We offer a wide range of consulting services for restaurant, foodservice, corporate dining, hospitality and retail operations

 

Culinary Concepts & Consulting Inc. is a consultancy firm that specializes in helping clients like independent and franchise restaurants and retail operations, bakeries, coffee shops, hotels, resorts, education facilities, hospitals, corporate foodservice, foodservice management, bars, theme parks, food commissaries, and institutional food programs build brand identity and customer loyalty, increase profits and sales, and achieve greater success.

Our Ala Carte offerings below are priced independently. For a comprehensive economical approach please see our Investment section.

Culinary Concepts & Consulting offers a FREE 30 minute telephone consultation to any restaurant or foodservice owner. No obligations, and this is NOT a 30 minute sales pitch. This is 30 minutes of FREE help to talk about YOUR business, not ours. Just contact us and set up your time. It’s as easy as that.

Restaurant and Retail Assessment 

Culinary Concepts & Consulting will review your current and planned design, financials, layout and merchandising program. We then meet with your team to discuss the future needs and plans of your operation. We complete a thorough assessment, and will make suggestions for improvement. We identify the operation's internal resources and make recommendations on how to reduce costs and improve operation efficiency. We then identify business growth issues, which could include renovating or opening new operations, and provide the concept and design development ideas to satisfy those needs.

We will also discuss the logistics of merchandising and presentation, eye-catching displays and layouts, cross-merchandising, psychological reactions to color and texture, point-of-sales material and signage, as well as lighting.

 

Retail and Restaurant Concept Development 

Culinary Concepts & Consulting in conjunction with your team will assist you with your projects from start to finish in developing a strong concept and an appropriate design direction for your foodservice or retail operation. Our restaurant concept development involves touring the facilities, discussing design options, expansion of product line, brainstorming sessions, as well as formalizing a general project plan. Our goal is to match our services to meet your needs, within your pre-established budget.

 

Retail and Restaurant Customer Service Training 

A well-designed customer service and loyalty marketing program will provide a distinct advantage over the competition, while allowing you to establish a reputation for customer service and attention to detail. Ultimately, by catering to your established customer base, you will substantially increase your bottom line.

A customer service and loyalty marketing program is not a one-shot deal, but should be an ongoing commitment by your organization. Highly successful operators view customer loyalty as an integral part of their operation. Culinary Concepts & Consulting will create a customer service and loyalty marketing, which will integrate all aspects of your organization including operations, training and future development.

 

Gain new customers, keep old ones coming back 

Culinary Concepts & Consulting will put together a marketing and advertising campaign that will help you gain new customers, keep your regular customers coming back, and increase business and visibility altogether. We will also design programs to train your staff to become highly efficient marketers for your restaurant, foodservice or hospitality operation. They key to profitability in today's highly competitive marketplace lies in a strong promotions, public relations and marketing campaign. A high profile with both the public and the press will lead to increased traffic and higher revenues. Therefore, a well-developed promotions, public relations and marketing plan must be an essential part of your operation.

Operators frequently neglect the many unique and cost-effective methods to market their operations. A creative approach to promotions and marketing would substantially increase your bottom line.

 

Restaurant Menu Design, Copywriting and Engineering 

There is a science behind how customers read menus, and how you can get your customers to order the menu items that are most profitable to your business. Your menu is your most important sales tool, so a well-designed, well-written and well-branded menu is essential to the success of your operation.

Mouthwatering descriptions for menu items are a must in today's marketplace. Culinary Concepts & Consulting provides menu-writing services that make your menu an effective sales tool. The design of the menu is just as important as the descriptions and Culinary Concepts & Consulting uses effective placement, color and style to make high profit items sell more.

At Culinary Concepts & Consulting, we provide menu copywriting and design services to help you create a menu that will not only draw customers to your operation but make them order more!

 

Restaurant and Retail Workshops & Seminars

The training seminars introduce a short overview of the visual foodservice-merchandising concept to key executives. This enables you to evaluate how your existing employees can introduce these concepts within your own operations. Key elements include the product selection, presentation, merchandising, packaging, and tips on how employees can use their creativity to help maintain the appearance of the operation.

Employees gain years worth of experience in only days. All of our training materials are based on well-documented research and proven principles of learning. Our focus is on realistic, practical material that you can apply on the job. We concentrate our efforts on the how-to’s in the field.

The seminar will be a complete presentation with visual aids and a hands-on demonstration by Damon Sheppard. Our approach is to do it rather than talk about it.

 

Food Supply Sourcing – Prime Vendor Program

Culinary Concepts & Consulting researches and sources various suppliers and distributors for individual food supply needs. We ensure that the products chosen best suit your company in terms of quality, cost and services. We will work with your company to reduce both food and labor costs by researching the best food suppliers, recommending and finding the best prices for your foodservice needs and helping you implement a Prime Vendor Program.

