We offer a wide range of consulting services for restaurant, foodservice, corporate dining, hospital

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.

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.

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.

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.

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.

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!

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.

CWhether 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.

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.

•  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