Over 30 years combined professional experience as an Executive Chef, in a variety of venues.
Formally trained in Culinary Art and Business Management for Food Operations. Externship in Giaole, Italy.
Skilled at creating systems where there are none. Clearing roadblocks to smoother operations, with effective procedure, sellable menus, and process that makes sense for follow up.
*People *Process *Procedures that work.
Ever walked into a restaurant and the food was just ok but the employees were disengaged and the place was a mess? (*Where were the managers? And more importantly, who is managing the managers.*)
The concept is good yet the ball is systematically dropped - resulting in inferior service and product that could damage company reputation? (We love this kind of "problem" by the way and yes we have a solution.)
What about the concept itself has extreme potential to rise above the competition and yet... there is something off ~ it's not living up to expectations on the production floor?
Or the customer service is great but the food was just... well... meh? So have we.
Missing current trends and options for food savvy consumers? (Call us, we can address this within one week)
The truth is - the above issues are not uncommon! Eventually - if left unchecked - over time it will erode your customer base and their trust. Moreover, it's utterly avoidable. We wouldn't lie to you - in fact -we cannot it's part of our business ethos. And it's exactly the reason we got into this line of work - we believe it's our job to advise on the state of operations and how it's impacting your operation, so you can prioritize and course correct. Further, we dig in to help you create that change.
We are passionate international foodies. We believe in disciplined restraint in running a financially sound operation as well as creating with reckless abandon on the plate. We value beauty in artistry, while creating cost effective competitive menus. Yes it is entirely possible. Deep discernment + decades of practical application = culinary integration and it's essential to staying competitive. We value the commitment of the evolution of business. We value staying competitive and we welcome competition.
We are dedicated culinary nerds and operational ninjas, passionate about creating processes and procedures that support the operation vs. drive the staff out the door due to unaddressed disorganization. We know disorganization leads to the operation feeling out of control, and it is avoidable. We believe in controlled chaos environments vs. unfettered chaos. We listen first, discern, assess clearly, and partner with your business to resolve issues.
Most importantly -
Creating a financially viable op is not mutually exclusive to executing inspiring cuisine. It's about creating the right priorities for your business. Create great cuisine and run a financially sound operation with process and procedure that grows with your business, we can help with that. In fact, it's essential.
Who we work with ~
We work with passion based business vs. fast food behemoths. (There's that honesty thing again) Why? We love to see the truly passionate succeed and moreover: compete. We believe that in the healthfulness of cooked from scratch food and the social responsibility in that. Healthy comfort food? Yes we do that as well. Warm, succulent comfort food is soul food and yet everything in moderation is our adopted motto. There is so much room for every creative expression. We prefer to work with businesses that leverage their resources for greater good. We prefer to work with businesses that are open, passion based, professionally driven and who want to do good for the next generation, the environment, the creative world.
Coming soon, we will launch our online learning program for new entrepreneurs - It's a proven process in over 10 openings, earning revenue from original menus to date. It's 100% solutions oriented, no b.s, identify what's broken, and of course if it's not broken? Don't fix it - we'll be the first to offer that with one caveat : if nothing is broken? Then don't get complacent. Stay competitive in the market.
Independent family owned Natural Organic Grocery venture unable to open a high cost project after 2 years ineffective kitchen leadership. JNC opened it within 2 months after arriving onsite after repetitive delay for 2 years prior.
Boutique Stadium, 18,500 people. Create process; staffing plan and initial structure for 11 kitchens.
FDA/USDA Food Manufacturing facilities and co-packer projects.
SFO International Airport venture - menus written earning over 20k a day in sales.
Multi-Unit Fast Casual site COG reduction of over 100k a year within 30 days.
As well as a variety of smaller competitive artisan concepts.
We're serious, passionate and competitive - we have fun and love operations, and have gotten pretty damned good at what we do.
We are Leaders Who Manage Teams, Results, and Profit... among other things.