Chef consultants and their fees involve more than someone walking in and tossing out your entire menu. They also bring certified, experienced and professional help. Your dive bar-owning Uncle Billy may have years of experience, but he’s not the go-to guy for training your staff in sous vide, cold smoking meats, manufacturing and marketing your house salad dressing or menu costing.
If your specials aren’t selling, the menu’s outmoded and there’s no creativity in your culinary concepts, the consultant’s goal is to review everything, from suppliers and storage to preparation and presentation, food handling practices, cost and flow. What’s on those plates is your centerpiece; if those plates keep coming back to the kitchen half-consumed, that’s your profits consumed by waste.
YOUR ENTIRE RESTAURANT CONCEPT IS PART OF THE PLAN
Your food is the star, but everything around it plays a supporting role. A restaurant is a coordinated effort to entertain and engage guests, not simply feed them. The consultant is the coordinator for the development strategy, so the finished product is smooth and seamless. The deliverables involve the food with all these elements in the many supporting roles. Menu, Menu Engineering, Inventory/Procurement, Recipes, Restaurant Brand Identify, with operating tools to control labor and food cost.
YOUR CULINARY & OPERATING TEAM HAS A NEW PLAYER ON THEIR SIDE
The consultant’s job depends on your satisfactory success, because if you’re happy with the end result, you’ll provide a testimonial, referral and stay in contact for future business dealings.