Menu: development, design, analysis, food quality, waste control, purchasing.
Profitability: increase check average, increase profitability, control loss
Customer: guest services, 100 unbreakable rules, social media rankings
Management: maximize potential, profitability analysis, trends, standards, the "Dig-It" principal
Employee: staffing, training, incentivize, motivation, the "need to exceed"
Physical: layout, utilization, flow, vibe, design, signage
Sanitation: cleanliness standards, disaster prevention,
Concept Development, Partnership Opportunities
Private Chef Services: Special Events, from simple to spectacular
USA # 435 513 1254
EU # 44 792 482 1795