How I can help you

Streamline SOPs & menu dev: recipe writing, planning, food costing. 20+ yrs in food service. Former exec sous chef for $35M catering firm. Standardized recipes, cut costs, reduced waste, enhanced production.

People I am looking for

Seeking clients: - Restaurateurs needing operational streamlining - Owners aiming to enhance efficiency - Businesses focusing on cost reduction and productivity

Experience & Cases

Achievements & Clients: - Modernized Manhattan bistro menu, boosted sales 63% - Maintained 22% food, 27% labor costs - Clients: Bistro Romana, Esme Brooklyn, Redcrest Kitchen

How to contact