Consultation

As a Chef consultant, my services involve more than walking in and tossing out your entire menu. I am your certified, experienced and professional help. Although you may have years of experience, your Uncle Billy who owns a dive bar may not be the go-to guy for training your staff in sous vide, cold smoking meats, and marketing your house salad dressing or menu costing.

If your specials aren’t selling, the menu might be old fashioned and there’s no creativity in your culinary concepts, my goal is to review everything, from suppliers and storage to preparation and presentation, food handling practices, cost and flow. What’s on those plates is your centerpiece; if those plates keep coming back to the kitchen half-consumed, that’s your profits consumed by waste.

My job is to call it as I see it. You’re not paying consulting fees to get “yes, boss!” answers to every question. You need facts and meaningful strategies to initiate change. That means hearing things you don’t like, disagree with and deal with in ways that alter your business model. Being uncomfortable and out of the box equals measurable results. Which is what I bring to the table with my years of experience.

Your staff would receive personal and specialized instruction. I will train, develop and guide just for your establishment. There’s no cookie-cutter solution to every dining dilemma; I am addressing your unique situation with unique solutions. Your staff isn’t going away to school. The best classroom your restaurant staff has is their own kitchen and dining room. In this familiar space, there are no distractions, attendance is assured and post-instruction practice is as close as the prep counters.

Let’s lay it out. You’ve been in the restaurant business for years, and things are going pretty well. The dining room is full most nights, back of the house runs smoothly, bills are paid and no glaring problems. But you’ve been reading the online reviews, seeing the same complaint: your place features the same dated menu, same preparations/recipes flavors, served in the same setting. It’s as predictable and comfortable as eating at home. Which is not what you want to read.

If this sounds familiar to you or you’re a restaurant lifer and familiar with the food scene, it strikes deep. It’s a tough business prone to cutting many corners, especially when you consider a high percentage of restaurants fail within the first year of business and even more fail within the first five years of operation. One of the ways restaurateurs save money is failing to get outside help and avoiding chef consultant fees. But a failure to invest in your restaurant isn’t a savings. Let’s connect and discuss your situation. My job depends on your satisfactory success, because if you’re happy with the end result, you’ll provide a testimonial, referral and stay in contact for future business dealings.