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Food Cost Analysis and Adjustment

Purveyor price comparison
Portion control
Order forms and charts
Inventory status forms
Weight and measurement procedure
Food storage and preservation
Staff training and supervision
Recipe development
Economy ingredients

Labor Cost Adjustment

Chef Daniel will teach owners how to reduce labor cost by training staff to work quicker and more efficiently. By creating an organized and clean environment, together with incentives, team spirit and the freedom to express opinions and ideas, you can create and lead a small tight knit staff that will practically run your business for you.

Menu Design

Your menu will be created and designed according to your desired cuisine, concept, and atmosphere. It is essential that your menu is professional, attractive and well thought out. Customers appreciate menus that are easy to read, detailed and have character.

Recipe Development

Recipes for all your menu items will be written in detail, cataloged and stored in your computer or files. Recipes will be created according to your desired concept, cuisine, budget and or food cost goals.

Training

Cooking methods and techniques
Butchering
Equipment operation
Haccp instruction
Food storage and preservation
Expediting
Portion control
Inventory
Purchasing
Receiving inspections
Cleaning

Chef Daniel uses a series of standard operating procedures and formulas to help restaurateurs run their business more efficiently. With today's economy, smaller business owners are forced to decrease overhead by reducing staff, important expenses and sometimes food quality. Chef Daniel will help you develope a system that will allow you to function without the services of high priced managers and executive chefs, while maintaining the quality and integrity of your food, staff and atmosphere. Please feel free to contact Chef Daniel for a free consultation and/or estimates.