SERVICES

Our consulting approach is comprehensive and designed to build businesses from the ground up, focusing on excellence in guest service and culinary expertise, with a strong emphasis on financial responsibility to drive profitability.

With two decades of experience as a Forbes 5-Star and Michelin 3-Star Chef, including 12 years as Chef de Cuisine at The French Laundry, I specialize in guiding restaurants, clubs, and hotels toward operational efficiency, exceptional service, and premier cuisine. These services are designed to elevate these businesses to the top of their market.

  • Operational Development and Efficiency

  • Financial Forecasting and Budgeting

  • Custom Culinary Experience Development:

  • Leadership Recruitment and Team Building

  • Cultural Development and Training

Our structured approach offers a comprehensive suite of consulting services, designed to guide restaurants toward operational excellence, superior guest experiences, and enhanced financial performance.

SERVICES

Our Approach

Key Areas of Focus

Phase 1: Kitchen and Service Flow Design

  • Kitchen Layout and Design Consultation

  • Equipment Specification and Integration

  • Service Flow Optimization

  • Collaboration with Architects and Designers

Phase 2: Financial Forecasting and Pro Forma Development

  • Budgeting and Financial Planning

  • Staffing Models and Labor Cost Projections

  • Definition of Service Periods

  • Revenue Forecasting

  • Financial Reporting and Metrics

Phase 3: Operational Development

  • In-Depth Operational Evaluation and Strategic Development Path

  • Menu Structure and Forecasting

  • Culinary Production Training

  • Custom Culinary Manuals

  • Establish Leadership Meeting Cadence

Phase 4: Leadership Team Recruitment Assistance

  • Role Definition and Requirements

  • Recruitment Strategy Development

  • Candidate Screening and Interview Support

  • Onboarding and Integration Planning

  • Leadership Development and Retention Strategy

Phase 5: Cultural Development and Training

  • Cultural and Philosophical Manual Development

  • Leadership Development Programs

  • Dining Room Team Training

  • Allergy and Aversion Strategy and Planning

  • Guest Satisfaction Strategies