Wondering how you can optimize your culinary business?
As a chef consultant with both culinary training and business management experience, I can advise on a wide variety of issues to improve your menus, increase customer base, maximize labor and food output, and improve compliance with health and safety codes. We’ll work to increase to your bottom line and provide the best guest experience to your customers.
- Food Ideation
- Recipe Creation
- Guest Experience Design
- Operating Materials Creation
- Culinary & Operational Assessments
- Menu & Guest Experience Evolution
- Sourcing & Commercialization
- Seasonal Menu & Limited Time Offer Strategy
- Restaurant Recipe Books
- HACCP Plans + Health Department Compliance
- Labor + Food Cost Analysis
- Culinary Training
A Unique Perspective
I have worked in a wide variety of culinary settings, from bakeries and catering companies to world-class companies serving thousands daily. I have seen how different operations can shift over time with the evolution of menus and recipes, food sourcing, size of the customer base, leadership structure, etc.
How Culinary Consulting Works
Damask Cakes, Inc. (based on Boston’s North Shore)