Master Chef and Culinary accountant, doing:
Ebitda, hiring, training, kitchen a to z.
New business planning, all recipe and method, pre opening, opening and post opening maintenance.
-Kitchen design, all equipment new or used refurbished with OEM parts.
-All vendor liaisons on relationships of 20 years.
-Business types:
Restaurant from 80 to 250 seats or 2 mill revenue a year to 12 on one outlet.
-Production commissaries:
For wholesale or self distribution, to multi units.
-Gourmet markets with retail, cafe, produce, meats, fish ,prepared foods grab and go, grocery, intl food kiosks order eat in or take out,
-Soup Kitchen and rustic bread fast food concept for franchising
-Hotel ball room and banquet menus for the sales team, training the kitchen as well from 300 to 10.
000 people guests a day service
-Business and Industry cafeterias, law firm, pharmaceuticals, etc.
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(if you do not want to be grabbed by the National "rip you off" companies serving unhealthy foods under "fit" labels) basically the loss of being managed by a subsidiary Team vs you having the books and tools to run your own at a 80%cost vs a 125% cost, then a huge difference in the menus, product used and quality service personnel.
-All American Diner in need of more "gourmet" procedures and specials vs.
The "same all frozen junk" or when is not breakfast.
-Star Michelin New American, French Classic and French Nouvelle ( the different side of it and what it takes to execute 7 to 11 courses on a daily basis)
FACTS:
All work is done by me, through your Team or start up Team.
Involving everyone.
I am present hands on all day and do not send you rookies with spreadsheets (you are back to nothing 90 days later)
Success guaranteed.
All structure built, trained and revisited each quarter moving forward.
Availability is limited.
I work one or two venues at the time, not more.
CONTACT:
About you and your business intend.
If you have a first or second generation built
Valid phone number
This post won't be up for long .
I get busy fast.
Does not hurt to contact me, even if hesitating.
.
Let's meet and save my information for later, in case I start another venue meanwhile.
End.
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