Culinary Development and Kitchen Operations

Food is our passion! We believe food is the essence and soul of the restaurant. It is what first comes to mind when guests are making a dining decision and causes them to return to your restaurant time and time again. Our approach when developing innovative menus and food offerings is to focus on creating food with integrity, food with honesty and food that is delicious. People these days want REAL food and are tired of the national chain formulas. We believe food made from scratch and cooked to order sets the foundation of excellence in a restaurant’s food culture.

 

In every case we like to align ourselves with clients who share our same passion for food. We have found collaboration between enthusiastic clients and our consulting firm always results in an outstanding food program.

 

Finally, our decades of experience as Executive Chefs enables us to present recipes that taste great, increase frequency, and create a buzz in the community. As our client you can expect our food and beverage department to include but not be limited to:

  • Master Recipe Manual – standardized recipes which include detailed food product specifications, ingredient amounts, portion sizes, detailed production methods and procedures and photographs to ensure test kitchen consistency
  • Food Order Guide specifications and Vendor Specifications
  • Detailed Recipe Costing and Gross Profit Analysis
  • Kitchen Operating Systems – prep production sheets, station schematics, station set-up sheets, through-put analysis and training, cleaning checklists
  • Kitchen Equipment and Supplies Specifications
  • Equipment Training and Maintenance Procedures
  • Food Handling and Safety Programming

 

Our kitchen management systems will give you the courage and confidence to not constantly reinvent your concept but focus on executing what you know you do well!