Concept: restaurant – café Hodema’s involvement Assessed The Beazbee’s operations Elaborated The Beazbee set of franchise manuals Followed up on manuals outsourced to third parties Set up The Beazbee franchise department Developed the brand’s strategic plan and geographical expansion Elaborated the financial analysis based on a typical outlet performance
Concept: Lebanese restaurant Hodema’s involvement Assessed “Kbouch El Toute” outlet in Jbeil in terms of premises, operations, concept, communication, branding and marketing strategy, menu engineering, strategic vision and legal structure Analyzed the competition Provided a set of recommendations for improvement
Concept: French bistro in Gemmayzeh Hodema’s involvement Assessed the location Developed the concept of a French bistro Elaborated a flash feasibility study for the development of the project
Concept: Mid-end restaurant located in Sodeco Hodema’s involvement Performed a general assessment on the outlet Identified means of improvement in the concept and operation Prepared the brand for potential franchising opportunities and for new openings in other areas of the country
Concept: New Yorker style bagel and coffee house in Beirut Hodema’s involvement Assessed the flagship outlet, the existing operating manuals, the branding, the operations and the premises Reviewed and reshuffled the brand’s existing franchise operating manual Elaborated a long term development strategy Created the brand’s franchise department Provided ongoing strategic support to ensure the sustainable expansion of the brand
Concept: Grill and bar restaurant Hodema’s involvement Studied the Food and Beverage market trends in Lebanon Assessed 4 selected grill and bar concepts, and studied their offers Performed an assessment on a plot identified by the client in Antelias area in order to develop a suitable concept Developed a flagship grill restaurant concept Undertook a feasibility study for the project Assisted the client in the development and implementation phase
Concept: French bistrot Hodema’s involvement Assisted the client in the elaboration of a set of franchise manuals Created a franchise department Developed a strategic and geographical planning for the brand Conducted a financial analysis of the projected franchising income Acted as the brand’s exclusive franchise representative in Saudi Arabia, Kuwait and Syria Conducted a HACCP training for the restaurant’s team
Concept: Gourmet burger Hodema’s involvement Assessed the restaurant’s premises, operation, concept, branding, marketing strategy, financials, and strategic vision Provided recommendations for improvement Assisted in the elaboration of the restaurant’s operating manuals Set up the franchising department Acted as the exclusive representative for “Brgr Co.” with potential franchisees in UAE and Kuwait
Concept: Japanese restaurant Hodema’s involvement Conducted a competitors’ profile analysis Assessed “Ichiban” existing outlet and operations in Jal el Dib. Provided a set of recommendations for the new location with regards to concept adaptation, the restaurant’s positioning, menu pricing, advertising and marketing strategies and floor layouts Set up the brand’s franchising department Elaborated the brand’s set of operating manuals
Concept: pizzeria chain Hodema’s involvement Performed a market study of the pizzerias in Beirut Developed the restaurant’s concept Assisted in the development by advising on several aspects of the design, the legal structure, financial engineering Supported in the negotiation for raising capital Followed up on the various construction phases in Gemmayzeh’s flagship outlet Provided ongoing support for Margherita pizzeria Del Quartiere Dal 1959 Assisted the brand in expanding outside Lebanon Conducted a market study including an overview of Jeddah’s F&B market Assessed the major Italian restaurants in Saudi Arabia with a particular focus on existing pizzerias Presented a list of major suppliers especially those that provide premium Italian products
Concept: Internal catering department at Sukleen in charge of 2,000 employees’ meals Hodema’s involvement: Established a new internal catering department, which enabled it to integrate a better food management and hygiene system to its operations Performed a series of quality control checks at the new internal catering department including the service, the respect of hygiene standards in the cafeteria, storerooms and several production units