CULINARY CONSULTING SERVICES
I WORK WITH RESTAURANTS, HOTELS, AND HOSPITALITY GROUPS TO DEVELOP STRONGER CULINARY CONCEPTS, MORE EFFICIENT KITCHEN OPERATIONS, AND MORE PROFITABLE MENUS.
MY CONSULTING APPROACH COMBINES CULINARY EXPERTISE WITH OPERATIONAL STRATEGY TO HELP HOSPITALITY BUSINESSES CREATE KITCHENS THAT PERFORM CONSISTENTLY AND SUSTAINABLY.
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WHETHER LAUNCHING A NEW RESTAURANT, REPOSITIONING AN EXISTING CONCEPT, OR IMPROVING KITCHEN PERFORMANCE, CONSULTING SERVICES FOCUS ON ALIGNING CREATIVITY WITH OPERATIONAL DISCIPLINE.
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CULINARY CONCEPT DEVELOPMENT
A SUCCESSFUL RESTAURANT CONCEPT REQUIRES MORE THAN GOOD FOOD.IT REQUIRES A CLEAR CULINARY IDENTITY THAT ALIGNS WITH THE BRAND, THE MARKET, AND THE OPERATIONAL CAPABILITIES OF THE KITCHEN.​
THIS SERVICE FOCUSES ON CREATING OR REFINING RESTAURANT CONCEPTS TO ENSURE LONG-TERM CONSISTENCY AND MARKET RELEVANCE.​
SERVICES MAY INCLUDE:​
• CULINARY CONCEPT DEVELOPMENT
• MENU IDENTITY DESIGN• CONCEPT POSITIONING AND NARRATIVE
• COMPETITIVE MARKET EVALUATION
• ALIGNMENT BETWEEN CULINARY VISION AND OPERATIONAL CAPACITY
RESTAURANT OPENING & PRE-OPENING STRATEGY
OPENING A RESTAURANT REQUIRES CAREFUL COORDINATION BETWEEN CULINARY VISION, KITCHEN OPERATIONS, AND TEAM STRUCTURE.
THIS SERVICE SUPPORTS RESTAURANT LAUNCHES AND MAJOR CONCEPT TRANSITIONS BY HELPING ESTABLISH THE OPERATIONAL FOUNDATIONS NECESSARY FOR A SUCCESSFUL OPENING.
•SERVICES MAY INCLUDE:
• MENU DEVELOPMENT AND STRUCTURE
• KITCHEN WORKFLOW PLANNING
• STATION ORGANIZATION AND PREP SYSTEMS
• STAFFING STRUCTURE AND KITCHEN HIERARCHY
• OPERATIONAL STANDARDS FOR KITCHEN TEAMS
SELECTED CONSULTING ENGAGEMENTS
COUNTRY RESTAURANT CONCEPT DEVELOPMENT
BUENOS AIRES, ARGENTINA
LUXURY HOTEL RESTAURANT DEVELOPMENT (EARLY PHASE)
MEXICO CITY, MEXICO
LARGE-SCALE CATERING OPERATIONS DEVELOPMENT
BUENOS AIRES, ARGENTINA
LARGE CORPORATE CATERING MENU ENGINEERING & FOOD COST OPTIMIZATION
MEXICO CITY, MEXICO
RESTAURANT OPERATIONAL ADVISORY
UNITED STATES & INTERNATIONAL PROJECTS
UNITED STATES
NEW YORK · WASHINGTON, DC · MARYLAND · PENNSYLVANIA · NEW JERSEY
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ARGENTINA
BUENOS AIRES · LUJAN · SAN ANTONIO DE ARECO · PATAGONIA
MEXICO
MEXICO CITY · PUEBLA
MENU ENGINEERING & PROFITABILITY
A RESTAURANT MENU SHOULD BALANCE CREATIVITY WITH FINANCIAL PERFORMANCE.
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MENU ENGINEERING HELPS RESTAURANTS EVALUATE DISH PERFORMANCE, CONTRIBUTION MARGINS, AND PRICING STRUCTURE TO ENSURE THE MENU SUPPORTS BOTH THE GUEST EXPERIENCE AND THE BUSINESS MODEL.
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SERVICES MAY INCLUDE:
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• MENU ANALYSIS AND PERFORMANCE EVALUATION
• CONTRIBUTION MARGIN ANALYSIS
• PRICING STRATEGY DEVELOPMENT
• MENU STRUCTURE OPTIMIZATION
• PROFITABILITY-FOCUSED MENU ADJUSTMENTS
KITCHEN OPERATIONAL SYSTEMS
​MANY KITCHENS OPERATE WITHOUT STRUCTURED OPERATIONAL SYSTEMS, WHICH OFTEN LEADS TO INCONSISTENT FOOD COST, PURCHASING INEFFICIENCIES, AND OPERATIONAL PRESSURE ON THE TEAM.​
THIS SERVICE FOCUSES ON BUILDING PRACTICAL SYSTEMS THAT BRING STRUCTURE AND CLARITY TO KITCHEN OPERATIONS.​
•SERVICES MAY INCLUDE:​
• INVENTORY CONTROL SYSTEMS
• PURCHASING AND VENDOR ORGANIZATION
• RECIPE COSTING STRUCTURE
• FOOD COST MONITORING SYSTEMS
• PREP PRODUCTION PLANNING AND DOCUMENTATION
RESTAURANT OPERATIONAL ASSESSMENT
FOR RESTAURANTS SEEKING A DEEPER EVALUATION OF THEIR CULINARY OPERATIONS, AN ON-SITE OPERATIONAL ASSESSMENT CAN PROVIDE A CLEAR PICTURE OF CURRENT PERFORMANCE AND OPPORTUNITIES FOR IMPROVEMENT.
THIS ASSESSMENT EVALUATES THE RELATIONSHIP BETWEEN MENU, KITCHEN SYSTEMS, STAFFING STRUCTURE, AND OPERATIONAL WORKFLOW.​
•AREAS TYPICALLY REVIEWED INCLUDE:
​• KITCHEN WORKFLOW AND STATION ORGANIZATION
• INVENTORY AND PURCHASING SYSTEMS
• RECIPE COSTING AND FOOD COST STRUCTURE
• MENU PERFORMANCE AND DISH PROFITABILITY
• TEAM STRUCTURE AND OPERATIONAL STANDARDS
FOLLOWING THE ASSESSMENT, A STRATEGIC REPORT OUTLINES OBSERVATIONS AND RECOMMENDATIONS TO HELP GUIDE OPERATIONAL IMPROVEMENTS.
KITCHEN & FRONT-OF-HOUSE DESIGN
FUNCTIONAL LAYOUTS ALIGNED WITH SERVICE CHOREOGRAPHY.
•WORKFLOW SYSTEMS THAT REDUCE COSTS AND INCREASE CONSISTENCY
WORK TOGETHER
CONSULTING ENGAGEMENTS ARE TAILORED TO THE NEEDS OF EACH PROJECT, WHETHER FOR INDEPENDENT RESTAURANTS, HOSPITALITY GROUPS, OR HOTEL OPERATIONS.
​IF YOU ARE PLANNING A RESTAURANT OPENING, CONCEPT TRANSITION, OR OPERATIONAL IMPROVEMENT, CONSULTING SERVICES CAN PROVIDE THE STRATEGIC PERSPECTIVE AND SYSTEMS NECESSARY TO SUPPORT LONG-TERM SUCCESS.
