Chef Joshua Korn Email & Phone Number

San Diego, California, Us

Culimetrics is a leading hospitality and restaurant consulting firm that delivers proven results for our clients. Profitability, operational efficiency and culinary uniqueness drive our team of expert restaurant consultants to develop and implement strategies that propel your business to success.From restaurant startups to existing concepts of all sizes, Culimetrics utilizes our extensive experience in the industry to provide successful strategies that create measurable results to set you apart from the competition.We deliver custom solutions that are specifically tailored to meet the needs of your business. We don’t just tell you what to do, we actually do the work and train your team along the way. This ensures everyone develops the necessary skills to achieve long term success.

We are an on-site culinary operations team offering full food-service management to corporations, universities, museums, and specialty venues. Based in San Diego CA, we are expert operators for high profile clients.Our food is cooked from scratch, including sauces, stocks, and soups. Our focus on local purchasing, never ever antibiotics, sustainable seafood, humanely raised meat and eggs, and farmworkers’ rights are changing the food eco-system. We’re grateful to have been recognized by many leading foundations, nonprofits, and industry associations for our work.Our Dream is to be the premier onsite restaurant company known for its culinary expertise and commitment to socially responsible practices. We are a culture driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well-being of our guests, communities, and the environment.

Vista, California, Us

Escondido, Ca, Us

Authored best practices manual for construction and real estate feasibility. Developed Real Estate Valuation strategy for new market expansion and provided business case models to support decision making process.Developed operational business plans for the 5 business groups including the restaurants, hotel, airport, commissary, and catering groups. Sets and develops strategy, deployment, and tracking of all KPI’s, assisting with organizational development and phased job life cycle. Follow up to infer that targets are being met. Auditing and monitoring all financial, marketing, and operations metrics to ensure stability and help align vision with execution strategy.

San Diego, Ca, Us

Qualcomm Real Estate and Facilities Set vision and developed strategy to lead global corporate hospitality organization encompassing F&B Dept, Event Dept. and administration of Irwin M. Jacobs Lecture Hall. Developed core value implementation for both customer facing and service organization. Nourish the quality of corporate life, partnerships and productivity, as a source for affordable, convenient and healthy lifestyle.

Atlanta, Georgia, Us

Instructor for Associate and Baccalaureate Degree Program in Culinary Arts and Hospitality Management. Curriculum Taught: Financial, Managerial and Cost Accounting, Restaurant Dining Concepts, A La Carte, American Regional Cuisine, Asian Cuisine, Current Cuisine and Essential Skills.

New York, New York, Us

Executive Sous-Chef for seafood restaurant in Times Square New York, featuring sushi and serving American Continental cuisine, producing $22 million in revenue. Primary focus on menu planning, quality and cost control, and total operational management.

Increased revenue from $350 thousand to 1.5 million by second year of operations with strong focus on menu planning, kitchen development, project management, forecasting, budgeting and staff training. Concluded business with final sale estimated market value $5.6 million on $50 thousand initial investment.

FRENCH CUISINE

EXECUTIVE BANQUET CHEF & SOUS CHEF TRIBECA GRILL, NYTIMES 3 STAR RESTAURANT,FEATURING ASIAN FUSION CUISINENOBU, NYTIMES 3 STAR RESTAURANT, FEATURING NEOVELLE JAPANESE-AMERICAN CUISINE HEARTBEAT, NYTIMES 2 STAR RESTAURANT, FEATURING ORGANIC AND SUSTAINABLE CUISINE

Master Of Business Administration (M.B.A.), Accounting And Finance

Bachelor Of Business Administration (B.B.A.), Accounting And Finance

Associates Of Occupational Studies; A.A, Culinary Arts