no matter how much experience you have in the hospitality industry, opening a restaurant is inevitably an expensive, exhausting, and time-consuming endeavor. this is where I come in.

my job as culinary consultant is to provide you and your team with the systems, know-how, and general framework needed to build and maintain a dynamic and efficiently functioning culinary program. the general scope of my duties include [but are not limited to] the following:

• complete menu development for all service periods 

• Detailed recipes, sub-recipes, specs, and costing for each menu item 

• A comprehensive food matrix which will include concise descriptions of each menu item, including allergens and available modifications 

• boh staffing

• Implementation of the daily service structure/kitchen ops and pertinent production & prep schedules 

• Vendor selection and price negotiation

• Recommendations for any additional kitchen equipment, small wares, space modifications, etc. 

• comprehensive ordering and inventory systems

• Scheduling and labor costing 

• Job descriptions for all BOH staff members 

• any and all pertinent s.o.p.’s

• potential continued involvement (menu changes, quality checks, etc.)

if you’d like to schedule a consultation or brief chat about what you’ve got in mind, please click here