CONSULTING
Given my understanding of operations and creative menu development and networking, I am able to provide clients with opportunities and ideas that generate some the most innovative menus and programs in the F&B industry.
A Point of Difference
STK Consulting has grown out of the need and desire for Foodservice Manufacturers and Operators to stay competitive with their support offerings in comparison to their competitors. We provide a coordinated working relationship between marketing, operations, purchasing sales and the customer, regional awareness of flavors, products and trends.
Foodservice Operators
Profit Improvement
Concept Development
Restaurant Start-Ups
Operational Systems and Procedures
Operations/Recipe/Procedure Manuals
Operational Analysis
Employee Training
New Product Concepts
Recipe Development
Recipe Re-Engineering
Plating Presentations
Recipe Costing
Equipment Analysis
Cost Analysis
Cost Controls and Procedures
What Does It Take?
I – INTENSE FLAVORS
D – DEMANDING QUALITY
E – ENERGIZE THE MENU
A – ATTENTION TO DETAILS
S – STIMULATING/IMAGINATIVE