Our main goal is to open restaurants on time at optimal costs without compromising the quality of works and materials, so we offer: complete project management from the first layout to successful completion, Crocus Consult acts as the main contractor to optimise the cost of the project, lead-up the tender documents (construction project, kitchen layout and interior design) and after tendering subcontractors for the project for further effective coordinating the work of architect/design team, operation management, engineers and subcontractors, meeting deadlines and budgets, preparing weekly progress reports for the Client during the project.

Based on the restaurant design and the kitchen plan, (we create them together with architects) tendering approved companies for furniture, fixtures and equipment, submit the result and analysis of the tender to the Client and after Client’s approval, place an order with a winner. Coordination of all stages – from production/delivery to installation of equipment and finally start up the kitchen and handover to operation management. We support the restaurant by technical consultation for free during a year after opening. Ordering of OS&E on an annual base upon request, we thoroughly research what spare parts are really needed for each restaurant.

For each project we count CAPEX Budgeting and make Gantt Chart with all the actors involved in the project. We also coordinate the Payment Schedule for all payments related to the project with your accountant and submit it for the final approval. We monitor material prices and labour costs, we discuss the costs with subcontractors and suppliers on a regular basis. We recognise that a quick response is critical and project deadlines are tight, and use our experience in project management to ensure that all work is completed on time.