"Our Experience Executive Chefs will create the perfect value proposition for your Food and Beverage operation"
Our Experience Executive Chefs will create the perfect value proposition for your Food and Beverage operation. Through menu development, menu engineering, recipe development, food cost and portion control the variable options are limitless.
Whether you are planning a start-up or a seasonal menu our goal is to set a project for maximum gain and profitability.
We keep our words!
These are the areas of expertise:
- Restaurant Concept Development
- Menu Planning (Menu Engineering, Layout, Pick-Up Chart, Tasting and Pricing )
- Recipe Development
- Food Cost Training
- Specification Operational Requirements
- Kitchen Design
- Equipment Specification
- Menu Pricing aligned with benchmarking
- Ingredients List
- Food Consistency
- Calorie Calculation (Licenced)
- Brunch Implementation
- Food Safety Certification
- Packaging
- Recruitment
- Training
Not Just Average Culinary Art, We Make Beautiful Things