This role includes doing market research before and after identifying a potential location.-Developing the F&b layout based on the drawings provided by the franchisee.-Studying the relevant market to understand the trends,taste preferences and commercial viability of the location. -Then developing or tweaking the brand menu to suite the development area to make it acceptable. -Developing the supply chain as per the brand guidelines to provide continuous ingredients supply.- I coordinate with the individual marketing team to create awareness among the target market.- Helps the Internal team to plan for annual events and build up better business opportunities. -Once the outlet is operational, I do a periodic audit visits to make sure the team is following the brand guidelines without any compromise. -This also includes meeting with the franchise partners or the investors to deliver the support as per their expectations. -Every three to six months I do a menu engineering of the respective units to understand the brand performance.this helps me create and include new products (NPD) and replace the food and beverages which is not performing well in their respective markets.-Alongside i revisit the initial action plans, access it with verios performance reports and amend it if required for the development of Future strategies.