Gain in depth understanding of day to day operations at current restaurant, and evaluate opportunities for more efficient work flow, scheduling, food cost, overlaps in prep planning and improved recipe development.
Consult on equipment spec, layout, storage, menu, and recipe development of new restaurant venture. Design the open kitchen for the main space, dish pit, galley, and basement prep space.
Coordinate with trades during construction, procure and receive all equipment and wares; and execute the opening operations with training and mentoring new staff, develop operating systems and standards; build relationships with investors, clients and suppliers.
Essentially, brought the the restaurant from concept through to a fully operating reality.