• Our Process

    We listen to you, create a proposal that meets your needs and then work with you until it is a reality.

  • Our Philosophy

    Food First™. We start with your food vision, make it better, and design and implement your kitchen and process around that vision.

  • Why Us?

    Proven expert knowledge of successful restaurant operations across diverse concepts.

  • How We Work

    Clearly defined scope of work, approach, deliverables, Clear recommendations with all necessary support, Assist in implementing recommendations and maintain quality and vision

  • What We Do?

    We apply our skills and know-how as successful restaurant owners and operators to your particular needs and restaurant vision. We separate the good ideas and poor ideas when it comes to opening and operating a restaurant.


existing restaurant

Want to improve your restaurant?

We provide menu & operational analysis, recommend changes to increase sales and build your brand, and streamline front-of-house and kitchen operations.

Operations Analysis

  • Systems that turn chaos into calm
  • Hospitality and service excellence
  • Staff development
  • Selection and hiring practices

Menu Analysis

We can evaluate your menu; find its weaknesses and revise it to increase overall kitchen performance.

  • Time-to-plate
  • Customer satisfaction
  • Food and beverage cost reduction
  • Productivity

new restaurant

Opening a Restaurant?

We provide expert services to create and open your establishment from initial concept through opening.

Architecture & Design

  • Expert kitchen design, matched to menu and budget
  • Design and architectural services to effect your vision


  • Expert kitchen design, equipment lists and budget
  • Kitchen and POS recommendation

Opening & Ongoing Operational Guidance

  • Implement health and sanitation programs to obtain and maintain health department licenses
  • Assist to staff up, schedule, set up ordering and kitchen and front of house processes and procedures
  • Professionally manage opening process and pressures
  • Transition to professional and stable operations


  • Product specifications documentation
  • Product presentation support for in-house training
  • Identify areas of waste and improve 
  • Product specifications
  • Develop recipe specifications
  • Recipe Development
  • Review production facility and work procedure to identify opportunities to maximize quality, efficiency and ease
  • Preparation production log sheets
  • Portioning guide sheets etc.
  • Daily Cleaning schedules
  • Quality, Organization, Safety and Cleanliness customized audit forms 
  • Increased kitchen efficiency through studies and layout enhancements
  • Identify any tools/equipment for production facility and practices 
  • Equipment review, evaluation and recommendations
  • Kitchen and restaurant Design Direction which included floor plan and equipment selection
  • Small-wares manuals
  • Review production facility and work procedure to identify opportunities to maximize quality, efficiency and ease
  • Direct and coordinate formula development and recipe testing
  • Develop recipe specifications
  • Develop a formatted recipe library with digital photographs
  • Food-styling
  • Develop Custom-Written Detailed Operations Manual
  • Induction Manuals All Kitchen Members
  • Kitchen Skills Job Aid 
  • Kitchen Employee Training Module & Quiz
  • Kitchen Trainer Outline Module 
  • Identification of any additional staff training needs
  • Culinary Staff Evaluation 
  • Photos Documentation
  • Plating Description 
  • Educational Piece
  • Direct the Training of Staff and open restaurant successfully 
  • Educational Pieces
  • Provide training support and quality assurance for proper product handling compliance
  • Review HACCP and Health and Safety Programs