Food Service
Are you interested in creating an eating establishment with:
• dining ambience
• outstanding customer service
• kitchen efficiency & safety
• optimum cooperation between management & staff
With an extensive background in food service, from busboy to server, through all phases of management to consultant, I can help
WHAT I OFFER
♦ Complete evaluation and assessment of your business, which would include these three areas—financial, administrative, personnel
♦ I will also seek to understand the focus or theme of your establishment and the quality of customer service you aspire to
♦ We start with a goal setting worksheet outlining your business aspirations
♦ From these assessments, I’ll present what I’ve identified as both the positive driving forces, and the possible cause of what gets in the way of your goals
♦ I will then outline a plan of recommended solutions
FRONT OF HOUSE
♦ I like to begin with my Mystery Shopper Program, where my evaluation and focus is customized to your specifications. From the perspective of an unknown diner, I will evaluate my overall experience, rating everything from how clean the parking lot is, through the lighting in the dining area, to the quality of food and level of service.
♦ From these assessments, I’ll develop a program for a Front of House staff training seminar with specific focus based on evaluation and owner’s specifications. I will also work with the owner/manager to develop ongoing training programs. Among areas that can be included are:
* Host or Maitre-d managing customer flow and pace of service
* Increased server efficiency, poise, and salesmanship
* Train the Trainer programs
* Bartender training and ServSafe Alcohol classes
BACK OF HOUSE
♦ In many cases, most of the attention needed in the Back of House is on organization, systems, and training in safe food handling practices. I will often look at food and labor costs to start, which will shine light on underlying factors such as high costs, low margins, and operational weaknesses. I’ll spend time in the kitchen during peak periods to evaluate flow and speed, and will observe how the front and back of house work together. My assessment will include:
* Food cost — looking at purchasing, pricing, and utilization
* Menu evaluation and cost outlook at sales, pricing, and margin
* Position training — maximizing performance level of kitchen staff
* ServSafe classes for food service workers
FRONT OF HOUSE
♦ I like to begin with my Mystery Shopper Program, where my evaluation and focus is customized to your specifications. From the perspective of an unknown diner, I will evaluate my overall experience, rating everything from how clean the parking lot is, through the lighting in the dining area, to the quality of food and level of service
♦ From these assessments, I’ll develop a program for a Front of House staff training seminar with specific focus based on evaluation and owner’s specifications. I will also work with the owner/manager to develop ongoing training programs. Among areas that can be included are:
* Host or Maitre-d management of customer flow and pace of service
* Increased server efficiency, poise, and salesmanship
* Train the Trainer programs
* Bartender training and ServSafe Alcohol classes
BACK OF HOUSE
♦ In many cases, most of the attention needed in the Back of House is on organization, systems, and training in safe food handling practices. I will often look at food and labor costs to start, which will shine light on underlying factors such as high costs, low margins, and operational weaknesses. I’ll spend time in the kitchen during peak periods to evaluate flow and speed, and will observe how the front and back of house work together. My assessment will include:
* Food cost — looking at purchasing, pricing, and utilization
* Menu evaluation and cost outlook at sales, pricing, and margin
* Position training — maximizing performance level of kitchen staff
* ServSafe classes for food service workers
MANAGEMENT SERVICES
♦ If owners choose to use my services in areas of management, I will perform an assessment that will be molded into recommendations that I can help to incorporate. Among the areas included are:
* Financials — forecasting, and budgeting
* Cost control — purchasing, pricing, and waste
* Personnel — training, development, and performance expectations
* Relationship and communication between management and staff
* Based on results, I will outline customized or upgraded management training recommendations
MANAGEMENT SERVICES
♦ If owners choose to use my services in areas of management, I will perform an assessment that will be molded into recommendations that I can help you incorporate. Among the areas included are:
* Financials — forecasting, and budgeting
* Cost control — purchasing, pricing, and waste
* Personnel — training, development, and performance expectations
* Relationship and communication between management and staff
* Based on results, I will outline customized or upgraded management training recommendations