Restaurant Consulting Services
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Menu and food quality upgrades, menu and recipe writing
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Catering and banquet operations with limited resources
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Wine program creation and staff training
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Improving kitchen operations, kitchen management and training
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Purveyor and supplier choices
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Restaurant opening assistance
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Strong knowledge of global cuisine
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Understanding of the challenges small business owners face
My culinary background ranges from high-volume banquet production and catering to Michelin-starred fine dining and QSR operations. I focus on implementing measures that produce the highest quality food possible given your staff, clientele, finances and aspirations.
My goal is to enhance your restaurant's niche position while running a precise and lean kitchen and exploring revenue-enhancing techniques. We can assess front of house needs, service upgrades, staff training, and menu design possibilities. I can also assist in creating a marketing plan and realistic budgets that are key elements in any restaurant opening.