Call us sharks. We take it as a compliment. Chef Colon and Chef Britt come in, clean house and raise standards across the board: the kitchen, the management office and front of house. Somewhere along the way, your staff will start calling us the MFs. We’ll take that too.
● The Menu:
Menu and concept development, themes and menus, and multi-concept balance. Then the fine-tuning and strategy: we cut what doesn't sell and cross-use ingredients so every item earns its spot.
● The Numbers:
Food-cost control built on waste logs, portioning, and proper storage & handling.
● The Team:
Staff and management training, plus ticket times and expo, so the line, the pass and the floor move as one.
● The Space:
Kitchen, restaurant and venue layout, and events. Our experience includes theme parks and designing an eight-concept container food park for a client.
We've done it in real kitchens.
At Ceviche Town, Chef Colon cut food cost by about 60% by training staff and management and putting waste logs, portioning, order timing, menu strategy, cross-used ingredients, and proper storage and handling in place.
At Amore, on a short-term contract, Chef Colon raised the health inspection rating from C to A and cut ticket times by about 30%, and the restaurant won a Readers' Choice Best Italian Restaurant during his tenure.
As Executive Sous Chef over the Clevelander South Beach, the Clevelander at Marlins Park and Zensai, Chef Colon ran all training, expo and events.
At The Table, a fresh Mexican concept in Buffalo, NY, Chef Britt was on board from concept through opening.
Results from past roles; every kitchen is different.
Engagements are mostly remote and run on a contract basis, for example 3 months. On-site visits are available at the client's expense. Book a consult or inquire, and we'll take it from there.
