Consulting

• Menu Development: Crafting a new menu or refining an existing one to match your concept, kitchen capabilities, and target market.

• Kitchen Layout & Equipment: Advising on kitchen design for workflow efficiency and proper equipment selection.

• Staff Training: Training kitchen staff on techniques, recipes, food safety, and presentation.

• Cost Control: Helping with food costing, portion control, and reducing waste to improve profitability.

• Concept Development: Creating a unique restaurant concept, theme, and culinary identity.

• Operational Efficiency: Streamlining kitchen operations and improving consistency and speed of service.

• Sourcing Ingredients: Recommending reliable suppliers or helping you find local, high-quality ingredients.