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What We Do
360 ̊ Culinary Concept Development
From creation to implementation - or any step in between. No project is too big, or small.
Concept ideation
Menu development
Menu pricing & cost analysis
F & B budget development
Forms: FOH/BOH, job descriptions, HR, etc.
Training manuals
Product/food/equipment/smallwares sourcing
Production schedules
Uniforms
Liaison between owners and third party operators/contractors
Ongoing oversight/concept implementation
Culinary and food service training
Financial controls and responsibilities
Property evaluations and assessments
Kitchen Layout & Design
Restaurants, QSR, food halls, sports & entertainment venues, snack bars
Ensure alignment with concept, maximizing efficiencies, respecting budgetary parameters and design criteria
From a preliminary soft line drawing to a fully executed CAD drawing
Mechanical, Electrical, and Plumbing (MEP) connection plan and load charts
Equipment specification sheets and book/smallwares research & recommendation
Prepare plan elevations of conditions and equipment
Menu Creation & Development
Global and domestic cuisines
Menu development/innovation
Health & wellness menus (Balanced caloric, bold flavor profiles, gluten-free, vegetarian,
vegan, paleo, and other diets that achieve and maintain healthy livings)
Menu pricing & cost analysis
Scalable recipe development and menu build sheets
Websites and Web Apps: Design & Build
Comprehensive front-end & back-end capabilities
Database driven applications
Brand positioning, tone & manner, "look," layout, and copy
Custom extranet applications (private portals for databases, training, recruitment, etc)
Marketing & Branding
Strategy & execution for new concept launches/"refreshes," logo and brand development, branding integration
across all platforms, copywriting (websites, brochures, ads, etc.), digital content, social media.
Video production: from concept to finished product