An undercover dining experience assesses selected dishes and front-of-house operations, followed by a detailed analysis of employee workflows, restaurant organization, and layout. Problematic areas are identified, with recommendations provided for management.

A dedicated session in a professional kitchen is provided for exploring new recipe ideas and menu concepts. This service offers an environment removed from daily operations, enabling focused discussions on menu development and addressing specific concerns.

This service involves a collaborative session to explore new menu options and strategically position profitable items. The focus is on aligning the menu with brand identity and ensuring it effectively targets the desired audience while maximizing profitability.

Each menu item is documented with a high-quality image, detailed preparation instructions, and a breakdown of ingredients, costs, and gross profit margins. These recipe cards serve as essential tools for staff training and cost management.

A comprehensive review of current sanitation practices is conducted, including observation of staff procedures and an analysis of past sanitation scores. This service identifies areas for improvement and provides recommendations to maintain or elevate sanitation standards.

This service establishes a prep kitchen area near the main kitchen, designed for optimal workflow and equipped with the necessary tools. The setup supports the daily par sheet and prep sheet requirements, ensuring efficient kitchen operations.

A workflow analysis is performed to assess kitchen line setup and staff operations. Based on the findings, a reorganization of kitchen stations is proposed to optimize ticket times and enhance food quality during busy services.

Organizational solutions are developed for dry storage and walk-in areas to minimize over-purchasing and streamline the ordering process. This service also facilitates a more efficient end-of-month inventory process.

A structured training program is designed to address gaps in staff training, focusing on essential culinary skills. The ‘Train the Trainer’ program is included, ensuring key staff members are equipped to train new hires effectively.

Negotiation services with food vendors are provided to secure favorable pricing and terms, ensuring that your food costs remain competitive and reasonable. This service focuses on optimizing vendor relationships to improve your bottom line.