RESTAURANT & HOSPITALITY CONSULTING
One of the most exciting parts of being a restauranteur is the design and development. Through the years I’ve evolved from being a chef, into an overseer of every facet of the turnkey business.
- Brand strategy
- Marketing strategy
- Operations strategy
- Start-up and roll-out
- Catering & event strategy
- Growth strategy
- Architect selection and oversight
- General contractor oversight
- Liaison for permits & licenses
- Building design
- Interior and exterior design
- Project management and oversight
- Business plan development
- Brand & concept development
- Menu design & development
- Exterior signage design
- Branding packages
- Marketing collateral & signage
- Website design
FRONT OF THE HOUSE
- POS & back office equipment selection
- Staff recruiting & training
- Bar & mixology service systems
- Cash handling procedures
- Delivery & catering operating systems
- Manuals, policies, procedures, forms & checklists
- Food safety audits & system(s) development
BACK OF THE HOUSE
- Conceptual Menu Design
- Kitchen design & layout
- Kitchen equipment specification & selection
- Final menu production & recipes
- Food & beverage sourcing and costing
- Vendor selection
- Menu pricing
- Food & beverage product development
- Catering & special event development
