• Menu Development and Engineering
• Master Recipe Manual – Ensure kitchen consistency with the creation of standardized recipes. Includes detailed food product specifications, ingredient amounts, portion sizes, detailed production procedures and photographs.
• Food Order Guide Specifications and Vendor Specifications
• Detailed Recipe Costing and Gross Profit Analysis
• Kitchen Operating Systems – Development of prep production sheets, station schematics, station set-up sheets, throughput analysis and training, and cleaning checklists.
• Kitchen Equipment and Supply Specifications
• Equipment Training and Maintenance Procedures
• Food Handling and Safety Programming