MY PROCESS
My consulting work is built on a foundation that values community, collaboration, and mentorship. I believe that food is one of the most powerful ways to bring people together, and I approach every project with that spirit in mind. My leadership style is grounded in the belief that strong systems and strong teams go hand in hand. I will assess your businesses specific needs and take a positive and people-first approach to curate solutions that work for you. Whether you're developing a new concept or refining your current operation, I will bring practical, hands-on experience to help you cultivate a sustainable and invigorating environment for your business.
Services
Systems Implementation
Working in small retail stores and large wholesale outlets has shown me firsthand that effective systems are the backbone to any successful venture. My experience creating templates and implementing systems for food and labor costing, invoicing, and inventory tracking will help you establish a strong foundation that will allow you to manage your operation with ease.
Menu Development
I believe creativity and cost efficiency have the ability to bolster one another. Cross utilization of ingredients, preservation, and quality sourcing can streamline your bottom line without compromising creative freedom. Having worked within the parameters of culturally specific cuisines, farm to table restaurants, and small batch pop up bakeries; I can help you create a concise menu that continues to reflect seasonality and diversity.
New Restaurant & Bakery Support
I have participated in the start up phase of both restaurants and bakeries. There is no way to plan for every problem that may arise. I have a proven history of resourcefulness and creative problem solving in high pressure situations. I am here to help you navigate the unexpected and assist in constructing your new business into your desired vision.
Efficiency Analysis
Over the course of thirteen years in the field, I have been trained to consistently analyze and adapt systems while maintaining quality standards. I have developed a keen instinct for efficiency in all aspects of an operation. Whether it’s improving station workflows, streamlining operating procedures, or optimizing menus, I can provide comprehensive analysis and recommendations to best suit your needs.
Kitchen Coaching & Training
With a strong foundation in back of house operations, I bring a perspective rooted in experience to your kitchen. My background working in both restaurants and bakeries has primed me to work cleanly and efficiently in small spaces. I will optimize your kitchen operation within the scope of your specific needs. I offer constructive leadership to you and your team. My goal is to help foster a collaborative learning environment, forging camaraderie and professionalism amongst staff and leadership.
How I Work:
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Contract
We will identify your business’s unique needs and goals. From there, a schedule will be established that ensures I can dedicate focused time to your project and deliver measurable results within your desired timeframe.
Rates are determined on a case-by-case basis. Once the total project cost is established, a percentage will be due upfront. Remaining payments can be structured either on a fixed timeline or tied to the achievement of specific milestones throughout the process
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Hourly
Hourly support is best suited for businesses that need consistent, targeted assistance without committing to a full-scale project. This approach is geared toward ongoing consulting, troubleshooting, or as-needed support.
Hourly rates are determined on a case-by-case basis, depending on the scope and nature of the work.
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Retainer
A monthly retainer is ideal for ongoing support after a project, or on-call troubleshooting. Retainer clients receive prioritized access to my time and expertise with prompt responses and efficient problem solving as needs arise.
Each retainer contract includes five hours of consulting services per month and a reduced hourly rate for additional time needed. A minimum three-month commitment is required. Unused hours do not roll over to the following month