Our Most Requested Services To Restaurants and Hotels
MENU R&D and RECIPE DEVELOPMENT
The menu is the framework for the operation. It will dictate kitchen layout, staffing and operating procedures. I produce several variations of first drafts and work with you and your Chef/Kitchen Manager to hone these to a workable final draft. Once a final draft is chosen, I proceed to write recipes for costing and production.
KITCHEN LAYOUT AND EQUIPMENT SPECIFICATION
I work with your choice of kitchen planner, designer or equipment provider to create the most practical placement of equipment within the kitchen to achieve an efficient production of the menu you choose. I will also help you choose and locate equipment within your budget. After this and the menu are complete, I will compile a complete a list of smallwares needed to produce the menu.
I help you select the key kitchen personnel (Chef or Kitchen Manager) through in-person interviews. I will be available for on-site training with your back and front of house staff. I will also advise you on the development of a training program for wait and bar staff that would focus on food product knowledge.
I provide advice on a number of operating and administrative matters. Including selection and set-up of a POS, selection and set-up of F&B management and back office software, internal reporting structures and forms, marketing ideas related to the concept, interior design ideas relating to service or concept position, etc.
I am available for return visits after opening to make revisions to any of the elements of menu, operations or administration as you see fit. These would be addressed on an as needed basis and will be worked into my schedule at the earliest possible time. I am always available by phone or e-mail to assist with any short-term problems or advice on production, service, marketing or administration.