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RESTAURANT CONSULTING

IN TODAY'S COMPETITIVE MARKETPLACE, OPENING A RESTAURANT COMES WITH NO READY-TO-COOK INSTRUCTIONS. MORE OFTEN, IT IS A SOUFFLÉ OF CONCEPT AND QUALITY WITH A TABLE SPOON OF MEDIA ATTENTION, A FEW DROPS OF LUCK, SERVED IN AT RIGHT LOCATION AND PRICED ACCORDINGLY. THE KEY IS TO HAVE THE EXACT PROPORTIONS AND TO USE THE INGREDIENTS AT THE RIGHT TIME. THROUGHOUT MY CAREER, CHEFS AND RESTAURATEURS HAVE APPROACHED ME WITH QUESTIONS ABOUT KITCHEN EQUIPMENT, STAFFING, MENUS AND WINE LIST DEVELOPMENT, PLATE DESIGN AND DECORATIONS, MARKETING AND ADVERTISING IDEAS, LABOR AND FOOD COST. I HAVE BEEN FLOWN TO HONG KONG TO HELP A CHEF FINALIZE HIS MENUS AND ASKED TO REVIEW AND INSPECT A RESTAURANT IN THE LOIRE VALLEY A MONTH BEFORE IT'S GRAND OPENING. COMBINING INSIGHT AND EXPERIENCE HAVE HELPED ME MAKE THE PROFITABLE SUGGESTIONS. SO, IF YOU ARE MAKING THE INVESTMENT OF YOUR LIFE AND YOU HAVE A QUESTION, I CAN HELP THE ODDS OF SUCCESS.

Jacky Robert


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