Selected work.
Four businesses. Four different starting points. Explore the challenges, decisions and operational scope of Salvia engagements.
FROM THE BIG PICTURE TO THE SALES FLOORReworking a restaurant
around its market.
A researched concept, menu and space direction—with financial models and investor decks behind the plan.
Connecting production.
Costing. Stores.
POS, accounting, recipe costing, production schedules and a new commissary—developed as one operation.
The opportunity
was in the dry aisles.
An assortment and layout reset focused on dry aisles, coffee, beverages and novelty items.
Production planned.
Prices made clear.
Production schedules, a stocked grab-and-go fridge and clear pricing. The work reduced food waste and labor requirements, strengthened the local customer focus, and supported substantially higher sales.
Connected work. Clear ownership.
Explore the service areas behind the engagements.
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