The Mystery Shopper is a study of the quality of service and evaluation of the restaurant experience of Guests. In a broader sense, it is used to control and evaluate all parameters of the sales path, from greeting a Guest to accepting payment or handling complaints.
Based on the individual service standards, we prepare a detailed questionnaire, which is completed by our properly trained employee. The aim of the study is not to find errors at any cost, but to describe the visit in a restaurant as accurately as possible.
After collecting all the data, we indicate the aspect (or aspects) of service that requires improvement, and then we develop an appropriate plan of improvement. At the end of a study, we provide a detailed report with a study summary and all the necessary information.
Why choosing the Mystery Shopper method:
If you think that Mystery Shopper study is necessary in your restaurant – contact us by filling out the form.
Choosing a food supplier becomes a headache?
Or maybe your restaurant suffers from a unnecessary food waste and weekly inventories are a chore?
The basis for the restaurant operation is the food product, and its quality, availability and price are very important. For Chefs, the most important aspects are the quality and availability of the product. For Owners and Managers – the price and contact with suppliers. We will help you choose them wisely.
An important element of food product management is carrying out regular inventories, both in the kitchen and the bar. Inventories can be time-consuming, but fortunately there are special programs that help save some time.
Your business is not making enough profit, and the list of expenses seems endless?
One of the most common reasons for failure in this business is bad cost management, which is why we often explain what it is all about and how to improve it.
When talking about costs, we often hear about cost optimization, which is not only about reducing costs where possible, but also managing your budget wisely and investing in areas that need the investment.
Small changes can lead to significant savings in a long run – that is why cost management is a popular service in our offer.
The kitchen is the heart of every restaurant, and its proper functioning largely depends on its design and equipment. The professional kitchen design should meet all legal requirements, thus ensuring safety, comfort and proper ergonomics of work for the kitchen staff. So far, we have visited many professional kitchens, from several meters long to large kitchen facilities.
This is how we got to know the opinion of Chefs and their teams regarding the professional kitchen equipment. As a result, we know what works and what is worth an investment, and what does not work at all. Due to our regular participation in trade fairs, we stay up to date with the constantly expanding offer of innovative solutions.
Another important aspect of working in a professional kitchen is compliance with the prevailing standards and practices, defined by GMP, GHP and HACCP. In BVA we regularly prepare necessary documentation and explain our Clients and their employees how to apply it correctly.
One of the services we provide more often is an extensive training system. Our trainings are aimed primarily at managers, shift managers, bartenders and waiters. They cover a wide range of topics and a variety of forms of implementation, often tailored to the needs and preferences of the client. Most often, however, they take the form of lectures, seminars or workshops. During the training, we share practical knowledge with its participants, based on many examples. Importantly, we also provide auxiliary materials that help to better assimilate and systematize the knowledge gained during the training.
Here are some of our trainings:
Cooperative training for a manager is a unique managerial training. Contrary to the standard course, cooperative training is characterized by high intensity combined with the transfer of knowledge not cross-sectionally, but in those areas that require the greatest improvement.
During the day-long session, the manager organizes his own knowledge resulting from experience in restaurant management and supplements it with the knowledge of the host. Then, the manager, together with the tutor, finds optimal solutions to the discussed problems. Thanks to the training formula, the participant does not learn ready-made solutions, but learns how to independently look for and find solutions in various, unforeseen situations. A day spent together with an experienced trainer sometimes results in the identification of dozens of small and big things that can improve the manager's way of working. The training is summarized with a report including a detailed evaluation, which provides valuable feedback for the participant and his employer.
Getting an impression your restaurant is behind?
It may be a perfect time for changes like refreshing its image, changing gastronomic offer or even business strategy.
However, we always suggest careful consideration where the changes are needed the most. Therefore, we carry out comprehensive rebranding and redesign services, tailored to the needs of your business.
We know from experience that a seemingly small change can bring surprising results and give your cafe or restaurant a second life.
Do you have an idea for a product, service or solution for gastronomy, but you don't know how to sell them?
Once you manage to sell your idea to us, we will decide if your idea is applicable. When necessary, we will consider together how to modify it so that it becomes even better and successful.
As part of the product development service, we test and implement new products, services and solutions that can revolutionize gastronomy.
Are you planning to open your own business?
You already have a concept, but no idea where to start?
Brilliant ideas require brilliant solutions. We will happly support you with a challange of bringing your vision into reality. We create concepts from A to Z and deliver detailed business plans, which include:
Additionally, in our portfolio we have some ready-to-implement concepts that are waiting to be introduced to the Polish market.
Which dishes on your menu are best-sellers?
What is their food cost and what is their contribution margin?
If you find it difficult to answer any of these questions, you can count on us. Based on the calculated food cost and sales data, we carry out menu engineering.
Having an analysis of the popularity and profitability of menu items, we can suggest different strategies and changes, which bring astonishing results. A well-performed menu engineering can increase your profits by up to 10-15%.
If you are creating a menu – we can also help you. Together with an experienced graphic designer, we create menus from scratch.
Presenting food and drinks from your menu in an attractive way is an important element of restaurant’s communication. The way the dishes are presented is crucial for at least two reasons – it reflects your restaurant’s identity and, even more importantly, should not leave your Guests feeling disappointed once they order dishes which they have seen on restaurant’s social media. At BVA we will select and present reference photos, and finally, we will supervise the final photo shoot. As a result, you will end up having exceptional photos that are not only eye-pleasing but also sell the dish.
