prepare franchisee with checklists and pre opening information.
• Initiate local Marketing campaign and grand opening with Franchisee marketing manager.
• The franchisee orders the equipment locally sourced.
• Blue Print validation for dining room, Kitchen, storage and equipment layout.

3.5 Months Prior To Opening (D-98)

• Franchisee Restaurant Manager, Chef and Assistant Chef begin training in a pilot restaurant designated by the franchisor.
• Begin theoretic preparations for Menu and Menu Tasting.
• Franchisee has placed all equipment orders (including, but not limited too the kitchen grill).

3 Months Prior To Opening (D-84)

• Preparation of the menu and the pricing with the franchisor.
  

2 Months Prior To Opening (D-56)
2nd visit by Franchisor team.nEstablish the state of construction and decoration report on adherence to timing and guidelines(construction schedule).

• Organized menu testing by Franchisee 2 days
• Validation of menu items
• Menu products
• Plate presentations
• Portion sizes
• Food suppliers
• Menu price strategy
• Establish written hygiene guidelines for host country.
• After validation of Menu items, presentations and suppliers, the menu text can then be written by Franchisee and validated by Franchisor, New photos (when needed) are also taken by Franchisee and validated by Franchisor
• Implementation, roll out, of marketing plan.

1.5 Months Prior To Opening (D-42)
3rd visit: Final testing of products and materiel (when re-testing is needed).

• Review state of progress of recruitment (validate key choices).
• Review state of marketing implementation and grand opening organization.Begin training of non-management employees
• Verify the progress of the construction schedule.
• Final deadline for menu layout validation!
• Final copy must validated by the Franchisor.

1 week Prior To Opening (D-8)

• Opening Team arrival and sets up in Hotel
• Opening Team begins controlling, training and helping Franchisee with general organization of materials, equipment and staff.
  

2 Days Prior To Opening (D-2)

• Mock Service #1 lunch (complimentary test meals served to invitees (friends, family, suppliers, political figures, family of staff)
• Mock Service #2 dinner (complimentary test meals served to invitees)
• 0.6 rotations of dinning room.

1 Day Prior To Opening (D-1)

• Mock Service #3 lunch (1.0 rotations)
• Mock Service #4 dinner (1.3 rotations).
  

D Day "Opening Day"

• First Day of Live Service
  

2 Weeks after opening (D +14)

• Training team in place along-side Franchise Team
• Opening Team goes home.

3 to 6 weeks after opening

• Grand opening ceremony - A marketing event, privatised restaurant with invited guest (press and people).
  

1 Month after opening & periodically(D+30)

• Operational Review by Franchisor with written action plan by Franchisee.

After opening:Seasonal Menu Change Follow Up - (Twice Annually)

• Seasonal Menu Change Follow Up - Twice Annually
• Seasonal Menu Change Information and implementation Assistance
• Marketing Plan Follow Up
• Marketing Strategy Review Assistance.