Business Plan Creation and Implementation

• SWOT Analysis of your business model from Concept to Opening Night and beyond
• Comparative Market analysis, based on 40 years of local Phoenix experience
• Getting you plan off the ground efficiently and successfully

Menu Engineering

• Total overall Menu Analysis
• Menu item analysis
• Balanced flavors
• Is your menu inviting to the guest? Or just to your staff?
• Are you food cost balanced on all categories of your menu? Quality ingredients?
• Are you maximizing your food and labor and costs to achieve maximum profitability ?

Working with us can help you present a well-balanced menu that is inviting, profitable and easy to execute.

Kitchen Design and Equipment Consultation Services

• Kitchen Equipment selection and design
• Are your employees fully trained on all your expensive equipment?
• Are you maximizing all your staff experience and using the right equipment?
• Should you buy New or Used?

We offer Training and maintenance procedures. Per square footage, Food service is the most energy intensify. Gas, deep fryer, electric, water, refrigeration on all the time. Training provides efficient use and maintenance of all your equipment.

Operation and Training Materials

• On site Employee Training
• Total Quality Service Management
• Employee Manuals
• Safety and Sanitation Workshops
• ServSafe Certified Food Service manager Training

Operation Assessment

The BIG picture.  Full professional operational observation from back door to the customer.  We can assist in custom designed check Sheets for all areas of your operation.

Culinary Training and Workshops

• On-site and Online
• Front of House Training
• Remarkable Service Training
• Responsible Beverage Service Training
• Specialty seminars, including Coffee & Tea

Inventory and System Controls

• Kitchen, FOH/BOH itemize all those forms

Sales Analysis and Labor Costs

Launch Support Stress management

High touch balance for your high tech problems. Is your kitchen a nightmare? Are you in transition? New business? Under new management? Expansion mode? Restaurant Life Coach. The life blood of your business is your customer. Do you have a team in place and are they playing well together? Troubleshooting. Culinary Chaos Control

Staff Development

Sales training 101; Moving from customer care to customer . Total quality service management- from kitchen to Customer