The client turned to HPI to help bring the a quick-casual Southeast Asian concept to life. HPI worked with the Vien team to align brand, product and intended guest experience with functionality and financial parameters. For the latter piece, we helped owner Mark Sy translate his concept into financial projections. Based on these projections, we developed the opening budget to determine the fundraising requirements for opening the prototype of Vien, while ensuring a rewarding ROI.
During the development stage, HPI facilitated critical decisions around menu, brand, staffing, site selection, build out, construction, design, and lease negotiation so that they were aligned with the business framework. We set up the systems to not only engineer the menu from the start, but also to manage inventory, production and product cost. The systems are scalable to support future expansion of the concept. By coordinating the many moving parts, HPI allowed the client to focus on the most pressing matters at hand during an exciting yet hectic time.
- Operational functionality + facility design advisory
- Start-up strategy + pre-opening planning
- Business modeling + plan reviews
- Financial projections + budget pro forma