We conduct an extensive tasting and evaluation of all menu items in a controlled and focused environment with key members of the culinary and management team. We evaluate tastes, appearance, cooking methods, portion size, price perception, sales history and compatibility with the menu and relationship to concept. After doing so, a plan can be generated to re-fresh the menu, focus on the signature and customer favorites and eliminate the cost prohibited or wasteful items.
Recipes are the key to maintaining consistency, continually executing at a high level and be the cornerstone of accurate food cost control. We can develop and refine recipes, update menu descriptions, implement new production techniques, portion control and establish purchasing guidelines. In doing so efficiencies can be built it to the production and purchasing system to minimize labor, maximize yields, reduce waste and increase profitability.
About Us
John Reed is a professional chef with over 30 years experience. John has extensive knowledge of culinary techniques, ethnic cuisines, food history which he applies to present day menus by using strong organizational skills, leadership, problem solving and the appropriate use of technology. His understanding of the culinary arts comes from experience in the following: A la carte Dining, Off-premise Catering, Corporate Dining, Conference Catering, Hotel Foodservice Connections
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