We offer services from consultation to training to bring your organization to the pinnacle of success.

Consultation Services

     Imperial Hospitality Enterprises offers a range of specialized services tailored to meet your individual needs. We deliver tailored hospitality and restaurant consulting through an integrated approach that begins with market intelligence-driven strategy development . Our professionals analyze emerging consumer trends and competitive dynamics to craft expansion blueprints, whether advising on new restaurant concepts or optimizing existing hotel F&B operations. This strategic foundation supports operational overhauls where they implement inventory management algorithms POS systems to reduce waste while enhancing service speed.

     At the creative core, their specialists reimagine brand identities through immersive dining experiences. This might involve redesigning a bistro's layout to improve table turnover rates, or developing themed menus that align with local cultural preferences. Their culinary consultants balance innovation with practicality, engineering dishes that thrill patrons while maintaining kitchen efficiency.

     Human capital development forms another pillar, with custom training modules addressing everything from conflict resolution techniques to leadership succession planning. They establish crisis protocols for unexpected scenarios like supply chain disruptions, ensuring business continuity. Sustainability initiatives are woven throughout their recommendations, from proposing renewable energy partnerships to creating upcycled ingredient programs that transform kitchen scraps into premium menu items .

     Through phased engagements ranging from 90-day diagnostic audits to multi-year transformation roadmaps, the firm adapts its methodology to each client's lifecycle stage. 

ManageFirst® Professional (MFP) Program

Imperial Hospitality Enterprises: Industry-Certified Training for Aspiring Leaders

     At Imperial Hospitality Enterprises, we deliver management and operational training programs instructed exclusively by Certified and Registered National Restaurant Association (NRA) Instructors. Our faculty members undergo rigorous training and certification processes to ensure they meet the NRA’s high standards for teaching excellence and industry expertise .

     Through our partnership with the National Restaurant Association Educational Foundation (NRAEF), we offer a competency-based curriculum aligned with the ManageFirst® Professional® (MFP) Program, a nationally recognized framework for restaurant and foodservice management education . Courses integrate critical topics such as:

ServSafe® Food Protection Manager Certification
Hospitality leadership, cost control, and ethical decision-making


     Students benefit from a learning environment that combines industry-vetted textbooks, hands-on scenarios, and assessments designed to validate real-world readiness. Upon successful completion, participants earn NRA-endorsed certificates and credentials, including the opportunity to pursue the ManageFirst® Professional® (MFP) designation .

     Our commitment to NRA standards ensures graduates possess the skills employers prioritize: operational efficiency, regulatory compliance, and leadership adaptability in fast-paced environments.

     The ManageFirst® Program is a professional certification and training initiative designed for the hospitality and foodservice industry, focusing on essential management skills and industry-specific knowledge. Here's a breakdown of its structure based on your description:

Core Credential Requirements

To earn the ManageFirst® credential, you must complete 4 core courses:

  1. Controlling Foodservice Costs
    • Focuses on budgeting, cost analysis, inventory management, and profit optimization in foodservice operations.
  2. Hospitality and Restaurant Management
    • Covers operational strategies, customer experience, facility management, and industry trends.
  3. Hospitality Human Resources Management and Supervision
    • Addresses staffing, training, labor laws, conflict resolution, and team leadership.
  4. ServSafe® Food Safety and Sanitation
    • Provides certification in food safety protocols, health regulations, and hazard prevention (a widely recognized credential in the industry).

Foundation Topics (Electives)

You must complete at least 1 elective from the following foundational areas:

  1. Customer Service
    • Strategies for enhancing guest satisfaction and loyalty.
  2. Principles of Food and Beverage Management
    • Menu planning, service standards, and supply chain logistics.
  3. Purchasing
    • Vendor relations, procurement ethics, and cost-effective sourcing.
  4. Hospitality Accounting
    • Financial reporting, revenue tracking, and expense management.
  5. Bar and Beverage Management
    • Alcohol regulations, mixology, inventory control, and bar operations.
  6. Nutrition
    • Dietary guidelines, menu labeling, and health-conscious food preparation.
  7. Hospitality and Restaurant Marketing
    • Branding, digital marketing, and customer engagement tactics.

 

     It all leads to the ManageFirst® Professional® (MFP) Credential: The ManageFirst® Professional credential is a distinguished recognition endorsed by the National Restaurant Association. This credential represents both dedication and proven management skills. Those who earn the MFP have passed five required ManageFirst® exams (including ServSafe®) and accrued 800 hours of paid or unpaid industry work experience. Seeing "ManageFirst® Professional" or "MFP" on a resume indicates that the candidate has mastered key skills and has real-world experience. These candidates can hit the ground running.