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Tell Us A Little About You

 

If you are conceptualizing a new F&B project and looking to bring it to life; if you are an existing operator who wants to take your restaurant to legacy stage operations; or if you're a stakeholder of an entity looking to amenitize your property, we would love to hear from you. 

 
Gamma Projects

hospitality strategy

 

About Us

Based in New York City

Gamma Projects is born from an insurgent mission to obsessively create meaningful hospitality. Through our collective experiences, we are able to bring projects online from concept to operations. We created Gamma Projects as a home base for our networks and resources.

Our Thinking

Strategy, Planning, Anticipation

Measure What Matters, it's been said. We couldn't agree more. While gut instincts and intuition can prove important in any business, too many restaurant operators rely on them as their north star. We test our theories, utilize syndicated research,

front-line feedback loops, and iterative continuous improvement to reach your objectives.

AREAS
OF EXPERTISE

01

Back-of-House

With decades of combined experience, from Michelin-starred to fast-casual environments, here's how we can help:

Recruitment of culinary leadership. 

Implementation of retention strategies.

 

Menu development through culinary R&D ideation, feasibility analysis, item costing, and validation.

 

Deploy service guidelines through education, training, HACCP accreditation, labeling protocols, trial runs.

 

Perform menu analysis that tests pricing strategy, inventory turnover, sell-through rate, contribution margins, cost leveraging, assortment rationalization.

 

Set P&L guidelines for purchasing and inventory. 

 

Ensure supply chain sustainability through purveyor selection. 

02

Operations

We collaborate with you from pitch deck to doors open. Here is some of our scope:

Coordinate with various city and state agencies to license and permit your establishment in full compliance. 

 

Bid out general contractor, demo and construction for build-out. Project manage site work on a clear time horizon.

 

Customize BOH & FOH equipment needs under a strategic service design model. 

 

Produce end-to-end guest journey mapping and service blueprinting.

 

Launch an administrative base of operations for in-house publishing, document storage, compliance archives, website updates, and organization-wide communications. 

 

Human Resources management; legal compliance, onboarding protocols, policy administration, wellness.

03

Front-of-House

We understand that incredible guest experiences come from motivated and empowered FOH teams. In order to create this, we need to cultivate an ecosystem of people who are driven by purpose. We'll lay the foundations by:

Recruiting talent from the top down.

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Drafting employee handbooks that invoke the mission and vision of the organization. 

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Publishing comprehensive service, beverage, and food manuals.

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Creating templates for engaging pre-shift meetings, F&B mini-modules, 

participatory learning.

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Designing a natural wine selection, bespoke spirits list, craft beer program and/or spirit-free beverage programming.

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Mapping out F&B education that includes POS adjuncts, guest lectures, field trips, tech sheets, allergen notifications.