Contact Us What We Do

The Meat and Potatoes of the Biz

You have the vision, we have the strategy. With decades of experience, our hospitality specialists will analyze your challenges, outline realistic solutions and execute solid results. Let us do the work, so you can get the credit.

Our dynamic group are seasoned pros that have the ability to encapsulate your vision and integrate it into a successful solution. We are out-of-the-box thinkers who create solutions not reports. We take your business personally, click into each area of expertise below to learn more.

Food Hall / Sports & Entertainment Venues
Concept, Curation, and Creation Experts

Food halls are by far the hottest trend in the F&B real-estate markets today. The core of this concept is starting to be compromised by companies creating food stall with a variety of concepts operated by the same company, with little or no regard for the surrounding communities or the craft of the food, which is the heart of this model. We are forward thinkers, well prepared for what the next coolest landscape and how to properly execute creating a true amenity to a larger complex. 

Similarly, sports & entertainment venues, over the past decade have elevated their F&B programs to match their premium overall guest experience. We were one of the first to create a gastro food program with-in an arena environment. Dubbed the "Food Guru" of Brooklyn, Gigachef leads the way for crafted, artisian offerings that many others continue to follow.
We are driven by Challenges, Motivated by Success
I had a dream!!! A vision... how do I bring it all to life?
You have a foresight, we have a strategy. We take what you want and we put it into an operation that can perform for your needs. Is it an amenity? Should it be profitable? Are you looking for community engagement? Is ROI important?
  • Vendor curation, concept, and space design 
  • Operational planning and oversight
  • Technology solutions
  • FS Design, equipment specifications, CAD formatting, MEP schedules -Kitchen / Bar / BOH design / Concessions / Stalls
  • Proforma and budget modeling
  • Leasing terms, vendor manuals, and on-boarding processes
  • Owners Representation 
The Challenges
  • How do we get local business into an arena/food Hall environment
  • What would the deal structure look like for this scenario
  • What foods and cuisines would bet represent these venues
  • How do we design the space for maximum capacity
  • What special features do we need to be successful
The Solutions
  • Design for flexibility and variety
  • Well structures leasing deals with outside revenue opportunities
  • Technology (data collection) for reporting and tracking sales trend
  • Proprietary software for POS, food sales and gift cards
  • Expertise in food and beverage design for maximum efficiencies
  • Out-of-the-box thinking to ensure meeting revenue projections and ROI
  • Implement - Put the pieces together and make it happen
Clients: Barclays Center, Pythian Market, Nassau Coliseum, Chase Center (Golden State Warriors), Kingston Food Exchange

Kitchen Made Possible
Real Life Make-Over

Every facility that's  been operating for a decent amount of time, needs a face-lift. Most of the time, operators spend on renovating the guest experience, which is important for first impressions, leaving the BOH (back of house) scrambling to keep up with the demand. Its unfortunate, but many chefs/kitchen managers/managing chefs let equipment go unserviced resulting in inadequately functioning ovens, stoves grills and other key pieces to execute a quality product. Additionally, many are challenged with time management, documentation, quality control, inventory and basic cost center principles. Surviving each day is their main concern which creates a less then acceptable BOH environment staining the entire operation.
We Take it Apart and Put it Back Together
  • Organize, clean, rearrange, fix, replace
  • Document and train financial understanding
  • Create a solid format for time management
  • Increase productivity and labor efficiencies
  • Outline a process for accountability
  • Transform from just surviving to prospering 
  • Create tangible results not written reports
  • Efficient space design, re-purpose equipment and advise, design and purchase new
Sample Objectives
  • Create a detailed plan and budget to accomplish stated goals
  • Work with ownership to hire an executive chef
  • Identify and align F&B operational leadership, both front and back of house
  • Foster a more cohesive F&B team working toward the same goals
  • Evaluate and modify KPI’s for management team
  • Evaluate all staffing org chart with salaries, hourly and positions
  • Upgrade and update all visual buffet standards and elements
  • Standardized culinary quality and consistency with recipes, new menus, and staffing
  • Review and modify all member amenities by cost and impact to the guest 
  • Act as owner’s representative to ensure operator implements stated goals
Assessment of Operation
The primary objective is to perform a detailed evaluation of kitchen & FOH operations to understand challanges and opportunitites while developing a stratagy to execute a successful operation. Areas of concern, such as financial responsibility, quality, consistency, labor cost, waste, COG, skill level of staff, and most important overall conditions of the operation.

General Considerations

Budget to upgrade this area to accomplish stated goals
Equipment repair and/or replacement
Kitchen design modifications - workflow and efficiencies
Kitchen professionalism – uniforms, cleanliness, training,compensation, retention
Workflow and efficencies
Health and safety report

Food Presentation
  • Follow approved budget for equipment to execute presentations. 
  • Buffet equipment and vessels
  • Table service ware and table settings
  • Style of service
Procurement / Food handling
  • Product specification and quality
  • Storage and rotation - FIFO
  • Sanitation and food safty SOPs
Menu Engineering
  • Evaluate pricing & sales mix
  • Service vessels and style
  • Product consistancy and specifications
  • Restructure menu offering reducing waste factors
Before
After
Clients: Abigail Kirsch, Sams of Gedney Way, Caperberry Events, RXR – Engineers Club, Indiana University, Embassy Suites, Hilton Time Square, Molly Spillane's, Club Fit

Performance Feeding
Using Food for Endurance

Whether professional or college level, athletes are distinctive people with specific needs when it comes to what and how they nuture their bodies. Athletes must eat for maximum performance and health to compete at high levels with continuous energy and endurance.

