Culinary Management Consulting Services

Services Offered.

  • Start-Up Assistance for New Food Businesses – Support for aspiring restauranteurs and food entrepreneurs through concept development, kitchen design consulting, vendor sourcing, staffing plans, menu strategy, and operational setup. This service is ideal for clients opening a new restaurant, ghost kitchen, or food production facility who want to launch with a strong foundation.

  • Operational Assessments & Strategy Development – In-depth evaluations of daily operations, systems, and workflows to identify inefficiencies and implement streamlined solutions.

  • Cost Control & Financial Optimization – Guidance on managing food, labor, and overhead costs to improve profit margins without compromising quality.

  • Menu Engineering & Profitability Analysis – Strategic development and refinement of menus to increase sales, reduce waste, and boost per-item profitability.

  • Staff Development & Leadership Training – Customized training programs that strengthen team performance, reduce turnover, and build strong leadership from within.

  • Compliance, Safety & Sustainability Consulting – Support in meeting health codes, improving safety protocols, and integrating sustainable practices that benefit both the environment and the bottom line.

  • Growth & Scaling Strategy – Operational planning and support for expanding locations, entering new markets, or implementing new concepts across multiple units.

Consulting Structure.

Remote Consulting:

• Ideal for clients outside my immediate geographic area or for ongoing support.

• Services delivered via video conferencing, email, shared cloud documents, and phone calls.

Remote services include:

• Virtual operational assessments

• Financial reviews & reporting

• Menu consulting & costing

• Online staff training sessions

• Leadership coaching

In-Person Consulting:

Best for hands-on analysis and implementation with multi-unit clients or during high-impact phases (e.g., openings, rebrands).

Includes:

• On-site operational walkthroughs

• Staff training and shadowing

• Workflow and kitchen layout evaluations

• Mystery shopping and guest experience audits

• Multi-unit visits for consistency checks

Let’s work together.

I operate on a flexible, client-centric model, offering multiple service delivery options to accommodate the needs and budgets of different foodservice operators.