1. Hospitality Services:
How can we help you?
Hugo Uys Hospitality works to provide our clients with actionable advice for bringing projects in the hospitality industry to life, no matter the scale—whether that’s formulating a F&B concept for a new hotel, building out a restaurant in New York City’s competitive market space, or creating an industry-defining food hall. Our goal is to provide you with a roadmap to success, helping you refine your ideas (or come up with new concepts), and ensure they become financially viable businesses. Post-opening, our services continue with helping to optimize your business to ensure the greatest financial reward.
Conceptualizing your idea
We take a 360° approach to building brands in today’s competitive landscape, looking at and identifying where your current business fits within the trends emerging in the marketplace. Through our insights-driven model, we’ll help you develop your brand into a business that can successfully be scaled.
Our scope includes:
- Business plan development
- Menu design
- Brand packaging
- Internal and external marketing collateral
- Web design
Research and proof of concept
Once a concept is developed, we will determine the best method of positioning it through extensive market research, looking at the overall landscape to give the brand a competitive advantage. Concepts will also be tested in control groups to make sure the idea is viable and sustainable to the target demographic.
Putting your plan into action
Our soup to nuts strategy will bring the concept to life through the following services:
Design and Construction
We will project manage and oversee the construction of the concept, including: building design, interior and exterior design, architect selection and oversight, general contractor oversight, permit and licensing acquisition.
Kitchen Services
We will build out the F&B component of the concept to completion, including: menu implementation, food & beverage product development, delivery & catering menu development, menu pricing, food & beverage sourcing and costing, vendor selection, kitchen design & layout, kitchen equipment selection.
Operations Services
We will ensure the business is set up for success operationally, through the following operations and logistics services: POS & back office selection, staff recruiting & training, bar & mixology service systems selection, cash handling procedure implementation, delivery & catering operating systems implementation, manual creation, policy and procedures creation, food safety audits & system development.
SUPPORT
Post-opening, we provide monthly support through the following consulting services, making sure delivery is in line with your business model: labor & food cost analysis, rebranding of existing concept (if necessary), vendor analysis, staff re-training & recruiting, product mix/menu analysis, executive chef & mixologist consulting, industry trend consulting, market analysis.
2. Catering Services:
ABOUT
Hugo Uys’ full service catering includes custom menu design, implementation and event staffing. Hugo has over 20 years of experience in the food and beverage industry, catering events large and small—from producing an event for 200+ people for World Refugee Day at the United Nations in New York City, to intimate gatherings at private homes.
PHILOSOPHY
Hugo Uys uses of-the-season produce and of-the-moment cooking techniques to produce food that not only delivers, but wows. Melding restaurant quality cuisine with the convenience of a full-service staff, Hugo provides piece of mind when it comes to producing quality events with turnkey lead times.
MEET THE CHEF
Having owned and operated restaurants such as the 30 year old West Village staple: Paris Commune, to helping to open The Great Northern Food Hall and adjoining Michelin-starred restaurant, Agern, Hugo has had experience both front and back of house. He’s also worked to produce and cook at events across the country, most notably a sold out 13-city BBQ and wine tour as the ambassador to Wines of South Africa, cooking for 300+ guests at each location while introducing people to South African flavors and wine culture.
