“His computer skills mixed with his high level cooking skills creates a full support system…I would definitely recommend his company to any one who needs a little…or a lot of help in the kitchen!”
- Mark Miller, Cookbook Author, Flavor Consultant & Chef/Owner; Coyote Café

Restaurant Development

Client: Prime Cut Café & Wine Bar
Location: Orange, CA
Client: Marcello’s Chophouse
Location: Albuquerque, NM
Client: Gruet Grille
Location: Albuquerque, NM
Client: Gruet Steakhouse
Location: Albuquerque, NM
Client: Tacuba Cantina
Location: Alexandria, VA
Client: Shanahan’s On The Green
Location: Dublin, Ireland

Restaurant Analysis

Client: Rockin’ Baja Lobster
Purpose: Concept Analysis for “Franchise Ready” Preparation
Scope: Cost Analysis, Menu and Food Analysis, Menu Engineering, New Product Development, Systems and Processes, Culinary Operational Tools, Training Materials
Client: Canyon Fireside Grille
Purpose: Complete Re-Imaging Process to Stimulate Sales, Improve Cost Management and Increase Profitability
Scope: Concept Analysis, Menu and Food Analysis, Cost Analysis, Menu Engineering, Menu Design and Layout, Kitchen Re-Design, New Product Development, Systems and Processes, Culinary Operational Tools, Training Materials
Client: Smitty’s Grill
Purpose: Restaurant Concept Turn-Around Project
Scope: Menu and Recipe Development, Systems and Processes, Culinary Operational Tools, Training Materials

Culinary Solutions

Client: Fransmart - Franchise Development Company
Brands: Z-Pizza, Firkin Pubs, City Wok, Mr. Greek, Sonoma Chicken Coop
Scope: New Product Development, Menu and Recipe Development, Menu Engineering, Systems and Processes, Culinary Operational Tools, Training Materials, Training and Educational Seminars
Client: Rockin’ Baja Lobster
Scope: Culinary Systems Management, Quality Control, Menu R&D, New Product Development, Supplier Alliances and Contracts, Menu Engineering, Training and Education, Kitchen Design and Layout for New Franchise Units, New Location Opening - Training and Facilitation
Client: SBE Restaurant Group
Brands: Katsuya (Brentwood and Hollywood)
Scope: Seafood Training and Educational Seminars for Service Staff
Client: Gruet Winery
Scope: Product Development, Restaurant Consultation, Promotions and Special Events
Client: Santa Monica Seafood Company
Scope: Product Development and Culinary Systems
Client: Mark Miller / MCMI
Brands: Coyote Café, Blue Sage / J.W. Marriott Desert Ridge Resort
Scope: Development of Systems and Processes, Training, Culinary Operational Organization, Special Event Coordination and Facilitation
Client: Marinelli Shellfish
Scope: Operational Support and Organization, Development of Systems and Processes, International Seafood Promotions
Development Analysis Solutions
Clients

STRATEGIC ALLIANCES

Food Power
Harvest Sensations
Anderson Seafoods

Testimonials