Creative concepting
Facilities, Menus, Experience, Branding, Uniforms.
Operational planning and implementation
Systems, Layouts, Staffing, Equipment, Technology.
Program management and operations
Day-to-Day Operations, Staff Development, Program Maintenance.
Program assessing
Performance Evaluations, Guest Surveys, Detailed Reporting, Program Updates.
Culinary training
Executive Training, Group Educational Classes, Meal Planning, Cooking Demonstrations, Custom Newsletters.
