SERVICES

Financial

• Food Cost Control

• Yield Tests

• Recipe Costing Strategies

• Menu Engineering

• Menu Pricing

• Buy vs. Make Strategies

• Banquet Menu Costing

• Banquet Menu Strategies

• Purveyor Management

• Labor Cost Control

• Use of Spreadsheets

• Open/Close Breakeven Analysis

• Other Expenses Control

• Sales Growth

• Menu Development

• Menu Balance

• Forecasting and Budgeting

• Menu Development

• Menu Writing

• Ingredient Selection

• Use of Ingredients

• Purveyor Decision Making

• Menu Flexibility

• Specials Decision Making

• Specials Creativity

• Specials Execution

• Hot Line/Pantry Workload Balance

• Speed of Service Strategies

• Menu Size Analysis

• Cross Utilization Strategies

• Point of Sale System Strategies

• Frequency of Menu Change Strategies

• Protein Doneness Accuracy

• Banquet Menu Development

• Banquet Execution Strategies

• Banquet/Wedding Client Meeting Strategies

• Use of Freezer

Food Quality, Execution

Sanitation

• Licensing Review

• Freezer, Cold and Dry Storage

• Management – Best Practices

• Daily Cleaning Rituals

• Cleaning Optics

• Labelling Strategies

• Rapid Cooling Analysis

• Internal “Health Inspector”

• Mock Inspection

• Use of Insta-read Thermometers

HR

• Recruiting Strategies

• Hiring Assistance

• Retention Strategies

• Development of a Kitchen Culture

• Leadership

• Professional Behavior Modeling

CLUB

• Collaboration with Boards

• Kitchen Design