Restaurant • Bar • Café • Hospitality Consulting

From first idea to opening day and beyond.

One Spark Hospitality Group provides hands-on consulting for entrepreneurs, existing operators, and hospitality teams who need clear strategy, creative direction, disciplined systems, and experienced guidance.

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What We Can Help With

Comprehensive support for every stage of the business.

Whether you are opening your first concept, rebuilding an existing operation, developing a menu, tightening costs, training a team, or preparing for growth, our services are designed around what you actually need—not a generic consulting package.

New Concepts

Idea development, business planning, budgeting, permitting, design coordination, menu creation, staffing, training, and opening support.

Existing Businesses

Operational audits, profitability reviews, menu engineering, labor and inventory systems, service improvements, and leadership support.

Specialized Projects

Beverage program development, SOP creation, concept refreshes, training programs, workflow improvements, and targeted problem solving.

01
Concept Development

Turn the idea into a viable business.

We help define what the concept is, who it is for, why it is different, and what it will take to build it responsibly.

Concept Positioning

  • Core concept and guest promise
  • Target customer profile
  • Competitive positioning
  • Experience and atmosphere direction
  • Brand personality and market fit

Feasibility & Planning

  • Revenue model review
  • Startup cost categories
  • Operational complexity assessment
  • Concept risk identification
  • Phased launch planning

Business Model Design

  • Service format and hours
  • Seating and throughput strategy
  • Food and beverage mix
  • Revenue stream development
  • Labor model considerations

Project Roadmap

  • Opening timeline
  • Critical milestones
  • Vendor and consultant needs
  • Pre-opening priorities
  • Decision sequence and accountability
02
Business, Permitting & Construction

Build the backend correctly.

We help organize the administrative, financial, regulatory, and construction-related pieces that can quickly derail a hospitality project.

Budgeting & Financial Setup

  • Startup budget structure
  • Capital allocation planning
  • Operating budget development
  • Opening cash needs
  • Contingency planning

Permitting & Licensing

  • Permit pathway planning
  • Health department coordination
  • Alcohol licensing preparation
  • Business registration checklist
  • Compliance documentation

Construction Oversight

  • Contractor coordination
  • Project scope review
  • Timeline monitoring
  • Equipment and utility planning
  • Opening-readiness punch lists

Accounting & Controls

  • Chart-of-accounts guidance
  • Invoice and bill-pay workflow
  • Expense tracking systems
  • Cash-control procedures
  • Management reporting structure
03
Menu & Beverage Engineering

Create menus guests want—and the business can support.

We develop food and beverage programs that are creative, executable, properly costed, and designed around your concept, kitchen, bar, labor, and price point.

Food Menu Development

  • Concept-aligned menu creation
  • Recipe development
  • Portion and yield standards
  • Prep and production considerations
  • Seasonal and limited-time items

Cocktail & Beverage Programs

  • Signature cocktail development
  • Wine and beer structure
  • Non-alcoholic beverage strategy
  • Coffee and café program development
  • Bar prep and batching systems

Menu Costing

  • Ingredient costing
  • Recipe cost cards
  • Pour-cost targets
  • Margin analysis
  • Pricing recommendations

Menu Engineering

  • Item performance review
  • Popularity and contribution margin analysis
  • Menu balance and category structure
  • Strategic placement and descriptions
  • Reduction of unnecessary complexity
04
Operations & Systems

Create consistency behind the scenes.

Strong operations reduce waste, confusion, rework, and dependence on a single person. We build practical systems your team can actually follow.

Standard Operating Procedures

  • Opening and closing procedures
  • Cash handling
  • Cleaning and sanitation
  • Manager duties
  • Guest recovery protocols

Inventory & Purchasing

  • Count systems
  • Par levels
  • Ordering schedules
  • Vendor organization
  • Receiving and invoice controls

Workflow & Efficiency

  • Service flow review
  • Station setup
  • Kitchen and bar production flow
  • Labor efficiency
  • Bottleneck identification

Management Systems

  • Daily manager logs
  • Shift handoff procedures
  • Weekly meeting structure
  • Performance scorecards
  • Accountability tools
05
Staffing, Training & Culture

Build a team that understands the standard.

Hiring people is only the beginning. We help define expectations, build training systems, and create a culture where accountability and hospitality can coexist.

