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Restaurant operations
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Consulting Specialties
RESTAURANT OPERATIONS AND CONSULTING
Owner / Executive Chef / Culinary and Operations Specialist
Staff development and training of both hourly and management personnel,
Food and Beverage and restaurant operations consulting,
Focus in all areas of the restaurant including kitchen design, systems evaluation and implementation, sales
analysis, cost and control, menu and recipe development, product ideation, front and back of the house staff
training, alcohol and beverage control, and customer service,
NRA Servesafe Sanitation and Safety, Servesafe Alcohol and Manage First Certification approved instructor and
proctor
Industry Certifications:
• American Culinary Federation Certified Executive Chef
• American Culinary Federation Certified Culinary Administrator
• National Restaurant Association Foodservice Management Professional Certification
• NRA Serve Safe Sanitation Certified, Advance Certification, Trainer and Test Proctor
• NRA Serve Safe Alcohol Certification, Train the Trainer and Test Proctor
• NRA Manage First Program Instructor
• NRA Manage First Certification
Various Projects:
Coffee and Eggs Restaurant
Consultant
• May 2017-March 2018: Contracted to assist in the development of this new start-up restaurant to include menu development, recipe creation and testing, product selection plate presentations, equipment recommendations, kitchen layouts, operations and operations analysis.
Steamers Restaurant
Consultant
• June-November 2017: Contracted to assist in the revision of this established restaurants back of the house operations, including menu analysis, recipe development, kitchen layout, flow and efficiency, catering and food truck menus, new profit centers, kitchen staff skill development, new menu development and upgrade to all back of the house operations. Cooking classes and special events development and promotion.
National Corvette Museum
Consultant
• January-April 2016: Contracted to assist in the re-design of the Corvette Cafe and the Corvette Museum catering operations which includes, developing new profit centers, menu development, equipment recommendations, kitchen layouts, operations and P&L analysis.
Olde Stone Country Club & Bowling Green Country Club
Consultant
• 2010 & 2011: Worked with club management and kitchen staff to effect change in the clubs dining facilities to include operations review, training, systems development and implementation. Implement food cost control, purchasing, storage, sanitation, menu development, daily operating procedures and a wide range of functions associated with food and beverage operations.
Gourmet Express
Consultant
• October 2009- January 2011: Contracted to develop restaurant style entrees and the ideation of recipes, running initial nutritional analysis, conducting ad hoc taste testing sessions, develop plate presentations for product packaging photo shoots and assist with the commercialization and consultation for the final recipes for this food manufacturing company in the retail frozen gourmet foods market.
• Focus was on the development of a new product line in the gourmet frozen meal seafood specifically fish and shrimp and an international cuisine line. Seafood meals I developed were carried in over 900 wal-Mart stores under the Joes Crab Shack label.http://www.fis-net.com/fis/techno/newtechno.asp?l=e&id=39520&ndb=1Details of service
Staff development and training of both hourly and management personnel,
Food and Beverage and restaurant operations consulting,
Focus in all areas of the restaurant including kitchen design, systems evaluation and implementation, sales
analysis, cost and control, menu and recipe development, product ideation, front and back of the house staff
training, alcohol and beverage control, and customer service,
NRA Servesafe Sanitation and Safety, Servesafe Alcohol and Manage First Certification approved instructor and
proctor
Industry Certifications:
• American Culinary Federation Certified Executive Chef
• American Culinary Federation Certified Culinary Administrator
• National Restaurant Association Foodservice Management Professional Certification
• NRA Serve Safe Sanitation Certified, Advance Certification, Trainer and Test Proctor
• NRA Serve Safe Alcohol Certification, Train the Trainer and Test Proctor
• NRA Manage First Program Instructor
• NRA Manage First Certification
Various Projects:
Coffee and Eggs Restaurant
Consultant
• May 2017-March 2018: Contracted to assist in the development of this new start-up restaurant to include menu development, recipe creation and testing, product selection plate presentations, equipment recommendations, kitchen layouts, operations and operations analysis.
Steamers Restaurant
Consultant
• June-November 2017: Contracted to assist in the revision of this established restaurants back of the house operations, including menu analysis, recipe development, kitchen layout, flow and efficiency, catering and food truck menus, new profit centers, kitchen staff skill development, new menu development and upgrade to all back of the house operations. Cooking classes and special events development and promotion.
National Corvette Museum
Consultant
• January-April 2016: Contracted to assist in the re-design of the Corvette Cafe and the Corvette Museum catering operations which includes, developing new profit centers, menu development, equipment recommendations, kitchen layouts, operations and P&L analysis.
Olde Stone Country Club & Bowling Green Country Club
Consultant
• 2010 & 2011: Worked with club management and kitchen staff to effect change in the clubs dining facilities to include operations review, training, systems development and implementation. Implement food cost control, purchasing, storage, sanitation, menu development, daily operating procedures and a wide range of functions associated with food and beverage operations.
Gourmet Express
Consultant
• October 2009- January 2011: Contracted to develop restaurant style entrees and the ideation of recipes, running initial nutritional analysis, conducting ad hoc taste testing sessions, develop plate presentations for product packaging photo shoots and assist with the commercialization and consultation for the final recipes for this food manufacturing company in the retail frozen gourmet foods market.
• Focus was on the development of a new product line in the gourmet frozen meal seafood specifically fish and shrimp and an international cuisine line. Seafood meals I developed were carried in over 900 wal-Mart stores under the Joes Crab Shack label.http://www.fis-net.com/fis/techno/newtechno.asp?l=e&id=39520&ndb=1Details of service
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