Restaurant Consulting
In this day and age, where the costs of running a business are ever increasing, the necessity of growing your brand and pursuing innovational expertise can often be cut or simply fall by the wayside. But a fast-paced society and ever increasing "foodie" culture has raised the bar for restaurants and food services. Do you have anyone available for you to evaluate and develop a strategy to establish your concept? Build your brand? Set yourself apart?
Servicing Northern California since 1987, Chef Cal provides hands-on assessments and audits, executive strategy sessions, and training intensives for area restaurants. Whether your establishment is an Independent, Multi-Unit or Hotel , or your industry segment is a QSR, Family Casual or Fine Dining , your food service project will be evaluated and assessed through a multi-step process, beginning at the ideation phase, moving through feasibility, operations and finally to implementation.
The list below is a comprehensive stepping stone to honing in on your business needs and determining what will best benefit your business and point you to success for your food service project.
Food Components
Menu Development
Menu Costing and Pricing
Food Cost and Yield Analysis
Recipe R&D
Recipe Testing
Flavor Profiles
Current Trends
Plating and Expediting
Food Styling and Photography
Product Quality
Inventory Utilization
Recipe Scaling
Allergen Concerns
Dietary and Health Concerns and Trends
Specials and LTOs
BOH/Kitchen Compenents
Kitchen Design and Equipment Selection
Test Kitchen Development (Multi-Unit)
Prep-line Procedures
Production Standards for Consistency
Best Practices Tips and Techniques
Portioning Tools and Cutting Guides
Kitchen Technology
Recipe Book with Quality Keys
Culinary Education for Employees
Safety and Sanitation Program
Maintenance and Preventative Maintenance Schedules
Receiving, Storage and Procedures Development, FIFO
FOH/Dining Room Components
Guest Counts and Table Turns
Check Averages
Space Renovation
Foodservice Training for Employees
Management Training
Reservation System
Wine Componenets
Vineyard Management
Sales and Marketing
Bottling Production
Labeling
Storage
Costing
Tastings
Wine Service
Pairing
Back Office/Management Components
Entrepreneurial Brainstorming
Concept, Theme, Layout
Cost Controls
Cash Flow Analysis, Proforma
Budget Development and Forecasting
Financial Reporting
Operational Layout
Vendor Selection, Contracts and Terms
Customer Response Modules
Customer Development and Retention
Internal and External Marketing
Back-office and POS systems (outsourced)
Web Presence
Merchandising
Banquet Service Programs and Solicitation
Off-Site Catering Programs and Solicitation
Job Descriptions, Employee and Operations Manuals
Labor Efficiency and Cost Analysis
Recruitment and Hiring
Supply Chain (Multi-Unit)
Waste Management
Health Code Compliance
Labor Law Compliance