Who we are and How we started...
We are NOT like other consultants. We actually love this about what we do! We genuinely love operations, have gotten damned good at starting and running them, and deeply believe that in order to keep the food industry thriving and competing - we have to create competitive smart operations that deliver well beyond expectations. We come in rolling up our sleeves and working with your staff directly. We go in hands on, working side by side in your business to create customized solutions for your unique operation.
We stay up to 6 months hands on, day in and out creating systems and process to meet the unique needs of your passion based business as it evolves quickly in the first 6 months.
We roll up our sleeves, meet with the visionaries behind the business, creating the plan and then we lead the execution on the ground inside the op. We train your staff to handle it all ongoing.
Who is Jackson Nunes Consulting?
Lesa Jackson Nunes is a formally trained executive chef, with international externship abroad, and over 20 years experience in leadership operations and still counting. She has created competitive menus for multi-million dollar businesses, as well as for intimate artisan venues. Realizing along the way, that if she could do this for other businesses - she could certainly do this for her own business as well as help others nail their great start.
The JNC team consists of hospitality professionals Lesa has hand picked over the course of her career, weaving them in as needed on a contractual basis to assist implementation with new clients, as needed.
How It All Started ~
JNC began through word of mouth referral. Lesa opened several businesses on the east coast as an employee of those companies, but quickly realized a true knack for getting nerdy on all things start up, organizational, and production planning related. Combined with years of competitive menu writing for a variety of venues, and leading the openings on the west coast companies and purposes... JNC was born.
Why it started ~
On the east coast, Lesa assisted 3 openings, not as the lead chef, but as a strong capable assist and realized several things were missing that is integral to great starts. Lesa knew that on her first solo opening as Exec Chef of her own operation - she would hit all the core markers of what she felt was a smooth solid opening. 10 years later, she's still doing that.
The truth is - there is no- "one size fits all" in food service operations. Each site, each level of production can be vastly different than the last - all of which demands lateral agility to pivot to precise problem solving. This comes from a unique frame of reference from those who've done this before - learning, evolving, ever growing, ever competitive, and applying the practical application of all past experiences to solve the current issue at hand.
Our Focus: Operational Integrity, Training, Excellence
We are not like other consultants. We dig in right beside you for 6 solid months, answering questions, solving pop up issues along the way.
We do not drop a bunch of paperwork and leave your staff to figure it out. We assume this is why you hire us, am I right? We listen to you, offer ways to address, figure it out, lead the integration and then train your staff to use the tools we develop for everyone's mutual success.
We create everything unique to your operation: from menu to production system, recipes to the all of the processes that run the day to day operations. We select, train, evaluate your staff.
We motivate them to do it right the first time - and we teach them attention to detail. We essentially create the Ferrari and then hand you the keys.
And yes, we vet vendors, software, staff, equipment purchases to save you money in error along the way. You have the power of choice, we simply save you time and money.
"Yes, but What happens when you leave a site?"
We continue to support you. We believe in continuous improvement. We circle back 4 weeks later, then 8, then 12 - re-adjust and tweak the wheels as needed. We've got your back 100%.