As a consultant, I support a restaurant owner in providing an objective view of operations and marketing. I have an eye for detail and a record of success in every aspect of serving food. Nob Hill hotel, catering services, gourmet foods market, even C-Store fast-foods, I have seen the spectrum of foodservice operations. I bring a perspective of creative direction in food trends, visual marketing, and knowledge as to how to build relationships with vendors, staff, and investors to fulfill your vision.
Finalizing a restaurant concept in today's real-world consumer-driven market should involve looking for a comprehensive plan that includes off-site meals, plus aiming for an exceptional standard of service as highlights of your brand? As a seasoned professional, I have the experience and insight of decades you can draw upon to create a successful operation. I have worked the ranks of some innovative and successful restaurants on the Monterey Peninsula and San Francisco.
Based near Sacramento, I focus on assisting with foodservice concepts for the ever-changing marketplace. Having developed a plan for utilizing downtime and given resources, I bring a program to restaurants, coffee houses, even deli operators for increasing sales while providing locals the convenience of your signature menu items, on a take-home meal replacement. It generates cash flow, reduced waste, and improves your marketing through being to place to pick up a quick restaurant prepared meal. Once a program has begun, we market the concept through food styling/photography, menu presentation, and execution of packaging and convenience to the consumer.
I work throughout the West, mostly the Sierras of California. I travel, as required for training, menu development, photo-shoots, and installations. However, I offer cost-effective rates when working remotely with on-line updates for concept and general consultations. This streamlined approach means competent use of time and financial resources on your part.
My insight comes from years of experience; some failures and many achievements in successful organizations. I have opened and revamped numerous restaurants and a gourmet food market. I offer an opportunity to learn from that knowledge. I work with you, one on one, to highlight your distinction by focusing on visual marketing, primarily through food photography, and design decisions in graphics, web design, and creative copy-writing. I bring an eye for design, experience, and a passion for hospitality to meet today's dining expectations. Since I'm seasoned in food-service, I also bring service insights from a decade in 'fine-dining.' If you value that kind of insight, I can help you bring your vision to reality.
I take road trips a few times a year if you're in California and want to get in on some new marketing of your Boutique hotel, B&B or restaurant. I take photos, write on my blog, and we get to become friends possibly.- Details
Branding – Menu Conceptualization, Development and Execution, Signature Items, Plate Styling, Menu Descriptions, Graphics, Fonts, Visual Appeal
Logistics - Menu Production Outline Weekly/ Monthly Calendar of Item Specials- Equipment Procurement, Packaging Needs, Food Costing and Retail Pricing Coaching for 'Excellence in Service' and proven Management Procedures to build guest loyalty
Projects & Places I have been involved:
Swan Levine House- Grass Valley Historic Inn (photos and new website)
Nevada County Grown- Bounty for the County 2018
North Star House
Wheyward Girl Creamery
Antonio Ayestarán Custom Catering- (photos and new website)
California State Parks-Empire Mine SHP
Flyer's Energy, Auburn, CA
Monte Vista Market, Monterey
Mediterranean Market, Carmel
Zig Zag, Carmel
Oasis Nightclub, San Jose
The Half Shell Restaurant, San Francisco
Calzones, San Francisco
Nob Hill at the Mark Hopkins Hotel, San Francisco
Café Majestic, Hotel Majestic, San Francisco
Old Bath House Restaurant, Pacific Grove