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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.[/et_pb_text][et_pb_text _builder_version=”3.20.1″ header_font=”Trebuchet||||||||” header_text_color=”#0c71c3″ animation_style=”fade”]

Restaurant Management Contracts

We are happy to talk with you about the possibility of having Culinary Consultants manage and operate your single restaurant or multi-unit chain, anywhere in the country. Long-and short-term options are available. We also create and implement restaurant concepts and provide contractual services for the implementation of those concepts.

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New Concept Development

 

It All Starts With a Your Great Idea. Just as no two restaurants are the same, we at Culinary Consultants also feel that no two restaurant concepts are the same. We therefore offer a uniquely specialized, targeted foundation for all your concept creation development needs in order to grow your restaurant or hospitality business. Our award-winning team, vast resources, and scope of expertise allow us to successfully collaborate with clients to develop an original game plan every time.

With our end-goals always in sight, we go above and beyond expectations to bring your concept to life, while clearly defining your brand identity. From targeted market research and key brand principles to menu development and proven operating and financial systems to recruiting, talent development, and innovative restaurant concept services, we do it all.

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Culinary Menu Development

Culinary Consultants’ culinary team is led by Michael Wray Season 1 Winner of Gordon Ramsay’s “Hell’s Kitchen.” In addition to his most famous work. Michael has been an executive chef at some of the top restaurants on the west cost. As part of our culinary development team, Michael’s input will be an invaluable part to your success.

Our Menu Development focuses primarily on the dish selection and design of a menu. When developing custom menus for clients, Culinary Consultants looks at the brand’s story, guest demographics, local ingredients, and specialties. We work to create a menu complete with signature dishes and an innovative, engaging menu design with a look and feel to best encapsulate our client’s brand.

What is Menu Engineering?

Menu Engineering is the process of building a menu. Culinary Consultants’ team gathers and analyzes data from dish popularity to price evaluation and costing.

They determine the best steps to build a menu of offerings that speak to our client’s concepts, profitability, goals and limitations, guest expectations, and business plan. Our collective knowledge of and passion for food and the food service industry meld together in one area, menu development and engineering. The culinary consulting team is ready and waiting to do what they love for your restaurant brand: create not only custom award-winning menus, but also signature dishes, and seasonal offerings for your guests to feast on. No matter what stage of recipe or menu development our restaurant industry clients are in, creating innovative menu concepts are always labors of love for us and begin with immersing ourselves into the brand’s culture, mission, and vision. Our menu development consultants conduct a full, detailed, and exclusive menu engineering analysis in order to provide proven, specialized menus to enhance our client’s culinary business.

The team of seasoned operators, executive chefs, designers, and systems experts work with clients to develop menu concept strategies to garner success in these areas:

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Menu Design

There is almost nothing more important in your restaurant than the menu design. Menu design is an integral part to your concept development. A great menu can set the tone immediately and make it easy for people to find and order your best dishes and drinks. A bad menu will leave a bad first impression and could reduce sales. There are two parts to a great menu. Firstly, physical design, color, print type, and other visual variables are crucial. No matter what kind of food you serve, you need great visuals. Designing a menu is so crucial to your restaurant’s success. However, thanks to the tools and resources available to you at Culinary Consultants, it doesn’t have to be. We can help you avoid errors that other business owners are making while leveraging your skills and what makes your menu unique. So get in touch with us today and let us help you go from where you are now with your restaurant’s menu to where you truly want to be.

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Stop the Bleeding

Stabilizing a single-unit operation or turning around a drifting chain requires a combination of restaurant management experience, operations expertise, financial and marketing services and focused restaurant management leadership. The Culinary Consultants team brings a proven system for developing management accountability, cost control systems, sales-building initiatives and debt restructuring strategies, all essential components to successful restaurant turnarounds. Our restaurant management approach creates a unified call to action among team members to execute according to sound strategies, and provides implementation support to guarantee that turnaround goals are achieved.

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