Here is everything we will handle together to open your first location. A few pieces you have already nailed yourself, so they are marked as handled and carry no charge. Everything else is included in your engagement.
We pull what makes Not That Sweet distinct into one short reference: your values, who it is for, and how it should sound. This is for everyone to reference back to when we need to reconnect.
We get out and visit the cafes and dessert spots around Salt Lake, see how they price and where they fall short, and pin down where you stand out.
A straight answer on whether this location pencils out. We lay out the upside, the risks, and whether or not it is worth spending real money on this.
A full financial model for the cafe: what it costs to open, your monthly profit and loss, when you break even, and how cash moves. Built on real Salt Lake data we derive from financial models we have internally.
A readable write-up of why each number in the model is what it is. Hand it to a lender or a partner for a seamless investment opportunity.
A real business plan you can take to a bank or a partner, or just keep as your own roadmap.
We knock out the unglamorous setup: your LLC, tax ID, business bank account, books, and insurance.
We walk a space top to bottom, check all nine building systems, take photos, and write up what we find. We will provide the report you need to call this space yours.
We measure the space properly and lay it out so your architect and contractor can design straight from it.
We read the business side of your lease, point out anything that could bite you, and give you the questions to bring to your landlord and attorney. You negotiate from a better spot.
One last check before you sign, so nothing is missed right as you commit to a space.
A running timeline from the day you sign to opening day. Every deadline stays in view so nothing sneaks up on us.
Contractors we trust, intros made, and a bid request you can send out so the quotes you get back actually line up.
We go through the design across ten areas (floors, counters, seating, lighting, and the rest) to make sure the pretty space still works when it is experiencing high volume.
A layout and a spec for each station, including the power and plumbing each one needs, so the space works behind the counter.
Good, better, and best equipment picks with the details spelled out, so you can kit out the cafe without going over budget.
We handle the ordering, tracking, and receiving, kept in one place so nothing slips through unnoticed.
A side-by-side of the main POS systems, with a pick that fits a build-your-own drink menu like yours.
We check the engineering drawings against what your stations actually need, catching problems on paper instead of after the walls go up.
We prep your health department paperwork and walk it through inspection. With fresh dairy and bone broth in play, this one matters, and we get you through it.
We sit down and lock your menu for the storefront, then write down what we decide so you and your team are not guessing.
We make your menu something a team can run: how it is grouped, how customizations work, how things get prepped, and how service flows.
We taste and write up your recipes and build the costing behind them, so every drink comes out the same and earns what it should.
We taste and pick the espresso and matcha for your add-ons and handle the ordering.
A vetted list of suppliers for your chocolate, milks, packaging, and the rest, so your specialty ingredients are lined up and ready to order.
A simple system for what to keep on hand, when to reorder, and how to track waste. Shelves stay stocked, costs stay sane.
A handbook in your voice covering culture, policies, and what you expect, so everyone starts on the same page.
What you need to hire well: a staffing plan, job posts, interview scorecards, and a hands-on test. You build a solid opening crew.
We train you and your staff hands-on, run practice shifts, and sign people off, so the team is ready and steady on day one.
We set up payroll and scheduling properly, with simple rules and targets that keep your labor costs in line.
Plain checklists for opening, closing, cleaning, and upkeep, so standards hold even when you are not there.
Clear service standards and simple playbooks for when things go wrong, so your team always knows what to do.
A loyalty program, designed and priced out, with your staff trained on it, to turn first-timers into regulars.
A step-by-step launch plan for the lead-up, opening week, and your first few months, across social, Google, and local community. Built around how experiential your brand already is.
For your first three months open, we stick around: consistent check-ins and a close eye on labor and ingredient costs, so you settle in and hold your margins.