Developing standard operating procedures (SOPs)

Streamlining operational workflows

Staff training and development programs

Implementation of management systems

Menu engineering and design

Recipe development and testing

Kitchen layout and workflow optimization

Food cost analysis and control

Event concept and design

Staffing and logistics planning

Vendor management

On-site event execution and management

Financial analysis and forecasting

Budgeting: COGS, Labor, FF&E

Back office solutions

Food safety audits and inspections

Hazard Analysis and Critical Control Points (HACCP) plan development

Employee food safety training programs

Regulatory compliance consulting