THE CHEF CONSULTANT’S JOB IS TO CALL IT AS THEY SEE IT

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PLANTLAB-Consulting-Plating

You’re not paying consulting fees to get “yes, boss!” answers to every question. You need facts and meaningful strategies to initiate change. That means hearing things you don’t like, disagree with and deal with in ways that alter your business model. Being uncomfortable and out of the box equals measurable results. Which is what consultants bring to the table with their years of experience.

The staff receives personal and specialized instruction: A chef consultant translates to training, development and guidance just for your establishment. There’s no cookie-cutter solution to every dining dilemma; the consultant is addressing your unique situation with unique solutions.

The staff isn’t going away to school: The best classroom your restaurant staff has is their own kitchen and dining room. In this familiar space, there are no distractions, attendance is assured, and post-instruction practice is as close as the prep counters.


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