“You Can Have The Best Food In The World, But If You Can’t Sell It, That’s All You’ll Have

The Culinary Audit is designed to analyze the food production process in your foodservice operation to determine how to achieve increased efficiencies and lower costs.

We look at all steps in your food production process and procedures from the vendor to the table to determine how to maximize productivity and margins.

Our audit culminates in the preparation of an action plan to address inefficiencies and take advantage of opportunities for both cost savings and profit maximization. We conduct employee and guest interviews to determine engagement with both existing and proposed procedures.

We also analyze:

  • Staffing
  • Systems & Procedures
  • Sanitation
  • Station Functions & load
  • Performance – productivity
  • Food Production
  • Ordering & Inventory Management
  • Prep Procedures
  • Equipment layout & design
  • Flow
  • Vendor relations & product sourcing
  • Organization
  • Plate Appearance
  • Expediting
  • Delivery Procedures
  • Refrigeration and Holding
  • Labor Analysis
  • Manpower Planning
  • Training & coaching
  • Hiring practices
  • Cleanliness-Sanitation/Health
  • Culture
  • Competitive Analysis
  • and much more…
Bespoke Solutions

All of our programs are built to make you a success. Which means we build them according to your specific and unique needs. This doesn’t mean we “customize” them to fit your business (which means nothing more than taking a templated program and tweaking it to fit your situation). We personalize them 100% from the beginning to ensure that we leverage every unique aspect of your business in order to innovate your ability to create success. This is a very critical difference.

Work With Jeffrey

If you are interested in talking about an opportunity,
please send me a message.

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