We are hospitality & culinary experts who transform your vision into reality

With an unparalleled foundation in the restaurant, hotel, and food sectors, Gigachef Hospitality Group brings years of world class, international senior-level experience and creativity to every client we partner with. Be it culinary concept development, kitchen layout & design, menu creation & development, and marketing & branding.

Led by Chef Lisa Brefere (CEC, AAC), our passionate team leverages both its food & beverage expertise and networks to deliver actionable solutions that achieve measurable results. Ones that help drive our clients to the next level.

Gigachef Hospitality Group’s competencies within the culinary space is broad -- fine dining restaurants, QSR, food halls, colleges & universities, snack bars, sports & entertainment venues -- enabling us to seamlessly partner with clients on a variety of projects.

Long- or short-term. Start-ups or world-renowned brands. From creation to implementation – or any distinct step in between. No project is too big or too small.

360� Culinary Concept Development

Concept ideation
Menu development
Menu pricing & cost analysis
F & B budget development
Traning and Handbook manuals, Forms: FOH/BOH, job descriptions, HR, etc.
Product/food/equipment/smallwares sourcing
Labor budgets and Production schedules
Uniform branding and table design
Liaison between owners and third party operators/contractors
Ongoing oversight/concept implementation
Financial management setting controls and responsibilities
Property evaluations and assessments to establish root cause

Clients: Barclays Center, Pythian Market, Nassau Coliseum, Chase Center (Golden State Warriors), Kingston Food Exchange, Imperial Diner

Kitchen Layout & Design

Our goals in kitchen design:

Utilize the available space most effectively and efficiently
Ensure the operator has the proper equipment to deliver the Food & Beverage experience of the establishment
Adhere to all DOH (Department of Health) Sanitation and Food Safety regulations
Create proper kitchen work flow to bolster a cost effective labor model
Carefully consider project budget to determine realistic goals and principles of required kitchen design

Services:

Determine the design criteria/programing for the F&B facilities with all key stakeholders
Prepare a preliminary soft-line plan to illustrate the proposed equipment and space layout
Plan review with all necessary stakeholders and incorporate the changes into a revised soft-line plan
Immediately following approved revised plan design will be incorporated into CAD or Revit.
Design modifications to include 2 additional revisions with minor tweaks through out
Prepare manufacturers' equipment specification sheets and cut books showing all buy-out equipment to be specified on the project, keyed to the equipment list.
Prepare a detailed preliminary estimate of the cost of the selected equipment
Prepare a mechanical and an electrical spot connection plan for each area showing the location of each utility connection required for each item of foodservice equipment shown on the floor plan and keyed to the schedule and utility load chart
Identify miscellaneous electrical outlets, troughs & area floor drains on the appropriate plan
Prepare a special conditions plan for each area to identify floor recesses, pads, plinths, bases, wall openings, and other such items that apply to foodservice in order to alert team members of special requirements
Prepare elevations and sections of all custom-fabricated equipment
Prepare written specifications for all foodservice equipment
Assemble all of the documents indicated above for submittal to the Health Department for their review and approval
Prepare a final estimate of probable foodservice equipment costs based upon the contract documents
Assemble all of the documents prepared into an appropriate form to be issued for competitive bids
Review the bids and provide an evaluation and recommendation for selection
Participate in the preparation and review of RFI’s, RFP’s, ASI’s and similar documents needed to expedite the construction process
Review all of the submittals of food service equipment shop drawings, brochures, etc

Concept Development/Menu Ideation and Implementation

Facilitated Ideation:
Collaborate with ownership a brainstorming session to discover, memorialize ideas and guardrails for the concept. Fully explore and develop the final direction for the project plan. These factors will be collected, assembled and used to formulate the way ahead.

The Vision – The business model, look and feel
Define what is the customer experience
Capture key attribute for point of difference
Outline steps of service
Formulate production and process for execution

Menu Development / Plan Assessment
Once the restaurant vision has been finalized GigaChef will identify an innovative menu concept that fits within the finalized restaurant concept.
GC will work with key stakeholders to participate in planning as needed for the space use from a conceptual and operational standpoint. This will be a critical phase to ensure that the model can come to completion, executing operational excellence with integrated design. Considerations will be focused on:

Estimated operational space requirements to support concept
Work flow and facilitation of volume
Production facility needs and coordination
Operational process for continued success
Menu concept with suggested pricing
Proper vessels and equipment for service
Business proforma to support financial stability

Operationalize The Plan:
Gigachef will be charged to execute the concept plan into fruition to sccomplish ownerships stated goals.

Job Descriptions for Chef and FOH Manager
Chef & FOH Manager Selection Process
Advise Recruitment Company, Interview, Evaluate, Select
Service Design Standards and Style
Parameters of Guest Interaction
Workflow of Service to Operate

Implementation:
The last and hardest piece of the puzzle. Gigachef can make your dream a reality that will live for years to come.

In person visits, training and executing all new initiatives
Completing menu presentation with recipes and plating techniques
Standardize culinary program with operating cost including labor and food cost model
Oversight with management team to create standard SOPs to operate
Act as Owners Representative- Director of Culinary

Marketing & Branding
How to be seen!

Comprehensive strategy & execution for new concept launches/"refreshes"
Logo and brand architecture development
Menu and collateral design
Website creation and ongoing oversight
Branding integration across all platforms
Copywriting (websites, brochures, ads, etc.)
Digital content (owned media) and ad creation
Blog idea development and writing
Corporate & crisis communications
Social media strategy, execution & implementation
Public relations strategy, execution & implementation
Macro- and micro-influencer relations/management
Full Service photo shoot capabilities following existing recipes or creating new
Video production: from concept to finished product

Clients: Engineers Country Club, Pythian Market, Imperial Diner, Abigail Kirsch, Caperberry Events, Molly Spillane's

How can we be of service?

Gigachef Hospitality Group speaks Hospitality, so we would love to hear from you!