279 Consulting

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RESTAURANT PROJECT MANAGEMENT

We Build It With You—Then Teach You to Run It

From the first idea through opening and daily operations, our project managers work side by side with owners and restaurant teams.

SIDE BY SIDE WITH OWNERS

Hands-On Help From the Front Door to the Back Dock

279 Consulting helps turn a restaurant idea into a working operation. We stay involved through planning, construction, setup, training, opening, and daily service so every moving part works together.

Our project managers explain what we are doing, why it matters, and how to handle it independently. Owners learn the restaurant alongside us instead of receiving a finished project they do not fully understand.

High-end restaurant construction and build-out
Planning and problem-solving alongside the people who will operate the restaurant.

We Teach by Doing

We get beside the team and work through the job with them—not simply hand over a manual and walk away.

Back of House

We teach dishwashers to run an organized dish area, cooks to prepare food correctly and consistently, and kitchen leaders to manage prep, production, sanitation, inventory, waste, ticket flow, and communication.

Front of House

We teach bartenders to tend bar, servers to take care of guests, hosts to control the door and seating flow, and managers to lead service, solve problems, handle cash, and keep the operation moving.

Restaurant dining and hospitality environment
Front-of-house and back-of-house systems are developed as one operation.

OUR RESTAURANT PROJECT WORKFLOW

From Concept to a Working Restaurant

1Concept DiscoveryMenu, service model, guest experience and goals
2Restaurant EvaluationLocation, kitchen, dining room, equipment and risks
3Operational PlanningTimeline, construction, staffing, FOH and BOH systems
4Team CoordinationOwners, chefs, managers, contractors and vendors
5Build & ImplementationEquipment, POS, menu, hiring and opening requirements
6FOH & BOH SetupHands-on systems, procedures and team training
7Opening & TurnoverTesting, inspections, opening support and handoff
8Operational ImprovementCosts, ticket times, service, waste and performance
Restaurant floor plan for concept and operational planning
The physical layout must support how the restaurant actually works.

What We Handle

  • Restaurant concept and opening plans
  • Location and restaurant-space evaluations
  • Kitchen, bar, dining-room, storage and workflow planning
  • Contractor, vendor, equipment and technology coordination
  • Permits, inspections and opening requirements
  • POS and restaurant-system setup
  • Menus, recipes, portions and pricing
  • Purchasing, inventory, prep and production systems
  • Front-of-house and back-of-house procedures
  • Recruiting, organizing and hands-on team training
  • Punch lists, readiness checks and opening-week leadership
  • Post-opening troubleshooting and operational improvement

Bring Us Into the Entire Project—or the Part That Needs Help

We keep the work moving, solve problems as they happen, and prepare the owner and staff to operate successfully.

Discuss Your Restaurant Project