Follow-up, development and risk management services

Periodic evaluation and continuous follow-up are the basis for the survival of projects. Their continuity depends on keeping up with everything new related to them, and on continuous development and complete readiness for any emergency or expected risks. That is why we at Chess pay special attention to this aspect and focus on it, as it is an essential section that is often forgotten in food projects.

Project financial performance analysis:

This analysis reveals any mysterious errors in the project’s financial system, and shows the project’s economic feasibility and the level of security of the project’s financial situation through the following financial indicators:

1. Liquidity Index: aims to determine the project’s ability to pay its short-term obligations (salaries, deferred suppliers, utility bills.../operating expenses).
2. Financial efficiency indicators: aim to determine the efficiency of the facility in managing its assets, debts and inventory (the efficiency of money management).
3. Investment Index: It aims to determine the most appropriate ratio of total debt to total capital, so that it remains under control.
4. Profitability indicators: They help predict the time required to reach the break-even point and thus the amount of cash reserve required, as well as the reserve against loss and exiting with the least possible damage if it occurs.
5. Report of findings and recommendations.

2300 riyals

Menu engineering:

This item is the most important element in the project. Without a menu, the project with all its details, no matter how wonderful, is worthless and will not work. If the menu is not of a good standard and is not engineered according to standards, the project will remain stumbling. Therefore, this item must be taken seriously and this element, which is the soul of the project, must be generously treated. Without it, the project is dead. The danger lies in the fact that many projects stumble and lose, thinking that the menu is just a collection of items that only the chef has mastered, and they do not know that it is a science with international standards that consists of the following main stages:

1. Screening items according to their economic feasibility according to the internationally known list engineering schedule for existing projects.
2. Choosing the type of menu items appropriate for the project idea from the globally known types.
3. Adopting items that are appropriate to the type of menu that has been selected and according to its own criteria.
4. Documenting prescriptions electronically:

- In quantities

- And the method of preparation

- And the secret mixtures

- And calories

- The caffeine percentages for drinks are determined by the municipality.

- Allergens

- Validity, storage, packaging and presentation methods.

Market Analysis:

Market analysis is very important for a new project, and it must be done periodically at least every 6 months, to know your position among your competitors, and analyze the segments you target to find a foothold in the market, and establish yourself in it, and develop your products according to the developments of competitors and the changing desires and interests of customers, and keep up with the new. This is done through:

1. Geographic and demographic survey, in order to know the size of the competition by analyzing competitors.
2. And the interests of the target segment, through customer analysis.

4025 SAR - Remote

Your monthly advisor service:

This service provides you with continuous assistance and support, consultations, and providing solutions and recommendations for your food project throughout the month through direct communication and remote meetings with our experts, so that you can work with the peace of mind that there is a specialized entity behind you that will guide and illuminate your path towards success, brilliance and distinction...

2300 riyals