Restaurant Consulting
My World on a Plate has over 18 years of experience in the hospitality and restaurant business. We are thoroughly experienced in assisting in innovate restaurant conceptual development that has proven to deliver sales and profit-building results. We provide highly personalized consulting services to hospitality corporations, independent restaurant groups, restaurateurs, and entrepreneurs who are planning the development of their first or next restaurant concept. We will assist in the design, layout and kitchen functionality, equipment and small-ware selection, menu engineering, research & development, recipe standardization, menu costing, purveyor selection, back of the house staffing & training, operational manuals and food styling & photography. We integrate all the management and operational controls necessary to establish a financially viable organization. This includes establishing and implementing systems and training staff to manage food and labor costs, purchasing and inventory controls.
Layout and Functionality of Kitchen Equipment
A poorly designed kitchen can greatly impede on functionality. If the kitchen design is not well though out it can consequently result in unnecessary labor costs and negatively impact productivity and profitability. My World on a Plate will assist in the design and layout of the kitchen and equipment placement to arrive at the best possible arrangement to ensure that the operator is able to execute his/her unique concept seamlessly and consistently. The end result is functionality and profitability.
Kitchen Equipment and Small Wares Selection:
My World on a Plate will work with you to review the selection of utility kitchen equipment and small wares. Utility kitchen equipment will include, but is not limited to hot & cold line equipment, refrigeration, stoves, ovens, heat lamps and hood systems. Small-wares will include, but is not limited to cooking utensils, mixers, ladles, slicers and pots & pans. Our intent is to make sure that costs are kept within your capital budget. We will provide three bids on all kitchen equipment and small-wares, which will collectively be reviewed and decided upon.
Menu Research & Development
Menu engineering, research & development are critical components of a restaurant’s competitive advantage, growth position and long-term financial health. We will cautiously develop sustainable menu selections that will tantalize your palates and are also visually inviting while maintaining a sense of balance with the targeted food cost. Recently, we have witnessed a steady increase in the cost of goods threatening proprietor’s margins. Evolving and streamlining the menu is the best way to mitigate the impact of these extraneous influences.
Scheduled Tastings
There will be a series of menu tastings that will be scheduled throughout the menu development process. My World on a Plate will prepare and present all prospective menu items throughout a series of six tastings. At which time, recipe changes and requests will be addressed and adjustments will be presented at the following scheduled tasting. The hiring firm will absorb all expenses. My World on a Plate will not front nor will be held responsible for the financial liability of tastings.
Recipe Standardization, Costing & Pricing
Upon completion of the Menu Development phase of this process, we will prepare all product specifications for purchasing along with recipes that are representative of an efficient production system for implementation. We will also provide a product specification manual that will be used to facilitate the bidding and selection of both local and national purveyors for the major product categories including but not limited to meat, poultry, seafood, produce, dairy, dry goods and baked goods.
Plate Presentation
It is a well-known fact that we ‘eat with our eyes’. The presentation of the food is always the first step in creating the right first impression in the minds of your patrons. It sets the stage for the sensory experience of enjoying a great meal. Plating also plays a fundamental role in marketing your food service organization. My World on a Plate will ensure that the design of each plate reflects the essence of beauty from the ingredients and embodies the passion that has gone into its creation.
Staffing and Training Program
The success of any restaurant lies within the ability of the management team to thoroughly train, embrace and effectively implement systems and strategies to arrive at a flawless execution. My World on a Plate will undergo a progressive hiring process that will include the search for a qualified Chef that encompasses the necessary expertise of both the management aspect of running and maintaining the systems we will put into play along with the culinary influence and experience to execute, maintain and enhance the developed menu.
My World on a Plate will also hire a select group consisting of a sous chef, cooks, prep/kitchen hands and dishwashers that will bring a diverse influence into the kitchen environment. Having a balanced combination of professional experience cooks along with freshly graduated culinary students allows for a motivated kitchen, which ultimately brings creativity and allows for a competitive labor cost. My World on a Plate will provide an anticipated labor schedule and cost breakdown that will be based upon projected sales which is to be provided by general manager and/or upper management.
Our search for a suitable staff will be on a global level and will utilize our contacts and affiliations in the hospitality industry. We will provide a written report outlining the strengths and weaknesses of each candidate being considered for hire.
An extensive training program will be carried out immediately following the hiring process, which will be both reasonable and effective. Topics addressed in the training program will include:
• Food handling, recipe preparation and execution
• Utilization of kitchen equipment and proper maintenance
• Inventory utilization and reduction; waste prevention
• Proper food and equipment storage
• Maintenance and menu consistency
• Safety, sanitation and personal hygiene
• Dishwashing
• Health department regulations/requirements and how to maintain an “A”
We will also prepare job descriptions outlining task assignments & responsibilities for each position, along with performance standards and expectations.
Operational Manuals
Operations and protocol manuals that are necessary for the daily operation and functionality of the restaurant will be prepared and submitted to upper management. The operational manual will address the following matters:
• Administration, Roles and Responsibilities
• Policies and Procedures
• Inventory Control
• Ordering Procedures
• Personnel Policies and Procedures
• Management Information Systems
• Sanitation, Safety and Maintenance
Food Styling and Photography
My World on a Plate works in conjunction with experienced photographers to showcase your products in a way that makes them visually appealing your patrons.
Expenses and Consulting Fee
All expenses including but not limited to research and development, tastings, travel and boarding must be absorbed by the hiring firm. My World on a Plate will not assume ANY financial liability throughout the duration of the consulting process. All necessary funds will need to be put aside into an account and made available at the request of the consultants and will not be combined with the consulting fee.
The “Consulting Fee” is determined on the scope of the work.
