Operations

Menu, Cost & Operations Evaluation 

Evaluate menus, product specifications, recipe cards / cost entries / adherence to standards, prep standards, production sheets and planning procedures, portioning and portion control, cooking procedures, receiving and storage procedures, product safety, sanitation, theoretical to actual food cost performance / reports, theoretical to actual profit performance / reports, employee training and guest satisfaction comments and scores.

Objective:

Provide a blueprint of corrective action necessary to fix the challenges / problems identified.  Work with client to execute on change management to deliver projected profit and satisfaction outcome.