What your getting with me is "practical" knowledge and experience.I'm not a a suit with a clipboard spouting big fancy words and numbers.My Niche is kitchen organizing,menus,troubleshooting and quality control.I look at all situations and break them down in a dollars and cents way.I look for the most efficient way of doing things without sacrificing quality.Most of my expertise is in the back of the house (kitchen) but I have waited tables and tended some bar.I also owned my own Cafe & Catering business for 7 years which gives me an owners perspective on things.There's almost ALWAYS a way to cut costs & make a restaurant more efficient but most owners/managers are usually wearing so many hats that they can't see them.That's where I come in,a fresh set of eyes & ears that can find the solutions to your problems.
I'm open to all situations - Restaurant Openings - Reorganizing an existing restaurant - Mentoring your Kitchen Manager/Chef - Posing as a customer to observe your strengths & weaknesses - Temporary Prep/Banquet Assignments - You name what you need & I can more than likely help you.