 

Point-of-Purchase Systems and Signage Design

Whether you are in the startup phase or own an existing restaurant and look to upgrade, you'll probably agree that purchasing and putting into effect a point-of-sale (POS) system is one of the most stressful processes for operators to endure. Ever-growing dependency on POS systems to help run our restaurants, not to mention the initial price tag, has entrenched the process as one of the most critical decisions operators have to make.

Selecting the right POS system can literally transform your operation by improving controls, efficiency and even sales volume. Properly chosen and put in place, a POS system can pay for itself in a matter of months. However, choosing the wrong system or vendor can cost you many times over in lost revenue and dissatisfied guests.

With a myriad of choices facing you when selecting a point-of-sale system, you might wonder where to start. We'll help you navigate this sea of technology, including asking the right questions and analyzing your business's requirements when it comes time to purchase or upgrade your system.

 

Smallwares and Equipment 

Dishes aren't just to eat off anymore. The plates, silverware, bowls, cups and saucers (or mugs) on which you serve your food are part and parcel of the theme of your restaurant. Selecting smallwares is a major process. China used to be just necessary service items with very little variety. Now selecting your dinnerware is a major decision in your design and décor.

Choosing the right fryer can also fatten your profits and we have the dirt on dishwashers

Walk-in coolers and freezers aren't particularly complex pieces of equipment but they do take a lot pounding, which means preventive maintenance, repairs and parts replacements are ongoing concerns. The question then becomes, when is enough enough? How many repairs are too many? And when is the right time to replace a walk-in?

According to the National Restaurant Association's Restaurant Industry Operations Report, most restaurants spend anywhere from just below 1 percent to upward of 2.5 percent of sales annually for repair and maintenance of equipment, building and grounds.

Good restaurant owners and managers don't wait for something to break. Below is a review of daily, weekly and monthly repair and maintenance tasks that you can perform to ensure consistency and profits.

Culinary Concepts & Consulting has the know-how to maximize your equipment and smallwares purchases as well as getting the most profit out of your current non-perishable items.

 

Custom Designed Operational Manuals

 

The only method for improving consistency in your restaurant is to have proven systems in place to ensure product, service and ambiance meet - and hopefully exceed - your guests’ expectations. Each system includes forms, checklists, implementation instructions and additional resources that can be tailored to your unique restaurant needs - without having to reinvent the wheel.

Culinary Concepts & Consulting will research, develop and compile a complete custom designed operational procedure manual specific to your operation. This manual will outline details of daily standards for business, including sections on corporate philosophy, human resources, operation management, employee conduct, accounting and record keeping, product description and knowledge, internal controls, sanitation and risk management. The manual details the daily procedures and operations of the facility plus an employee guide to the standards that are expected within your operation. A complete series of operational forms completes the manual and gives a guideline to hiring, job responsibility and sanitation checklists. This manual is to be used as a source of reference and as a training tool.

Custom Designed Checklists

Our restaurant checklists are a guide for deciding what should be happening in every area of your restaurant to create the quality products, dining experience and operating results you expect. They will help you get organized and become aware of the essential tasks, procedures and practices that need to be performed in each area of your restaurant.

We create each checklist to reflect your own specific procedures, practices and systems. Then you use the checklists to periodically review your operation to determine whether the tasks are being performed correctly, consistent with the procedures and practices you've established in your manual. Each checklist we create for you is a Microsoft Word® Document file and can easily be modified to reflect your own unique operating standards and practices.




Restaurant Operations Checklists: (All may not apply)

 

               Customer Service Checklist

               Purchasing Checklist

               Receiving Checklist

               Storage Checklist

               Preparation Checklist

               Cleaning Checklist (kitchen & storage)

               Bartender's Checklist (bar opening, shift change, closing & cleaning)

               Manager's Opening Checklist

               Manager's Shift Change Checklist

               Manager's Closing Checklist

               Server Sidework Checklist

               Catering Delivery Checklist

 

Training, Personnel & Other Checklists:

 

               Server Training Checklist

               New Hire Checklist

               New Employee Orientation Checklist

               Employee Pre-Termination Checklist

               Employee Termination Checklist

               Restaurant Internal Controls Checklist

               Restaurant Accounting Checklist

               Restaurant Leasing Checklist

               Restaurant Startup Checklist

               Closing Your Restaurant Checklist

Your website should be designed by experts who specialize in your industry. The Foodservice Physicians have deep experience in restaurant website design. Our clients come from around the world, from fast-casual to fine dining. We use the latest technology and marketing tools to put your restaurant’s website ahead of the competition. We will showcase your business and drive visitors to make reservations, order online and take other revenue generating actions. We even designed and built this site you are on now.

 

A FEW OF OUR SAMPLE RESTAURANT & FOODSERVICE WEBSITES

Click each picture to view demo sites

 

FEATURED WEBSITE DESIGN

 

CAFE TEMPLATE                 Steakhouse Website Restaurant Website Demo 1            Restaurant Website Demo 3              

 

               



A well-conceived, professional restaurant business plan is your greatest single asset for turning your restaurant dreams into reality. It's the key to convincing anyone to invest money, make a loan, lease space, essentially do business with you prior to opening.

