Food Service Consulting
Restaurant Operations Analysis with an Emphasis on Profitability
Concept Planning and Development:
- Assessments of current status/needs with recommendations for optimization and improvements
- Business plan development
- Menu creation and development
- Food and beverage costing with training
- Sourcing strategies (equipment, product, and vendor selection)
- Restaurant space design optimization
Operating Systems:
- Assessments of Front and Back of House operations with recommendations for optimization and improvements
- Creation of systems and procedures
- Food safety protocols and optimization
- Hands-on training of staff (Front and Back of House)