Hiring Structure

  • Role definitions
  • Job descriptions
  • Interview guides
  • Hiring scorecards
  • Pre-opening staffing plans

Training Programs

  • Orientation and onboarding
  • Service standards
  • Menu and beverage knowledge
  • Position checklists
  • Testing and certification

Leadership Development

  • Manager expectations
  • Coaching and feedback
  • Conflict management
  • Shift leadership
  • Accountability conversations

Culture & Retention

  • Values and behavior standards
  • Communication systems
  • Recognition practices
  • Performance management
  • Team trust and professionalism
06
Brand & Guest Experience

Make the concept memorable from the first interaction.

We align the visual, verbal, and operational parts of the brand so the guest experience feels intentional rather than disconnected.

Brand Direction

  • Brand voice and personality
  • Positioning language
  • Concept story
  • Visual direction guidance
  • Guest-facing messaging

Guest Journey

  • Arrival and first impression
  • Reservation and greeting flow
  • Service pacing
  • Check presentation and farewell
  • Post-visit engagement

Experience Design

  • Music and atmosphere
  • Lighting and sensory cues
  • Service rituals
  • Presentation standards
  • Memorable brand touchpoints

Reputation & Loyalty

  • Review response strategy
  • Guest recovery
  • Repeat-visit incentives
  • Community partnerships
  • Word-of-mouth growth
07
Pre-Opening & Launch Support

Prepare the business before the doors open.

Opening day should not be the first time the systems, menu, team, and building are tested together.

Opening Readiness

  • Master opening checklist
  • Equipment and smallwares verification
  • Vendor and delivery setup
  • Compliance review
  • Operational punch list

Training & Rehearsals

  • Classroom training
  • Position practice
  • Mock service
  • Menu tastings
  • Manager readiness

Soft Opening Strategy

  • Guest count planning
  • Invite structure
  • Feedback collection
  • Issue tracking
  • Adjustment priorities

Launch Support

  • Opening-week oversight
  • Service observation
  • Immediate troubleshooting
  • Team coaching
  • Post-opening review
08
Profitability, Audits & Growth

Improve performance without losing the soul of the business.

We identify where profit, time, and consistency are being lost, then prioritize changes that can make the strongest operational and financial impact.

Operational Audit

  • On-site or virtual review
  • Workflow and service analysis
  • Management structure review
  • System and documentation gaps
  • Prioritized action plan

Cost & Margin Review

  • Food and beverage cost
  • Labor efficiency
  • Waste and variance
  • Pricing and margin opportunities
  • Expense controls

Revenue Growth

  • Average-check strategy
  • Menu and daypart opportunities
  • Events and programming
  • Private dining and catering
  • Repeat-guest strategy

Expansion Planning

  • Readiness assessment
  • System replication
  • Leadership development
  • Second-location planning
  • Scalable operating standards
Our Process

Clear steps. Focused execution.

01. DiscoverWe learn the concept, goals, current challenges, timeline, budget, and priorities.
02. AssessWe identify gaps, risks, dependencies, and the work that will make the greatest impact.
03. PlanWe create a practical scope, roadmap, timeline, and clear decision-making structure.
04. BuildWe develop the systems, menus, documents, training, and implementation tools.
05. SupportWe help execute, troubleshoot, refine, and prepare the operation for long-term use.
Ways to Work With Us

Support designed around the project.

Frequently Asked Questions

Before we begin.

Do you only work with new businesses?

No. We work with both new concepts and existing restaurants, bars, cafés, lounges, and hospitality businesses that need operational, financial, menu, training, or growth support.

Can you help with only one part of a project?

Yes. Some clients need a complete opening partnership, while others need a menu, SOP system, audit, training program, or targeted consultation.

Do you provide on-site support?

On-site support may be available depending on the project, location, timeline, and scope. Many planning, document, costing, and strategy services can also be completed remotely.

Do you replace architects, attorneys, accountants, or licensed contractors?

No. We coordinate and support the hospitality side of the process, but licensed legal, architectural, engineering, accounting, and construction work must be performed by the appropriate professionals.

How are services priced?

Pricing depends on scope, complexity, timeline, location, and the level of involvement required. After an initial conversation, we provide a clear recommended scope and proposal.

Ready to Build It Right?

Let’s identify what your concept needs—and create the plan to move it forward.

Schedule a Consultation