Contact Us What We Do

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!

Contact Us