ConsultingIdeation and creationConcept developmentOperations Event planningInstruction

The Foodery is a system busy people use to eat properly while maintaining a busy lifestyle. Many city dwellers lack the time to consistently meal plan, shop and cook for themselves but need the nourishment of a home-cooked meal. Customers choose from our weekly rotating menu, place their orders online and receive ready-to-eat meals at their doorstep. Meals arrive chilled so customers can heat the meals and eat them throughout their busy week. Once The Foodery receives a customer order, we start by sourcing fresh ingredients according to the company's ingredient standards. Our team of chefs then prepare ready-to-eat meals from scratch at our commercial kitchen. Customers receive notification of their precise delivery time while our delivery fleet brings our products from our kitchen to our customers' doorsteps. The Foodery's mission is to provide its community with a sustainable method of eating while focusing on human health, animal welfare, environmental impact and food waste. As the company grows, The Foodery will continue building wholesale relationships with local growers and preparing these foods into finished products that consumers demand. With a commitment to offering customers access to vibrant, fresh foods, The Foodery is focused on empowering the community with win-win-win outcomes for economic, environmental and health-driven initiatives. By spreading educational information about the importance of the origins of food, The Foodery is a growing resource people can leverage to nourish themselves and their families. The Foodery is dedicated to improving lives in Boston and beyond with solutions people can use to live a healthy life with more freedom to focus on their careers, relationships and rejuvenation.

Designed and opened a kitchen for 140 seat Cambridge location.Opened within timeline and under budget.Development menu concept for lunch & dinner. $1.8M yearly average sales, 14% BOH labor cost, 29-31% food cost, monthly inventory $5k.

Maximized kitchen potential, (revised menu, implemented monthly specials, and training). Structured Kitchen Staff and implemented managers to oversee troubled kitchen.Decreased purchasing by 24% in first two months, lowering inventory by $6k.Implemented Order Guides/Pars system, Prep lists, and proper scheduling to control labor.$3.3M yearly average sales, 11-13% BOH labor cost, 28.6% food cost, monthly inventory $8K.

Re-structured kitchen for expansion (increased from 144 seats to 300 seats).Implemented structure in party/function menu.Lowered food cost from 39% and held within 27-30%.Implemented 5 items weekly specials menu called “New Tapas”.Introduced structure (i.e. inventory/pars, prep lists, rotation, training, employee manuals, recipe books, waste sheets, tracking employee meals, scheduling, implementing structured vacation schedule for staff, yearly staff reviews, checklists, deep clean checklists, and promotion based on performance).$3.8M yearly average sales, 12-13.5% BOH labor cost, monthly inventory $15K.