THE KITCHEN

The Front | The Kitchen | The Office

• Kitchen Design & Layout
• Kitchen Smallwares (bid & purchase)
• Equipment Specification & Procurement
• Recipe & Menu Development
• Turn Key Kitchen Set-up by Design
• Develop Food Inventories
• Develop Par Stock/Ordering Procedures
• Food Procurement/Locate Purveyors
• Contract Purchasing/Food & Beverage
• Catering & Private Dining/Menus
• Continued Food Quality Checks
• Menu Engineering/Gross Contribution for Profit
• Labor Productivity Analysis
• All Systems to Help Chefs
• Recruiting & Staffing
• Kitchen Manager Control all Aspects of Kitchen
  • Prep List
  • Maintenance
  • Ordering
  • Menu Changes
  • Daily Critical Inventories