I am a culinary and systems consultant for restaurants. I fix broken kitchens. If you have an existing restaurant or group of restaurants that is under-performing, I can help you. From clearly defining your culinary concept, through menu and recipe development, to implementation, including hands-on, on-the-ground support. I also support recruitment and mentoring of key kitchen and administrative team members.
Existing Restaurant Refinement and Retooling
- Operational evaluation, goal setting and action plan
- Refinement of culinary concept
- Revised menu development
- New recipe development
- Team member evaluation and action 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.
- Recipe costing
- Menu mix cost analysis
- Purchasing systems with par levels
- Staffing chart and scheduling
- Budgeting and varriance reporting, action plan