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I am a culinary and back of the house systems consultant for restaurants with scratch kitchens. From clearly defining your culinary concept, through menu and recipe development, to implementation, including hands-on, on-the-ground support, I can support your culinary operation by developing and implementing a retooling project.

A typical retooling project where the goal is to change or enhance and or improve level of culinary execution typically takes from three to six months. I am also available for ongoing support for evaluation of consistency to menus changes and seasonal specials development.

I am based in Napa but cover the north and east bay as well as San Francisco.

Core Services

Existing Restaurant Refinement and Retooling

  • Innovative Concept Development and Strategy
  • Refinement and clarification of culinary concept
  • Menu development
  • New recipe development and documentation
  • Existing team member evaluation and staffing plan
  • Recipe system development and training
  • Expense management system development and training
  • Targeted labor forecasting and control
  • On-going culinary support including menu changes, specials development, and operational reporting.

Control Systems

  • Recipe costing
  • Menu mix cost analysis
  • Purchasing systems with par levels
  • Staffing chart and scheduling
  • Budgeting and variance reporting, action plan