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At Culinary Consultants
We offer a comprehensive overview and thorough analysis of all aspects of your business. We help identify key indicators that will give you new insights into how you can operate your current business more efficiently and ultimately more profitably.
Additionally we offer similar diagnostic expertise on the human resource side of the business, specifically what are reasonable expectations for each FOH and BOH positions and how best to utilize your current staff.
We will walk you though this entire process step-by-step and empower you to make the decisions that will ultimately lead to a more cohesive team, larger ticket averages, more regular customers and decrease customer frequency between visits.
See also additional targeted and specialty services we offer below
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Operations Assessment
Culinary Consultants often equates an operations assessment to “an annual physical,” examining each moving part of your restaurant in an effort to identify what’s healthy and what’s not. By performing an objective assessment of a concept, Culinary Consultants can discover potential efficiencies, cost savings and improvements in the back of house, front of house and management procedures. While each operations assessment is customized to meet the needs of each unique food-service concept’s situation, Culinary Consultants always begins by thoroughly reviewing all operational materials, training documents and recipe books prior to visiting the physical restaurant space. Armed with an understanding of any outlined systems and processes, our representatives spend time onsite, from pre-opening to pre- closing, to experience all day parts, in addition to pre-preparation, shift change and end-of-day systems. Culinary Consultants will also compare any written standards to reality, noting variances as well as bringing to light any gaps in operational systems and processes. You can then expect to receive a holistic yet detailed assessment of your complete concept. At its conclusion, you’ll walk away with a comprehensive set of recommendations that will improve operational excellence, food handling, product quality and guest satisfaction, boosting both top-line sales and bottom-line profits. While single-unit restaurants can benefit greatly from an expert opinion and an objective outsider’s view, it is critical for growing concepts to establish standardized systems and processes to efficiently and sustainable grow their brand.
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