If you have a general idea for a place, then we will help you articulate the Concept across all aspects of the business; establish the Timetable for rolling out the operation up to and following opening; set up the the front of the house and back of the house Systems necessary; and the Products needed to produce all menu items - all in conjunction with design teams and marketers.

If you have a need for new products, food or beverage, OR you have old products that need refreshing, then we will help you create or update the actual Products so that they manifest the Concept and complement the Menu in a seamless manner.

If you have need of a Menu to manifest your concept or your current one is tired, I will help you re-conceptualize it from the points of view of Content, Lay-out, Naming, Copy, Pricing, and Varieties [how many menus you need and what each should have on it].

Every food service business needs to keep their vendors as fresh as their product. This means on some regular basis you need to re-assess the sources for your ingredients. On your behalf, we will conduct cuttings and evaluate potential sources not only for pricing but for THEIR sourcing to determine if they are mindful of social and environmental issues which may cause customers to go elsewhere.

If you have concerns as to whether your business is environmentally sound, we will help you evaluate your recycling, carbon footprint, green, wellness, and sustainability practices. These issues and standards are changing quarterly - what is sound practice one quarter can be law the next.

If you have spent money and time developing a first order food service operation, but worry as to the suitability of your personnel practices, we will help you identify the task order essential to determine appropriate service and management, as well as create best practice manuals so that a permanent archive exists for future team members.