Noahs - The Cross Concept Revolution

The phenomena that is "Cross Concept" simply offers customers the ability to order between a variety of different brands on one single order.
 
Kitchens offering Cross Concept menus are built differently than traditional restaurants.
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Very often, in almost all restaurant concepts, 90% of sales are from only 20% of the menu.
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What if you were able to reduce your menu items by 80% to the top 20% best selling items and settle on the marginally lower income? How much could you streamline the business?
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The main benefit is the extensive margin of labour costs saved. Workflow, preparation, purchasing, stock rotation, menu appeal and order handling will be impacted profoundly too.
 
And, to make things interesting, what if you added completely different concepts, with the same method of streamlining your offering, and multiply total sales with 2x, 5x or even 8x the amount traditionally possible?
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Wouldn't we have a relatively simple, yet highly efficient restaurant business?
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Noahs introduces brands that have built their menu's specifically for cross concept collaboration to work both in favour of the restaurateur and the customer. 
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The restaurateur gets a major boost in sales and relies on a range of powerful proven concepts, instead of just one. 
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The customer gets to order across mulitple top-quality brands, at a great price, on the same order. 
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It's unwise to ignore this development in food delivery and sticking to the original methods; it most likely won't make sense in the near future.

Check out more on our website.

Restaurants

Noahs

Zhe Yin

Susan Nørgaard

Peter Strøm

Vibeke Bargfeldt

Torben Frigaard Rasmussen

Yiamyut Arromdee

Daniel Baven

Robert Engström

Danny Cavender

Carl Simonsson

Leadership Team

Operations Team

Noahs

Org chart

Teams

Leadership Team

Operations Team

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