With athletes, nutrition is a critical factor in enhancing:
  • Athletic performance
  • Injury prevention
  • Recovery
  • Resiliency
Lets talk about the "F_  _  _  word"
F U E L ... FOR YOUR BODY 
Similar to a high performance vehicle, the type of gas makes a difference.
Regular or Premium? Will dictate results.
The car will run on regular gas, but not to its maximum level.

Your body is similar to a high performance machine, you need the right fuel to maximize results:
  • Improves stamina
  • Optimize recovery after practice and games
  • Repairs damaged muscle tissue
  • Maximize performance goals, with additional endurance
Key Factors for Meals
  1. Nutritionally Sound
  2. Taste is critical
  3. Exciting, recognizable and approachable
  4. Balanced with the appropriate selection of high quality nutrient dense foods, the right fluids coupled with timing of when they are consumed.
These factors are critical for maximum performance giving athletes a competitive edge.
So... how do we start? What do we eat, drink, when?
We at Gigachef, are nutritionally trained chefs, that intimately understands these needs.

We will:
  • Evaluate current food and nutrition programs for team
  • Design and develop individual nutritional programs for each player combining into team meals
  • Design and develop meal programs for team facility's
  • Design and develop travel meal programs to include pre and post game meals and workouts. Flight meals included
  • Hire and train hands on production staff to work with team
  • Maintain meal programs for off season conditioning
  • Maintain quality, variety and consistency for all meal times and selections
  • Collaborate with athletic trainers 
Here’s how it starts
  1. Evaluate current meal program
  2. Understand facility restriction
  3. Recommendation for upgrade and or facility tweaking
  4. Create monthly menu rotations with caloric and nutritional value
  5. Understand team favorites including ethnic influences
  6. Implement changes with hands on training sessions
Clients: John Wiley, USA Military - (Air Force, Army, Coast Guard), Barclay Center

The 3P Strategy
Purchasing, Productivity, Profitability

3P is the core of a business, yet we as operators struggle to maintain a strong operating foundation. 

We constantly ask ourselves.
  • How do I buy products efficiently? 
  • Why does my chef spends hours on the phone and not in the kitchen?
  • What products do I make, what do I buy out vs make from scratch? 
  • What do my customers really pay attention to and what do they really want?
  • How can I construct better menu items with the same amount of labor?
  • How do I keep my prices competitive, while elevating my offerings?
It is time to reinvent the way we do business! Gigachef, LLC has a proven record that evaluates & implements reformatting strategies for F&B businesses. With careful and prudent recognition of your current situation, well thought out repositioning and a positive forward movement, your business will be poised to stay ahead of our evolving industry, by addressing these three key elements of a successful food service business, Purchasing, Productivity, Profitability.

Support this core foundation by empowering your team with our support to achieve these clear goals.
The Gigachef team will instill leadership tactics in your people which help them grow to ensure results.
Failure is not an option!
Purchasing
  • Effective product specification process, linking need to selection.
  • Product utilization, understanding yield, bi-product and relation to menu structure.
  • Storage and monitoring, utilization of inventory in a systematic fashion while understanding replacement pace.
  • Vendor relationship, partnering strategies to keep both profitable, rendering the best possible situation for effective cost management.
Profitability
  • Understanding your “break even”
  • Discovery of ROI, which activities or items are most profitable, why and when.
  • Relation of sales to business traffic, enhancing the busiest periods and building the slowest.
  • Evaluate, critique, plan, and implement changes that make sense for the business model.
  • Position the “right size” strategy to fit your business, where to expand and where to take away. 
Productivity
  • Staffing levels, matching levels to need.
  • Pay structures, meeting requirements to sustain your workforce and build a solid business for all your team to succeed.
  • Accountability and empowerment for your people to work while equipping managers to understand expectations.
  • Effective utilization of time and resources, scheduling activities for the right periods to attain the most effective results. 
  • Outline leadership qualities for management to ensure continuous success.
Clients: Engineers Country Club. Abigail Kirsch, Caperberry Events, Molly Spillane's

Technology
We get the FACTS out of Technology (Fear - Adaptability - Confusion - Transformation - Scary)

Technology is confusing! We have a ton of questions!
How the heck do I use it in my facility?
What do we need to be better?
What is the best way to incorporate it into our daily business?
How do I avoid paying huge fees from third-party services?
Everything I do is manual, how can I consolidate and be more efficient?

Food and beverage people are physical hands on workers, Technology is just not the first thing on their minds. However, to survive in today’s F&B business world, we need to change. 

Business owners and managers need to embrace the importance of technology, and they need to plan on how to use it well to increase their ROI. How we source our food supply, standardize our recipe collections, increase customer care, Create online ordering, increase communication, add performance monitoring and analysis as well as improve services or products as a way of gaining competitive advantage.

There are so many new technologies available today that it’s hard to know which will be the best fit for your business.  No one wants to invest in a type of technology that ultimately doesn’t work out. 

Have no fear, it's not hopeless!
We've spent decades helping clients look at these challenges in new ways to produce breakthrough insights and deliver new solutions.
  • Creating reports so you can analyze/visualze large amounts of data in seconds instead of hours
  • Developing custom web-based tools to track performance and trends, so you can adjust your business strategy proactively
  • Building user-friendly websites, apps, and ordering systems
  • Reducing costs and increase revenue
  • Increasing employee engagement
  • Creating custom database-driven extranet web applications for a operational and reporting purposes
  • Streamlining existing business workflows and processes
  • Building web-applications for your clients to use
Clients: Mercer Culinary, Wiley Publishing, Green Coast Enterprises, Manhattan Beach Unified School District

Get in Touch!

We speak Hospitality - Let's partner today
Experience you can trust. Results you can count on.

Contact Us