Better Food & A Better Business
Menu • Costing • Systems • Training • Execution
Practical, hands-on chef consulting for restaurants looking to improve their food, operations and profitability.
Scope of Services
Menu Revamp & Development
From refreshing your existing menu and developing new dishes to standardizing recipes, optimizing pricing, and building seasonal offerings, making sure every item is designed for consistency, efficiency, and strong margins.
Kitchen Operations
Optimizing your kitchen from prep to service, creating systems that make your team faster, more organized, and more consistent. Assessing workflow, line setup, prep processes, ticket times, and opening and closing procedures to eliminate inefficiencies and build out a smoother, more profitable operation.
Food Cost & Profability Audit
Taking a deep dive into your food costs to uncover where your restaurant is making and losing, money. From recipe and plate cost analysis to portion control, pricing, waste, and product usage.Identifying where we can improve margins, and labor while maintaining the quality your guests expect.
Concept Consulting
Creating a menu that connects with your target guests. From concept development and competitive analysis to simplifying your menu and optimizing your product mix. Focusing on creating a cohesive guest experience that is both memorable and profitable.
Training
Providing hands on training designed to build confident, consistent, and accountable kitchen teams. From recipe execution and prep techniques, to portion control, plating, quality standards, and line performance. The staff will have the tools and training they need to execute.
Ordering & Inventory Systems
Take control of purchasing and inventory with simple, effective systems that reduce waste and improve profitability. From vendor and product reviews to ordering guides, and product tracking, while creating streamlined processes that help you order smarter and keep costs in check.
