Wherever you are, I will put together a business plan that will guide you through the first year. I can help you select a location that will both suit your physical requirements and meet your financial guidelines. I will set parameters for food and labor costs and the costs associated with doing business. We will work together to develop marketing and advertising strategies that will put your restaurant on the map. We can bring your dream to life and, more importantly, keep it going for years to come.

Based upon your individual needs, I can design the perfect kitchen in which to produce your menu. I can build a complete kitchen from a blank canvas, or come into an existing kitchen and make it more efficient. My experience as a chef has given me the knowledge to know what works where. I am fully aware of the Federal and State regulations, fire codes and Health Department requirements. Remember, your kitchen is the heart of the operation. It should run like a well oiled machine.

Your menu is your signature. It sets your restaurant apart from the others. The menus I've written are highly acclaimed. They are proven and include cost-effective ways to directly impact your bottom line. I set up inventory sheets, order guides, food service & liquor vendors. We layout a professional menu on your computer so you can seasonally change your menu without hassle. Together, we will create a menu full of creative cuisine or basic standards.

Every restaurant needs a great team, your employees are a representation of you. From the first "Hello" to the last "Good evening", I can assure you that all your bases are covered with the right person in the right place. I will assist you with the hiring and training of employees for the front of the house and the kitchen staff. When training your staff, it is important that they know not only the right way to do their job but your way to do their job.

My consulting rate is $75.00 per hour plus expenses occurred. I will travel anywhere I am needed and prefer to work on site. References from my chef experiences, consulting jobs and design jobs are available to you at your request. Having networked myself well at The Culinary Institute of America and lived in close proximity to the school, as well as having many colleagues in the business, I have a plethora of resources that will always lend a helping hand.