 

Your restaurant business plan is also the roadmap for the future of your business. Not only does it provide direction, it requires you to consider all the pitfalls and opportunities of your prospective venture, well before you open the doors. Your business plan is the script of how your restaurant will look and function when it's done. In short, many restaurateurs say that having a sound business plan was the single most important ingredient in making their new business a reality.

Culinary Concepts & Consulting creates business plans that actually get financing and help you operate your business on a day-to-day basis.

So why do so many restaurateurs forsake this critical step, without which many entrepreneurs wouldn't even open a lemonade stand? For one, restaurateurs often want to get the ball rolling quickly. Too many operators put all their planning into simply getting financed. They then want to open the doors as fast as possible to create cash flow.

 

Unfortunately, some operators don't understand how crucial a well-planned opening is to not only securing the capital to open but also to the success of their concept. Hard work, great food, and the will to succeed are not enough. You need proper training, established operational procedures, and a creative marketing plan, before you open. These may be more important to a successful opening than menu design or table and chair selection.

Where to Start?

From start-up to fixer-up, Culinary Concepts & Consulting has decades of experience creating custom business plans guaranteed to become a roadmap for financing and your success now and in the future.

You can wade through thousands of articles, software programs and books that can be purchased on the Internet or in the business section of your local bookstore/coffee bar. Some of these guides are valuable, although you might have to dig a little to find information created specifically for restaurateurs.

Keep in mind, even with our extensive experience; it takes roughly 45 to 60 days to create a realistic detailed business plan with solid research. You may view a sample of one of our business plans by clicking here.

 

Our pill is easy to swallow

Make money in restaurants

Your investment in our services is guaranteed provided at a minimum of a 300% return!

Engaging with us is truly risk-free because your investment is guaranteed and tied to tangible results and measurable profit impact. Because we work from a variety of fee structures, you can choose just how much of our expertise you want to apply to your business. 

We start with a detailed conversation on your concerns, issues, problems, successes, and conditions of your business. Then we provide you with a comprehensive proposal that outlines our full understanding of what you need, with the appropriate approach or project plan, scope of services, timeline, and budget so expectations are transparent and the money you invest in our work garners the results you seek. The proposal will include investment in one of three ways: 

1) By the job task

2) Hourly

3)Comprehensive Package (see Restaurant Rescue below)

What is the value of a new client to you?

What about 20 new clients a month? What if they bring friends, then their friends bring friends? I think you get the idea of the profit potential.

How we work-Your detailed roadmap to success

Being choosey isn’t a bad thing – especially when it comes to selecting a restaurant expert. We believe in taking a phased approach that methodically leads down a path of larger development.

As one of the most sought-after experts in the business, we get more than 300 inquiries a year from clients all over the world. We appreciate each and every one of them. But, unfortunately, we can’t work with everybody. To help us figure out if we’re right for you, tell us about yourself, your business and what you’re looking for. Be specific. Many details need to line up for both parties – timing, scope, chemistry, budget, etc. So we request a little more information about a project to help in the mutual screening process.

There is no way that any restaurant owner or manager can be awesome at every aspect of the restaurant business.  It is so easy to overlook things that may be obvious to someone else. One of our most popular services has been our 7 Day Restaurant Rescue – and it isn’t only for restaurants in danger of closing. Our 7 Day Restaurant Rescue consists of one week of restaurant consulting done by our top restaurant consultant over a 7 day time period plus some follow up work after the week is over. This program is customized to best meet your needs and often includes menu-engineering, marketing, overall culture, food cost reduction, labor cost reduction, guest experience and overhead cost reduction.  The 7-day Restaurant Rescue investment is $3,500.

After completing the initial analysis, introductory planning session and an on-site one-week audit, we’ll summarize key findings and recommendations in the core topics we discussed as well as additional considerations we believe are important for you in the development phases ahead in a detailed report (normally 50 pages or more, with a synopsis and easy to follow profit management plan).

The most meaningful value from such a report is netted from our discoveries, those ah-ha! moments, collective ideation, collaboration and combined passions – all aimed tightly on defining and creating your vision for the future. It’s an approach no other restaurant experts take.

Our main goal is to understand where you are, where you want to be and how we can combine our collective resources to get you there. Give us a list of your toughest and most pressing questions – anything that’s keeping you awake at night regarding business challenges and opportunities. Let’s hit the ground running and get to work. We are restaurant experts. This is what we do.

And that’s why a good fit is so important to both of us.

A 300% INVESTMENT – If you implement all the suggested report recommendations for 12 months and your profits haven’t improved by triple the amount paid, your consulting fees will be refunded.  Your investment in our services is guaranteed provided at a minimum of a 300% return!

OUR PAST CLIENTS

Past Clients

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