EXPERT CULINARY CONSULTANTS & HOSPITALITY STRATEGY SOLUTIONS
WE CRAFT CONCEPTS WHERE CREATIVITY MEETS PROFITABILITY. FROM FINE DINING TO BOUTIQUE HOTELS, OUR TEAM DELIVERS TAILORED CULINARY AND OPERATIONAL STRATEGIES THAT ELEVATE BRAND IDENTITY AND GUEST EXPERIENCE. WITH GLOBAL EXPERTISE AND LOCAL INSIGHT, WE TURN CULINARY VISIONS INTO THRIVING BUSINESSES.
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WHY WORK WITH ME
I DON’T JUST DESIGN MENUS OR OPERATIONS — I SHAPE ENTIRE CULINARY IDENTITIES WITH STRATEGY, ELEGANCE, AND PURPOSE. MY ROLE IS TO ALIGN YOUR VISION WITH MARKET OPPORTUNITIES, ENSURING YOUR BUSINESS IS NOT ONLY MEMORABLE BUT ALSO CONSISTENTLY PROFITABLE.
WHAT DO WE DO?
CONCEPT & BRAND DEVELOPMENT•
DEFINE YOUR UNIQUE CULINARY IDENTITY AND NARRATIVE.•POSITION YOUR BRAND TO STAND OUT IN A COMPETITIVE MARKET.
RESTAURANT & HOTEL OPENINGS•END-TO-END
SUPPORT FOR NEW VENTURES FROM FEASIBILITY TO LAUNCH OPERATIONAL FRAMEWORKS THAT MAXIMIZE EFFICIENCY AND GUEST FLOW
MENU ENGINEERING & GUEST EXPERIENCE•
DESIGN MENUS THAT BALANCE CREATIVITY, COST CONTROL, AND PROFITABILITY.•OPTIMIZE GUEST JOURNEYS FROM FIRST IMPRESSION TO FINAL COURSE.
KITCHEN & FRONT-OF-HOUSE DESIGN•
FUNCTIONAL LAYOUTS ALIGNED WITH SERVICE CHOREOGRAPHY.•WORKFLOW SYSTEMS THAT REDUCE COSTS AND INCREASE CONSISTENCY.
STAFF TRAINING & HOSPITALITY CULTURE•
SELECT, TRAIN, AND REFINE TEAMS TO DELIVER EXCELLENCE EVERY DAY.•BUILD A CULTURE OF SERVICE THAT IS CONSISTENT, SCALABLE, AND GUEST-FOCUSED.
COST ANALYSIS & MENU PROFITABILITY
A MENU IS MORE THAN A LIST OF DISHES — IT’S A BUSINESS TOOL. I WORK WITH CLIENTS TO:
•CALCULATE TRUE FOOD COSTS (INGREDIENTS, YIELD, WASTE, LABOR).
•SET IDEAL PRICING THAT ENSURES PROFITABILITY WITHOUT COMPROMISING VALUE.
•APPLY MENU ENGINEERING TECHNIQUES (STAR, PUZZLE, PLOWHORSE, DOG ANALYSIS).
•OPTIMIZE PORTION SIZES, SOURCING, AND RECIPE STANDARDIZATION TO REDUCE WASTE.
•IMPROVE GROSS MARGIN AND CONTRIBUTION PER COVER ACROSS ALL CATEGORIES.