Cure Creative Agency Onbarding - Hospitality Intelligence Report

Part I - Discovery

The goal of this section is to gain an understanding of who you are, what is driving your business, and what the foundation is for future success. We've included some example responses to offer guidance and prompts to help with the process.
Full Name*

First NameLast Name
Contact Number*
Please enter a valid phone number
Email Address*
example@example.com
What is your business address?

Street Address

Street Address Line 2

CityState / Province

Postal / Zip Code
Number of Locations*
The number of locations operating or opening
Points of Contact*
The number of business owners or decision-makers who will be working on this project
Do you have a confirmed name for your business?*
If yes, write the name above, if not, write "No"
Is there anything we should consider in regards to the name, or lack thereof?*
What is your goal by creating this business?*
What is or are the ultimate driving components for the business creation?
Why are you launching this business now?*
Outline key components regarding timing
What problem (or problems) does your business solve?*
Describe or list key issues your business solves
Why should people care about your business?*
Share important aspects or differentiators about your business you believe people will care about
Describe your ideal guest or customer*
Tell us a detailed description of the type of customer you want to serve
How do you want your customers to perceive you?*
Provide a description of what you want your customers to say about you
Tell us about your business as if you were describing it to a friend:*
Tell us about what it's like to visit, what's good about the place, what to order, and why you like going
Where do you see your business in the future? In one year? Two Years? Five Years?*
Tell us about what long term goal of the business is, and where you see a successful path leading to
Is there anything you DON'T want to be recognized for, or want customers NOT to associate with your business?*
Tell us red flags and other items that you DO NOT want associated with your business
If you could only describe your business in one sentence, what would it be?*
Sum up your business in one sentence
Part II - Strategy

The goal of this section is to gain insight into the strategic approach we are going to build into your brand positioning, brand architecture, and market.
If your brand had a personality, tell us what they would be like:*
Describe your brand or business as if it were a distinct, and memorable person
What do you want people to feel when they interact with your brand:*
Tell us how guests and customers should feel when they engage with your brand
My Brand is more:*

MonochromeColourful
My Brand is more:*

FunSerious
My Brand is more:*

ProfessionalCasual
My Brand is more:*

LuxuriousNecessary
My Brand is more:*

ExtremeConservative
My Brand is more:*

ExpensiveValue-priced
My Brand is more:*

SimpleIntricate
My Brand is more:*

Dark & MoodyLight & Airy
My Brand is more:*

Local-focusedInternational-focused
My Brand is more:*

Organic & RawSynthetic & Manmade
My Brand is more:*

Cuisine-BasedTheme-based
My Brand is more:*

Catered to younger peopleCatered to older people
My Brand is more:*

Loud and attention-grabbingQuiet and sophisticated
My Brand is more:*

Pointed and angularSoft and flexible
My Brand is more:*

Rough and texturedSmooth and polished
My Brand is more:*

Solid and rootedDreamy and fluid
What brands would you like to be analogous to?*
Tell us what other brands, in other industries, you would liken yourself to?
How would you describe your brand in comparison to other, similar brands:*
Tell us how your brand is different when compared to other brands in the same industry
My brand competes primarily on:*

PriceValueQualityExperience
Our target age demographics are:

18 - 2525 - 3535 - 5050 and Over
If your brand was an animal, what would it be, and why?*
If your brand was an natural element, what would it be, and why?*
If your brand was a celebrity, who would it be, and why?*
If your brand was a city, which would it be, and why?*
Check all the top five descriptors below that you believe apply to your brand:*

KindSupportiveNurturingPerceptiveResponsibleOptimisticGrungyRisk-takingModernPrincipledEnergeticFriendlyRealisticAnalyticalVintageRealisticColourfulLivelyNaturalFuturisticMasculineCreativeDown-to-earthMeticulousDarkDirectCleanTraditionalRetroElegantHarmoniousMinimalConscientiousInnovativeBrightBoldTrendyIndependentTrustworthySketchedCompassionateInsightfulPracticalCuriousSensitiveCompassionateMutedAdventurousBohoTexturedFeminineWarm
Please list all domains or social handles you have that are linked to your brand:
If there are currently no social handles, please write "N/A"
Are there any other items you would like to include that you feel are relevant to your brand?
Include any remaining items you would like to say about your brand, or believe are important. You can include links, colours, ideas, notes, messaging etc.
Part III - Design & Concept

