Why

I help build brands with soul and purpose. I strive to propel culture, hospitality, and people forward through strategic and intentional design.

As an experienced culinary professional having opened multiple concepts in my career, I understand the ever changing challenges and rewards of the food and hospitality industry. I know the time and energy it takes to run a successful business in today’s evolving market. I know that you’re busy running your businesses. I come in and listen to your vision and bring that vision to life so you can focus on your day to day.

How

My process is collaborative, and holistic. I create with form & function working hand in hand. I work to design for efficiency, effectiveness, and profitability. Whether you have a brick and mortar, a mobile food service, or a dream of opening your business, I can help. It’s my goal to support you and your business as if it were my own. 

Services

Menu Ideation 

• Menu wireframes and copy (built with craveability, guest perception, FOH and BOH flow and execution in mind)

• Cross-utilization of ingredients

• Create supply chain relationships.

• Set up vendors, ordering pars, and negotiate contracts

• Considerations

  • Customer/guest experience

  • Culinary and core menu construct

  • Operational implications

  • Take-away strategy

Recipe Development 

• Test and scale all recipes (and sub recipes) based on equipment and ingredients available

• Recipes documented in client preferred format and software

• Recipe costing based on wholesale availability and profit goals

• Recipe yields, shelf life, equipment and scaling 

• Final builds with photography

• Considerations

  • Directional accuracy of flavors and forms

  • Operational execution, labor and equipment considerations

Ingredient Sourcing 

• Supply chain plans

• Order guides and ingredient lists

• Considerations

  • Determined cost and sourcing parameters in mind

  • Shelf life and product rotation

Equipment Schedule 

• Layout of all major equipment based on electrical capacities

• Supply purchase orders of all large equipment and small wares 

• Oversee installation (where applicable)

Training & Operating Materials 

• Build cards and line-level build instructions with photography and step by step builds for all in house and takeaway

• Station maps

• Prep schedule and prep lists

• Demonstrate and train prep recipes

• Discuss critical control points

• Train on new equipment operations & cleaning

Plateware + Packaging

• Sourcing of available wholesale packaging options

• Custom packaging mock ups

• Pricing based on estimated annual volumes and sales goals

• Build custom vendor connections

On Site Launch Support and Training

• On the ground management of staff including:

  • Prep training (ingredient and equipment processing)

  • Recipe execution of all prep and build recipes

  • Ensure product is properly made

  • Ensure menu items are built properly

  • Equipment and operational flow support

  • General troubleshooting to support operations