WHY HIRE A CULINARY CONSULTANT?

As a restaurateur, chef or general manager, you are likely a food industry expert with many years experience in your field. Why then would you possibly want or need to hire a culinary consultant?


When it comes to your restaurant, you are likely to reach a point where you can’t see the forest for the trees. Maybe you’ve enjoyed a long period of success but lack that new spark to take your enterprise to the next level. Perhaps you’ve been dealing with a facility or staff situation that just won’t straighten out no matter how much time you put into resolving it. In these situations, a culinary consultant can be an extremely useful asset.


A culinary consultant is able to leverage extensive external food industry expertise to provide an objective analysis of your business. Whether you work in a hotel, chain or independent restaurant, kitchen equipment company, or food and beverage supplier, a seasoned consultant can point out both strengths and weaknesses about which you may not have been fully aware. The consultant is your advocate, someone with whom you can bounce off ideas and who can optimize the performance and well-being of your organization.


Help minimize the risks and costs of restaurant openings by allowing a culinary consultant to assist with concept development, conducting a business model audit, collaborating on menu /recipe development, creating and performing kitchen staff training and anything else you need to create an outstanding restaurant opening. Take the stress out of implementing complex or technical elements such as workstation ergonomics/design, strategic financial analysis, sustainability and beverage system design by working in partnership with an expert consultant. Seeking this assistance ensures that you don’t lose focus from your core objectives: ensuring that your entity creates the best possible food and provides extraordinary customer service.


In the kitchen management realm, the culinary consultant can help with recipe and menu development, kitchen staff training and food cost control in order to improve efficiency, organization and profitability. Another valuable offering is the mystery diner service, wherein the consultant performs a discrete restaurant audit to reveal the truth about how your restaurant is being managed. The mystery diner’s highly trained eye, accompanied by subtly-obtained photographic and even video documentation, can pick up on the issues that are holding your establishment back from achieving the outstanding revenue and stellar reputation that will help contribute to your success for many years to come.


If it’s time for a restaurant makeover or if you find yourself in an all-out restaurant crisis, a culinary consultant can be a true lifesaver. During the makeover process, consultants conduct full business assessments, from front to back end, identifying existing problems and looming risks, recommending optimal staff training strategies, developing solutions, helping inject fresh ideas, and implementing key changes that will make your restaurant shine without sacrificing essential elements of your brand identity. In the case of a crisis, the culinary consulting team will study your specific case inside and out, make recommendations and put together specifically designed action plans, helping you with damage control, communications, and ultimately the resolution of your crisis.

I specialize in helping restaurants optimize their operational performance through proven solutions. Business owners benefit from our market study, a revamp of their menus, team training, chef coaching, cost reduction specific to their situations. Learn more about what I can do for your food business. Contact me today, I have a foolproof plan for you.


Whatever you prefer, I have “Done with You” and “Done for You” solutions. Get your restaurant expert on board to make realistic decisions. Book a free 45 minute restaurant consulting discovery session with me now to discuss how I can help!