The goal of this section is to build a scope of project deliverables. If the scope of work has previously been confirmed, you can skip over this section.
Deliverables:*

Brand ArchitectureBrand ExperienceBrand IdentityBrand Photography & VideographyConceptingCulinary DirectionDigital Design & Asset CreationHiring & TrainingInterior DesignLaunch Planning & ExecutionLicensing & ApprovalsLanguage & MessagingLocation Sourcing & BrokeringMenu DesignNamingOperations ConsultingOperations Documentation DevelopmentOS&E DirectionPackaging & Collateral DesignPoint of Sale, Delivery, and Reservation IntegrationProject BudgetingUniform DirectionVenue ManagementOther
Please list any other items you might need assistance with that we can provide:
Include any additional items you might need or would like assistance with
Part IV - Implementation

The goal of this section is to gain an understanding of the scope, timeframe, and the logistical environment of your project. This will enable us to reverse-engineer a process and timeline for key deliverables, business plan, and brand activation.
Do you have any existing deadlines or a projected opening date?*
If yes, please include target date
Are there any existing marketing goals or launch plans we should be aware of?*
If yes, please include a summary above
What are your internal review processes?*
Tell us about who the primary stakeholders are, how are they included in the process, who is responsible for making the final decision
In your own words, what make you consider the project a success?*
Tell us what a successful project looks like to you
Have you already engaged any other partners that we should be aware of?*
For example a chef, key staff, hospitality management group, architects, designers, decorators, branding/creative agency, PR firm, general contractor, consultants, specialists, any in-house individuals or teams etc.
What (if any) other Food & Beverage outlets have you developed and launched?*
Please let us know about prior experience, or any team member's prior experience and expertise
Are you opening a brand new space, taking over another space, or rebranding your current space?*

Opening a new spaceTaking over another spaceRebranding our current spaceOther
What stage are you at in terms of the physical space?*

I have not yet found a spaceI have a found space, but it is not confirmedI have signed on a space but have not moved inI am currently building in the spaceI am currently operating in the spaceOther
Are there any pertinent tactical or spatial characteristics about the space we should be aware of?*
This can be about a current space, or a prospective space
Can you tell us about the location and neighbourhood of the space:*
This can be about a current space, or a prospective space
Can you outline your Food & Beverage Program or offerings:*
Please describe the type of fare you currently or are proposing to offer guests or customers
Do you have revenue projections developed?*
If so, please indicate the approximate top line revenue, and gross profit anticipated as well as any relevant details that are pertinent to financial performance
What is your targeted (or confirmed) square footage of the space?*
Please be as accurate as possible
What is your targeted budget for the overall project?*
The start-to-finish entire budget
What is your targeted budget for the build out?*
The amount allocated for venue construction
Do you have contingency funds?*

YesNo
Estimated hours of operation:*
Estimated seat count:*
Bar to seating ratio:*
% Revenue for food vs. beverage:*
Event or PDR spaces:*
Outdoor or patio space:*
Notes on kitchen equipment/facilities:*
Notes on restroom equipment/facilities:*
Please list any other key data points related to implementation:*
Part IV - Systematize

The goal of this section is to optimize your business by establishing systems, routines, and infrastructure to improve efficiency and reduce or remove monetary drains and time wastage.
Are you planning on taking reservations, if so, do you have a system setup to do so?*
Are you planning on having a point-of-sale management system, if so, do you have a system setup to do so?*
Do you have a merchant service (credit card processing) provider? If so, who?*
Are you planning on doing orders for delivery or for pick up? Please elaborate if so.*
Do you have an employee handbook, or will you need one created?*
Do you have a system for tracking employee hours or clock-ins? If so, what software or system?*
Do you have a staff hiring package? If no, do you need one created?*
Do you have a master schedule for the year? If no, will you need one created?*
Do you have a domain name, branded email accounts, or social media handles secured? If so, please list them.*
Are you interested in operating the venue on your, or using a management service?*
Are there any other items you would like to review, or believe can be systematized?*
Is there anything else you would like us to know about before submitting this form?
Please less any items or information that you have not been able to add elsewhere
Should be Empty:

Part I - Discovery

Part II - Strategy

Part III - Design & Concept

Part IV - Implementation

Part IV - Systematize