Chef Consultant Group

Executive Chef Troy Meacham and his team of Hospitality professionals are available and ready to assist you in achieving your goals for profitability in your restaurant project. If for no other reason - Every project has challenges. In the very least a second set of eyes can help identify otherwise un–noticed weakness in your plan. Some seemingly minor oversights will suck capital out of your operation every day that you exist. Our “Second Set of Eyes” evaluation could be the difference between success and failure. Profit and Cost Analysis – Maybe you are already operating and you just need to improve your bottom line. Let us analyze you operations and find cost saving solutions to your bottom line dilemma. Supply and Inventory Systems – Inventory is Capital – money sitting on the shelf, or worse yet, ending up in the garbage. Let us implement an Inventory Control System that will provide “on time” – perpetual inventory solutions. Restaurant Design and Opening – Did you know that you need a freezer within reaching distance of your fryer? I bet you architect didn't know that. Poor design will cost you money for the entire life of your restaurant! Are you going to have full cases of everything on hand the first day you open even if a full case will last you a year? This is common mistake that opening restaurants make and it is a capital killer. How much team building do you need before the doors open? Don't waste money on hiring your crew too early. There are thousands of details that if over looked in the design or opening process will haunt you. You don't need to re-create the wheel. Use our hands to help get you off on the right foot. . Menu Engineering - Engineering is the application of scientific, economic, social, and practical knowledge in order to design anything, even your concept and menus. Wow! You might have the best idea in the world but if you haven't applied practical knowledge it could fail.