CULINARY CONSULTING & RESTAURANT DEVELOPMENT
Stronger menus. Stronger systems. Stronger kitchens.
Practical executive-chef support for owners and operators who need better execution, clearer systems or focused launch support.
Kitchen Audit
Operational walkthrough, workflow review, food/labor observations, system gaps and prioritized action plan.
Starting at $750Complete Menu Development
Menu architecture, dish development, recipe direction, costing framework and execution standards.
Starting at $2,500BOH Systems & Training
SOP structure, station systems, prep flow, accountability tools and team training.
Starting at $3,500Restaurant Opening
Pre-opening systems, menu support, kitchen flow, staffing, SOPs, training and launch readiness.
Starting at $7,500Ghost Kitchen Launch
Concept positioning, delivery menu, recipes/costing, production systems, packaging flow and launch support.
Starting at $10,000+Operational Problem-Solving
Focused intervention for food cost, labor, consistency, execution, training and kitchen-system challenges.
$150 / hourOngoing Culinary Consulting
Advisory support for menu refinement, costing, purchasing, staffing, systems and ongoing operational needs.
$95 / hourIntensive Consulting Day
On-site audit, implementation, menu work, training, systems development or opening support.
$1,000–$2,500 / day
WHO THIS IS FOR
Owners who need implementation—not generic advice.
Independent restaurants, hospitality groups, new openings, hotels and venues, commissaries, ghost kitchens, struggling operations and restaurant investors.
Every scope is defined around the problem, required access, timeline and measurable work product.
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