Fast casual to fine dinning
The menu is the single most important aspect of your food business. The menu is your calling card and biggest marketing tool at your disposal.
How it looks, how it reads. How many items will you offer? Will you print your own in house or go complete custom? Can your kitchen produce it at high level? Are your prices too low or not high enough?
Experience in: Fast Casual, Gastropub, Pan Asian, Italian, New American, Pizza, Pitas, Bakery, Fine Dinning, High Volume Bars, Upscale Casual, Boutique & High-End Hotels, Private Clubs and Resorts
"Soup to Nuts" design
Equipment & Smallware needs
A la Catre, Banquet, Catering
Specialty Diets and Allergies
who's got time for that?!?!?!?!
As a busy Chef or Restauranteur, you don't have time to really do in-depth R & D. There's already too much on your plate. Let me help.
"It's like having another Chef, without having another Chef."
I'm here to help you realize your ideas, not mine. With a wide range of experience in several venues: Fast Casual, Gastropub, Pan Asian, Italian, New American, Pizza, Pitas, Bakery, Fine Dinning, High Volume Bars, Upscale Casual, Boutique & High-End Hotels, Private Clubs and Resorts
Perhaps you're planing your second location but want to do something different. Maybe you are thinking of adding another meal period. Imagine franchising your little operation but have no tangible recipes and MOP's.
Classical and Modern Techniques
Learn New Methods
Back of the house | front of the house
Having a trusted architect and contractors are crucial to any project. But are they familiar with Food Service? Many times they are not and sometimes they just don't put the forethought into the design and construction of your dream. Maybe they aren't familiar with food codes, maybe they've never worked a busy Mother's Day brunch. They don't think about things like will the coffee get cold before it gets to the table.
25 years experience and 10 "Openings" later, I have acquired quite a bit of wisdom when it comes to what it takes to open a restaurant. There are many things to consider, so many projects to keep track of, so many meetings, so many items to source, hiring a staff, developing your menu and on and on and on and on....
Having someone help you can help you SAVE THOUSANDS OF DOLLARS and PREVENT PROBLEMS from happening before they even occur. These services easily pay for themselves and are worth every cent.
Ground up planning
A-Z kitchen design
Architect & Construction Consults
"So you're gonna open a restaurant" 101
Equipment & Smallware Sourcing
China, Glass and Silver
Spirits | Wine | Beer | Coffee & Tea | N/A
In addition to food, I have extensive experience in several different areas of beverages. Over the last 10 years I have been heavily involved with or completely ran the beverage programs in numerous operations.
Wine lists, soda fountains, cappucino and espresso? Maybe you'd like to set yourself apart from your competitors with an exceptional N/A drink program. Don't know anything about "this side" of the business, let me help you navigate the ins and outs of adult beverages.
I have developed many long standing friendships and relationships throughout the beverage industry over time. From Scotch & soda to stouts and single origins, make your beverage program shine above the rest!
Wine/Beer/Spirit training & tastings
Fountains vs Individual
CO2 | NO2 | Kegs
Exquisite Coffee and Teas
Social / Media
websites | photography | blogs
Today’s food media is fast moving and requires quite a bit of attention. Most people just simply don’t have time to keep up with Facebook, WordPress, Instagram or Tumblr.
Soup to Nuts here. I can have an entire social media program set up in a minimal amount of time and simply hand it off for you to maintain OR I can work with you on a weekly basis creating different media posts, incentive programs and raising your online presence.
Website design, build and maintenance
Facebook, Instagram, Tumblr, Wordpress
Food & Beverage photography
Human Resources & Training
hiring | support | cultivation
Anyone today will tell you their number one problem is finding good help. Human resourcing may be the most crucial element in food service.
You depend on your employees for the survival of your business. Whether its how they handle customer service, checking in deliveries or counting the register at the end of the day. These people are an extension of yourself and your vision, shouldn’t you spend time on them as well?
Simply finding staff these days can be a full time job and you have a million other things to do. I can help with placing ads, interviews, incentive packages and so much more. Don’t know how to deal with certain situations? How do you keep your staff from leaving? I’m there for on OR off site support.
Looking to expand? Maybe you’re not a Chef and want to elevate that cook that’s been there through thick and thin? We can work together while you still run day to day operations and not worry.
On and Off Site Support