A few of the services I could provide you
I walk with you into the process of creating a Sustainable Kitchen Operations Plan (SKOP). I give emphasis on Circular Gastronomy Economy: from Farm to Table and from Table to Farm.
When it comes time to examine, “what could this be like” or “does this make sense,” a feasibility study will help pull these things together. When it’s time for superior funding and project results, a Kitchen plan is the tool you’ll need.
I’ll help you maximize your opportunity with the design and rollout of a new culinary concept. I’ll compare your idea to the market and brainstorm with you to achieve the highest and best use for your great idea. If you want me to develop a concept for your special space, I’d be happy to discuss this as well.
With over 25 years of experiences in kitchen I can conduct pre-screening filter and find the perfect candidates for you to decide. It takes almost none of your time and you’ll love the results, tailored to your needs and request.
I specialize in custom/unique and unusual projects of all types, worldwide. From planning to deploying I can create a calendar of events, specially tailored to your culinary needs and requirements. These events/projects aim at reaching to newcomer guests and to retain usual guests, while creating a fix income for your business.
Nationwide, independent restaurant operators are bringing between 2-4% to the bottom line. With my proven track records, my clients could enjoy significantly better results, so if you’re serious about making money in this business, give me a call and let’s discuss where you’re at and where you’d like to be. It’s likely that I can help you get there.
Your menu means everything to your business. It drives your brand, makes your place unique and helps secure your future. If you need a new menu or maybe just a refresh, let me know, with over 25 years experience in re-engineering menus and analyze menu data, I am certain you will see the difference, and your guests will be thrilled!
Culinary cost controls, inventory management, order guides, vendor relations. These are operating tools for your kitchen and every operation needs them to maximize productivity and profitability.
For startups, this is required and for existing operations, a refresher course in basic culinary operations can bring new excitement to your kitchen.
Want to take your talented staff to a whole new level? Every minute spent with me and your team is bankable for your kitchen team and you.
Every employee deserves to know what’s expected of him/her. This is what you need.
As always striving at top products and quality/price ratio, with my connections I can open up your procurement portfolio and help you transform top “niche” ingredients into special dishes for your menu.
I specialize in Mediterranean Haute Cuisine and in Farm-to-Table strategies, by promoting and pushing forward a more sustainable and healthier diet to your guest. Doing so I also promote and encourage local farms to sell their unique products.
I am familiar with major POS systems for your business and we can go through together in training you and your staff in their usage and maximize their potentialities. I am always updating with the latest versions of those platforms and I suggest what better suits your budget and needs. I can also organizing tutoring material for your crew.
I can undertake your online presence and create with you a digital culinary strategy roadmap to achieve your audience target and retention objectives. I can ensure you the your culinary brand will reach your targeted clients and guests, while meeting your standards and showcase your kitchen efforts to a wider audience possible new guests. I am always looking at the Social Platform as a great channel to smartly communicate your message and retain guests/customers.