Detailed 3-Year Plan

3-Year Strategic Plan – Ember + Oak Kitchen

Goal: Operational consistency, margin recovery, and market growth across the Ember + Oak Kitchen restaurant chain.

6 locations · Colorado Front Range · Wood-fired American + craft cocktails

This plan sequences the work so Ember + Oak fixes the economics first, then grows higher-margin revenue streams, and only then scales the concept into new markets.

Year-by-Year Breakdown

Each year has clear strategic priorities, concrete actions, and measurable metrics that tie back directly to the WAITRONS diagnostic.

Year 1 — Fix Labor, Standardize Operations, Improve Margins
  • Strategic priorities
    • Reduce turnover and improve service consistency.
    • Control food costs.
    • Fix underperforming locations.
  • Key actions
    • Launch structured onboarding and cross-training program.
    • Introduce portion control tools and menu engineering.
    • Conduct deep-dive location audits and fix layout and throughput issues.
    • Build weekly P&L coaching for GMs.
    • Negotiate vendor contracts for volume pricing.
  • Key metrics
    • Labor turnover ↓ 30%.
    • Food cost ↓ 2–3%.
    • Underperforming store margin ↑ 5 points.
    • Table turn time ↓ 10%.
Year 2 — Brand Growth, Menu Innovation, New Revenue Streams
  • Strategic priorities
    • Strengthen the brand and increase same-store sales.
    • Add new revenue channels with higher margins.
    • Improve digital customer engagement.
  • Key actions
    • Standardize menu across all locations with signature items.
    • Launch Ember + Oak catering and events program.
    • Sell branded sauces, cocktail mixes, and desserts in retail-ready formats.
    • Roll out loyalty app with rewards and push marketing.
    • Partner with local hotels, breweries, and tourism boards.
  • Key metrics
    • Same-store sales ↑ 8–12%.
    • Catering revenue reaches 10–15% of total.
    • Loyalty enrollment hits 25,000+ users.
    • Retail CPG trial in 15–20 local stores.
Year 3 — Expansion, Brand Packaging & Scalable Operations
  • Strategic priorities
    • Open 1–2 new locations in high-growth suburbs.
    • Build a commissary kitchen to control consistency.
    • Package the brand for franchising or regional scaling.
  • Key actions
    • Identify expansion sites based on demographic heat-mapping.
    • Launch commissary for sauces, desserts, and prep items.
    • Create franchise or expansion playbook (layouts, menu, staffing).
    • Refresh brand identity and visual standards.
    • Pilot limited franchising in one or two markets.
  • Key metrics
    • Revenue ↑ 20–25% from expansion.
    • Food cost variance ↓ 50% due to commissary.
    • Brand recognition ↑ through regional marketing.
    • Two franchise-ready operational playbooks completed.
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