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| Restaurant Consulting Food and Beverage Consulting Restaurant Consultant Food and Beverage Consultant Restaurant Vendors Freelance Freeland Chef Freeland Restaurant Management Freeland Restaurant Manager Consulting Consultant Commercial Restaurant Consulting Commercial Kitchen Consulting New Restaurant Consulting New Restaurant Consultant Food Management Food and Beverage Management |
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| BOH Initial Food Service Concepts -Kitchen Specifications -Menu Developement -Initial Concept -Costing per Quantity -Staff Training -Vendor Relations -Establishing Pars and Standards Kitchen Management -Staffing/ Scheduling -Purchasing -Prep Schedule -Trouble Shooting Catering/ Banquets/ Delivery -Initial Concept -Menu and Costing -Standardize Procedures -Forms/ Systems -Staff Training FOH General Management -Build Outs/ Trouble Shooting -Initiate needed vendors -HR (Interviewing/ Hiring, Training, W-2, I-9, Forms/ Systems, etc) -Analyze Food/ Labor Cost -Marketing/ Sales -Promotions -Customer Service -POS Ready Catering/ Banquet Program -Sales -Event Coordination/ Management -Vendor Coordination -Forms and Systems |
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| Commercial Affiliates |
| ...As well as Tivoli Terrace - JACKshrimp - Sabatino's - Bistro 201 - Brea Bistro American Way Culture Center - Westminster Manner - Raffaello's Ristorante Northwood Resort (Big Bear, CA) - Fred and Mary's (Big Bear, CA) and many more... |
| Successful opening and/or rebuilding of 11 restaurants, catering firms, banquet facilities Turned a failing Caribbean Fusion concept around within 90 days: -waste, fraud, and abuse down 50% -gross profit up 17% -new marketing and sales strategies Complete concept and build out of an in-house feeder at a major UC campus serving 225 meals per day Successfully mobilized and transported 670 lbs of goods to cater a wedding weekend [210 meals] in the Angeles National Forest |
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| Overview of Services |
| Benchmarks |
| Home | Personal Chef | Commercial | Menus | Catering| Special Events | Cooking Classes | Biography | Testimonials | Photos | Tales | Contact me | |
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